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Birthday Cake Macarons with Colorful Sprinkles and Fluffy Vanilla Buttercream Recipe

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★★★★★

4.8 from 108 reviews

Celebrate any special occasion with these delightful Birthday Cake Macarons! Crisp almond meringue shells are filled with a luscious, creamy birthday cake-flavored buttercream, enhanced by colorful rainbow sprinkles for a festive touch. These macarons combine classic French technique with the fun flavors of a birthday cake, making them the perfect treat for parties or gifting.

Ingredients

Scale

Macaron Shells

  • 105 g Sifted Super Fine Almond Flour
  • 105 g Sifted Confectioners Sugar
  • 100 g Egg Whites
  • 100 g White Sugar
  • 3 g (1 tsp) Egg White Powder (meringue powder, optional but highly recommended)
  • 1 tsp Artificial Vanilla Extract
  • Nonpareils Rainbow Sprinkles

Birthday Cake Buttercream Filling

  • 1 cup (130 g) White or Yellow Boxed Cake Mix
  • 1 cup (227 g) Unsalted Butter, at room temperature
  • 3 cups (360 g) Confectioners Sugar
  • 2 tbsp (28 g) Heavy Cream
  • 1 tsp Artificial Vanilla Extract
  • Pink Food Colouring (as needed)

Instructions

  1. Prepare Dry Ingredients: Sift the almond flour using a scale until you have 105 g. Discard any large pieces. Repeat the process with the confectioners sugar. Combine the sifted almond flour and confectioners sugar by whisking them together thoroughly, then set aside.
  2. Make the Meringue: In a stand mixer bowl, combine the egg whites, white sugar, and egg white powder. Place the bowl over a pot of simmering water (bain-marie), ensuring the bowl does not touch the water. Whisk continuously until the temperature reaches 140°F (60°C). Remove from heat and place the bowl on the mixer fitted with a whip attachment.
  3. Whip the Meringue: Start beating the mixture on low speed until soft peaks form, then increase to medium for medium peaks, and finally high speed until stiff peaks are achieved. Add the vanilla extract and beat until just incorporated.
  4. Macaronage (Folding): Sift the dry almond flour and sugar mixture into the meringue. Fold gently but thoroughly to incorporate without deflating the meringue. When the batter flows off the spatula in continuous ribbon shapes and passes the figure-8 test without breaking, it is ready for piping.
  5. Pipe the Macarons: Transfer the batter to a piping bag fitted with a medium round tip. Pipe small 1½ inch diameter circles onto baking sheets lined with silicone mats or parchment paper. Hold the piping bag perpendicular to the surface for uniform shells.
  6. Remove Air Bubbles and Add Sprinkles: Tap the baking sheets firmly against the counter multiple times to release trapped air bubbles. Use a toothpick to pop any remaining bubbles. Sprinkle rainbow nonpareils on top of each piped macaron.
  7. Form Skins: Preheat your oven to 300°F (275°F for convection). Let the piped macarons rest at room temperature for 8 minutes up to an hour, until a non-sticky skin forms on top allowing a light touch without batter sticking.
  8. Bake the Macarons: Bake for 15 to 20 minutes. Start checking at 15 minutes; the macarons are done when the tops are firm and don’t move on their bases. Remove and cool completely on the baking sheets.
  9. Prepare Birthday Cake Filling: Microwave the boxed cake mix in a microwave-safe bowl in 30-second intervals, stirring in between until it reaches 170°F. Cool for 10 minutes. Meanwhile, beat the butter in a stand mixer until light and fluffy (about 3 minutes). Gradually add the cooled cake mix and confectioners sugar, beating to smooth consistency.
  10. Finish Buttercream: Add heavy cream, vanilla extract, and pink food coloring to the buttercream. Beat until fully combined and creamy. Transfer to a piping bag fitted with a star tip.
  11. Assemble Macarons: Pair macaron shells by size and appearance. Pipe birthday cake buttercream onto the bottom half of each pair, then sandwich with the top half. Refrigerate assembled macarons overnight to mature and meld flavors.

Notes

  • Use room temperature egg whites for better volume in meringue.
  • Allow macarons to rest until a skin forms before baking to develop feet.
  • Overmixing the batter can cause flat or cracked shells; follow the ribbon and figure-8 test carefully.
  • Patience in resting and proper baking temperature are key to perfect texture.
  • Macarons improve in flavor and texture after resting in the fridge overnight.
  • If you don’t have egg white powder, use fresh egg whites but note some differences in stability.
  • Use a stencil or macaron mat for uniform sizing and easier bath preparation.

Keywords: Birthday Cake Macarons, French Macarons, Almond Meringue Cookies, Buttercream Filling, Festive Desserts, Party Treats

Find it online: https://dailysimplerecipe.com/birthday-cake-macarons-with-colorful-sprinkles-and-fluffy-vanilla-buttercream-recipe/