Birthday Cake Macarons

June 23, 2015

On Sunday I did two things. 1. I thanked my father for being my father (it was Father's Day) and 2. I welcomed the first day of summer with open arms. This is sort of a new thing for me, since I have spent the last few years dreading summer. Summers on the East Coast are pretty rough, and if you have never experienced one, I highly suggest you continue to avoid them.

How to Make Macarons

The humidity alone is unbearable. The minute you walk out your door you start sweating. There is no way to avoid it. So forget about doing your hair, or wearing nice clothes - humidity always wins. But summer's in CA seem to be much more bearable. Sure it is hot, but there is a lot less unnecessary sweating here. I don't know about you, but I am perfectly happy living a life with less unnecessary sweating.

Best Quick and Easy Macaron Recipe

Summer, for me, also means celebration. I come form a family with a lot of summer birthdays, so naturally that means a summer filled with lots and lots of birthday cake (really great for the bikini bod).

Do It Yourself Macarons

That's where this recipe comes in. I know that there are people out there that don't like cake, and while I have a hard time understanding that concept, I generally try to respect people's food choices. These are a great alternative as a celebratory dessert if your birthday girl or boy isn't so into cake. They are fun, festive, and FULL OF SPRINKLES!

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Birthday Cake Macarons

Birthday Cake Macarons | Sprinkles For Breakfast


Macaron Shells

  • 1 1/2 cups powdered sugar
  • 1 cup + 2 tbs almond flour
  • 3 eggs whites
  • 1/2 cup sugar
  • Food coloring
  • Sprinkles

Birthday Cake Filling

  • 1/2 cup salted butter
  • 1 3/4 cup powdered sugar
  • 1/2 tsp milk
  • 3/4 tsp imitation vanilla extract
  • 2 tablespoons sprinkles


for the shells:

  1. Preheat oven to 325 degrees.
  2. Prepare a pipping bag with a round tip with about a 1/4" opening (wilton tips #9, #10 and #11 should work) and a baking sheet lined with parchment paper.
  3. In a medium bowl, sift almond flour and powdered sugar together. Set aside.
  4. In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
  5. Lower the mixer's speed to medium and add sugar.
  6. Put mixer back on the highest speed and beat until they form stiff peaks.
  7. With the mixer still on high speed, add food coloring a few drops at a time until you get desired color.
  8. Take bowl off of mixer and add almond flour/sugar mixture.
  9. Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready.
  10. Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest of the batter with saran wrap.
  11. Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out. Sprinkle sprinkles on top of each macaron.
  12. Repeat with remaining batter.
  13. Let them rest for 30-45 minutes until they form a skin.
  14. Bake for 10-12 minutes, or until they are set.
  15. Let cool before peeling them off parchment paper.

*Makes 20-25 macarons

for the birthday cake filling:

  1. In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
  2. Add powdered sugar, milk, and imitation vanilla and mix until light and fluffy.
  3. Stir in sprinkles.


1. Peel macaron shells off parchment paper and match according to size.

2. Fill a piping bag with a round tip (wilton tip #6 or #7 should work) with filling and pipe a small dollop on one half of a pair of cookies.

3. Sandwich the cookie pair together and eat!

*Makes about 25 macarons

Comments (13)


10/19/17 09:43 PM

Am I missing a step? Why is there only three egg whites ( liquids) to a cup of flour and a cup and a half of powdered sugar (dry) that seems like way to much dry infredients.

Lindsay Nathanson

10/20/17 03:08 PM

Nope! Not missing a step! The egg whites whip up to a super thick meringue like consistency - so it will be just the right amount of dry ingredients. Let me know if you have any more questions!


11/30/16 09:07 PM

Does baking time change if I use a silicon mat?

Lindsay Nathanson

12/01/16 03:58 AM

Nope! It should be the same baking time!


11/29/16 10:21 PM

Oh my those look wonderful!! I was just wondering how many drops of liquid food coloring did you use to achieve that shade of pink?

Lindsay Nathanson

11/29/16 11:51 PM

It depends on the color you are using. I would start with 2 or 3 drops and see how it looks. If it's not dark enough, keep adding a few at a time until you get the color you want.


11/24/16 02:40 PM

Can i add a teaspoon of vanilla extract when the eggs for soft peaks along with the food coloring?


11/24/16 02:41 PM

eggs are at the soft peak stage**

Lindsay Nathanson

11/24/16 08:10 PM

I have never tried adding vanilla extract to the shells. It may make them bake differently.


09/22/16 02:23 AM

this may be a dumb question, but is it the third of the batter that makes the 20-25 macarons or is it all of it?


09/22/16 02:40 AM

Oh never mind, I didn't see the step where it says repeat with remaining batter :)


08/28/16 08:00 AM

Just wanted to let you know these were a huge hit when I made them for a potluck. I've never made macarons before and the directions were easy to follow. Thank you!

Lindsay Nathanson

08/30/16 06:20 AM

This makes me so happy! I'm so glad they were such a big hit!

Lindsay Nathanson

08/30/16 06:20 AM

This makes me so happy! I'm so glad they were such a big hit!


06/29/16 05:03 AM

Hi there can you measure this in grams ? Or does it have to be in cups ? Xx thankyou

Lindsay Nathanson

06/29/16 05:11 PM

You can definitely measure this in grams! If you need help with the conversions, this is a great resource -


06/19/16 10:05 PM

Hi!!! Would vanilla extract have a lot of flavor like the imitation or no??

Lindsay Nathanson

06/19/16 11:08 PM

They both have a lot of flavor, but the imitation vanilla is just a little sweeter.


11/24/15 02:32 AM

Hello, can you please tell me why you used salted butter?

Lindsay Nathanson

11/24/15 03:20 AM

Hi! Salt is a huge factor when it comes to flavor - so I use unsalted butter to control the amount of salt that goes into each recipe.


10/11/15 05:38 PM

I've been wanting to make these, but I was wondering if you could use actual vanilla extract instead of imitation vanilla extract?

Lindsay Nathanson

10/11/15 06:10 PM

You can use either! The imitation vanilla is just a little bit sweeter.


09/23/15 07:14 AM

These look amazing, I have been wanting to bake these ever since I first saw them, I think I should practice a batch first so I can be prepared in November and bake some for my little sister's birthday!


07/30/15 04:12 PM

How do you store these and how long do they last? Could you freeze them and fill later?

Lindsay Nathanson

07/30/15 04:28 PM

Store in an airtight container. If you store them in the freezer, they can last up to two-three weeks. If you store them in the fridge, about four or five days. Always make sure you bring them to room temperature before eating. And yes, you can freeze the shells, and fill later. Hope that helps!

Lee Ann

06/24/15 03:49 PM

Lindsay, be glad you are in CA right now! Here in my section of the East Coast (NC), we've been above 90 for 13 days in a row, and I'm not even thinking what the humidity percentages have been! Yuck! But to something beautiful ... these macarons are gorgeous. I wish my patience level was sufficient to produce these, but alas, my patience goes away when the heat rises. Maybe you could just set up an on-line store so I could order some shipped to me??? LOL!
Lee Ann

Lindsay Nathanson

06/25/15 12:42 AM

I am so glad to be in CA! And I wish I could ship to you...unfortunately, macarons do not ship very well!

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