(cue music… “Happy Birthday to you, Happy Birthday to you, Happy Birthday, Happy Birthday, Happy Birthday to you!”).
Make a wish!!
Who doesn’t like birthdays? Cake, ice cream, presents? Did I mention cake? What if we could have birthday cake macarons? The simplicity of a macaron, colored any color you would like, covered with pretty prinkles, and filled with a delicious buttercream. That sounds like a celebration to me!!
I made these macarons for a neighbor. I wasn’t sure what to get her for her birthday, so I figured, why not make her some birthday macs? She enjoyed the macarons I gave her along with her Christmas cookies, so I decided birthday cake macarons were the way to go.
I used my original macaron recipe and put a little purple gel color in the meringue (in hindsight I would have put more in for a more vibrant purple….next time!).
After piping the macs on my silicone pad, I sprinkled them with multi colored sprinkles. You want to do this before they start to dry and form their shell.
My shells dried for 30 minutes and I baked them for 18 minutes at 300 degrees. After they were finished baking I allowed them to cool completely.
After matching the tops and bottoms, I filled the bottom shell with American buttercream. I had some blue buttercream left over from the Pokemon cake I made for my grandsons, so I decided to use it for the filling. I think it was a nice contrast with the light purple…what do you think?
I’m glad I made these, and if you’re wondering what to give that neighbor, friend, co-worker or maybe a family member, I hope you make a batch of these “birthday cake” macarons. I can guarantee you; the recipient will be very happy and thankful you did!!
If you make these, please tag me on Instagram @goodeatsbymimi . I would love to see your pictures!
I love all buttercream frostings but it is safe to say that Swiss meringue is my favorite. I really like Italian meringue just as much, but this just seems a little easier to make and is just a bit sweeter than Italian meringue and less sweet than American….so I guess it’s “just right” (I wonder which buttercream Goldilocks would like?).
This buttercream frosting is delicious on cakes and cupcakes. There are so many possibilities as far as flavors go. You can add my strawberry filling (5 tablespoons) for an amazing strawberry Swiss meringue buttercream.
By adding 1 cup of Nutella to this recipe, you have this amazing Nutella Swiss meringue buttercream.
And then there’s Espresso Swiss meringue buttercream that I topped my pumpkin spice cake with last Fall…it was like a pumpkin spice latte. That’s right all my coffee loving friends:).
I love using Swiss meringue buttercream when making special occasion cakes using my vanilla sponge cake ( I will be posting that recipe soon).
My granddaughter’s 2nd Birthday cake
There are so many uses for this amazing buttercream!
If you’ve never made this buttercream frosting because you think it may be too difficult, please give this recipe a try. You’ll be glad you did!!
1 ½ cups extra fine sugar (300 grams)
4 large egg whites (160 grams)
1 ¾ cups unsalted butter (400 grams) room temperature
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
Cut the butter into chunks, place in a bowl and set aside while you’re preparing the meringue.
Wipe down the bowl and whisk with lemon juice to make sure they are free from any grease. Any trace would hinder the egg whites from mixing properly.
Put the egg whites and sugar in the bowl.
Place bowl over a pan of simmering water, making sure the water isn’t touching the bowl. Whisk the eggs whites and sugar until the sugar is dissolved. This usually takes about 3 or 4 minutes. Rub the mixture between your fingers, and if doesn’t feel gritty anymore it is ready. Continue to whisk if it doesn’t feel smooth. A gritty mixture will ruin the texture of the finished product.
When the egg mixture is ready, remove the bowl from the pan.
Place the bowl on the mixing stand. Using the whisk attachment, beat on medium high for 10-15 minutes. Add the extract and salt and continue mixing. The mixing bowl should have cooled down at this point and the eggs should form stiff peaks.
Make sure the bowl has cooled before adding the butter. You can do this by placing a bag of frozen veggies around the bottom of the bowl until it’s cool.
With the mixer on medium speed, begin adding the cubes of butter (1 at a time). Don’t rush this process. Allow the butter to incorporate after each addition.
The buttercream is going to be runny and it’s going to look like it’s not turning out. Be patient! By the time you finish adding all the butter, it will come together nicely. The more you mix it, the lighter and fluffier it will get!
I hope you make this buttercream, and if you do, please post pictures and tag me on Instagram @goodeatsbymimi . Enjoy!