If I could recommend one dessert for you to enjoy on your birthday, it would be macarons! From their natural beauty, to the variety of colors and flavors and allergy friendly ingredients, there’s so many reasons why they make the perfect celebratory treat! For the last 10 years I’ve enjoyed macarons on my birthday and I finally put together one of my favorite macaron recipes for you to try at your next celebration! These macarons are like birthday cake but better, complete with birthday cake frosting, sprinkles, and Milk Bar inspired cake crumbs in the center! Each bite of these festive macarons is like a celebratory surprise, similar to that of classic vanilla birthday cake, only better! No forks or plates necessary for this recipe but the sprinkles and confetti are a must!
Birthday Cake Macarons
Birthday cake flavored French macarons with a crisp exterior shell and a soft chewy center. These macarons taste just like your favorite birthday cake, yet elevated with rainbow sprinkles, and Milk bar inspired cake crumbs in the center. Dairy free and gluten free.
There’s so much about macarons that make them the ultimate birthday and celebratory treat! From the gorgeous light and airy shells, to the versatile colors and shapes. Macarons will take on any flavor of your choosing and birthday cake couldn’t be a more fitting choice!
They’re sweet and festive with notes of vanilla cake and frosting throughout, plus a surprise cake center with rainbow sprinkles too!
Ingredients for Birthday Cake Macarons
Making a batch of these birthday cake macarons can be a little time consuming but worth it for your next birthday celebration! You will need the following items to make a batch!
Supplies: A stand mixer (or hand mixer,) mixing bowl, rubber spatula, candy thermometer, 2 piping bags, with round tip 12, 2 baking sheets, 2 silicone baking mats (or parchment) a scribe.
Macaron shells: Fine ground almond flour, powdered sugar, egg whites, water, granulated sugar, pink gel food coloring, rainbow jimmy sprinkles.
Frosting: Organic shortening, powdered sugar, vanilla extract (gf), cake batter extract, rainbow sprinkles and a pinch of salt.
Birthday cake crumbs: Gf flour blend, baking powder granulated sugar, brown sugar, vanilla extract (gf), salt, rainbowJimmy sprinkles, avacado oil.
Birthday cake flavored frosting
To create the birthday cake flavor in these macarons, I used a combination of vanilla, birthday cake extract and sprinkles. The gluten free cake crumbs inspired by Milk Bar’s classic cake crumbs add even more flavor to the macarons for birthday cake in every bite!
How to make Milk Bar inspired birthday cake crumbs
Milk Bar inspired birthday cake crumbs are very simple to make and a delicious addition to the French macarons. Although the classic version is made with regular flour, I used gluten free flours to keep these macarons allergy friendly (free of dairy and gluten.)
To make the birthday cake crumbs, simply mix gluten free flour, sugars, baking powder, salt, sprinkles, vanilla and avocado oil together. Mix to a crumble like texture, leaving larger and smaller pieces in tact. Transfer cake crumbs to a baking sheet lined with parchment and bake for 10-15 minutes or until lightly golden brown.
Once baked, the cake crumbs are like bite sized bits of cake! In addition to macarons they would delicious added to any other treat from cookies to cupcakes.
Birthday cake flavored French macarons with a crisp exterior shell and a soft chewy center. These macarons taste just like your favorite birthday cake, elevated with rainbow sprinkles and birthday cake crumbs in the center. Dairy free and gluten free.
For the Macarons:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- ¼ tsp pink gel food coloring
- Rainbow or pearl jimmy sprinkles for the tops of the shells
For the Birthday Cake flavored frosting:
- 1 cup organic shortening or vegan butter (you can also use regular butter)
- 3/4 cups powdered sugar
- 2 tsp vanilla extract
- Pinch of salt.
- A drop or two of cake batter flavored extract
- 2 tbsp jimmy rainbow sprinkles
For the gluten free Birthday Cake Crumbs:
- 1/2 cup gf flour blend
- 1/2 cup Cassava flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- A pinch of salt
- 2–3 tbsp rainbow jimmy sprinkles
- 1/3 cup avocado oil
- GF vanilla
For the macarons:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 12.
- Line 2 baking sheets with silpat (or parchment).
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag(s).
- Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds holding the bag steadily. Continue to pipe until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
- Sprinkle half of the piped macaron batter with jimmy sprinkles.
- Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-14 minutes.
- Remove from oven and let cool for 15-20 minutes to cool before removing the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat the same steps to bake the remaining macaron batter.
- They’re ready to fill.
For the Birthday Cake flavored frosting
- Mix shortening/butter, powdered sugar, and vanilla, salt and cake batter extract in a stand mixer until incorporated. Fold in sprinkles and transfer to a piping fitted with a round tip. (size 12) Set aside.
For the Birthday Cake Crumbs:
- Line a baking sheet with parchment.
- Oven can remain at 300 degrees.
- Pour all dry ingredients into a mixing bowl. Stir until combined, then add the avocado oil and vanilla extract.
- Stir ingredients together until the crumbs form. They will be large and small and uneven in size. Transfer to the baking sheet and bake for roughly 10-15 minutes until crumbs are golden brown.
- Allow to cool.
- Pipe birthday cake flavored frosting on the bottom of each macaron shell. Top with birthday cake crumbs and another dollop of frosting.
- Top with second shell to create a sandwich.
- Repeat this step for all French macarons.
- Transfer the finished macarons to the fridge mature for at least 2 hours. 12 hours or overnight preferred.
- Serve on small dessert plates with candles and confetti!
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Enjoy these birthday cake macarons in lieu of cake at your next birthday celebration!
The macarons would also make delicious and memorable homemade gifts for anyone who’s celebrating their special day!
Make it a macaron cake!
Back in 2018, I created the ultimate birthday macaron cake inspired by Milk Bar’s trendy birthday cakes. Complete with the birthday cake crumbs, this is essentially where the inspiration for these birthday cake macarons came from. To make macaron cake out of this recipe, pipe the macaron batter into 4 to 5″ shells and top with layers of frosting and cake crumbs, then stack as you would a cake. See the full recipe here.
Be sure to pin and save the recipe to give these sweet and festive macarons a try at your next birthday celebration!
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