Birthday Cake Macaronswith Buttercream Frosting Recipe

Introduction

These Birthday Cake Macarons are a delightful treat combining delicate almond meringue shells with a creamy, flavorful buttercream frosting studded with festive sprinkles. Perfect for celebrations or a special indulgence, they bring a fun and colorful twist to classic French macarons.

Ingredients

• 55 g aged egg whites, room temperature (about 2 large eggs)
• Pinch cream of tartar (optional)
• 55 g granulated sugar (1/4 cup + 1 tsp)
• 70 g superfine almond flour, blanched (1/2 cup + 2 Tbsp)
• 63 g powdered sugar (1/2 cup)
• Gel food coloring (optional)
• 36 g nonpareil sprinkles (3 Tbsp)
• 28 g unsalted butter, room temperature (2 Tbsp)
• 28 g cream cheese, room temperature (2 Tbsp)
• 4 g vanilla extract or vanilla bean paste (1 tsp)
• 2 g almond extract (1/2 tsp)
• 1 g fine salt (1/8 tsp)
• 125 g powdered sugar (1 cup)
• 10 g heavy whipping cream, room temperature (2 tsp)
• 12 g nonpareil sprinkles (1 Tbsp)

Instructions

1. Step 1: Line two large baking sheets with parchment paper or silicone mats and set aside.
2. Step 2: Pour the aged egg whites into the bowl of a stand mixer fitted with a whisk. Mix on medium speed until small bubbles form on the surface. Add a pinch of cream of tartar if using, and continue whisking until soft peaks form.
3. Step 3: Gradually add the granulated sugar and whisk on medium speed for 30 seconds. Increase speed to medium-high and continue mixing until stiff, glossy peaks form.
4. Step 4: Sift together the almond flour and powdered sugar directly into the meringue. Add a squirt of gel food coloring if desired. Gently fold the mixture until it flows off the spatula in thick ribbons. The batter should be smooth enough to draw figure 8’s without breaking.
5. Step 5: Transfer the batter to a large piping bag fitted with a round tip. Pipe 1 1/4 inch rounds onto the prepared baking sheets, spacing about 1 inch apart.
6. Step 6: Firmly bang the baking sheets on the counter a few times to release air bubbles. Pop any remaining bubbles on the surface with a toothpick.
7. Step 7: Sprinkle nonpareil sprinkles over the wet macarons. Let them rest for 30 minutes or until a skin forms and the surface looks matte. Meanwhile, preheat the oven to 315°F (157°C).
8. Step 8: Bake one tray at a time on the middle rack for 15-18 minutes, rotating halfway through baking for even cooking.
9. Step 9: Remove from the oven and allow macarons to cool for about 15 minutes on their mats before gently peeling them off.
10. Step 10: To make the frosting, beat the butter and cream cheese on medium speed until smooth, about 1-2 minutes.
11. Step 11: Add vanilla extract, almond extract, and salt. Mix on low speed.
12. Step 12: Gradually add powdered sugar, halfway through adding heavy cream to soften the frosting. Continue mixing until you reach a smooth, pipeable consistency.
13. Step 13: Adjust consistency by adding more cream (1 tsp at a time) if too thick, or powdered sugar if too thin.
14. Step 14: Fold in 1 tablespoon of nonpareil sprinkles and transfer the frosting to a piping bag fitted with a round tip.
15. Step 15: Pair the macaron shells and pipe a generous dollop of frosting on one shell. Gently press the matching shell on top to create a sandwich.
16. Step 16: Place the macarons in an airtight container and chill in the fridge overnight. Bring to room temperature before serving and enjoy!

Tips & Variations

• Use aged egg whites for better meringue stability and improved macaron feet.
• Sift almond flour and powdered sugar carefully to avoid lumps for smooth shells.
• Add gel food coloring sparingly to avoid overmixing the batter, which can flatten the macarons.
• Swap almond extract for lemon or orange blossom for a different flavor twist.
• If nonpareil sprinkles are unavailable, use finely chopped colored sugar crystals for festive decoration.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, allow them to come to room temperature for about 30 minutes before eating. Leftover shells or buttercream can be stored separately for up to 2 days in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh egg whites instead of aged?

Aged egg whites whip up better and are less watery, which helps achieve the perfect macaron texture. If using fresh whites, try leaving them in the fridge for 1-2 days uncovered to age slightly before making your macarons.

How do I know when the macaron batter is ready?

The batter should flow off your spatula in a thick, continuous ribbon that can form a couple of figure 8 shapes without breaking. If it’s too thick or stiff, fold more; if it’s too runny, you may have overmixed.

Birthday Cake Macaronswith Buttercream Frosting Recipe

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Delight in these Birthday Cake Macarons featuring delicate, crisp shells and a creamy vanilla-almond buttercream frosting dotted with festive nonpareil sprinkles. Perfectly sized and bursting with birthday cake flavor, these macarons are a fun, colorful treat for celebrations or any sweet craving.

