Birthday Cake Macarons

These satisfying little macarons truly do taste exactly like birthday cake. They would easily make someone's birthday extra special, but they're so fantastic that they'd be a great addition to any occasion.

The almond extract in the buttercream is the secret ingredient that makes these taste so very good. Plus, some rainbow sprinkles always make desserts better.

🥘 Ingredients

Vanilla Macaron Shells (above, left)

• Almond Flour - Use an ultra-fine brand of almond flour. My preferred brand is Bob's Red Mill.
• Confectioners' Sugar - Powdered sugar is a key ingredient in every macaron shell recipe.
• Egg Whites - You'll need your egg whites to be at room temperature. For best results, weigh them into a bowl, cover them in plastic wrap, and poke a few holes through the plastic cling film on top. Then, let them age in the fridge for 24 hours before bringing them to room temperature.
• Vanilla - Pure vanilla extract always gives the best flavor.
• Cream of Tartar - A tiny bit of cream of tartar helps to stabilize the meringue.
• Sugar - Some regular granulated sugar is mixed into the beaten egg whites to create the meringue.
• Rainbow Nonpareil Sprinkles (optional) - I think the addition of some sprinkles gives these macarons a birthday cake feeling.
• Gel Food Coloring (optional) - Naturally, these macaron shells will have a beige color (as pictured), but you can add some gel food coloring if you want to color them.

Birthday Cake Buttercream Frosting (above, right)

• Butter - Butter is best for making buttercream when it is softened at room temperature. Use salted or unsalted butter.
• Confectioners Sugar - Powdered sugar is used to sweeten and add thickness to the frosting.
• Vanilla Extract - Pure vanilla extract for flavor.
• Almond Extract - I strongly recommend that you don't skip using pure almond extract. The combination of vanilla and almond makes this frosting taste exactly like a birthday cake.
• Heavy Cream - A tiny bit of heavy cream or milk is used to adjust the consistency of your buttercream.
• Rainbow Nonpareil Sprinkles (optional) - You could leave these out, but I think they add a fun and festive touch. Keep in mind that they might alter the color of your frosting.
• Salt (optional) - If your frosting is too sweet, add a pinch of salt to improve the flavor. Taste and adjust more if needed.

👩🏻‍🍳 How To Make Birthday Cake Macarons

I always suggest reading through all the recipe instructions before getting started on any recipe, but this is especially true here as macarons are known for being finicky. You will need a stand mixer, food processor, sieve, some mixing bowls, a silicone spatula, a kitchen scale, and baking sheets.

Depending on how large you pipe your macarons, this recipe will make about 20 assembled birthday cake macarons.

Make the Macaron Batter

Step 1: Add. In the bowl of your food processor, add the 125 grams of almond flour and 125 grams of confectioner's sugar (photo 1).

Step 2: Mix and sift. Blend with the food processor on low speed until the mixture has become extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing bowl (photo 2). Set aside.

Step 3: Begin making the meringue. In a separate large mixing bowl, use a hand mixer or stand mixer with the whisk attachment to beat the 100 grams of egg whites (photo 3) until foamy (photo 4).

Step 4: Add cream of tartar. Add ¼ teaspoon of cream of tartar and continue beating until you have soft peaks (photo 5).

Step 5: Slowly add sugar. Gradually add 80 grams of sugar to the egg whites while continuing to mix until everything is fully distributed.

Step 6: Add vanilla. Pour in ½ teaspoon of vanilla extract (photo 6) and the optional gel food coloring and continue mixing on medium-high speed until you have stiff peaks (photo 7).

Step 7: Begin folding. Scoop ⅓ of the whipped egg mixture into your flour mixture (photo 8) and use a rubber spatula to gently fold it in until it is combined.

Step 8: Continue. Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a time and gently folding in between each addition.

Step 9: Finish mixing. After the last bit of the egg mixture has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons (photo 9). *The consistency should be similar to honey or lava. If you let the batter fall from your spatula, it should only take about 10 seconds to sink back into itself.

Pipe the Macarons & Rest The Batter

Step 10: Prepare. Once you have reached the perfect consistency, transfer the batter into a piping bag that has been fitted with a round tip (or a storage bag with the corner cut off). Line your baking sheets with parchment paper or silicone mats.

Step 11: Pipe. Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making sure to space them at least ½-inch apart from each other (photo 10).

Step 12: Remove air bubbles. Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.

Step 13: Add sprinkles. Sprinkle the macarons with rainbow nonpareil sprinkles if desired (photo 11).

Step 14: Rest. Allow the macarons to rest on the counter at room temperature for 30-60 minutes or until they are dry to the touch and no longer tacky.

Step 15: Preheat. While the macarons are resting, go ahead and preheat your oven to 300˚F (140˚C/Gas Mark 2).

Bake & Cool

Step 16: Bake. Once ready, bake the macarons for 15-18 minutes (photo 12), or until the macarons don’t move if you tap on them slightly.

Step 17: Cool. Remove the macarons from the oven and let them cool completely before removing them from the baking mat or assembling the macarons.

Make the Birthday Cake Buttercream

Step 18: Add the butter. In a large mixing bowl, add ½ cup of butter (photo 13).

Step 19: Beat. Use a hand mixer or stand mixer to beat it for 1 minute until the butter is light and fluffy.

Step 20: Mix. Add 1 cup (120 grams) of confectioners sugar, 1½ teaspoon of vanilla extract, and ½ teaspoon of almond extract (photo 14) and continue mixing until well combined.

Step 21: Keep mixing. Add the remaining confectioners' sugar and 1 tablespoon of heavy cream (photo 15) and beat at medium-high speed until fluffy.

Step 22: Add the sprinkles. Pour in 2 tablespoons of rainbow nonpareil sprinkles (photo 16) and mix until combined (photo 17).

Step 23: Transfer to a piping bag. Scoop the buttercream into a piping bag with your preferred tip.

Assemble the Macarons

Step 24: Pipe. Match the macarons based on size and pipe the buttercream onto half of the shells (photo 18).

Step 25: Assemble. Gently press the top shell on to form a sandwich, and repeat with all of your macarons.

Step 26: Chill. For best results, place the assembled macarons into an airtight container in the fridge for 24 hours. Then, allow them to come up to room temperature and serve.

💭 Angela's Pro Tips & Recipe Notes

• Clean your equipment. Wipe down your bowls and the whisk attachment with some vinegar or lemon juice to remove any trace fats that may still be lingering. If there are any fats in your bowl or whisk, it can prevent your meringue from forming. 
• Sprinkles may affect color. The dye from the sprinkles might alter the color of your frosting (it made mine pink, but I like that for the color contrast). To minimize this, add the sprinkles at the very end and try to fold them in as little as possible.
• A winning flavor combo. Almond extract is not always enjoyed by everyone. However, when combined with vanilla extract I have found that everyone enjoys the flavor.
• Adjust the frosting. If you think your frosting is too thick, you can thin it out with more heavy cream. Only add small amounts at a time until it reaches your desired consistency. 
• Use an oven thermometer. If you are consistently having trouble with your macarons, invest in an oven thermometer. Your oven may be running hotter or colder than what it is set to. 

🥡 Storing

Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready.

If assembled, place your macarons into the fridge in an airtight container for up to 4 days.

Freezing

Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them.

If you want to freeze your assembled birthday cake macarons, allow them to fully bloom in the fridge for 24 hours before freezing them. Stack them carefully in an airtight container and place them in the freezer.

When ready, allow the macarons to thaw in the fridge for a few hours.

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