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birthday cake macarons in white tray

Birthday Cake Macarons

  • Author: Sloane
  • Prep Time: 1 hour
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 25 macarons 1x
  • Category: macarons
  • Method: baking
  • Cuisine: American


These birthday cake macarons are made from vanilla macaron shells paired with a whipped cream cheese frosting, and of course topped with rainbow sprinkles!



For the macaron shells:

  • 130g powdered sugar
  • 120g almond flour
  • 100g granulated sugar
  • 105g egg whites (about 3)
  • 1 tsp artificial vanilla extract 
  • nonpareil rainbow sprinkles

For the whipped cream cheese frosting:

  • 113g (1/2 cup) heavy cream (cold)
  • 56g (1/4 cup) cream cheese (cold)
  • 56g (1/4 cup) mascarpone (cold)
  • 50g (1/4 cup) granulated sugar 
  • 1 tsp artificial vanilla extract 


For the macaron shells:

  1. Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 ½" in size to trace circles about 2 inches apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.
  2. In a medium bowl, sift the powdered sugar and almond flour twice.
  3. Next, heat the egg whites and granulated sugar over a double boiler until the sugar has dissolved or until the temperature is about 120 degrees F.
  4. Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk until the meringue reaches soft peaks. At this point, you can add the vanilla paste.
  5. Continue whisking the meringue until stiff peaks form. A good way to test if it is ready is by turning the bowl upside down. If the meringue does not fall or move at all, then it is ready.
  6. Once the meringue is ready, start by folding in ⅓ of the dry ingredients. Mix carefully with a rubber spatula by scraping the sides of bowl, then through the middle of the mixture. Do this a few times until it is mostly combined.
  7. Add the remainder of the dry ingredients, folding with the same gentle method. Once the dry ingredients are fully incorporated, begin gently spreading the mixture on the sides of the bowl to deflate it slightly. I find that this mixing method ensures that the shells do not bake up hollow. Continue scraping around the sides of the bowl and through the middle. The mixture is ready when you can draw several figure eights without breaking.
  8. Transfer the mixture to a piping bag with a small round pipping tip (I used Ateco 802). With the macaron template placed under the parchment paper on the baking sheet, pipe at a perpendicular angle to fill in the circles. Carefully remove the template and tap the baking sheet on the counter a few times in order to release any air bubbles. It also helps to bang on the bottom of the baking sheet with your hand.
  9. Immediately, top each with nonpareil rainbow sprinkles.
  10. Let the macarons rest for about 30-40 mintues, or until they are dry and no batter comes away when you touch them.
  11. Toward the end of the resting time, preheat the oven to 300 degrees F.
  12. Bake the macarons for about 12 minutes. Allow to cool completely before removing them from the baking sheet.

For the whipped cream cheese frosting:

  1. In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, cream cheese, mascarpone, sugar, and vanilla.
  2. Whisk on low speed until fully combined, then turn up to medium high speed until thick (only about 30 seconds).

For assembly:

  1. Transfer the frosting to a piping bag fitted with a small round tip. 
  2. Pair the macaron shells up and pipe the frosting onto the bottom shell, then place the paired shell on top, pressing down slightly to ensure they stick together. 


  • The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day.
  • If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily.


  • Serving Size: 1 macaron
  • Calories: 107
  • Sugar: 11.7 g
  • Sodium: 16.6 mg
  • Fat: 4.3 g
  • Carbohydrates: 12.6 g
  • Protein: 1.5 g
  • Cholesterol: 10.2 mg

Keywords: birthday cake macarons, whipped cream cheese frosting, vanilla macarons, vanilla bean macarons, funfetti macarons, swiss method macarons, birthday recipes