Funfetti Birthday Cake Macarons
Serves: 45 sandwiches
  • 1 batch macaron shells, dyed with 25 drops of yellow food coloring
  • 1 bag semisweet chocolate chips (not dark chocolate, which won't get thick enough to spread on the cookies)
  • ¾ c. heavy cream
  • 1 t. vanilla extract
  • 1½ c. powdered sugar
  • Rainbow sprinkles
To make the shells:
  1. Because Dorie can explain the complicated process of the shells better that I ever could, and because I followed her recipe to a T (and you should too), I am linking to it here. I deviated only in that I added 25 drops of yellow food coloring to the egg whites before they went into the almond flour.
To make the icing:
  1. Melt the chocolate and cream in a small sauce pan over medium heat, stirring with a flexible spatula until smooth. Remove from heat, and stir in vanilla and powdered sugar and mix until completely combined.
  2. Set aside to cool -- I was ready to ice my cookies, so as soon as it was cool enough to touch, I put the icing in a freezer bag and stuck it in the freezer for about 20 minutes. You could also let it come to room temp in the pot and then sit in the fridge overnight. The goal of this step is to give the icing a chance to firm up -- if it's too runny, it will slide down the edges of the cookies and ruin the look.
To assemble your macarons:
  1. Once your icing is cool, scoop it into a freezer bag and snip off a small corner, then use the bag to pipe the icing onto a cookie.
  2. Gently smoosh another cookie to make an icing sandwich, and roll the icing edges in rainbow sprinkles.
  3. Set aside in the fridge for at least 24 hours to let the shells soften up, and then enjoy! They are best eaten within 4-5 days. Also, note that macarons freeze great. Just pack them in an air-tight container and defrost them in the fridge overnight before eating.
Recipe by leighto-greato at