What can I use if I don’t have cake batter extract for Funfetti macarons?

If cake batter extract is unavailable, you can mix vanilla and almond extracts as a substitute. Combine one teaspoon of vanilla extract with half a teaspoon of almond extract to mimic the sweet, nutty flavor typical of cake batter extract. This mixture adds the signature flavor to your Funfetti macarons without altering the texture.

How do I apply sprinkles to Funfetti macaron shells so they stick well?

To make sprinkles stick to macaron shells, lightly tap the surface with a toothpick to pop air bubbles right after piping. Then immediately sprinkle the decorations on top while the shell surface is still wet and tacky. This ensures the sprinkles adhere firmly during baking without falling off.

Can I substitute all-purpose flour for almond flour in the cookie dough filling?

Yes, you can use all-purpose flour instead of almond flour for the edible cookie dough filling. However, it’s important to heat-treat the flour by microwaving it for about one minute, stirring halfway, and allowing it to cool completely first. This process kills any potential bacteria, making the dough safe to eat raw.

Why is it important to let Funfetti macaron shells dry before baking?

Allowing the macaron shells to dry for 20 to 40 minutes before baking helps form a thin, firm skin on the surface. This skin prevents cracking and promotes the signature “feet” during baking. You’ll know the shells are ready when they feel dry to the touch and don’t stick to your finger.

How should I store Funfetti macarons after assembling them?

Store assembled Funfetti macarons in an airtight container in the refrigerator for up to 4–5 days. For longer storage, place them in the freezer for up to one month. Before serving, let frozen macarons thaw in the refrigerator for a few hours to maintain their texture and flavor.

Funfetti Macarons Recipe With Colorful Sprinkles And Sweet Filling

Name: Funfetti Macarons
Prep time: PT-494152H16M16S
Cook time: 40 min
Total time: 1 h 55 min
Cuisine: French
Ingredients: 4 grams egg white powder; 100 grams egg whites; 100 grams white granulated sugar; 105 grams almond flour; 105 grams powdered sugar; 1/4 cup non-pareils sprinkles; 85 grams cream cheese, softened; 42 grams unsalted butter, softened; 125 grams powdered sugar; 1/2 teaspoon birthday cake extract (or 1/2 teaspoon vanilla extract plus 1/8 teaspoon almond extract); 28 grams unsalted butter, softened; 25 grams granulated sugar; 32 grams almond flour (or heat-treated all-purpose flour); 1/2 tablespoon milk; 1/2 teaspoon birthday cake extract (or 1/2 teaspoon vanilla extract plus 1/8 teaspoon almond extract); 1 tablespoon nonpareils sprinkles

Ingredients

Scale

4 grams egg white powder

100 grams egg whites

100 grams white granulated sugar

105 grams almond flour

105 grams powdered sugar

1/4 cup non-pareils sprinkles

85 grams cream cheese, softened

42 grams unsalted butter, softened

125 grams powdered sugar

1/2 teaspoon birthday cake extract (or 1/2 teaspoon vanilla extract plus 1/8 teaspoon almond extract)

28 grams unsalted butter, softened

25 grams granulated sugar

32 grams almond flour (or heat-treated all-purpose flour)

1/2 tablespoon milk

1/2 teaspoon birthday cake extract (or 1/2 teaspoon vanilla extract plus 1/8 teaspoon almond extract)

1 tablespoon nonpareils sprinkles

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Instructions

1-First, prepare all ingredients as listed and sift 105 grams powdered sugar with 105 grams almond flour for a fine texture.

2-Whip the 100 grams egg whites to soft peaks, adding 100 grams granulated sugar and 4 grams egg white powder gradually to form a glossy meringue.

3-Gently fold the sifted mixture into the meringue, then divide the batter and add color if you like.

4-Pipe the batter onto lined baking sheets, tap to remove bubbles, and add sprinkles right away.

5-Let them rest for 20-40 minutes until dry.

6-Bake at 300°F for 15-20 minutes, rotating halfway, and cool completely before filling.

7-Prepare two piping bags with round tips and line baking sheets with parchment paper.

8-Whisk 100 grams white granulated sugar and 4 grams egg white powder over simmering water until frothy.

9-Use a stand mixer to beat until stiff peaks form, then fold in the almond flour and powdered sugar.

10-Pipe rounds, tap for bubbles, sprinkle with non-pareils, rest, and bake as described.

11-Beat 85 grams softened cream cheese and 42 grams unsalted butter until fluffy, add 125 grams powdered sugar slowly, then mix in 1/2 teaspoon birthday cake extract.

12-Transfer to a piping bag.

13-Beat 28 grams softened butter, add 25 grams sugar, then mix in 32 grams almond flour, 1/2 tablespoon milk, and 1/2 teaspoon extract.

14-Fold in 1 tablespoon sprinkles and adjust as needed.

15-Assemble by piping frosting on a shell, adding dough in the center, and topping with another shell.

16-Refrigerate overnight.

Last Step:

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Notes

🎉 Add sprinkles immediately after removing air bubbles to make them stick well.
❄️ Store macarons in refrigerator or freezer to maintain freshness.
🌈 Use gel food coloring gradually to avoid overmixing and control colors precisely.

Author: Brandi Oshea
Prep Time: 1 hour
Resting Time: 15-40 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Whisking, folding, piping, baking, assembling
Cuisine: French

Nutrition

Calories: 90