Hello friends, today I will show you how to make these beautiful Sunflower Macarons, they are filled with actual brownies in the center, and decorated with piped buttercream sunflowers.You can check out the basic Swiss Meringue Macaron Recipe to see how to make the macaron batter. This batter was made with the colors egg yellow and gold gel food coloring by americolor.
Course Dessert
Cuisine American
Keyword macarons
Prep Time 2 hourshours
Cook Time 15 minutesminutes
0 minutesminutes
Total Time 2 hourshours15 minutesminutes
Servings 20macarons
Calories 150kcal
Author Camila Hurst
Ingredients
Macaron Shells
1batchBasic Swiss Meringue Macaron Reciperecipe here (with a few drops of egg yellow and gold food coloring)
Buttercream
1 1/2cupunsalted butter339 grams
4 to 5cupspowdered sugar500 to 625 grams*
2-4tbspmilkif needed
1/4cupcocoa powder
1/2tspvanilla extract
Brownies
1/4cupunsalted butter56 grams
1/4chocolate chips42.5 grams
1/4cupbrown sugar50 grams
3tbspgranulated sugar37 grams
1large egg
1/4tspvanilla extract
1/2cupall-purpose flour60 grams
1tbspcocoa powder14 grams
1/4tspsalt
Instructions
Buttercream
Beat the butter with an electric mixer at medium high speed until smooth, for a few minutes.
Add the powdered sugar and vanilla, mix on low to combine, and then raise the speed to medium high and beat for another minute or two.
Divide the buttercream between two different bowls. You will only need 1/4 of it for the brown buttercream to make the center of the sunflowers, the rest should be kept for the yellow frosting.
To the brown buttercream, add cocoa powder and brown food coloring to deepen the color. Transfer the buttercream to a piping bag fitted with a small round tip, such as a number 3.
Now working with the yellow frosting, add yellow food coloring and stir to combine.
Transfer the frosting to a piping bag fitted with a tip Wilton 59S.
To pipe the sunflowers, add a bit of buttercream to the flower nail and place a piece of parchment on top.
Pipe a small mount of brown frosting.
Then pipe petals all around it with the 59S tip on the horizontal. Start close to the middle of the flower and pull the piping tip outwards as you press the piping bag to release batter.
As soon as possible place the flowers in the freezer for at least an hour until they solidify.
Brownies
To make the brownie, add chocolate chips or chopped chocolate to the butter and microwave for 15 to 30 seconds, stirring in between until completely melted.
Add the granulated and brown sugar to the bowl and whisk to combine.
Add the egg and whisk.
Add the vanilla and mix to incorporate.
Sift into the bowl the flour, cocoa powder and salt.
Whisk the ingredients to combine.
Pour the batter on the bottom of a 8x8” pan and bake in the pre-heated 350ºF oven for 10 to 15 minutes or until set.
Let it cool down before using to fill the macarons.
Use a small round cutter, or the bottom of a large piping tip to cut circles of brownies.
Place the brownie in the center of a macaron shell.
Pipe a tall ring of frosting around the brownies, the frosting’s height should be the same as the diameter of the sunflower.
Remove a few sunflowers from the freezer and place them around the frosting.
Then pipe more frosting on top and close with another shell.
Storage
Store these macarons in the fridge for up to 5 days and in the freezer for a month or so.
Notes
Sunflowers: always keep the sunflowers refrigerated, because otherwise they start to melt and soften up pretty quickly.For macaron recipe: Basic Swiss Meringue Macaron RecipeVideo: Make sure to watch the video on this page above, or on Youtube, which shows exactly how to make these Sunflower Macarons.