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Cake Batter Macarons

These Cake Batter Macarons are a fun and festive twist on the classic French treat. With a delicate almond shell, filled with a luscious cake batter buttercream and a surprise vanilla pudding center, these macarons taste just like a slice of birthday cake in every bite. Perfect for celebrations or when you're simply craving something sweet and special!
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Prep Time 45 minutes
Cook Time 30 minutes
Rest Time 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine N/A
Servings 18 macarons
Calories 150 kcal

Ingredients
  

For the Macaron Shells:

  • 1 3/4 cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites at room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp cream of tartar
  • 1 tsp cake batter extract or vanilla extract
  • 2 tbsp rainbow sprinkles

For the Cake Batter Buttercream:

  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp cake batter vanilla extract
  • 2-3 tbsp heavy cream as needed for consistency
  • 2 tbsp rainbow sprinkles

For the Vanilla Pudding Center:

  • 1/2 cup cold milk
  • 2 tbsp instant vanilla pudding mix

Instructions
 

  • Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  • In a food processor, pulse the powdered sugar and almond flour until finely ground. Sift the mixture into a large bowl to remove any large pieces.
  • In a separate large mixing bowl, beat the egg whites until frothy. Add the cream of tartar and gradually add the granulated sugar, beating until stiff peaks form.
  • Add the cake batter extract to the meringue, gently folding until combined.
  • Gradually fold the almond flour mixture into the meringue, about 1/3 at a time, until the batter flows smoothly like lava when lifted with a spatula.
  • Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
  • Tap the baking sheets on the counter a few times to release any air bubbles. Sprinkle half of the macarons with rainbow sprinkles. Let the macarons sit at room temperature for 30-60 minutes, or until the tops form a dry, smooth skin.
  • Preheat the oven to 300°F (150°C). Bake the macarons one sheet at a time for 15-18 minutes, rotating halfway through, until the tops are firm and the feet have formed.
  • Let the macarons cool completely on the baking sheets before removing.
  • In a large bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until combined.
  • Add the cake batter vanilla extract and heavy cream, and beat on high speed until light and fluffy. Fold in the sprinkles.
  • In a small bowl, whisk together the cold milk and vanilla pudding mix until thickened, about 2 minutes. Chill in the refrigerator until ready to use.
  • Pipe a ring of cake batter buttercream onto the macaron shell without sprinkles, leaving a small space in the center.
  • Spoon a small amount of the vanilla pudding into the center of the buttercream ring.
  • Gently place the matching macaron shell on top, pressing lightly to sandwich them together.
Keyword Birthday, Birthday Cake, Cake Batter, Cookies, Macarons, Sprinkles, Vanilla