Mardi Gras King Cake Macarons
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A delightful little macaron with swirls of cinnamon. A light flavor of a king cake just in time for the Mardi Gras season. It’s carnival time down here in the Big Easy! A time where we celebrate with big parades, parties and lots of food and drinks! The biggest hit of the season is king cake. King Cakes are made in shape of a ring (crown) of dough with a cinnamon filling swirled inside. The top is glazed with icing and dusted with sprinkles or colored sugar in the colors of Mardi Gras. The three colors of Mardi Gras are purple (which stands for justice), green (stands for faith) and gold (stands for power). The last, yet one of the most iconic pieces, features a tiny plastic baby on the inside of the cake. Tradition is whoever finds the baby, gets to be king for the day. The tradition you see more today is whoever finds the baby has to buy the next king cake. This grand method keeps the king cake forever flowing until the end of the carnival season. These macarons give you all the fine flavors of a king cake but with no worries of finding the baby inside. It’s just filled with cinnamon goodness just like my king cake cookies and king cake donuts. A fantastic, tasty light treat to get you into the Mardi Gras spirit. They are the best bite-sized desserts for parties! I love bringing these to parties. They work great for when you want something sweet, but not too much. Need other Mardi Gras Dessert and Drink ideas, check out this post! These king cake macarons are so easy to make. I really never realized how easy they are until I made them. The hardest part about making macarons is measuring out the ingredients. Because macarons are so light, airy and delicate, exact measurements for ingredients are key! I love that macarons are very easy to make and are made with minimal ingredients. Start by mixing together the almond flour, powdered sugar, and cinnamon. I highly recommend sifting the powdered sugar and almond flour into the bowl to minimize clumps within your batter. This will ensure everything is mixed thoroughly. Once all of those ingredients are mixed, set aside. In a separate mixing bowl is where the magic starts. Start by adding egg whites into the bowl and mix on high for about 30 seconds until eggs become frothy. Continue beating as you add a pinch of cream of tartar. Next, slowly add in the granulated sugar and continue beating until stiff peaks start to form. This will take approximately 2 minutes in a mixing stand and maybe a tad longer with a handheld mixer. Remove beaters from the bowl and slowly fold in dry ingredients using a spatula. Start by folding in half of the dry and then once it is incorporated, add in the rest. This is a critical part of the macaron process. You don’t want to be too aggressive with your folding but you don’t want to under mix. You’re looking for thick lava-like consistency that slowly moves down the sides of the bowl. Add macaron batter to a piping bag, and pipe 1.5-inch circles on a baking pan lined with parchment paper. You can make your own template to make all your macarons even circles. Tap the pan gently on the counter a few times to remove any air bubbles in the circles. Allow the macarons to sit 30 minutes before baking. While you are waiting for the batter to set, you can start on the filling. In a medium-sized bowl, beat slightly melted butter until fluffy. Add in vanilla and cinnamon and combine. Slowly add in powdered sugar until combined and then add heavy cream until you reach your desired consistency. You don’t want it to be too soupy. It should maintain its form. Mardi Gras King Cake Macarons are the perfect Mardi Gras dessert with all the flavors of king cake in bright, fun, festive Mardi Gras colors! In a medium sized bowl, mix together sifted almond flour, powdered sugar, baking powder, and cinnamon. I highly recommend sifting the powdered sugar and almond flour into the bowl to minimize clumps within your batter. This will ensure everything is mixed thorougly. Once all of those ingredients are mixed, set aside. In a large mixing bowl, beat egg whites with mixer on high speed for approximately 30 seconds or until foamy. Add a pinch of Cream of Tartar and continue mixing. Slowly add in granulated sugar as you continue beating on high. Continue beating on high until stiff peaks form. Peaks should hold their form. (About 2 minutes with mixer stand, possibly longer with hand held mixer.) Remove bowl from mixer and fold in half the dry ingredients. After the first half has been incorporated, fold in the second half. Continue folding until you are sure everything is incorporated.This is where the consistency is key. It should be thick and flow slowly on the sides of your bowl. You don’t want to mix too aggressively but you don’t want to under mix. Spoon batter to a piping bag and pipe 1.5ā³ rounds onto the parchment-lined cookie sheet. After piping, tap the cookie sheet on the countertop a few times to remove air bubbles (lift it a few inches and drop it). Allow them to sit for 30-45 minutes. Preheat oven to 325Ā°F. Bake macarons for about 10 minutes. Ovens are finicky, so you have to experiment for yourself. You don’t want to over bake. Remove from the oven and transfer the entire parchment sheet to a cooling rack. Once theyāve cooled, carefully remove the macaron shells from the parchment In a medium bowl, beat the slightly melted butter until fluffy. Add in vanilla and cinnamon until combined. Slowly add powdered sugar and beat until combined. Add heavy cream and beat until fully combined. You may need to add a little more depending on your desired consistency. Add buttercream to a piping bag. Pipe onto one macaron and then add another macaron on top. 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Mardi Gras King Cake Macarons
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