Funfetti Macarons
Delicate French Funfetti Macarons with crisp shells, chewy centers, and a white chocolate sprinkle buttercream filling.
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
- Use room-temperature egg whites for better volume and more stable meringue.
- 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.
- 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.