Funfetti Macarons

5 from 11 votes

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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.

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!

5 from 11 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


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

For video tutorial and additional notes, read the post above.
For additional tips and visual troubleshooting guide, check out this post.


Calories: 103kcal, Carbohydrates: 12g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 8mg, Potassium: 20mg, Fiber: 1g, Sugar: 12g, Vitamin A: 77IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
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.

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  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.