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Birthday Cake Macarons Recipe

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★★★★★

4.6 from 116 reviews

Delight in these colorful Birthday Cake Macarons featuring delicate almond meringue shells filled with a creamy, funfetti-inspired buttercream frosting. With a crisp exterior and chewy interior, these festive treats are perfect for celebrations and special occasions.

Ingredients

Scale

Macaron Shells

  • 76 g (⅓ cup + 1 teaspoon) Granulated Sugar
  • 90 ml (About 3 egg whites) Room Temperature Egg Whites
  • 80 g (¾ cup + 1 tbsp) Almond Flour, Blanched
  • 150 g (1 ¼ cup) Powdered Sugar
  • Gel Food Coloring, optional

Birthday Funfetti Frosting

  • 60 g (¼ cup) Unsalted Butter, room temperature
  • 60 g (¼ cup) Cream Cheese, room temperature
  • 120 g (1 cup) Powdered Sugar
  • 1 tsp Vanilla Bean Paste or vanilla extract
  • 87 g (½ cup) White Chocolate, melted
  • 50 g (¼ cup) Colorful Sprinkles

Instructions

  1. Prepare the baking sheets and piping bags: Line baking sheets with parchment templates and fit your piping bags with small, round piping tips for the shells.
  2. Make the meringue: Pour egg whites into a stand mixer bowl and whisk on medium speed. When foamy, gradually add granulated sugar and continue whisking at medium speed for 3-4 minutes until stiff peaks form.
  3. Mix dry ingredients: While whisking, pulse almond flour and powdered sugar together in a food processor for one minute. Sift this mixture through a fine sieve into a large bowl and set aside.
  4. Add coloring: Add gel food coloring to the meringue and whisk gently for a few seconds to incorporate evenly.
  5. Macaronage (folding batter): Fold the sifted dry ingredients into the meringue in batches using a spatula while rotating the bowl. Fold until the batter flows slowly and smoothly off the spatula and forms a ribbon that sinks back slowly. Avoid overmixing.
  6. Pipe shells: Transfer the batter to prepared piping bags and pipe circles onto parchment paper templates. Tap baking sheets firmly to remove air bubbles; pop any remaining bubbles with a toothpick. Optionally, add sprinkles on top before shells dry.
  7. Rest shells: Let piped shells rest at room temperature for about 30 minutes until their tops are dry to the touch.
  8. Bake macarons: Preheat oven to 310°F (154°C). Bake shells for 9 minutes, rotate trays, then bake an additional 2 minutes. The shells are done when tops are firm and feet are set. Cool completely on parchment.
  9. Make frosting: Beat butter and cream cheese on medium speed until smooth. Gradually add powdered sugar, beating until creamy. Mix in melted white chocolate and vanilla until thick and fluffy. Fold in sprinkles evenly.
  10. Assemble macarons: Pair cooled shells and pipe about two teaspoons of frosting onto the bottom shell. Sandwich with matching top shell. Refrigerate assembled macarons overnight for best texture before serving.

Notes

  • Ensure egg whites are at room temperature for best volume in meringue.
  • Be gentle during folding to avoid deflating the meringue.
  • Resting the shells before baking helps develop the characteristic ‘feet.’
  • Use a silicone mat or parchment paper with templates for consistent shell size.
  • Macarons are best eaten after chilling overnight to set the texture and flavor.

Keywords: birthday cake macarons, funfetti macarons, almond meringue cookies, French macarons, colorful macarons, party dessert, sweet treats

Find it online: https://freshrecipehub.com/birthday-cake-macarons-recipe/