I popped out a batch of macarons filled with Birthday Cake Cream Cheese Frosting and rainbow sprinkles that look like confetti bombs, so you better keep scrolling.

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I’m obsessed with these Birthday Cake Macarons. I love the tiny, airy shells that crack open like a little promise and the way the Birthday Cake Cream Cheese Frosting feels too rich to be dainty.

I’ll admit I’m partial to the tang of full fat cream cheese, softened, folded into white chocolate, finely chopped for that silk-meets-sprinkle mouthfeel. They’re party snacks that act like jewelry.

But they’re not fragile in a stupid way. I keep thinking about Macaron Fillings Ideas and how many flavors hide behind that pastel shell.

Bring them to every stupid celebration. I demand seconds, no questions.

Ingredients

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Egg whites: light lift and that glossy shell you’ll obsess over.
Granulated sugar: adds structure and a little crack to the shell.
Powdered sugar: makes shells smooth and keeps them tender.
Almond flour: nutty chew and the classic macaron texture.
Cream of tartar or salt: stabilizes whites, so they don’t flop.
Vanilla extract: warm background flavor that makes them feel cozy.
Gel coloring: bold color without watering down the batter.
Small rainbow sprinkles: fun texture and surprise bites inside.
Extra sprinkles: bright tops, Instagram-ready and kid-approved.
White chocolate: creamy melt that deepens the filling richness.
Cream cheese: tangy creaminess that balances the sweet white chocolate.
Unsalted butter: smooths the filling and makes it spreadable.
Powdered sugar for filling: sweetens and keeps the filling silky.
Vanilla for filling: ties everything together, gentle and familiar.
Pinch of fine salt: wakes up the sweetness and flavors.

Ingredient Quantities

110 g (about 3 large) egg whites, room temp

30 g granulated sugar

200 g (1 2/3 cups) powdered sugar

135 g (about 1 1/2 cups) finely ground almond flour

1/4 tsp cream of tartar or a pinch of salt

1 tsp pure vanilla extract

gel food coloring, a few drops (optional)

2 tbsp small rainbow sprinkles for batter

2 tbsp extra sprinkles for topping

113 g (4 oz) white chocolate, finely chopped

113 g (4 oz) full fat cream cheese, softened

28 g (2 tbsp) unsalted butter, softened

120 g (about 1 cup) powdered sugar, sifted

1 tsp pure vanilla extract for filling

pinch of fine salt for filling

How to Make this

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1. Line two baking sheets with parchment paper or silicone mats and trace
1.5 inch circles spaced about 1 inch apart, then flip the paper so pencil marks are underneath; preheat oven to 300°F (150°C).

2. Sift together 200 g powdered sugar and 135 g finely ground almond flour into a bowl, toss in 2 tbsp small rainbow sprinkles, and set aside; any big almond bits should be pressed through the sieve or removed.

3. In a clean, dry mixing bowl whisk 110 g room temp egg whites with 1/4 tsp cream of tartar (or a pinch of salt) until foamy, then gradually add 30 g granulated sugar and beat to stiff, glossy peaks; add 1 tsp vanilla and a few drops of gel food coloring if using, beating just to combine.

4. Fold one third of the almond mixture into the meringue to loosen it, then fold in the rest using a spatula with a scraping and pushing motion; scrape the bowl and continue folding until batter flows like thick lava and ribbons disappear after 10 seconds — stop when it’s glossy and falls off the spatula in a slow ribbon.

5. Transfer batter to a piping bag fitted with a plain round tip, pipe rounds inside your traced circles, then tap the baking sheet firmly on the counter a few times to release air bubbles; sprinkle 2 tbsp extra sprinkles on top of shells.

6. Let piped shells sit at room temperature for 30 to 60 minutes until a dry skin forms on top and you can lightly touch them without batter sticking; while they rest, preheat oven final check and prepare filling.

7. Bake one sheet at a time for 14 to 16 minutes at 300°F (150°C) rotating halfway, until shells have feet and lift off parchment cleanly; cool completely on the sheet before removing.

8. For the filling, place 113 g finely chopped white chocolate in a heatproof bowl; heat 113 g cream cheese and 28 g butter gently until soft but not hot, pour over the chocolate and let sit 1 minute then stir until smooth; if chocolate doesn’t melt fully, briefly microwave in 5 second bursts, stirring each time.

9. Whisk in 120 g sifted powdered sugar, 1 tsp vanilla and a pinch of fine salt until creamy and pipeable; chill briefly if too soft — you want a pipeable but firm filling.

