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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.
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 Note 1
- 65 g powdered sugar Note 2
- 70 g egg whites Note 3
- 75 g fine granulated sugar Note 4
- ¼ teaspoon cream of tartar Note 5
- ¼ teaspoon coarse kosher salt
- 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
To make macaron shells:
- Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat.
- To prepare dry ingredients, sift together almond flour and powdered sugar twice. (Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits.)
- To make meringue, in a clean mixing bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar and salt and beat the mixture on medium speed until soft peaks form. (I set it to speed 4 on my KitchenAid stand mixer. It takes 30-40 minutes to whip the meringue, but it's well worth it for nice and full shells.)
- Continue beating the meringue at the same medium speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs. (See pictures above or watch this meringue video for more information.)
- To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)
- 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.
- To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I use this Wilton 2A tip.)
- Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP 2: Download my free macaron template. Simply pipe the batter to fill inner circle.)
- Tap the baking sheets firmly on the counter (or slap the bottom of the baking sheet with one of your hands) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
- Sprinkle some more sprinkles on top. And let the macarons rest on the counter for 15 minutes before baking.
- To bake, bake the macarons for 15-18 minutes, one baking sheet at a time, on the middle rack. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move.
- Cool the macarons complete and then remove the shells from the baking surface. (TIP: Don't remove the shells while warm, you may risk breaking the shells, or the bottom might get stuck to the baking surface.)
To make the buttercream filling:
- 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 with round tip.
To assemble the macarons:
- Pair the macaron shells by size and arrange them on a wire rack. Line them up so that bottom shells are upside down.
- Pipe a dollop of filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.
- Refrigerate the filled macarons in an airtight container for at least 24 hours to mature, which allows the filling to soften and flavor the shells.
- To serve, bring the macarons out about 30 minutes prior to serving.
- 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.