The Memory Behind This Treat
The first time I made Funfetti Macarons, my kitchen looked like a confetti cannon had gone off…and honestly, I didn’t hate it. It was my niece’s 8th birthday, and she had declared very seriously that “plain macarons are boring unless they look like a party.” Challenge accepted. I’d spent years making perfectly polished French macarons for photo shoots—soft pastels, elegant little feet, perfectly smooth tops. But as we stood there with sprinkles covering half the counter and most of her sleeves, I realized these colorful shells felt a lot more like real celebration than any pristine bakery box ever had.
What I love about this Funfetti twist is how it blends bakery-level technique with childhood joy. You still get those crisp shells and chewy centers, but the sprinkles bring this instant sense of nostalgia—like birthday cake, ice cream truck evenings, and those boxed sprinkle cakes we all secretly still love. When I first folded sprinkles into the macaron batter, I held my breath, worried they’d bleed and ruin all that careful macaronage. Instead, they speckled the batter just enough, like tiny confetti suspended in place, and the baked macarons came out looking like the inside of a party balloon. If you’ve ever made my vanilla bean cupcakes or sugar cookie bars and thought, “This needs more fun,” these macarons are that idea in bite-size, French form.
Now I reach for this Funfetti Macarons recipe anytime I need something a little extra special without going full tiered-cake mode. I’ve tucked them into gift boxes at the holidays, set them out on baby shower dessert tables, and even used them as a bribe for family to help me wash dishes after Sunday dinner. They’re the kind of dessert that makes people’s eyes light up before they even take a bite. And when you crack through that delicate shell and find the creamy white chocolate buttercream with its own hidden sprinkles, it feels like a tiny, handheld reminder that baking is supposed to be fun—not just precise.
How To Make It (Mix & Ingredients)
For Funfetti Macarons, the magic starts with your dry mix. Grab your super fine almond flour and powdered sugar and sift them together not once, but twice. This isn’t a “being fancy for fun” step—double sifting removes any sneaky lumps and gives you those famously smooth, shiny macaron shells. If you see any coarse bits of almond left in the sieve, toss them; don’t force them through. Set the sifted mixture aside so it’s ready the moment your meringue hits stiff peaks.
Instructions Process of Funfetti Macarons
Next comes the heart of these Funfetti Macarons: a strong, glossy French meringue. Make sure your mixing bowl is completely clean and dry—any grease or fat will ruin your loft and leave you with sad, flat shells. Add your egg whites, fine granulated sugar, cream of tartar, and salt, then beat until you get stiff, shiny peaks that stand tall with sharp tips. When you lift the whisk, the meringue should hold its shape and not flop over. Once it looks right, sift your almond mixture over the meringue and begin folding gently, dragging your spatula around the bowl and through the middle, pressing some of the air out until the batter flows in a slow, thick ribbon. When you can draw a figure-eight with the batter falling from your spatula and it disappears back into itself in about 10 seconds, you’ve nailed the macaronage stage.Only then is it time for the fun part: the sprinkles. Use nonpareil sprinkles and fold them in very gently right at the end, just a few turns—the more you stir, the more they’ll bleed color into the batter. If they start streaking, stop mixing and switch to loading the batter into your piping bag. For the filling, a simple mix of softened unsalted butter, powdered sugar, melted white chocolate chips, vanilla bean paste, and a few extra sprinkles creates a creamy, party-ready buttercream that complements the delicate shells. The shells bring the light crunch and chew; the filling brings the sweetness and vanilla-kissed, sprinkle-speckled finish that makes these Funfetti Macarons feel like a tiny birthday celebration in every bite.
Make-Ahead & Storage
The beauty of Funfetti Macarons is that they actually taste better when made ahead, because the shells and filling need time to “mature” together. Once you’ve filled and sandwiched your macarons, place them in a single layer in an airtight container, then gently add parchment between layers if you need to stack. Refrigerate them for at least 24 hours and up to 3–4 days; the shells will soften slightly, the centers stay chewy, and the white chocolate buttercream will infuse every bite with that birthday-cake vibe. When you’re ready to serve, let them sit at room temperature for about 20–30 minutes so the buttercream isn’t firm straight from the fridge.
