It may not feel like it by recent Toronto weather patterns, but it is finally July and it is finally starting to feel like summer; perfect timing for my birthday! As I share my birthday month with both Canada Day + American Independence Day, there’s a lot of celebrating to be done and a celebration is not complete without a birthday cake and sprinkles!
Since starting an Instagram account for my macaron creations + inspirations [@memoirs_of_a_macaron] I have been scrolling through more cake + baking pics than ever. In the last 5 weeks I have seen perfectly pipped + flocked sugar cookies, colourful creative macarons, and show-stopping cakes. Though the cookies are impressive, the cakes take the cake. Perhaps one day with enough baking courage, I will switch from macarons to cakes, but until then, I’ve decided to ring in July with birthday cake macarons.
137.5g of sifted almond flour
125g icing sugar
97.5g egg whites @ aged* + room temp
105g granulated sugar
for further instructions click …here…
Because these shells were left white, I obsessively watched each batch as they baked to ensure that they didn’t brown.
@ 9 minutes | rotate the baking sheet in the oven
@ 14 minutes | check for doneness – if the cookie feels solid to the touch they are done, if not pop them back in the oven
@ 16 minutes | check again for doneness -at this point, depending on your oven, the cookies should be done
170g of milk chocolate
1/4 + 1/8c whipping cream
2-3 teaspoons of butter vanilla emulsion | If you don’t have this ingredient I’m sure a combination of vanilla + butter extract will also work
in a sauce pan add whipping cream and 2 tsp of emulsion | stir and bring to a simmer
once simmering remove from heat and let sit for 5-10 minutes
while cream mixture sits, begin to melt white chocolate in a double boiler
bring cream mixture back to a simmer
when chocolate is melted add simmering cream mixture and fold to combine
mix until smooth
if chocolate isn’t fully melted, use a food processor to smooth out the mix
taste the ganache | add more of the emulsion flavouring if needed + stir to combine
pour into shallow dish | let ganache cool to room temp
cover with plastic wrap directly touching ganache surface | place in fridge for 2hrs [until mix thickens] to overnight
when ganache has set, whip with a mixer until light and fluffy
transfer to pipping bag and start filling macarons
H A P P Y B I R T H D A Y !