Fun and festive funfetti macarons to celebrate any special occasion. My full video tutorial will walk you through the entire process.
Oh-la-la! Funfetti Macarons today!!!
Got macaron issue?
Be sure to check out my super detailed visual french macaron troubleshooting guide. I’ve created a visual infographic to troubleshoot the most common problems, many of us face when we make macarons.
My hope is that with all these tips, my troubleshooting guide and this video tutorial, you’ll be enjoying your very own perfect macarons.
find CREATE an occasion to make these beautiful funfetti macarons! And don’t forget to send me a picture. I love seeing your creations!
For macaron shells:
- 100 g super fine almond flour
- 75 g powdered sugar
- 70 g egg whites
- ¼ teaspoon cream of tartar
- 75 g fine granulated sugar
- 2-3 tablespoons sprinkles
For White Chocolate Buttercream:
- 70 g unsalted butter at room temperature
- 50 g powdered sugar
- 70 g white chocolate chips
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons sprinkles
- In a medium bowl, sift together almond flour and powdered sugar twice. Set aside.
- In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. And continue to beat until stiff peaks form. (Watch this meringue video for more information.)
- Sift the almond flour/powdered sugar mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half, as shown in the video above. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. This step is so crucial, so please make sure to test often to ensure not to over mix the batter. Add the sprinkles (as much as you want) and carefully stir the batter to distribute the sprinkles evenly. Be careful not to over-mix as sprinkles will bleed its color into the batter too much.
- Transfer the batter into a pastry bag with a round tip.
- Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper.
- Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells. And who wants cracked macarons, right? Sprinkle some more sprinkles on top.
- Let the macarons rest and dry for 15-30 minutes. On a humid day, it may take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready.
- Preheat the oven to 300°F (150°C).
- Bake the macarons for 18-20 minutes. To check the doneness, carefully remove one macaron. If the bottom does not stick, they are done.
- Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
- While macarons are drying, prepare the buttercream. In a mixing bowl with whisk attachment, beat the butter and powdered sugar until fluffy, about 2 minutes.
- Melt the white chocolate chips in the microwave according to package directions. (I microwaved mine for 1.5 minutes at 50% power. Stirred and microwaved for another 30 seconds at 50% power. Stirred again and microwaved for 15 seconds at 50% power.)
- Add the melted white chocolate and vanilla extract to the whipped butter mixture. Beat until the filling is smooth and well combined. Stir in sprinkles. Transfer the buttercream into a pastry bag and fill the macarons.
- Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.
Tips & Notes:
This recipe was originally published on December 23rd, 2015.
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