I whipped up some Homemade Macarons that remind me of cake batter right out of the bowl. Using almond flour, sifted powdered sugar and egg whites, these little treats shine with a hint of vanilla and a playful burst of rainbow sprinkles. Every bite is a nod to fun and creativity.

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I’ve been playing around in the kitchen lately and stumbled upon the most fun twist to the classic macaron recipe. Imagine biting into a sweet, airy cake batter macaron that reminds you of those irresistible cake batter moments straight from the bowl.

I mixed up 1 cup almond flour with some sifted powdered sugar, added two large egg whites with a pinch of salt and cream of tartar, and even tossed in a bit of granulated sugar for that extra crunch. Then there’s that cake batter filling made with 1/2 cup unsalted butter, 1 cup powdered sugar, and a dash of vanilla extract along with heavy cream, all boosted by bright 1/4 cup rainbow sprinkles (plus extra for garnish).

These treats kinda take me back to the days of experimenting with funfetti cupcakes and old school kue macaroon recipes. It’s like a little piece of sugar heaven, perfect for any time you crave a sweet and playful dessert.

Why I Like this Recipe

I honestly love this recipe because it gives me that amazing cake batter flavor without any of the guilt. The macarons come out super soft and taste just like real cake batter, which totally reminds me of those fun, carefree days when I used to sneak bites of cake from the bowl. I also adore how the rainbow sprinkles add that unexpected pop of color and fun crunch; it’s like a tiny party in every bite. Plus, I dig that even though making meringue perfectly can be challenging sometimes, it makes the whole process a fun learning experience every time I bake them. And even if I’m a bit clumsy when piping the batter onto the tray, the end result is always cute and ridiculously tasty.

Ingredients

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Almond Flour: Offers natural protein and fiber, adding a delicious nutty taste with a tender crunch.
Powdered Sugar: Provides essential sweetness and structure, ensuring a smooth texture while enhancing overall flavor.
Egg Whites: Packed with protein, they whip into airy meringue creating light and delicate macaron shells.
Unsalted Butter: For the cake batter filling, it gives a rich, creamy depth without unwanted saltiness.
Vanilla Extract: Boosts the flavor profile by adding a warm, aromatic sweetness to this delightful treat.
Heavy Cream: Adds moisture and smooth richness, ensuring a velvety cake batter consistency every time.
Rainbow Sprinkles: Bring a fun, crunchy burst of sweetness and vibrant colorful charm to every bite.

Ingredient Quantities

1 cup almond flour

1 3/4 cups powdered sugar (sifted)

2 large egg whites (room temp)

1/4 cup granulated sugar

A pinch of salt

A pinch of cream of tartar

1/2 cup unsalted butter (softened, for the cake batter filling)

1 cup powdered sugar (for the filling)

1 tablespoon vanilla extract

1 tablespoon heavy cream

1/4 cup rainbow sprinkles (plus extra for garnish)

How to Make this

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1. Preheat your oven to 300°F and line a baking sheet with parchment paper.

2. In a bowl, sift together 1 cup almond flour and 1 3/4 cups powdered sugar.

3. In a separate clean bowl, beat 2 large egg whites at room temp with a pinch of salt and a pinch of cream of tartar until soft peaks form.

4. Gradually add 1/4 cup granulated sugar to the egg whites and beat until stiff, glossy peaks appear.

5. Fold the almond flour and powdered sugar mixture into the egg whites gently so you dont deflate the meringue.

6. Stir in 1/4 cup rainbow sprinkles into the mixture, then carefully transfer the batter into a piping bag fitted with a round tip.

7. Pipe small, even rounds onto the prepared sheet and let them rest for 30 minutes to an hour until a skin forms on top.

8. Bake in the preheated oven for about 15 minutes, then let the shells cool completely on the tray.

9. For the cake batter filling, beat 1/2 cup softened unsalted butter with 1 cup powdered sugar, 1 tablespoon vanilla extract and 1 tablespoon heavy cream until smooth and creamy, then mix in 1/4 cup rainbow sprinkles.

