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Funfetti macarons

beautifully decorated funfetti macarons

Ingredients 12
Servings 28
Time 2 hr 30 min


  • 3
    large egg whites
  • 1.25
    cream of tartar
  • 45
  • 120
    almond flour
  • 200
    icing sugar
  • 30
    edible confetti sprinkles + extra
  • 80
  • 20
  • seeds from ½ vanilla pod
  • 240
    white chocolate - finely chopped


35 min

For the macarons, line 2 large baking trays with baking paper or baking mats. Whisk the egg whites and cream of tartar with an electric mixer until soft peaks form. 

Add the sugar in batches while continuously whisking until stiff and glossy. Stir the almond flour, icing sugar and sprinkles together. 

Fold it into the meringue mixture and transfer to a piping bag fitted with a large round nozzle. 

Pipe 56 circles that are 3.5cm in diameter. Hold the piping bag still when piping each macaron to make a perfect circle. 

Slightly swirl the bag as you pull up and flatten any bits standing up with a small palette knife. 

Sprinkle 2 or 3 confetti sprinkles on top of each macaron. Leave the macarons at room temperature for 30 mins. 

Pre heat the oven to 160°C and place the oven rack in the bottom third of the oven. Bake 1 tray of macarons at a time. 

Bake for 14 mins and rotate the baking tray half way through the baking process. 

Allow the macarons to cool on the tray for 10-15 mins until firm before gently lifting off with a palette knife to cool on a cooling rack. 

Repeat with the second tray of macarons. 

For the ganache, heat the cream, butter and vanilla in a small saucepan over low heat until warm. Remove it from the heat, stir in the chocolate and mix until melted and smooth. 

Allow the ganache to cool for at least an hour until it is spreadable. 

Add the ganache to a piping bag fitted with a large round nozzle and pipe a dollop of ganache on to the base of a macaron disc. Sandwich it together with another disc and repeat with the rest. 

Edible confetti sprinkles are typically used as cake and cupcake decorations. It can be found at specialised baking stores. If unavailable it can easily be replaced with rainbow vermicelli sprinkles or 100’s and 1000’s sprinkles. 


Funfetti cake

00:00 Preheat the oven to 180°C/gas mark 4. Grease and line 3 x 18cm round cake tins with baking parchment. Using an electric hand whisk, beat the butter and caster sugar together in a large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition.


Read more on: recipe  |  baking


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