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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/birthday-cake-macaronswith-buttercream-frosting-recipe/