Ultimate Macaron Birthday Cake Recipe

Are you ready to indulge in the ultimate celebration treat? Look no further! Our Macaron Birthday Cake recipe is here to elevate your birthday festivities to a whole new level of sweetness and sophistication. Whether you’re marking a special occasion or simply craving a decadent dessert, this exquisite creation promises to delight your taste buds and dazzle your guests. Let’s dive into the art of crafting the perfect Macaron Birthday Cake!


Embrace the epitome of elegance and flavor with our meticulously crafted Macaron Birthday Cake. This divine dessert combines the delicate crunch of vanilla macarons with the creamy richness of French Buttercream, culminating in a symphony of textures and tastes that will leave you craving for more. Whether you’re a seasoned baker or a novice enthusiast, this recipe offers a step-by-step guide to creating a masterpiece that is as visually stunning as it is deliciously satisfying.


The origins of macarons can be traced back to medieval Italy, where they first gained popularity among the nobility. However, it was in 16th century France that these delightful confections truly flourished, thanks to the culinary prowess of Catherine de’ Medici’s pastry chefs. Over the centuries, macarons evolved into the beloved treats we know today, with endless variations in flavors and fillings. Our Macaron Birthday Cake pays homage to this rich history while adding a modern twist that is sure to captivate your senses.


Vanilla Macaron Shells

  • 1 cup (100g) almond flour, spooned and leveled
  • 7/8 cup (105g) powdered sugar, spooned and leveled
  • 3 large (100g) egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 tsp vanilla bean paste (or extract)

French Buttercream

  • 1/2 cup (100g) granulated sugar
  • 1/8 cup (28mL) water
  • 2 large egg yolks, room temperature
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 tsp vanilla bean paste (or extract)
  • Pinch of salt


  • Sprinkles for decoration


Making Vanilla Macaron Shells

  1. Prepare Baking Sheets: Line 3 baking sheets with parchment paper or a silpat mat.
  2. Sift Dry Ingredients: Sift together almond flour and powdered sugar, then set aside.
  3. Prepare Meringue: In a stand mixer bowl over a double boiler, whisk egg whites and granulated sugar until sugar dissolves and whites are frothy.
  4. Whip Meringue: Remove from heat and beat the mixture until stiff peaks form. Add vanilla bean paste and mix.
  5. Fold Dry Ingredients: Gently fold dry ingredients into the meringue until the mixture forms a ribbon-like consistency.
  6. Pipe Macaron Shells: Transfer batter into a piping bag fitted with a medium circle tip. Pipe 4-inch circles onto lined baking sheets. Tap sheets on counter to remove air bubbles.
  7. Bake: Bake in a preheated oven at 300°F (149°C) for about 25 minutes until macarons are lightly golden.
  8. Make Mini Macarons: With remaining batter, pipe mini macarons onto separate baking sheets and decorate with sprinkles. Bake for 7 minutes.

Preparing French Buttercream

  1. Cook Sugar Syrup: In a saucepan, heat granulated sugar and water until it reaches 240°F (116°C) on a candy thermometer.
  2. Beat Egg Yolks: Meanwhile, beat egg yolks until pale and thick.
  3. Make Sugar Syrup: Gradually pour hot sugar syrup into beaten egg yolks while mixing continuously until cool.
  4. Add Butter: Beat in softened butter until smooth and creamy. Mix in vanilla and salt.

Assembling the Cake

  1. Layer Macarons: Place one macaron shell on a flat surface. Pipe a layer of French Buttercream on top and sprinkle with sprinkles. Repeat with remaining macaron shells.
  2. Decorate: Finish by decorating the top of the cake with more sprinkles and mini macarons.

Serving and Storage

  1. Serve: Refrigerate the assembled cake for at least 4 hours or overnight to set.
  2. Enjoy: Serve the Macaron Birthday Cake slightly chilled for the best flavor experience.
  3. Storage: Store any leftovers covered in the refrigerator for freshness. For longer storage, wrap the cake in plastic wrap and place it in an airtight container in the freezer.

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