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Funfetti Macarons

I’ve shared a lot of macaron recipes, but felt like it was time to get some sprinkles involved! These funfetti macarons are covered with sprinkles and filled with delicious cream cheese buttercream.

They’re a homage to my favorite cake flavor of all time, and this might just be my new favorite flavor of macarons!

image of funfetti macarons being stacked on a plate that have been decorated with colorful nonpareil sprinkles

Making These Funfetti Macarons with the French Method

There are a few different ways macarons are made. French macarons are considered easier to make while the Italian and Swiss methods use a few more steps but are more structurally sound.

French macarons also require less equipment. While I love Italian macarons, I wanted to keep things simple and stick with the French method for this recipe.

Equipment You’ll Need to Make These Funfetti Macarons

I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.

These are the tools I like to use when I make these French Funfetti macarons:

How to Make These Funfetti Macarons – Step by Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos and a video tutorial of the process to help guide you through this recipe.

Step #1: Prep Your Ingredients and Equipment

After weighing the ingredients, wipe down your mixing bowl and whisk attachment with a bit of vinegar or lemon juice.

This removes any residual grease and helps the meringue whip up better!

Step #2: Make the French Meringue

Next, it’s time to make the French meringue!

Whisk the room temperature egg whites on a medium-low speed until the surface is covered in small bubbles.

image of egg whites that have been whipped to make small bubbles on the top before adding in the sugar to make french meringue

Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks.

Gradually add the granulated sugar and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed.

Mix until stiff peaks form like in the photo below. Keep a close eye on your mixer to avoid over mixing the meringue.

image of meringue that's shiny and has reached stiff peak stage for making macarons

If desired, add in gel food coloring at this point. It will get mixed in as you fold in the dry ingredients during the next step.

Step #3: Sift and Fold the Dry Ingredients into the Meringue

Sift the superfine almond flour and powdered sugar into the meringue, then fold the ingredients together with a rubber spatula.

Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.

image of macaron batter being folded together with a rubber spatula during macaronage

Fold until a thick ribbon of batter runs off the spatula when it is lifted.

image of macaron batter that's been mixed properly and is falling off the spatula in thick ribbons that are continuous

You should be able to draw a few figure 8’s with the batter running off your spatula in a continuous stream once it is the right consistency.

If the stream of batter breaks before you’re able to this, you may need to stir it a bit more.

image of yellow macaron batter that's been mixed to the perfect consistency and passed the figure 8 test

Step #4: Pipe the Macaron Shells

Fill a large piping bag with macaron batter and pipe 1 3/4-inch rounds onto the prepared baking sheets. Space them about 1-inch apart.

image of yellow macaron shells that have been piped and are ready to be rested

Firmly bang or drop your pans on the counter a few times.

This brings any trapped air bubbles to the surface, which can be popped with a toothpick or scribe. Popping these little bubbles can help you avoid hollow or cracked shells.

Top the macaron shells with nonpareil sprinkles while they’re still wet.

image of nonpareil sprinkles that are being sprinkled over macaron shells before they rest

Step #5: Rest the Macaron Shells

Let the macarons rest for about 30 minutes, or until they form a skin.

They should be mostly dry to the touch and look matte once they’re ready to be baked! While the shells rest, preheat your oven.

image of sprinkle macaron shells that have been rested and have formed a skin and are ready to be baked

Step #6: Bake the Macaron Shells

Bake one tray of macarons at a time and place the tray in the middle rack of your oven.

image of funfetti macaron shells that have been baked and have perfect feet

Let the macarons cool fully on the pan, then gently remove them from the silpat mat.

If they’re properly baked, they should peel off the mat cleanly.

image of funfetti sprinkle macaron shells that have been properly baked and  easily peel off the mat

Step #7: Assemble the Macarons

While the macaron shells bake and cool, make the cream cheese buttercream. Place the buttercream in a piping bag fit with a large round piping tip.

image of cream cheese buttercream macaron filling

Pair up the macaron shells then pipe a thick dollop of cream cheese buttercream (or frosting of your choice) on one macaron shell.

Over a large bowl, sprinkle rainbow nonpareil sprinkles around the sides of the frosting dollop.

image of a funfetti macaron being filled with cream cheese frosting and rainbow sprinkles

Gently press a second shell on top of the frosting to create a sandwich.

Place the finished macarons in an airtight container and store in the fridge to let them mature overnight.

Letting the filled macarons rest overnight softens them (in a good way) and allows the flavors to develop.

image of funfetti macarons being stacked on a plate that have been decorated with colorful nonpareil sprinkles

Troubleshooting These Funfetti Macarons

While I’d love to think everyone’s first batch of these funfetti macarons will turn out perfectly, my own experience has taught me that’s not how things usually go.

Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!

Choosing the Right Filling for These Funfetti Macarons

While we put tons of energy into the shell of a macaron, almost all the flavor in a macaron comes from its filling.

The shell gives macarons an incredible texture, but the filling is what determines its flavor.

You can use just about any type of frosting or ganache to fill these macarons, but I love using my cream cheese buttercream!

image of a funfetti macaron being filled with cream cheese frosting and rainbow sprinkles

If you don’t want your macarons to be very sweet, I recommend using my chocolate ganache, hybrid buttercream or my Swiss meringue frosting.

Recipe Yield

This recipe makes about 36 large macaron shells, which can be used to make 18 macarons.

You can double or halve this recipe as needed.

