Milkbar inspired Macaron Birthday Cake

For the 5″ macarons:

1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. I use Wilton tip 12.
4. Line 2 baking sheets with silpat (or parchment).
5. Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until fully incorporated. The finished mix will be paste-like. Set aside.
7. For the sugar syrup:
8. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
9. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
10. Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
11. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
12. Watch the sugar syrup closely.
13. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
14. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
15. THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and medium peaks form and the meringue has cooled. 
16. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
17. Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
18. **Be careful not to over-mix**
19. You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
20. Transfer batter into prepped piping bag(s).
21. Pipe 5 inch circles about 1.5 inches apart on the parchment/siplat lined baking sheet. Be sure to hold the piping bag directly above the baking sheet when piping the rounds. Pipe three 5″ rounds onto one baking sheet.
22. Reserve the second baking sheet for smaller macarons to use the leftover batter. These can be used to garnish the top of the layered cake.
23. Gently lift the tray of piped macarons up and tap them on the counter to release air bubbles, then lightly sprinkle with rainbow jimmies.
24. IMPORTANT: Before placing macs in the oven, give them time to rest, until a skin forms. For the large shells I recommend 30 minutes total, depending on humidity. Test by touching the center of the piped macs with a clean finger. They should be dry to touch.
25. Preheat oven to 300 degrees.
26. Once the macarons have formed a skin, place 1 sheet at a time in the middle rack of the oven and bake for 9 minutes. After 9 minutes, turn the macarons and bake for an additional 9 minutes. (about 18 minutes total). The shells should start to form feet roughly 6 minutes in the oven.
27. After 18 minutes, you can test whether or not the macarons are done by gently touching either side of the baked shell. If it wiggles at all on the baking sheet, it will need another minute or two in the oven.
28. Remove baked shells from the oven and allow a few minutes to cool before transferring them from the baking sheet to a cooling rack.
29. Gently remove from parchment paper/silpat and transfer to a cooling rack.
30. Repeat same steps for baking the smaller macarons.
31. Allow macarons to cool completely before assembling the cake.

For the Vanilla Cream Frosting:

1. Mix shortening/butter, powdered sugar, and vanilla in a stand mixer until incorporated. Set aside.

For the cake crumbs:

1. Line another baking sheet with parchment.
2. Oven can remain at 295 degrees.
3. Pour all dry ingredients into a mixing bowl. Stir until combined, then add the avocado oil and vanilla extra.
4. Stir ingredients together until the crumbs form. They will be large and small and uneven in size. Transfer to the baking sheet and bake for roughly 10 minutes until crumbs are golden brown.
5. Allow to cool.

Cake assembly:

1. Typically you use a cake ring to create the layers in a Milkbar birthday cake but since I did not have one on hand, I created a ring out of sturdy paper and tape, then placed it over top of the first 5″ macaron shell. The ring only needs to be about 6 inch tall.
2. Place the cake “ring” over the first 5″inch macaron shell.
3. Evenly top the shell with a one-inch layer of vanilla frosting.
4. Sprinkle the cake crumbs on top of the frosting, then place the second macaron shell directly on top of the first layer of crumbs and frosting. Gently press the shell down so it’s firm against the first layer of cake crumbs and frosting.
5. Top with another layer of frosting and cake crumbs.
6. Then add the last 5″ macaron shell on the top. Cover the shell in another layer of frosting, and then evenly decorate the top of the cake with a row of the remaining cake crumbs, placed along the outside edge. Place one small sprinkle macaron shell on top of the cake for a finishing touch!
7. Transfer the assemble cake to the freezer and chill 20 minutes.
8. Slice the cake when fully chilled and serve on small canapé plates.
9. Don’t forget the candles!