Birthday Cake Macarons

Name: Birthday Cake Macarons
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: .5 cup powdered sugar (65g); .5 cup almond flour (65g); 3.5 tablespoon aged egg whites, room temperature (50g); .25 teaspoon cream of tartar; .25 cup granualted sugar (45g); 2 drops white gel food coloring; 4 tablespoons butter, room temperature (57g); 3.75 cups confectioners sugar (454g); 1 teaspoon vanilla extract; 1 -2 drops each color 2 - 4 different colors of neon gel food coloring

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Birthday cake macarons are filled with bright buttercream colors and topped with funfetti rainbow sprinkles. These cheerful macarons are reminiscent of childhood birthday cakes and are perfect for a special day or special occasions.

Two boxes overflowing with birthday cake macarons.

Are you intimidated to make macarons? You are not alone; In the world of baking, a perfect macaron is among the most challenging bake.

Then I realized, I am a self-taught home baker. That helped me come to terms with macarons. In the end, I decide that my macarons might not be picture-perfect, but they are perfectly delicious!

I urge bakers to embrace imperfect macarons; they have character. Laugh at the wonky shapes. Enjoy the flavor. Baking should always be fun!

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What I Love About This Recipe
Terminology
Ingredients
Step By Step Instructions
Top Ten Macaron-Making Techniques
Frequently Asked Questions
Storage
Recipe

What I Love About This Recipe

Bright and colorful
Perfect sized cookie
Always bring out smiles
Perfect as cookies or decoration on cakes
Buttercream frosting is reminiscent of birthday cake

Terminology

Making macarons comes with a distinct set of terminology. Below is a brief definition of standard macaron terminology.

Aging - The egg whites that have been separated up to 24 hours prior to beating.
Dome - The smooth top of a baked macaron.
Feet - Bubbly frill that runs along the bottom of the cookie.
Macaronoge - Act of folding the dry ingredients and egg whites together.
Maturing - Placing the cookies in the refrigerator for at least 24 hours after baking.
Skin - The smooth top that forms over a piped macaron cookie shell.
Soft Peaks - Whipped egg whites that melt back into themself within a few seconds.

Ingredients

Specific Ingredient Notes and Alternatives

Aged Egg Whites - Aging egg whites is critical to making macarons. I recommend aging the egg whites at least overnight. However, in a pinch, it is possible to age egg whites for as little as two hours.

Sprinkles/Funfetti - Any sprinkle or funfetti with bright and fun colors works well with this recipe. In the pictures, I used pastel party sprinkles that I found at Target.

Almond Four - All almond flour is finely ground. However, do not let that fool you; almond flour still needs to be sifted multiple times to achieve a smooth dome. There is no alternative for almond flour when making macarons.

Cream Tartar - Stabilizes the egg whites, which allows the soft peaks to form quicker. For an alternative, use fresh squeezed lemon or vinegar in 2x the recipe amount.

Food Coloring - For bright and colorful buttercreams, look for neon gel food coloring. I recommend gel food coloring. Gels are concentrated and take very few drops to achieve a rich color.

Several macarons filled with bright buttercream stacked in a white box.

Step By Step Instructions

1. Prep

*Measure all ingredients.
*Prepare a baking sheet lined with parchment paper or a silicone mat.
*Wipe down the bowl and beaters with vinegar to remove unseen fat.

2. Combine Dry Ingredients

In a large bowl, combine powdered sugar and almond flour. Sift the combination 3 - 5 times. Sifting this many times is necessary to achieve a smooth dome.

Helpful Hint: Always sift, even when almond flour packing says 'finely ground.'

3. Beat Egg Whites

Using a handheld or standing mixer with a whisk attachment, beat the egg whites on low - medium speed until the egg whites are foamy. Add cream of tartar and continue to beat for one minute. Begin adding sugar one spoonful at a time. Continue to beat until soft peaks form.

*The key is to add the sugar before the egg whites form soft peaks. That allows the egg whites to stabilize and the sugar to dissolve.

4. Fold Ingredients Together

Use a spatula and gently fold ⅓ of the whipped egg whites into the dry ingredients, about five turns. Add the remainder of the beaten egg whites and continue to fold gently. Repeat until you can make a figure 8 in the batter. When the figure-eight disappears within 10 seconds, stop!

Helpful Note: It is critical to fold the egg whites and not stir them. To fold, cut the spatula through the center of the egg whites to the bottom of the bowl. Then scoop along the sides of the bowl, turning the mixture onto itself. Turn the bowl a quarter and repeat.

6. Pipe Macarons Shells

Fit a piping bag with a round tip. Fill the piping bag with macaron batter. Pipe 1.5-inch circles spaced one inch apart. Top with rainbow funfetti sprinkles. Tap the baking tray with the pipped macarons 3-5 times on the counter to release any air bubbles trapped inside.

Helpful Hint: Use a template to trace the macaron shape on parchment paper or a macaron-specific silicone mat.

7. Macaron Skin

Preheat the oven to 300F/150C. While the oven is warming up, place the macarons on the counter for 20 - 30 minutes. During this time, the macarons will form a skin over the top.

