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.
Now find CREATE an occasion to make these beautiful funfetti macarons! And don’t forget to send me a picture. I love seeing your creations!
Funfetti Macarons
Fun and festive funfetti macarons to celebrate any special occasion. My full video tutorial will walk you through the entire process.
Cook: 18 minutes
Total : 1 hour 30 minutes
Ingredients
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
Note: I test all my recipes with both measurements for the most precise and accurate result!
Instructions
- 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:
For video tutorial and additional notes, read the post above.
For additional tips and visual troubleshooting guide, check out this post.
Nutrition Facts:
Calories: 103kcal (5%) Carbohydrates: 12g (4%) Protein: 1g (2%) Fat: 6g (9%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 7mg (2%) Sodium: 8mg Potassium: 20mg (1%) Fiber: 1g (4%) Sugar: 12g (13%) Vitamin A: 77IU (2%) Vitamin C: 1mg (1%) Calcium: 16mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
This recipe was originally published on December 23rd, 2015.
Samantha Kennedy says
Why do some of your macaron shells call for salt and some don’t?
Shinee says
Because my macaron journey has evolved over the years. And some older recipe just hasn’t been updated. Sorry for confusion!
Amy says
Do you have an alternate option for nut free? I know purists only feel almond flour is the way, however there are allergies for myself and other family members. I’ve tried pumpkin seed flour and it wasn’t bad but a little nutty for my taste….I was hoping for cake flour as a substitute and I know the ratios have to change when the flour does—such as sugar and eggs etc
Any recommendations?
Carrie Kleckner says
One of my favorite cookies & you added sprinkles on them too! Looks delicious! So cute too
Shinee says
Thank you, Carrie!
Michele says
Hi! I have made this recipe lots of times but it didn’t use to be in grams. Where is the recipe the other way? My son is home from college and I want to make them but I don’t have a scale. Help!
ann says
Sorry there are four of the same question. the FIRST time (and subsequently every time after that until I added the ‘link’ issue) it came back to me saying that the question was duplicated.
By the way I LOVE YOUR VIDEO’S!!!!!
thank you
Shinee says
I apologize for confusion. I removed vanilla extract from the ingredient list for the best possible chance for success. (Any added liquids are potential risk.) But you can add 1/2 teaspoon of vanilla extract, if you’re experienced macaron baker. I updated the recipe now. Thanks for the comment.
ann says
Video is not a link.
How much vanilla extract… it is not listed in the ingredients.
Anindya Kasukurthi says
Where did you get the sprinkles?
Shinee says
Hi, Anindya. I believe the sprinkles were from Walmart.
Jana Anderson says
This was my first attempt at macarons and they turned out beautifully! Not near as scary as I expected.Â
Shinee says
Fantastic!!! So happy for your macaron success, Jana! Thank you for your feedback!
Aubrey says
Hi, I love your recipe!!! It works so well! Have you ever doubled this recipe? I want to make a large number, but I’m scared to waste ingredients by trying, lol!Â
Shinee says
Hi, Aubrey. So happy to hear you love my recipe. Yes, I’ve tried doubling this recipe and it works great! Good luck!
Jessie says
Followed this recipe to a T, and here I am an hour later still folding because the batter is still too thick :/. I even measured out all the ingredients.Â
Jessie says
Weighed* lol
Shinee says
Hi, Jessie. Sorry you had an issue with the batter. 2 things could lead to thick batter: 1. not enough egg whites (did you weigh the egg whites as well?); 2. Over-whipped meringue. When meringue gets over-beaten, it dries out too much. Hope this helps. Let me know if you have any further questions.
Bessy Chase says
I loved it! I do have one question, if this recipe didn’t have sprinkles would it basically be a vanilla macaron?
Shinee says
Yes, pretty much! 🙂 Thank you for your comment, Bessy!
Jamie says
Hello Shinee, These are beautiful and your video was perfect to show the stiff peaks for the egg whites and the ‘lava’ consistency for the final batter. While I used your video, I used a different recipe. I would love to try yours as yours has much less sugar than the other recipe and I am trying to cut down on the sweetness of the overall cookie. Do you think that your recipe does tend to be less sweet compared to some others that are out there? The one I used was
90 g almond meal or almond flour
175 g powdered sugar
45 g granulated sugar
3 egg whites
I notice that some use 2 egg whites and others 3 egg whites and wondered what the difference is. Thanks so much for the amazing video and taking time to answer my questions.
Shinee says
Thank you, Jamie. Glad the video was helpful. Yes, mine definitely less sweet, but in my opinion, they’re still plenty sweet especially with the filling and everything. When I try other macaron recipes with higher sugar content, they come out not only sweet but the texture is much crisper and more meringue-cookie-like. I’d love to hear your feedback if you try my recipe. Thanks!!
Jamie says
I will definitely try your recipe and let you know how it compares to the sweeter ones I’ve made, which are wonderful but still too sweet. I look forward to trying yours. Thank you so much for getting back to me.
Chrisi E says
After 2 failed batches yesterday with a different recipe, I gave yours a go and SUCCESS!!! I don’t have as fully formed, tall feet as yours, but I’m thrilled that I’m headed in the right direction. Thank you for sharing your recipe!
Shinee says
Yay, so glad to hear you had better success with my recipe. Thank you for your feedback, Chrisi.