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5 from 2 votes

Birthday Cake French Macarons

Classic French Macaron shells topped with sprinkles and filled with a birthday cake flavored Italian Buttercream
Prep Time30 mins
Cook Time15 mins
Resting Time1 hr
Keyword: birthday cake, French Macaron, Macarons, sprinkles
Servings: 25 macarons

Ingredients

For Macarons:

  • 3 large (100 grams) egg whites
  • 1/4 cup (50 grams) granualted sugar
  • 1 2/3 cups (200 grams) powdered sugar
  • 1 cup (110 grams) almond flour
  • spinkles as needed

For Buttercream:

  • 6 tablespoons (75 grams) granulated sugar
  • 1 1/2 tablespoons (38 grams) water
  • 1 large (38 grams) egg white
  • 1 1/2 tablespoons (18 grams) granulated sugar
  • 1 stick (113 grams) unsalted butter softened
  • 3 tablespoons yellow cake mix

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 260 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 3-5 minutes. 13-15 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 small saucepan, combine the 6 tablespoons of granulated sugar with the water.
  • Place over high heat and cook to soft-ball stage (235-240 degrees F) Read more in-depth about this in my Italian Buttercream Recipe. Do not stir.
  • While the sugar cooks, fit a stand mixer with the whisk attachment or use a hand mixer. Pour egg whites in the bowl and whip on medium until the eggs get frothy. Slowly add the 1 1/2 tablespoons of sugar to the egg whites.
  • Turn the mixer to high and whip until stiff peaks form. If the meringue is done before the sugar, turn it down to the lowest speed.
  • When the sugar is ready keep the mixer on the lowest speed and very carefully and slowly pour the sugar down the side of the bowl into the meringue.
  • When all of the sugar is added turn the mixer to high and mix until the outside of the bowl has cooled down and is just warm.
  • Start to add the cubes of butter slowly, about 1 every ten seconds, while continuing to whip the buttercream.
  • Continue to whip on high for about 10 minutes or until it is the desired consistency.
  • Add the cake mix and whip until combined. You can add more of less of the cake mix depending on how strong you'd like the flavor to be.
  • Transfer the buttercream to a piping bag and pipe the desired amount of buttercream onto the inside of a macaron shell. Sandwhich another macaron shell on top.