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confetti macarons reciep

Cue the confetti! Today we have a party perfect sweet treat that will seriously make you SMILE! Tessa Lindow Huff (the amazing cake designer) shares her Confetti Macaron Recipe! If you want to impress your guests, skip the standard vanilla, go “funfetti”, and try out this playful dessert for your next party menu!


confetti macarons


by: Tessa Lindow Huff


– Baking Sheet
– Silpat Mat or Parchment Paper
– Electric Mixer
– Food Processor
– Kitchen Scale
– Sieve
– Rubber Spatular
– 1/2” round Piping Tip
– Pastry Bag


– 3 ounces almond flour
– 1 ounces sprinkles
– 8 ounces confectioner’s sugar
– 5 ounces egg whites
– 2.5 ounces granulated sugar
– 2 teaspoons pure vanilla extract
– large pinch cream of tartar


1. Preheat oven to 375 degrees and line baking sheets with Silpat or parchment
2. Using a fine sieve, sift and weigh dry ingredients
3. Place sprinkles in the food processor and grind until very fine
4. Using a fine sieve, sift ground sprinkles, almond flour, and confectioner’s sugar.  Reserve larger, leftover sprinkles.  Set aside.
5. In a bowl of an electric mixer, weigh out separated egg whites
6. With the mixer on medium, begin whipping egg whites with a whisk attachment
7. After about 2 minutes, gradually add in cream of tartar and granulated sugar
8. Turn mixer to high, and whip until stiff peaks, about 6 minutes.  During the last minute, add the vanilla extract. (Be careful not to over mix or let the egg whites get too “dry.”)
9. Remove bowl from mixer and sprinkle about half of the almond flour mixture.  Using a rubber spatula, fold in dry into egg whites.  This might seem and look impossible, but this “macronage” process is very important.  As you fold, do not be afraid to apply a little pressure to push the mixture against the sides of the bowl to deflate the egg whites.
10. After about 15 strokes/folds, add in the remaining almond mixture.  Continue folding, counting your strokes and scraping from the bottom.  Stop after about 25 strokes to assess- your batter should ultimately be “lava-like.”  To test, lift a blob with the spatula, and let it fall back into the bowl.  The “blob” should eventually blend back into the bowl.  If it remains on top, keep mixing. This process should take about 30-40 strokes. **Be careful not to under or over mix by testing after every 5 stokes.  Be sure to stop mixing before the batter gets too runny.
11. Fill pastry bag, fitted with a round tip.  Pipe 1-1/2” disks of batter on the prepared pans.  Leave at least 1” space in between.
12. Using a bit of strength, rap the pan of piped macarons against a counter or hard surface.  Do this 2-3 times to release any air bubbles.
13. Sprinkle reserved, ground sprinkles and a few whole sprinkles on top of the macarons.
14. Let piped macarons rest about 15-20 minutes before baking.  You will want the tops to dry out a bit, so the shells will have a nice “foot.”

confetti macaron

15. Reduce oven temperature to 325 and bake macarons for about 10- 15 minutes. All ovens are different from each other, so be sure to know the actual internal temperature of your oven- instead on just relying on the digital read out.
16. Test at least one macaron before removing from the oven.  Slightly pull up on the top of the shell.  If the shell detaches from the foot, continue to bake.  Re-test and remove once the shell has baked thoroughly. Feel free to crack on open to be sure- you will want to make sure the inside is dry, but not hollow.  Oven baked is better than under baked, but keep a close eye on them until you learn your oven.
17. Once baked, remove from oven.  Let rest about 2 minutes before lifting the shells from the baking pan.  Remove using a spatula and finishing cooling on wire rack.

confetti macarons

18. Once cooled, match shells with a top and bottom.  Fill with vanilla whipped cream or desired filling. Enjoy!

TIP: If shells are slightly dry or over baked, let macarons “mature” in the refrigerator over night.  The filling will help soften the shells.




– 2 cups chilled whipping cream
– 2 Tablespoons granulated sugar
– 1 teaspoon vanilla extract


Using an electric mixer, beat whipping cream, sugar, and vanilla on high until stiff peaks form.  Use immediately or store in an air tight container in the refrigerator.