For longer storage, these Funfetti Macarons freeze incredibly well. Arrange them in a single layer in a freezer-safe container, freeze until solid, then stack with parchment between layers and freeze for up to 1–2 months. To thaw, move the closed container from the freezer to the fridge overnight, then bring to room temp before opening; this helps prevent condensation from forming on the macaron shells and blurring the sprinkles. Store unfilled shells separately in an airtight container for up to 4–5 days at room temperature or 2 months in the freezer, and pipe the white chocolate buttercream the day you plan to serve. If your kitchen runs warm or humid (hello, summer birthdays), always choose the fridge for storing filled Funfetti Macarons so those delicate shells stay crisp on the outside and lovely and chewy inside.
Best Ingredients & Party Variations
For the most joyful, bakery-style Funfetti Macarons, quality ingredients make all the difference. Look for super fine almond flour labeled “blanched” so your shells bake up smooth and pale enough for the sprinkles to shine. Use fresh egg whites (aged a day or two in the fridge is even better) and fine granulated sugar so it dissolves quickly into a glossy meringue. I love using nonpareil sprinkles instead of jimmies here—they’re lightweight, don’t sink, and bleed less color in the batter when you fold gently. For the filling, choose a good-quality white chocolate that melts smoothly; low-quality chips can turn grainy and make the buttercream stiff or too sweet without flavor depth. Vanilla bean paste adds those pretty little specks and a deeper vanilla note, but vanilla extract works in a pinch.
Once you have your base Funfetti Macarons mastered, you can dress them up for any party theme. For birthdays, tint half the shells a pale pastel (think soft pink or mint) and leave the rest white for that classic confetti look—then alternate them in your gift box. For baby showers, use only sprinkles in the party color (all blue, all pink, or soft yellow) and skip any darker tones that might streak the batter. For holidays, pair the sprinkle colors with matching fillings: red and green sprinkles with a peppermint white chocolate center, or pastel sprinkles with a lemon-kissed buttercream for spring. You can even create a “macaron bar” with a platter of Funfetti Macarons in different sprinkle mixes—kids go straight for the brightest ones, while adults secretly do the same.
Serving of Funfetti Macarons
Conclusion
I hope you can feel how much joy is baked into these little shells. There’s something undeniably happy about a tray of pastel, sprinkle-studded macarons cooling on the counter, waiting to be shared. These are the kinds of desserts that turn ordinary afternoons into mini celebrations, and I love imagining you boxing up a few for a friend, a birthday, or just a “thinking of you” moment. That’s the real magic for me—tiny cookies, big memories.
If you’ve ever felt intimidated by macarons, I’m cheering you on from my kitchen table. Take your time, enjoy the process, and remember: even the “imperfect” ones taste incredible. The more you practice, the more these Funfetti Macarons will become your go-to treat for bringing people together and adding a little sparkle to life’s everyday moments.
When you try this recipe, I’d love to hear how it went—who you shared them with, and what you celebrated (or invented an excuse to celebrate).
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What makes Funfetti Macarons different from classic French macarons?
Funfetti Macarons start with the same crisp‑on‑the‑outside, chewy‑inside French macaron shell, but they get a playful twist from colorful nonpareil sprinkles. The sprinkles are folded gently into the batter and scattered on top before baking, so every bite looks like a tiny celebration. They add a light crunch and a funfetti look without changing the delicate texture of the shells. Paired with a white chocolate buttercream, these Funfetti Macarons feel extra special for birthdays, showers, or anytime you need a little confetti moment.
How do I keep the sprinkles from bleeding in my Funfetti Macarons?
Use nonpareil sprinkles only, since they are small and firm enough to hold their color better in the batter. Fold them in at the very end of macaronage, when your batter already flows in a slow, glossy ribbon. Mix just until the sprinkles look evenly distributed; any extra stirring can smear the colors and overwork the batter. Work quickly once the sprinkles are added and get the macarons piped and tapped so the batter doesn’t sit and dissolve the colors.
