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Birthday Cake Macarons Recipe

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This Birthday Cake Macarons recipe offers a delightful twist on classic French macarons by incorporating festive rainbow sprinkles and a rich, creamy buttercream filling. The delicate almond meringue shells are piped, dried, and baked to perfection, then sandwiched with a smooth, vanilla-infused buttercream for a celebration-worthy treat. Ideal for special occasions, these colorful macarons combine a crisp exterior with a soft, flavorful interior.

Ingredients

Macaron Shells

  • 120 g almond flour
  • 200 g powdered sugar
  • 120 g egg whites (from 3–4 large eggs)
  • 50 g granulated sugar
  • ½ teaspoon vanilla extract
  • 1 Tablespoon rainbow mini nonpareil sprinkles

Buttercream Filling

  • 4 large egg yolks
  • ½ cup granulated sugar
  • 3 Tablespoons water
  • 1 cup salted butter, softened and cut into 1” cubes
  • 1 Tablespoon vanilla extract
  • ½ cup powdered sugar
  • 2 Tablespoons heavy cream

Instructions

  1. Prepare Macaron Shells: Line two baking sheets with macaron Silpats or parchment paper and fit a piping bag with a round tip (Wilton #12). Process almond flour and powdered sugar in a food processor until superfine and set aside.
  2. Make Meringue: Whisk egg whites in a stand mixer on low until frothy. Gradually add granulated sugar while increasing speed to medium, then whisk on high until stiff peaks form. Add vanilla extract and optional gel food coloring with a quick whisk.
  3. Fold Batter: Fold half of the almond flour mixture into the meringue until fully incorporated, then fold in the remaining almond flour mixture. Continue folding until the batter flows off the spatula in a smooth, glossy ribbon within 15 seconds.
  4. Pipe Macarons: Transfer batter to the piping bag and pipe rounds 1–1.5″ in diameter onto prepared sheets. Tap sheets firmly against the counter to release air bubbles and pop any remaining with a toothpick.
  5. Add Sprinkles and Dry: Evenly sprinkle rainbow nonpareils over shells. Let macarons dry in a well-ventilated area for 20–30 minutes or until a skin forms and they do not stick to a light touch. Use a fan for humidity if needed.
  6. Bake Macarons: Preheat oven to 320°F (160°C). Bake one tray at a time on the center rack for 16–19 minutes until set (center should not wiggle). Cool completely before removing from baking mats.
  7. Make Buttercream: While shells bake, whisk egg yolks on low speed. Heat sugar and water in a saucepan to 245°F (118°C) to make syrup. Slowly pour syrup into yolks while whisking on medium low. Increase speed to medium high and whisk until pale, fluffy, and cool to the touch.
  8. Add Butter and Flavor: Incorporate softened salted butter one cube at a time. If curdling occurs, switch to a beater attachment. After all butter is added, mix in vanilla extract with a whisk, then powdered sugar and heavy cream. Beat for 2 minutes until fluffy.
  9. Assemble Macarons: Pair macarons of similar size. Pipe about two-thirds of the macaron shell size of buttercream on the flat side of one shell, then top with the other and gently twist to seal. Reserve leftover buttercream for another use.
  10. Mature Macarons: Refrigerate assembled macarons for 24 hours to allow shells to soften and flavors to meld, though they can be eaten immediately if preferred.

Notes

  • Use superfine almond flour and powdered sugar for smooth macaron shells.
  • Drying macarons properly is crucial to prevent cracking during baking.
  • Baking times may vary slightly depending on oven calibration and humidity.
  • Buttercream may appear curdled when adding butter; switching to a beater attachment helps smooth it out.
  • The macarons taste best after maturing in the fridge for 24 hours but are delicious any time after assembly.
  • Keep leftover buttercream refrigerated and use within 3-4 days.

Find it online: http://bitezly.com/birthday-cake-macarons-recipe/