While busy packing up her household in Germany to ready for her move to New York City this month, the very generous Lora somehow found the time to submit a pinch-hit post in the event it would be needed. As I write this, I’m not sure if she and her husband, Dr. B have landed yet in the Big Apple. Perhaps they are mid-air over the Atlantic as she eagerly anticipates her homemade cure for jet lag while we here, enjoy the special treat she has prepared for us today. The confectionery talents of this special lady have been showcased on Frosting for the Cause on two prior occasions and Lora of Diary of a Mad Hausfrau shares with us once again, a treat that will make us leave our computers and head to our kitchens to try and recreate what she so skillfully turns out post after delicious post. I am deeply grateful that Lora is sharing her story and recipe with us today. You can follow Lora as she continues her adventures as a Mad Hausfrau on this side of the Atlantic @ofamadhausfrau
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- 3 egg whites – aged at least 2 days. Let them sit out on the counter uncovered.
- 25-50 grams of fine granulated sugar
- 200 grams of powdered sugar (minus 2 tablespoons)
- 110 Grams of almond flour*
- Pinch of salt
- Pinch of cream of tartar
- Multi colored Sprinkles or Jimmies
- Sift the powdered sugar and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces and set aside.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. Add the pinches of salt and cream of tartar.
- Add the powdered sugar/almond mixture to the egg white mixture and fold, using quick strokes at first then slow down. No more than 50 strokes all together. The batter should have a “flowing like lava” consistency.
- Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Sprinkle multi colored sprinkles or Jimmies on the shells.
- Let the macarons dry for about one hour until they harden.
- Preheat oven to 300 degrees F
- Bake for 18-20 minutes.
- I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet.
- Let cool completely and match them up by size before filling.
1/2 cup butter room temperature
2 teaspoons vanilla extract
1/4 teaspoon vanilla bean paste
2 +1/4 cups powdered sugar
Directions:
Cream together cream cheese and butter until smooth.
Add vanilla extract and bean paste.
Gradually add the sugar a half a cup at a time until thoroughly combined.
Load frosting into a pastry bag and pipe filling into the macaron shells.
Roll the filled macaron in the sprinkles/jimmies.
Refrigerate until ready to serve.
{ 5 comments… read them below or add one }
these look fabulous and fun..thanks for your support!
Lora, you’re awesome, as are your funfetti creations! Hope the move is going well!
I love these and love making them. Where’s the print button?
Thank you for sharing your sweet story of your Aunt Kathe and your wonderful recipes. I have volunteered in the past for the American Cancer Society as a community organizer. I too have an Aunt Florence who past away due to breast cancer and a dear Friend named Ginger who is a survivor. I am thankful for Alisha Evans bringing your story to my attention. I’m sure you have many sweet memories of your Aunt Kathe and once again thank you for sharing your sweet recipes.
Best wishes to your dad and mom for quality living.
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