Funfetti Macarons

5 from 12 votes

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Fun and festive funfetti macarons are perfect for any special occasion! As always, this macaron recipe has lots of tips for making perfect macarons, including which sprinkles to choose!

Funfetti macarons over a bed of sprinkles.


 

These funfetti macarons instantly uplift the mood with their colorful look and delicious flavor!

We’re not only sprinkling colorful sprinkles on top, but we’re adding them in the macaron batter as well! It creates a beautiful swirled effect.

You can flavor these macaron shells with birthday cake extract, if you’d like. I filled these macarons with white chocolate buttercream and blueberry confiture. White chocolate buttercream filling recipe is included below. The blueberry confiture recipe is included in my Macaron 101 cookbook.

2 funfetti macarons stacked on top of each other.

Key Ingredient Notes:

Measure the macaron ingredients in grams with a kitchen scale. This intentional step leaves no wiggle room for error, maximizing your success!

  • Egg whites – Stable meringue starts with quality egg whites. Choose fresh eggs, carefully separate the whites and yolk, and weigh the amount precisely. I’ve also had success with carton egg whites. Be sure to check the labels and avoid the ones that’s says “not for meringue”.
  • Almond flour – Choose super-fine almond flour to with light beige color and fluffy texture. This almond flour is my go-to. Avoid oily, yellow and/or coarse almond flour. And here’s how to salvage oily almond flour!
  • Powdered sugar – I don’t recommend making your own powder sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.
  • Granulated sugar – It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.
  • Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
  • Sprinkles – Not all sprinkles are made equal! For funfetti macarons, I recommend nonpareils sprinkles, which are colorful tiny beads. They’re light enough not to damage the shells.
Funfetti macarons ingredients in individual bowls.

How to make funfetti macarons

  • Sift the almond flour and powdered sugar 3 times. Third time, you may sift it directly into the meringue.

TIME-SAVING TIP: If you have a stand mixer, sift the dry ingredients while the meringue is whipping.

Almond flour and powdered sugar being sifted into a white bowl.

French meringue is the easiest, because we simply whisk egg whites with sugar until stiff peaks. Now, while it seems super easy, there’re a few things to keep in mind.

  • Combine egg whites, granulated sugar, salt and cream of tartar, if using, in a large bowl. And beat the mixture on medium speed until soft peaks form.
  • Continue whipping the meringue on medium speed until stiff peaks form. 

Visual Cues: Your meringue should be super thick and ball up inside the whisk. When you lift the whisk, the meringue should hold a pointy end and have sharp ribs.

Side by side images of whipping the meringue.

2023 UPDATE: In the last year, I’ve changed my French meringue technique to combining the egg whites, sugar, salt and cream of tartar from the start instead of adding sugar slowly into lightly whipped egg whites. I found this meringue method works better for macarons.

  • Sift the dry ingredients into the meringue.
  • Fold the dry ingredients into the meringue using a large silicone spatula. Run your spatula down the side of the bowl to the bottom, and then cut through the center of the batter. You don’t have to be too gently, but also don’t rush through the process.
Side by side images of mixing dry ingredients into the meringue.
  • Test the batter consistency when the batter starts to flow off the spatula. Scoop some batter with your spatula and slowly drop it back into the bowl into a ribbon.
  • Slightly tilt the bowl and observe the batter that you just dropped. If the edges of the ribbon dissolve into the rest of the batter within ten seconds, the batter is ready!
Side by side images of checking the batter consistency.
  • Add the sprinkles (as much as you want) and carefully stir the batter to distribute the sprinkles evenly.
  • Transfer the batter into a large piping bag with a round tip. ( I prefer Wilton 2A tip.)
Side by side images of adding sprinkles to the macaron batter and batter in a piping bag.

minimize color bleed

  1. Add the sprinkles once the batter is almost perfect consistency.
  2. Don’t over-mix the batter as sprinkles will bleed its color into the batter too much.
  • Pipe the macarons onto parchment-lined baking sheet about an inch apart. Hold the piping bag straight at 90°. Then gently squeeze the batter from the top until the batter spreads into a 1.5-inch circle.
  • Tap the sheet pans to smooth out the shells and remove any air bubbles. Use a toothpick to pop any bigger bubbles. This will give you beautiful, smooth tops! Immediately sprinkle more sprinkles on top.
  • Then rest the macarons for 15 minutes. And bake one baking sheet at a time for about 18 minutes at 300°F.
  • Cool completely on the baking sheets before peeling them off the parchment paper.
Side by side images of macaron shells on a baking mat before and after baking.

Free Macaron Template

I made a perfect template for you. Subscribe to my e-mail list and download this custom macaron template for FREE(This template is perfect for my recipe and super easy to use!)

  • Beat the butter and powdered sugar with an electric hand mixer 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, if desired. Transfer the buttercream into a pastry bag with round tip.
  • Remove the macaron shells from the baking surface once they are completely cooled.
  • Then pair them by size and fill them with buttercream filling.
Macaron shells arranged on a baking sheet and some shells with buttercream ring and jam filling in the middle.

Now, place the assembled macarons in an airtight container and allow to rest for 24 hours in the fridge. This process is called maturing, and it’s an essential step before serving macarons.

During this maturing process, filling seeps into the shells, softening and flavoring the macarons perfectly.

Macaron Troubleshooting

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.

If you’re struggling with hollow macarons, these 7 tips will help you fix hollow macaron shells.

"Macaron 101" cookbook on a marble background.

