Birthday Cake Macarons with Rainbow Sprinkles and Creamy Vanilla Buttercream Recipe

Introduction

Celebrate any special occasion with these delightful Birthday Cake Macarons. Delicately crispy on the outside and soft inside, they are filled with a rich, cake-flavored buttercream that perfectly mimics the flavors of your favorite birthday cake. These colorful treats are sure to impress your guests and add a festive touch to your dessert table.

Ingredients

• 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 (optional but highly recommended)
• 1 tsp artificial vanilla
• Nonpareils rainbow sprinkles
• 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
• Pink food colouring

Instructions

1. Step 1: Prepare baking sheets with parchment paper or silicone mats. If possible, have two sheets ready for piping the macarons.
2. Step 2: Sift almond flour over a large mixing bowl on a scale until you reach 105 g, discarding any large pieces. Repeat with the confectioners sugar. Whisk both together until very well combined and set aside.
3. Step 3: In the bowl of a stand mixer, combine egg whites, white sugar, and egg white powder. Place the bowl over a pot of simmering water (bain-marie), ensuring the bottom of the bowl doesn’t touch the water.
4. Step 4: Whisk continuously while heating until the mixture reaches 140°F (60°C). Remove the bowl from the heat and attach it to your stand mixer fitted with a whip attachment.
5. Step 5: Beat starting on low speed until soft peaks form, then increase to medium until medium peaks, and finally high speed until stiff peaks form. Add vanilla and beat until just combined.
6. Step 6: Remove the bowl from the stand mixer. Place a sieve over the bowl and sift the dry almond flour mixture into the meringue.
7. Step 7: Gently fold the dry ingredients into the meringue using a spatula in a circular motion and cutting through the center, avoiding overmixing. The batter is ready to pipe when it ribbons off the spatula smoothly and passes the figure 8 test.
8. Step 8: Transfer the batter to a piping bag fitted with a medium round tip. Pipe small circles about 1½ inches in diameter onto the prepared baking sheets.
9. Step 9: Tap the baking sheet several times against the counter to remove air bubbles. Use a toothpick to pop any remaining bubbles. Sprinkle rainbow nonpareils over the macarons.
10. Step 10: Allow the macarons to rest and form a skin for 8 minutes to 1 hour at room temperature. They are ready to bake when the surface is dry to the touch without sticking to a finger.
11. Step 11: Preheat the oven to 300°F (275°F if using convection). Bake the macarons for 15–20 minutes, checking at 15 minutes and every minute thereafter for doneness. They are ready when tops are firm and do not move on their bases.
12. Step 12: Let macarons cool completely on the sheets before removing. Pair matching shells together for filling.
13. Step 13: For the buttercream, microwave the boxed cake mix in a microwave-safe bowl for about 1 minute 30 seconds, stirring every 30 seconds, until it reaches 170°F. Let cool for 10 minutes.
14. Step 14: In a stand mixer fitted with a whip attachment, beat the room temperature butter until light and fluffy (about 3 minutes). Gradually add the cooled cake mix and confectioners sugar until smooth and well combined.
15. Step 15: Add heavy cream, vanilla, and pink food colouring to the buttercream and mix until smooth. Transfer to a piping bag fitted with a star tip.
16. Step 16: Pipe the buttercream onto half of the macaron shells and sandwich with their matching tops. Refrigerate overnight to allow flavors to meld and the filling to mature.

Tips & Variations

• Use a macaron stencil or mat for perfectly sized, evenly spaced macarons.
• If you don’t have egg white powder, you can skip it but meringue will be less stable.
• Feel free to switch sprinkles or food colouring to suit your celebration theme.
• Ensure your mixing bowl is completely clean and grease-free to achieve perfect meringue peaks.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. For best flavor, allow them to come to room temperature before serving. Unfilled macaron shells can be kept in an airtight container at room temperature for up to 3 days or frozen for longer storage. Reheat assembled macarons gently by resting at room temperature for 15–20 minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macarons without egg white powder?

Yes, you can omit egg white powder, but it helps stabilize the meringue for better structure and longevity. Without it, be sure to whip the egg whites to stiff peaks carefully and use them immediately.

How do I know when the macaron batter is ready to pipe?

The batter should flow off your spatula in smooth ribbons that can form a continuous figure 8 without breaking. If it falls in clumps or drips too quickly, it needs more folding or resting.