Description
Delight in these whimsical Birthday Cake Macarons featuring delicate almond meringue shells decorated with rainbow sprinkles and filled with a creamy, cake-flavored buttercream. Perfect for celebrations, these macarons balance a crisp exterior with a soft, chewy center and a nostalgic birthday cake taste.
Ingredients
Scale
Macaron Shells
- 105 g Sifted Super Fine Almond Flour
- 105 g Sifted Confectioners Sugar
- 100 g Egg Whites
- 100 g White Sugar
- 3 g (1 tsp) Egg White Powder (meringue powder, optional but recommended)
- 1 tsp Artificial Vanilla
- Nonpareils Rainbow Sprinkles
Birthday Cake Buttercream Filling
- 1 cup (130 g) White or Yellow Boxed Cake Mix
- 1 cup (227 g) Unsalted Butter, at room temperature
- 3 cups (360 g) Confectioners Sugar
- 2 tbsp (28 g) Heavy Cream
- 1 tsp Artificial Vanilla
- Pink Food Colouring
Instructions
- Dry Ingredients: Prepare a baking sheet lined with parchment or a silicone mat; prepare two if possible. Sift almond flour until you have 105 g, discarding large pieces. Repeat with confectioners sugar. Whisk almond flour and confectioners sugar together until well combined, then set aside.
- Making the Meringue: In the bowl of a stand mixer, combine egg whites, white sugar, and egg white powder. Place the bowl over a simmering pot of water (bain-marie), ensuring it does not touch the water. Continuously whisk until the mixture reaches 140°F (60°C). Remove from heat and fit the mixer with a whip attachment.
- Whip the Meringue: Beat on low until soft peaks form, increase to medium for medium peaks, then high speed until stiff peaks form. Add vanilla and beat until just combined.
- Macaronage: Place a sieve over the bowl and sift the dry mixture into the meringue. Fold gently, scraping the sides and cutting through the center in a circular motion like the Greek letter phi (Φ). Fold until the batter ribbons off the spatula continuously and passes the figure-8 test without breaking.
- Piping and Drying: Transfer batter to a piping bag with a medium round tip. Pipe small 1½ inch circles onto prepared baking sheets, holding the piping bag perpendicular. Tap the sheet to remove air bubbles; pop remaining bubbles with a toothpick. Sprinkle rainbow nonpareils over the macarons.
- Form the Skins: Preheat oven to 300°F (275°F convection). Let macarons sit until a skin forms (8 minutes to 1 hour). When lightly touched, the batter should not stick to your finger.
- Baking: Bake macarons for 15-20 minutes depending on size. Check at 15 minutes; macarons are done when tops are firm and do not move on the base.
- Cooling: Cool macarons completely before removing from sheets. Match shells into perfect pairs.
- Prepare Buttercream Filling: Microwave cake mix in a safe bowl for 1 minute 30 seconds, stirring every 30 seconds until it reaches 170°F. Cool for 10 minutes. In a stand mixer with whip attachment, beat butter for 3 minutes until light and fluffy. Gradually add cooled cake mix and confectioners sugar, beating until smooth.
- Finish Buttercream: Add heavy cream, vanilla, and pink food coloring; mix until combined. Transfer to a piping bag fitted with a star tip.
- Assemble Macarons: Pipe buttercream onto half of the macaron shells (bottom halves). Top with corresponding halves and refrigerate overnight to mature and meld flavors.
Notes
- Using egg white powder stabilizes the meringue but is optional.
- Ensure batter is not overmixed or undermixed to achieve perfect macaron feet.
- Formation of a dry skin before baking is crucial for classic macaron texture.
- Let macarons mature in the fridge overnight for improved texture and flavor melding.
- Use a silicone baking mat or parchment to prevent sticking and promote even baking.
- Adjust bake time based on macaron size; smaller macarons require less time.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Birthday Cake Macarons, Almond Meringue, Buttercream Filling, Celebration Dessert, French Macarons, Rainbow Sprinkles, Cake Mix Buttercream