• Author: Victoria
• Prep Time: 25 minutes
• Cook Time: 18 minutes per batch
• Total Time: 12 hours including chilling
• Yield: About 24 macarons (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Macaron Shells

• 55 g aged egg whites, room temperature (about 2 large eggs)
• Pinch of cream of tartar (optional)
• 55 g granulated sugar (1/4 cup + 1 tsp)
• 70 g superfine almond flour, blanched (1/2 cup + 2 Tbsp)
• 63 g powdered sugar (1/2 cup)
• Gel food coloring (optional, pink suggested)
• 36 g nonpareil sprinkles (3 Tbsp)

Buttercream Frosting

• 28 g unsalted butter, room temperature (2 Tbsp)
• 28 g cream cheese, room temperature (2 Tbsp)
• 4 g vanilla extract or vanilla bean paste (1 tsp)
• 2 g almond extract (1/2 tsp)
• 1 g fine salt (1/8 tsp)
• 125 g powdered sugar (1 cup)
• 10 g heavy whipping cream, room temperature (2 tsp)
• 12 g nonpareil sprinkles (1 Tbsp)

Instructions

1. Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone mats to prevent the macarons from sticking and set aside.
2. Whip Egg Whites: Pour 55g of aged egg whites into a stand mixer bowl fitted with a whisk. Mix on medium speed until small bubbles appear on the surface. Add a pinch of cream of tartar if using and continue mixing until soft peaks form.
3. Add Granulated Sugar: Gradually add 55g of granulated sugar to the meringue and mix on medium speed for 30 seconds. Increase speed to medium-high and whip until stiff, glossy peaks form.
4. Sift Dry Ingredients: Sift 70g superfine almond flour and 63g powdered sugar together directly into the meringue bowl. Add gel food coloring as desired.
5. Fold Batter: Gently fold the dry ingredients into the meringue until a thick ribbon falls from the spatula and can form figure eights. Be careful not to overfold or underfold to maintain the proper consistency.
6. Pipe Macaron Rounds: Transfer the batter to a piping bag fitted with a medium round tip. Pipe 1 1/4 inch rounds about 1 inch apart on prepared baking sheets.
7. Release Air Bubbles: Firmly bang the baking sheets against the counter several times to release trapped air bubbles. Pop any remaining bubbles with a toothpick.
8. Add Sprinkles: Sprinkle 3 tablespoons of nonpareil sprinkles evenly over the piped batter while still wet.
9. Rest Macarons: Allow macarons to rest at room temperature for 30 minutes or until a skin forms on the surface and they appear matte.
10. Preheat Oven: While macarons rest, preheat oven to 315°F (157°C).
11. Bake Macarons: Bake one tray at a time on the oven’s middle rack for 15-18 minutes. Rotate the pan halfway through baking for even cooking.
12. Cool Shells: Remove from oven and let the macarons cool completely on the baking sheet (about 15 minutes) before carefully peeling off the silicone mat or parchment paper.
13. Make Buttercream Frosting: Beat 28g room-temperature butter and 28g cream cheese with a whisk attachment on medium speed until smooth, about 1-2 minutes.
14. Add Flavorings and Salt: Mix in 4g vanilla extract, 2g almond extract, and 1g salt on low speed until combined.
15. Incorporate Powdered Sugar and Cream: Gradually add 125g powdered sugar while mixing on low. Halfway through, add 10g heavy cream to ease mixing.
16. Adjust Frosting Consistency: Continue mixing on low until fully incorporated and smooth. If too thick, add heavy cream 1 tsp at a time; if too thin, add powdered sugar 1 tbsp at a time.
17. Fold in Sprinkles: Gently fold 1 tablespoon nonpareil sprinkles into the frosting.
18. Fill Piping Bag: Transfer frosting to a piping bag fitted with a round tip and set aside.
19. Assemble Macarons: Pair macaron shells of similar size. Pipe a generous dollop of buttercream onto one shell and sandwich with the other shell, pressing gently to adhere.
20. Chill and Serve: Place assembled macarons in an airtight container and chill in the refrigerator overnight to develop flavor and texture. Bring to room temperature before serving.

Notes

• Aged egg whites at room temperature help achieve better meringue stability and volume.
• Do not skip the resting period before baking; it ensures macarons develop a skin and prevents cracking.
• Use superfine almond flour for a smooth macaron texture.
• Adding food coloring is optional but enhances the festive birthday cake look.
• Be gentle when folding batter; the batter should flow slowly but steadily off the spatula.
• Allow macarons to chill overnight for best flavor and texture development.
• If frosting is too soft, refrigerate briefly before assembling to make piping easier.
• Store macarons in an airtight container to maintain freshness.

Keywords: Birthday Cake Macarons, Macaron Recipe, French Macarons, Buttercream Filled Macarons, Party Dessert, Sprinkle Macarons