To test if the macarons are ready to bake, gently glide your finger across the top. If the glide is smooth, the macarons are ready to bake. If the top is still wet, continue to leave the shells out and test again in 5 minutes.

8. Bake

Bake for 18 - 20 minutes. Keep a close eye on the cookies towards the end of the baking time. Macarons can go from done to overcooked in as little as 15 seconds.

9. Buttercream Filling

Set the mixer to a low speed and whip softened butter for one minute. Then slowly add powdered sugar and vanilla extract. Working up to medium speed, beat until all ingredients have been incorporated and the buttercream is fluffy.

Place the buttercream in separate bowls and add 2 - 3 drops of gel. The number of bowls used will depend on the number of colors selected. Mix to fully combine.

10. Pipe Frosting

After the macaron shells have cooled, pipe a dollop of buttercream frosting on one macaron shell. Place the other macaron shell on top and gently press it together.

A up-close picture of one macaron topped with colorful birthday funfetti. — Birthday Cake Macaron Up Close

In the mood for something else?

Top Ten Macaron-Making Techniques

Making perfect macarons require the development and mastery of french baking skills. They take time, patience, and practice. However, most of us do not have the time to practice making macarons. As a result, I recommend reviewing the top ten techniques to refresh your memory as needed.

1. Ensure Your Egg Whites Are Fat-Free

Before mixing egg whites, wipe down your equipment with a ½ teaspoon of vinegar or lemon. This simple step makes all the difference in successfully whipping egg whites.

2. Select the Right Mixing Bowl

Always use stainless steel, copper, or glass bowl to whip egg whites.
Wood and plastic bowls can have unseen cracks which trap hidden fat.

3. Egg Temperature Matters

There are two temperatures to consider when making macarons; cold and room temperature. First, separate egg whites while the eggs are cold. Second, only whip room-temperature eggs.

4. Age Egg Whites

Aging egg whites serves two purposes:

1. Dehydrates the egg whites.
2. Causes the proteins to relax. The loosened proteins help the egg whites bind together, resulting in a sturdier meringue.

5. Sift Dry Ingredients Together

Achieving the smooth macaron dome can only be achieved by sifting flour and powdered sugar together. For best results, sift a minimum of 3 to 5 times.

6. Foamy Means Foamy

Whip the egg whites until they are foamy and form bubbles. The foamier the egg whites, the faster the soft peaks will form.

Foamy egg whites.

7. Add Sugar At Just The Right Time

When to add sugar to the egg whites is vital. The best time is after the egg whites are foamy but before peaks start to form. Confusing, right?

To break it down - if sugar is added before the egg whites are foamy, you will need to beat the egg whites forever. If you add sugar after the peaks start to form, the sugar will not dissolve properly. This article from Cooks Illustrated is helpful in explaining this process.

8. Bake on Parchment Paper

The silicone mats are convenient and easy. However, I have found that parchment paper achieves a crispier exterior. Parchment paper is recommended, but not essential.

9. Tap the Baking Sheet

After piping the macarons, tap the baking sheet 3 - 5 times on the counter. This step released any air bubbles trapped inside the shell.

10. Rest The Shells Before Baking

Allow the shells to sit until a skin forms on the top of the shell. When baked, this skin creates a dome. When a dome has been formed, heat can only escape from the bottom of the macaron. The escaping heat forms the trademark macaron feet.

To test if the macarons are ready to bake, gently run your finger across the top. If your finger glides, the macarons are ready for the oven.

A side view row of five macarons that have been filled with colorful buttercreams.

Frequently Asked Questions

Why Did My Macarons Crack?

Macrons will crack if the skin is not formed. To avoid this, leave the macarons on the counter for 20 - 30 minutes before baking.

Why Are My Macarons Hollow?

Over-mixing egg whites or batter can result in hollow shells.

Egg Whites: Beat until they reach soft peaks. If egg whites are beaten beyond this stage, perfectly shaped macarons cannot happen.

Batter: Mix until you can make a figure 8 and the batter holds that shape for 10 seconds. Once that happens, stop mixing.

Why Do Macarons Mature for 24 Hours?

Maturing the macarons promotes the crisp shell and chewy inside. This step also allows the flavors to marry.

Why Don't My Macarons Have Feet?

Most likely, the macarons did not form a skin prior to baking. To avoid this, leave pipped macrons on the counter for 20 - 30 minutes after piping them. The macarons are ready to bake when you can easily glide your finger over the top.

Can I Use Store-Bought Egg Whites?

Unfortunately, store-bought egg whites have been pasteurized and do not whip up the same as fresh eggs.

Up close picture of two rows of macarons filled with pink buttercream

Storage

Refrigerator: Place the macarons in an airtight container. Then place that container in the middle of the fridge where the temperature is consistent for up to three days. Set the macarons on the counter for 30 minutes before eating.

Freezer: After filling the macarons, let them mature in the refrigerator for 24 hours. Place the mature macarons in an airtight container in the freezer for up to three months. Place the container in the middle of the freezer to avoid fluctuating temperatures. One day before serving, move the macarons to the refrigerator. Then set them on the counter for 30 minutes before eating.