The yield and bake time will vary based on the size of macarons you pipe. I piped these shells with a diameter of 1 3/4-inches.

image of funfetti macaron shells that have been decorated with rainbow nonpareil sprinkles

Tips for Making the Best Funfetti Macarons

  • Carefully read through the directions before making these macarons. There are quite a few steps and it’s good to know your game plan before you start!
  • Wipe your mixing bowl and whisk with lemon juice or vinegar to remove any traces of grease before making the meringue. It will help your egg whites whip up better!
  • Separate your own eggs and age them if possible. Do not use egg whites from a carton.
  • Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • Let your baked and filled macarons mature! This softens them (in a good way) and allows the flavors to develop.
  • If your macarons don’t turn out, check out my macaron troubleshooting guide!
image of a funfetti macaron that's been bitten into to show its cream cheese buttercream filling and full shells

Making These Funfetti Macarons in Advance & Storage Tips

  • These macarons need to mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.
  • Refrigerate macarons for up to 5 days in an airtight container.
  • Freeze filled macarons for up to a month in an airtight container.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • Make your filling ahead of time too or save any leftover filling! Store in an airtight container in the fridge for up to a week or in the freezer for up to a month.
image of funfetti macarons in a container that have been rested in the fridge overnight

Let Me Know What You Think!

If you try this recipe for funfetti macarons, I’d love to hear what you think! Please leave a rating and comment below.

Also tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 18 macarons

Funfetti Macarons

image of funfetti macarons being stacked on a plate that have been decorated with colorful nonpareil sprinkles

Learn how to make these sprinkle-covered funfetti macarons! They're filled with homemade buttercream and are absolutely delicious!

Prep Time 20 minutes
Cook Time 18 minutes
Additional Time 30 minutes
Total Time 1 hour 8 minutes

Ingredients

Funfetti Macarons

Cream Cheese Buttercream Frosting

  • 28g unsalted butter, room temperature (2 Tbsp)
  • 28g cream cheese, room temperature (2 Tbsp)
  • 4g vanilla extract or vanilla bean paste (1 tsp)
  • 1g salt (1/8 tsp)
  • 125g powdered sugar (1 cup)
  • 10g heavy cream (2 tsp)
  • 50g nonpareil sprinkles (1/4 cup)

Equipment

Instructions

Funfetti Macarons

  1. Line two large baking sheets with parchment paper or silicon mats. Set aside.
  2. Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage.
  3. Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form. If desired, add in gel food coloring at this point. It will get mixed in as you fold the dry ingredient in during the next step.
  4. Sift 140g superfine almond flour and 125g powdered sugar into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.
  5. Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you're able to this, you may need to stir it a bit more.
  6. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 3/4-inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
  7. Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
  8. Sprinkle nonpareil sprinkles over the piped macarons while they're still wet.
  9. Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
  10. Bake one tray of macarons at a time on the middle rack of your oven for 17-19 minutes and rotate the pan halfway through to help them bake evenly.
  11. Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Cream Cheese Buttercream Frosting

  1. Beat 28g room-temperature butter and 28g room-temperature cream cheese on a medium speed for 1 minute with a hand mixer until smooth.
  2. Mix in 4g vanilla extract and 1g salt on a low speed.
  3. Slowly add in 125g of powdered sugar. Halfway through add 10g of heavy cream or milk to make the frosting easier to mix.
  4. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached
  5. If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
  6. Once the frosting is the right consistency, place in a piping bag with a round tip and set aside.

Assembling These Funfetti Macarons

  1. Pipe a thick dollop of cream cheese buttercream or frosting of your choice on one macaron shell. Over a large bowl, sprinkle nonpareil springs around the sides of the frosting dollop. Gently press a second shell on top of the frosting to create a sandwich.
  2. Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy!

Notes

Recipe Yield:

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of 1 3/4 inches, so they're about the size of a standard macaron.

Tips for Making the Best Funfetti Macarons

  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
  • Use gel food coloring to color these macarons. If you try to use liquid food coloring it can throw off the consistency of the batter.
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest the macarons for 30 minutes before they're baked to allow them to develop a skin.
  • Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way you won't waste a whole tray of macs if your oven runs hot or cold.
  • Let your filled macarons mature in the fridge overnight! This softens them (in a good way) and allows the flavors to develop.
  • If your macarons don't turn out, please check out my macaron troubleshooting guide for help!

Making These Funfetti Macarons in Advance & Storage Tips

  • French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
  • Macarons can be refrigerated for up to 5 days in an airtight container.
  • Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • Your filling can be made ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 178Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 47mgSodium 53mgCarbohydrates 25gFiber 1gSugar 23gProtein 4g

Allison

Wednesday 18th of May 2022

Hello! Is there a reason why this recipe has different amounts of ingredients compared to your vanilla macarons, even though it is the same ingredients in them? Does it just make more macarons, or another reason? Thank you!

Chelsweets

Sunday 29th of May 2022

Great question! It really comes down to how large you pipe the macarons. I use more ingredients when I'm piping larger macarons. It's mostly a preference thing, but if I pipe larger macarons in the photos and videos that I share, I want the recipe to reflect that so that your macarons will look the same as mine.

I originally liked making smaller macarons (1 1/4"), but more recently I've found that slightly larger macarons (1 3/4") seem a bit easier to make. so my older macaron recipes usually are smaller, my newer ones are usually larger. Hope that makes sense!!

S'mores Banana Bread with Toasted Meringue Topping

Tuesday 26th of April 2022

[…] with banana bread, I’ve been having a ton of fun playing around with different flavors! My funfetti banana bread was such a hit I decided to continue following my husband’s suggestions and make this […]

Heather

Friday 18th of March 2022

What temperature should these be baked at, I don’t see it on this recipe.

BARBARA

Friday 18th of March 2022

@Heather, Hi Heather 315° Per the UTube video for these macarons. Goodluck! Take Care

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