Can I make Funfetti Macarons ahead for parties or gifting?
You can bake the shells 1–2 days ahead and store them in an airtight container at room temperature before filling. For longer storage, freeze the unfilled shells in a single layer, then transfer them to a well‑sealed container with parchment between layers. Once filled, Funfetti Macarons actually improve if they “mature” in the fridge for 12–24 hours, which allows the buttercream to soften the centers slightly. Just remember to bring them to cool room temperature before serving so the texture and flavor are at their best.
Recipe
Funfetti Macarons
Ingredients
Ingredients
- 100 g super fine almond flour
- 65 g powdered sugar
- 70 g egg whites at room temperature
- 75 g fine granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon coarse kosher salt
- 3 tablespoons nonpareil sprinkles plus more for topping
- 70 g unsalted butter at room temperature
- 50 g powdered sugar
- 70 g white chocolate chips
- 1 teaspoon pure vanilla bean paste
- 2 teaspoons nonpareil sprinkles for filling
Instructions
- Preheat the oven to 300°F and line 2 baking sheets with parchment paper, Teflon sheets, or silicone baking mats.
- Sift the almond flour and 65 g powdered sugar together twice into a medium bowl, discarding any coarse bits left in the sieve.
- In a clean, dry mixing bowl, combine the egg whites, granulated sugar, cream of tartar, and salt.
- Using a stand mixer fitted with the whisk attachment or a hand mixer, beat on medium speed until soft peaks form, then continue to beat until stiff, glossy peaks hold their shape.
- Sift the almond flour mixture over the meringue.
- Using a silicone spatula, gently fold the dry ingredients into the meringue, pressing some of the air out against the side of the bowl, until the batter flows in a thick ribbon and can form a figure eight that disappears back into the batter in about 10 seconds.
- Gently fold in 3 tablespoons of nonpareil sprinkles with a few light turns, stopping as soon as they are evenly distributed.
- Transfer the batter to a pastry bag fitted with a round piping tip.
- Pipe 1.5-inch rounds onto the prepared baking sheets, spacing them about 1 inch apart.
- Firmly tap the baking sheets on the counter several times to release air bubbles, then use a toothpick to pop any visible large bubbles on the surface.
- Lightly sprinkle a few additional sprinkles on top of each piped shell.
- Let the shells rest at room temperature for about 15 minutes, or until the tops look slightly dull and feel dry to the touch.
- Bake one sheet at a time on the middle rack for 15 to 18 minutes, or until the shells are set and the feet are firm and do not shift when gently nudged.
- Remove from the oven and let the macaron shells cool completely on the baking sheets before lifting them off.
- While the shells cool, beat the softened butter and 50 g powdered sugar together in a mixing bowl for about 2 minutes, until light and fluffy.
- Melt the white chocolate chips in a microwave-safe bowl at 50% power in 20- to 30-second intervals, stirring between each, until smooth. Let cool slightly.
- Add the melted white chocolate and vanilla bean paste to the butter mixture and beat until smooth and creamy.
- Stir in 2 teaspoons of nonpareil sprinkles, then transfer the filling to a clean pastry bag.
- Pair the cooled macaron shells by similar size and arrange them with the flat sides facing up.
- Pipe a small mound of filling onto the center of half of the shells.
- Gently place the remaining shells on top of the filling and press lightly until the filling spreads just to the edges.
- Place the filled macarons in a single layer in an airtight container, separating layers with parchment if needed, and refrigerate for at least 24 hours to mature.
- Bring the macarons to room temperature for about 30 minutes before serving.
- Store leftover macarons in an airtight container in the refrigerator for up to 5 days or freeze for up to 5 months.
Notes
- Avoid overmixing the batter after adding sprinkles to prevent color bleeding and thin batter.
- If your kitchen is very humid, increase resting time until shells form a dry skin before baking.
- Nonpareil sprinkles work best because they are small and bake evenly without melting into the shells.