These birthday cake macarons are the perfect addition to any birthday celebration! Deliciously light and flavorful, filled with birthday cake buttercream, and topped with colorful sprinkles.
It’s almost my birthday!
That means I’m all about birthday cake, sprinkles, and anything sweet.
Don’t get me wrong. I love savory food (give me a steak and potatoes ANYDAY!) but when my birthday rolls around I want all things sweet.
Plus, calories don’t count during birthday consumption – right?
This time I went full-on birthday cake flavor without all the work of an actual birthday cake. Instead I went the macaron route!
Making your own macarons is easier than you think and can be done in just about an hour!
This version is filled with birthday cake flavored buttercream and decorated with sprinkled to give it that full birthday cake feel.
Trust me, you’ll love this easy sweet treat!
What is a macaron?
A macaron is a delicate meringue-based cookie that is slightly crunchy on the outside and chewy in the middle.
They are made with almond flour, egg whites, and sugar.
Super light and airy and often sandwiched together with buttercream, Nutella, ganache, fruit curd, or jelly.
They are often confused with macaroons which are coconut based cookies.
What is the difference between French and Italian macarons?
While both variations make delicious macarons it comes down to the way the meringue is made. I personally find the French version to be easier to make.
The French version starts with whipping uncooked egg whites with granulated sugar and then folding in an almond flour mixture.
For the Italian version, you heat up granulated sugar with water to create a syrup. You then drizzle the hot syrup into the uncooked egg whites while beating with an electric stand mixer.
Both versions create a delicious cookie with only a few small differences in texture.
Italian macarons are a bit more stable than French macarons and often used in bakeries since they are less fragile.
When do I stop folding my macaron batter?
The biggest thing to watch while making French style macarons is the folding of the macaron batter.
It is definitely one of those things you need to be careful about and not get overly eager to keep folding.
The first tip I learned about folding macaron batter was to stop when you reach the molten lava stage. The first time I heard that I was super confused. BUT after I explain what you’re looking for you’ll see why this stage was given its “lave” based name.
You are looking for a batter that is thick and moves slowly when you pull a spatula through. It should resemble what you see when you see flowing molten lava. It makes sense when you see it batter form.
The second tip to check if your macaron batter is ready is to pick up some of the batter on your spatula and draw a figure 8. The batter should not break off and flow solidly back into the batter.
How do I store birthday cake macarons?
If you don’t eat all your birthday cake macarons in one sitting you can store them in an airtight container in your refrigerator and eaten within 3 days.
Can I freeze macarons?
Yes! But don’t fill your cookie sandwiches.
Lay the macarons flat onto parchment paper in an air tight container and freeze for up to 1 month.
When you’re reading to fill your macarons take them out of the freezer, let them defrost for about an hour, and then fill with desired filling.
What type of food coloring should I use for birthday cake macarons?
For these macaron I used Wilton Gel food coloring in the color teal.
The gel colors are super simple to use and create less mess.
I also used some pink gel food coloring in the birthday cake buttercream.
What is birthday cake buttercream?
This buttercream frosting is my LEGIT favorite!
It’s a typical vanilla buttercream but has store bought cake mix right into the batter!
It creates such a delicious “cake batter” flavor that has me wanting to eat it straight from the mixing bowl.
Love these birthday cake macarons?
Why not try a few of my other delicious dessert recipes!
- Chocolate Strawberry Funfetti Hot Chocolate Bombs
- Fluffy Cream Cheese Frosting
- Cheesecake Stuffed Strawberries
- Espresso Dark Chocolate Mascarpone Frosting
- Vanilla Bean Lemon Sugar Cookies
- Easy Whipped Chocolate Frosting
Check out my Google web story for these easy birthday cake macarons!
- 130 grams almond flour
- 130 grams powdered sugar
- 100 grams egg whites
- 1/4 teaspoon cream of tarter
- 90 grams granulated sugar
- Gel teal and pink food color or choice
- Sprinkles of choice
- 4 ounces unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup (114 grams) powdered sugar
- 1/4 cup (30 grams) white cake mix
- 3 tablespoons heavy whipping cream
- 1-2 drops pink food color
- In a medium-sized mixing bowl whisk together the almond flour and powdered sugar until combined.
- In the bowl of a stand mixer with a whisk attachment add the egg whites and cream of tartar and mix until the egg whites start to bubble.
- With the mixer on med-low speed, gradually add the granulated sugar. Increase speed to high and mix until stiff, glossy peaks form. (NOTE: you can tell the meringue is ready if you remove the whisk straight up out of the meringue it should stick straight up and not fold over on itself)
- Once you have stiff peaks, add half of the almond mixture to the meringue and fold by going around the bowl and straight through the center until there are no dry spots.
- Add the remaining dry ingredients and fold until all dry ingredients are combined but not to the “molten lava” stage.
- Remove half of the batter and put into a medium bowl and add teal GEL food color until you get desired color and continue folding until you reach the "molten lava" stage for both colors.
- You should be able to pick up some of the batters and draw a figure “8” and the batter should not break off.
- Prepare a piping bag by adding the large round tip and place it in a large mug to hold the bag upright.
- Add one batter into the piping bag and pipe about 1-1/2 inch circles onto a silicone baking mat or parchment paper.
- Repeat with the other color.
- Gently tap the baking sheet on the counter to release any air bubbles.
- Add sprinkles to the white shells and allow to sit for 30-45 minutes or until a “shell” forms. You should be able to touch the tops and not have the batter come off on your finger.
- Once the shells have set, preheat your oven to 295 degrees F. and bake for 15-16 minutes or until you can touch the tops of the shells and they do not move around on the “feet”.
- Remove and allow to cool completely before trying to remove.
- Prepare the filling by adding the butter into the bowl of a stand mixer with a paddle attachment and cream for 2-3 minutes until smooth.
- Add vanilla extract and mix well.
- Add powdered sugar and cake mix and mix well until combined.
- Add heavy cream last and mix on high speed for 2-3 minutes until you get a “whipped” consistency.
- Remove half of the frosting and add pink food color (or you can dye it all or not at all)
- Add both colors into a piping bag with a large round top and pipe a small amount onto the teal macaron shells and top with a white shell. Continue with all macaron shells.
- Macarons are best after they have “matured” in the refrigerator for at least 24 hours, but you can eat them immediately. Bring them up to room temperature before serving.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 61mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.