10. Pair shells by size, pipe a ring or dollop of filling onto half the shells and sandwich with matching tops, press gently to spread; refrigerate for at least 24 hours for best texture, then bring to room temperature 30 minutes before serving. Store in an airtight container up to 4 days.

Equipment Needed

1. Two baking sheets lined with parchment paper or silicone mats
2. Digital kitchen scale (for accurate grams)
3. Fine mesh sieve or flour sifter
4. Electric hand mixer or stand mixer (with whisk attachment)
5. Mixing bowls (one small, one medium)
6. Rubber or silicone spatula for folding
7. Piping bag with a plain round tip (or a zip-top bag with corner snipped)
8. Small offset spatula or bench scraper to lift shells off the sheet
9. Heatproof bowl and small saucepan (for melting chocolate and gently warming cream/cheese)

FAQ

Q: My macaron shells cracked or came out with feet but a bumpy top, what went wrong? A: Usually that’s from undermixing or overmixing the batter. Fold until it flows slowly off the spatula in a thick ribbon and you can make a figure 8 without it breaking. Also make sure to tap the tray to release big air bubbles and let shells rest until they form a skin before baking. Oven temp too high can also cause cracking, so check your oven with a thermometer.

Q: The shells spread too much and are flat, how do I fix it? A: Flat shells mean batter was too runny or you added too much liquid or coloring. Don’t add more egg whites than recipe says, and gently fold in coloring only at the end. Use a template or consistent piping pressure so sizes match. If your almond flour is coarse, sift it again so it’s fine and won’t weigh the batter down.

Q: My sprinkles melted or bled into the shells, any tricks? A: Tiny nonpareil type sprinkles usually work best. To stop bleeding, press sprinkles gently onto shells right after piping, before they skin. If you’re worried about color bleeding, very lightly dust shells with a thin layer of powdered sugar before adding sprinkles, it helps keep them from sinking.

Q: How long can I store filled macarons and can I freeze them? A: Filled macarons store best in an airtight container in the fridge for 3 to 5 days, flavors actually improve after 24 hours. For longer, freeze them flat in a single layer, then stack with parchment between layers and freeze up to 1 month. Thaw in the fridge for a few hours before serving so filling firms up.

Q: Can I use almond meal instead of finely ground almond flour? A: Yes but it matters. If your almond meal has bigger bits or skin it can give gritty shells, so blitz it in a food processor and sift it well. For nut allergies there’s no real swap that gives classic texture, so be careful.

Q: The cream cheese white chocolate filling is runny, how do I thicken it? A: Chill the filling for 30 minutes, that usually firms it up. If it’s still soft, add a tablespoon more melted and cooled white chocolate or a little more sifted powdered sugar. Beat the butter and cream cheese well first so it’s smooth, and fold in white chocolate gently so it doesn’t melt everything down.

Birthday Cake Macarons Recipe Substitutions and Variations

Egg whites: swap with aquafaba (chickpea brine) at about 3 tablespoons aquafaba per egg white. Works for meringue style, but it whips a bit slower so be patient and watch for glossy peaks.
Finely ground almond flour: use blanched almond meal or superfine almond flour 1 to 1. For a nut free option, try sunflower seed flour 1 to 1, but the shells can make the batter a tad greener when mixed with acidic ingredients.
White chocolate (for filling): replace with white candy melts or white chocolate chips, same weight 1 to 1. Candy melts melt easier but taste a bit sweeter and less creamy.
Cream cheese: use mascarpone cheese 1 to 1 for an equally rich, smoother filling. If you prefer tang, try very thick strained full fat Greek yogurt, but it will be looser so chill before piping.

Pro Tips

1) Make sure your mixing bowl and whisk are totally spotless and grease free, and no yolk bits in the whites. Even a tiny bit of oil kills the meringue, so wipe the bowl with a bit of vinegar or lemon if you’re unsure. Egg whites at room temp whip up quicker and give more volume, but don’t overbeat.

2) Sift the almond and powdered sugar mix well, then press any big bits through the sieve or pick them out. If your almond flour feels a bit damp or coarse, spread it on a baking sheet and dry it in a low oven for 5 to 8 minutes, let cool, then sift. Finer, drier almond = smoother shells and fewer cracked tops.