Macaron 101: A Comprehensive Guide

Master the art of French macarons and create your signature flavors!

Close up of funfetti macarons in a pool of sprinkles.

How to store macarons:

  • Plain macaron shells can be store in a dry, airtight container at room temperature for up to 7 days. Or frozen for up to 3 months.
  • Assembled macarons should be refrigerated in a dry, airtight container for up to 3 days. Or freeze them for up to 1 month. If there’s any moisture in the container, it will transfer to the macarons and make them soggy.
  • Remove the macarons from the refrigerator 30 minutes before serving. Macarons are best at room temperature! 
  • Don’t store these delicate cookies in bags. They are more likely to crack or break this way.
Funfetti macarons over a bed of sprinkles.
5 from 12 votes

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
Servings: 23 filled macarons

Ingredients

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 nonpareil sprinkles Note 6

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 nonpareil sprinkles

Instructions 

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

Note 1: It’s best to use super fine almond flour to ensure smooth tops. Weigh the ingredients before sifting.
Note 2: I don’t recommend making your own powder sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.
Note 3: I’ve had success with carton egg whites (Bob Evans brand, #notsponsored). You’ll need 1/3 cup of egg whites.
Note 4: It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.
Note 5: Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
Note 6: For funfetti macarons, I recommend nonpareils sprinkles, which are colorful tiny beads. They’re light enough not to damage the shells. Avoid chocolate and metalic sprinkles.
Note 7: You can easily double this macaron recipe.
GOT MACARON TROUBLE? Check out my macaron troubleshooting guide.

Nutrition

Calories: 103kcal
Carbohydrates: 12g
Protein: 1g
Fat: 6g
Sugar: 12g
Sodium: 8mg
Course: Dessert
Cuisine: French

This recipe was originally published on December 23rd, 2015.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

5 from 12 votes (1 rating without comment)

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66 Comments

  1. 5 stars
    Shinee, I will NEVER use another macaron recipe again! Only yours has the right balance of sugar (not too much) and it’s failproof! I have made your lemon macarons as well and both recipes turned out fantastically. Even if something goes awry (hollow shells, but only in half the batch), I know exactly what I did wrong (undermixed the batter for that half, then mixed a little more before piping the next half). I paired them with vanilla ermine buttercream, and the friend I gifted them to could not believe they were homemade! “These are so addictive! Better than any of the places in the Bay Area and rivaling real macarons from France!” Thank you so, so much for providing us with a go-to :))

    1. Amazing! So happy you’re impressing your friends with your macarons, Amy! Thank you so much for your feedback. It means so much!

    1. Hi, Gracie. I’m not sure I understand the question. What do you mean by “cut the batter”? Do you mean the folding technique?

  2. 5 stars
    I made this several times and always come out wonderful!! thank you for the recipe. Happy memorial weekend 😊

  3. 5 stars
    Love this recipe. This was the first time I made Macarons and I started with this recipe because it looked like the easiest. They came out great, I then made the strawberry ones and I’m about to make the pistachio ones. The only thing is that I was unable to get two trays. Only one. They came out about the same size in the picture and seemed to be the same consistency. Any suggestions?

    1. Wow, Lisa, love that you’re making so many macarons. Are they just fun?? Can you tell me how big are your cooked macarons? Mine are about 1.5-inch rounds cooked shells.

      1. Thanks for getting back to me. Yes, I loved making them.I would say they are roughly 1.5 inch because I get 24 on a baking sheet. I made three kinds and they all came out the same. Great I might add, but just not two sheets worth. Can I double the batch or do I need to make batches separately. 

        1. Interesting! I always get 1 full pan and 2nd sheet is half. No idea why you would get less batter. I’ve never tried doubling the recipe in fear of failing. It may work out, but I think the last ones that go into oven will be too dry and may get funny, bulging feet, because I recommend baking 1 sheet at a time.

  4. I’m trying to sift the almond flour, but it’s not that easy.  A good bit is in the bowl, but there’s probably at least 1/2 cup still left in the sifter.  Do I keep sifting it? 

    1. Yes, keep sifting. Or you can put what’s left in food processor to process for a minute or two and try sifting again. You want no more than 2 tablespoons leftovers to toss. Hope this helps, Cassie. Let me know.

  5. Thank you so much for all of your posts on macarons! As a newbie it was incredibly helpful. I have had great luck making two batches now with successful feet! 

    1. Hi Kaitlin! So happy to hear about your macaron successes! Please share a photo next time. 🙂 And thank you for your feedback!

  6. I’ve been wanting to make macarons for so long but haven’t because I always thought they were so difficult but your wonderfully detailed instructions made it so easy!!! So easy that I made both the funfetti and the lemon flavors this weekend. I want to make a double batch next time, do you have any tips for doing a double batch?

    Thanks for the wonderful recipe and instructions 🙂

    1. Hi, Jessica! I’m so happy you made these!! It’s not that hard, isn’t it? 🙂 I’ve never doubled the recipe, but if you do, it might take longer to fold the batter to the right consistency. Also, when you transfer the batter into a piping bag, do it in 2 batches. Because when you squeeze the batter in the piping bag, the consistency change a bit (gets runnier). Hope this helps, let me know how it goes. Thanks so much for stopping by and leaving your feedback!

  7. Hi! Those are beutiful macarons!! I am sorry but I don’t understand why the weight is the same for almond flour and powder sugar if they are 3/4 cup and 1 cup.

    1. Hi, Neribeth. Dry ingredients vary in weight due to its density, even if they are the same volume-wise. Hope this helps.