Birthday Cake Macarons

Birthday Cake Macarons have a classic french macaron shell topped with sprinkles and filled with a cake batter American buttercream.

Course Dessert

Cuisine French

Prep Time 25

Cook Time 15

Resting Time 1

Total Time 1 40

Servings macarons

Calories 91kcal

Author Ellie Haley

Ingredients

For Macarons:

1 ⅔ cups (200 grams) powdered sugar
1 cup (110 grams) almond flour
3 large (100 grams) egg whites
¼ cup (50 grams) granualted sugar
spinkles as needed

For Buttercream:

4 tablespoons (56 grams) unsalted butter softened
3 tablespoons yellow cake mix
1 cup (113 grams) powdered sugar
1 tablespoon heavy cream or milk

Instructions

For Macarons:

Line a cookie sheet with a silicone mat or you can use parchment paper if you don't have one.
Using a food processor, pulse the powdered sugar and almond flour until fully combined and rid of lumps. Sift the combined dry ingredients into a large bowl. If you do not have a food processor you can just sift.
In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add any food coloring, do it now, but use it sparingly or you will make the meringue too liquidy.
Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready (more information on this process in my French Macaron Recipe). If it is too runny it has been over-mixed.
Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks on to the silicone mat.
Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
At this point, you can sprinkle the sprinkles on top of the macarons. You can skip this step if you want to.
Allow the macarons to rest for an hour or until the tops of the macarons have dried. You will be able to gently run your finger over them without anyting getting on your finger.
Preheat the oven to 280 degrees (F).
Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 5 minutes. 15 minutes in total.
Remove from the oven and allow to cool completely on the cookie sheet.
If the macarons were baked correctly they should easily peel off of the silicone mat.

For Buttercream:

In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy. The butter needs to be really soft or your buttercream won’t be as fluffy as it should be.
Add the cake mix and half of the powdered sugar. Beat until fully combined.
Add the rest of the powdered sugar. Beat on medium speed for 5-6 minutes.
If the buttercream is too thick add the heavy cream or milk, 1 tablespoon at a time until it reaches the desired consistency.

For Assembly:

Transfer the American buttercream frosting to a piping bag fitted with a piping tip.
Pipe your desired amount of frosting on the inside of one macaron shell. Place the matching shell on top.
Repeat with remaining macaron shells.

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