you can never eat too much

Funfetti Birthday Cake Macarons

I’m at this phase in my life right now where I am completely obsessed with making macarons. Ever since I “perfected” macarons after five long months of repeated testing (and lots and lots of failures), now that I know how to consistently turn out a good batch I can’t stop making them. And that’s not a problem at all, right?

In a recent post, I shared my top tips for making foolproof macarons as well as a recipe for double chocolate macarons, and that was the recipe I repeatedly tested for months. Now, I’m ready to try new recipes, flavors, combinations, and techniques, which is where these funfetti birthday cake macarons come in.

Is it someone’s birthday? No, but do I need a reason to make birthday cake macarons.

Double no.

Anyway, these macarons are not only great to look at, but they are also super yummy. I was worried when the recipe called for mixing the sprinkles into the macaron batter before piping, because my past experience has proven that overmixing macaron batter by even one stroke can ruin a batch of macarons. It only took two tries to get this recipe right (the first time I didn’t read it correctly and mixed the sprinkles into the egg whites *facepalm*) but once I put in a fresh pair of contact lenses they turned out just right.

I won’t kid myself though – although I am super proud of how far I’ve come with my macarons I know they aren’t 100% perfect. My shells are a little lumpy and uneven, due mostly to the fact that I don’t have a macaron tracing mat so I’m eyeballing how big to pipe them everytime. Plus (and this super sucks) my mechanical whisk broke a few weeks ago so I only have my beaters to use to whip the egg whites, which is not ideal but not a disaster either, I’ve learned. You can totally make the meringue without a whisk, but it does take a bit more effort.

Ok, I’ve rambled enough: here’s the recipe for these awesome birthday cake macarons! Let me know if you make these, I know they will be a regular macaron recipe around these parts 🙂

Funfetti Birthday Cake Macarons Recipe



Macaron Shells

  • 100 grams powdered sugar
  • 100 grams almond flour
  • 50 grams granulated sugar
  • 70 grams egg whites (about 2 large eggs)
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons sprinkles

Buttercream Filling

  • 3/4 cup and 2 tablespoons confectioners’ sugar
  • 1/4 cup unsalted butter
  • 1 teaspoon milk
  • 2 tablespoons sprinkles
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 320 degrees. Line a large baking sheet with parchment paper and set aside.
  2. In a medium bowl, sift together almond flour and powdered sugar twice. Place in a food processor and pulse until completely combined.
  3. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks. Add vanilla extract and beat on medium speed until combined.
  4. Sift the almond flour/powdered sugar mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half, as shown in the video above. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. This step is so crucial, so please make sure to test often to ensure not to over mix the batter. Add the sprinkles (as much as you want) and carefully stir the batter to distribute the sprinkles evenly. Be careful not to over-mix as sprinkles will bleed its color into the batter too much.
  5. Transfer the batter into a pastry bag with a round tip.
  6. Pipe out 1.5-inch rounds about an inch apart on baking sheet lined with parchment paper.
  7. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. Sprinkle some more sprinkles on top.
  8. Let the macarons rest and dry for 15-30 minutes. If the batter doesn’t stick to your finger, then it’s ready.
  9. Bake the macarons for 15-17 minutes. To check the doneness, carefully remove one macaron. If the bottom does not stick, they are done.
  10. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
  11. While macarons are drying, prepare the buttercream. In a mixing bowl with whisk attachment, beat the butter and powdered sugar until fluffy, about 2 minutes. Add powdered sugar, milk, and vanilla and mix until light and fluffy.
  12. Pipe a swirl of buttercream onto half of the macaron shells and top with remaining shells to finish the macarons.
  13. Place in the refrigerator for at least 8 hours overnight to set. Enjoy!

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