My new favorite way to celebrate birthdays is with this 4 inch Macaron Birthday Cake! It has 4 layers of vanilla macarons, vanilla French Buttercream, & decorated with mini macarons!
almond flour powdered sugar egg whites granulated sugar vanilla bean paste
granulated sugar water egg yolks unsalted butter vanilla bean paste salt
Sift together the almond flour and powdered sugar & set aside. Whisk egg whites & sugar over a double boiler. Remove & beat until stiff peaks form. Mix in vanilla bean paste.
Fold dry ingredients into meringue. Pipe out four 4-inch circles onto a lined baking sheet, 2 per sheet. Rap the tray on the counter and use a toothpick to remove any air bubbles.
With the leftover batter, pipe mini macarons & sprinkle with sprinkles. Allow cookies to rest & preheat the oven to 300F.
Bake for 25 minutes for large macarons and 7 minutes for mini ones. Remove from oven & allow to cool completely.
Use the ingredients listed for buttercream to make a half batch of French buttercream (swipe up for the recipe).
Place the first macaron cookie shell, facing downward & pipe a layer of frosting on top.Place the next macaron layer on top & repeat with the rest of the layers.
After you have your last layer of buttercream, decorate with mini macarons. Refrigerate for 4 hours or overnight.
Click the link below for the full recipe!