3) When you’re macaronaging, fold until the batter falls in a slow ribbon and the surface smooths out. It’s better to stop a little undermixed than overmixed. If it’s too runny your shells will spread and have no feet, too stiff and they’ll be lumpy. Pipe, then give a few firm taps on the counter, and pop visible big bubbles with a toothpick before the skins form.

4) Rest time and humidity matter. Let shells develop a dry skin until a finger lightly touches and no batter sticks, but on humid days that can take much longer or even fail. If it’s humid, use a fan or dehumidifier, or bake at the cooler end of the time and watch them closely. For the filling, melt the white chocolate gently with the warm cream cheese, don’t overheat or it’ll seize, and chill the filled macarons at least 24 hours for the best texture.

Birthday Cake Macarons Recipe

Recipe by Francis Mead

0.0 from 0 votes

I popped out a batch of macarons filled with Birthday Cake Cream Cheese Frosting and rainbow sprinkles that look like confetti bombs, so you better keep scrolling.

Servings

servings

Calories

178

kcal

Equipment: 1. Two baking sheets lined with parchment paper or silicone mats
2. Digital kitchen scale (for accurate grams)
3. Fine mesh sieve or flour sifter
4. Electric hand mixer or stand mixer (with whisk attachment)
5. Mixing bowls (one small, one medium)
6. Rubber or silicone spatula for folding
7. Piping bag with a plain round tip (or a zip-top bag with corner snipped)
8. Small offset spatula or bench scraper to lift shells off the sheet
9. Heatproof bowl and small saucepan (for melting chocolate and gently warming cream/cheese)

Ingredients

110 g (about 3 large) egg whites, room temp
30 g granulated sugar
200 g (1 2/3 cups) powdered sugar
135 g (about 1 1/2 cups) finely ground almond flour
1/4 tsp cream of tartar or a pinch of salt
1 tsp pure vanilla extract
gel food coloring, a few drops (optional)
2 tbsp small rainbow sprinkles for batter
2 tbsp extra sprinkles for topping
113 g (4 oz) white chocolate, finely chopped
113 g (4 oz) full fat cream cheese, softened
28 g (2 tbsp) unsalted butter, softened
120 g (about 1 cup) powdered sugar, sifted
1 tsp pure vanilla extract for filling
pinch of fine salt for filling

Directions

Line two baking sheets with parchment paper or silicone mats and trace
5 inch circles spaced about 1 inch apart, then flip the paper so pencil marks are underneath; preheat oven to 300°F (150°C).
Sift together 200 g powdered sugar and 135 g finely ground almond flour into a bowl, toss in 2 tbsp small rainbow sprinkles, and set aside; any big almond bits should be pressed through the sieve or removed.
In a clean, dry mixing bowl whisk 110 g room temp egg whites with 1/4 tsp cream of tartar (or a pinch of salt) until foamy, then gradually add 30 g granulated sugar and beat to stiff, glossy peaks; add 1 tsp vanilla and a few drops of gel food coloring if using, beating just to combine.
Fold one third of the almond mixture into the meringue to loosen it, then fold in the rest using a spatula with a scraping and pushing motion; scrape the bowl and continue folding until batter flows like thick lava and ribbons disappear after 10 seconds — stop when it’s glossy and falls off the spatula in a slow ribbon.
Transfer batter to a piping bag fitted with a plain round tip, pipe rounds inside your traced circles, then tap the baking sheet firmly on the counter a few times to release air bubbles; sprinkle 2 tbsp extra sprinkles on top of shells.
Let piped shells sit at room temperature for 30 to 60 minutes until a dry skin forms on top and you can lightly touch them without batter sticking; while they rest, preheat oven final check and prepare filling.
Bake one sheet at a time for 14 to 16 minutes at 300°F (150°C) rotating halfway, until shells have feet and lift off parchment cleanly; cool completely on the sheet before removing.
For the filling, place 113 g finely chopped white chocolate in a heatproof bowl; heat 113 g cream cheese and 28 g butter gently until soft but not hot, pour over the chocolate and let sit 1 minute then stir until smooth; if chocolate doesn’t melt fully, briefly microwave in 5 second bursts, stirring each time.
Whisk in 120 g sifted powdered sugar, 1 tsp vanilla and a pinch of fine salt until creamy and pipeable; chill briefly if too soft — you want a pipeable but firm filling.
Pair shells by size, pipe a ring or dollop of filling onto half the shells and sandwich with matching tops, press gently to spread; refrigerate for at least 24 hours for best texture, then bring to room temperature 30 minutes before serving. Store in an airtight container up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.