10. Sandwich the cooled macaron shells together with the filling and add extra sprinkles on top for garnish. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl with a sifter for the almond flour and powdered sugar
5. Another clean bowl for beating the egg whites
6. Electric mixer (hand or stand)
7. Piping bag with a round tip
8. Measuring cups and spoons
9. Rubber spatula
10. Cooling rack (or use the tray to let the shells cool)

FAQ

What exactly are Cake Batter Macarons? They're a twist on the classic macaron. Instead of traditional filling, these have a cake batter flavored center with rainbow sprinkles mixed right in.

How do I get the perfect meringue? Make sure your egg whites are room temp and beat them with your granulated sugar, a pinch of salt and cream of tartar until stiff peaks form. Overbeating or underbeating can mess it up.

Can I use different flavors for the filling? Yup, you can! While this recipe uses vanilla extract and a buttery mix, you can swap the extract or add a bit of cocoa powder to mix things up.

What if my macarons start cracking while baking? Cracking can happen if the meringue is too runny or if the oven temperature is off. Try adjusting the oven temp and see if your batter needs a bit more sugar or almond flour to thicken it up.

How long should I bake these treats? They usually need about 15-17 minutes in a preheated oven. Keep an eye out cause every oven's different and you want them to be set but not overbaked.

Cake Batter Macarons Recipe Substitutions and Variations

If you dont have almond flour, you can use finely ground cashews or hazelnuts. Just remember that different nuts might bring a slightly different taste and texture.
Instead of powdered sugar, you might try grinding regular granulated sugar in a blender until its really fine. It might not be as smooth as the store bought version but it works in a pinch.
If you are out of egg whites, aquafaba from canned chickpeas can be used. Use about 3 tablespoons of aquafaba for each egg white and foam it up well.
When you dont have unsalted butter, you can use salted butter and just cut down on any extra salt in the recipe. The flavor will be a tiny bit different but its totally fine.
If heavy cream doesnt seem availible, thick half-and-half or whole milk mixed with a small dab of butter can work as a substitute even though its not as rich.

Pro Tips

1. When you’re whipping the egg whites, be real careful to get those stiff, glossy peaks. If you overwhip, you can ruin your batter, so keep an eye on it and stop when you’re just about there, even if it takes a few tries.
2. Let the piped rounds rest until a skin forms on top before you put them in the oven. This might feel like you’re wasting time but its super important to let your macarons get that perfect smooth top that you really want.
3. Use a piping bag with a round tip that fits the batter well. If the tip is too big or too small, your circles won’t be even and you might end up with macarons that deflate in the middle.
4. For the filling, make sure your butter is really soft before you mix it with the powdered sugar and cream. If it’s too hard, you won’t get that smooth, creamy consistency you want in your filling.

Cake Batter Macarons Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

251

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl with a sifter for the almond flour and powdered sugar
5. Another clean bowl for beating the egg whites
6. Electric mixer (hand or stand)
7. Piping bag with a round tip
8. Measuring cups and spoons
9. Rubber spatula
10. Cooling rack (or use the tray to let the shells cool)

Ingredients

1 cup almond flour
1 3/4 cups powdered sugar (sifted)
2 large egg whites (room temp)
1/4 cup granulated sugar
A pinch of salt
A pinch of cream of tartar
1/2 cup unsalted butter (softened, for the cake batter filling)
1 cup powdered sugar (for the filling)
1 tablespoon vanilla extract
1 tablespoon heavy cream
1/4 cup rainbow sprinkles (plus extra for garnish)

Directions

Preheat your oven to 300°F and line a baking sheet with parchment paper.
In a bowl, sift together 1 cup almond flour and 1 3/4 cups powdered sugar.
In a separate clean bowl, beat 2 large egg whites at room temp with a pinch of salt and a pinch of cream of tartar until soft peaks form.
Gradually add 1/4 cup granulated sugar to the egg whites and beat until stiff, glossy peaks appear.
Fold the almond flour and powdered sugar mixture into the egg whites gently so you dont deflate the meringue.
Stir in 1/4 cup rainbow sprinkles into the mixture, then carefully transfer the batter into a piping bag fitted with a round tip.
Pipe small, even rounds onto the prepared sheet and let them rest for 30 minutes to an hour until a skin forms on top.
Bake in the preheated oven for about 15 minutes, then let the shells cool completely on the tray.
For the cake batter filling, beat 1/2 cup softened unsalted butter with 1 cup powdered sugar, 1 tablespoon vanilla extract and 1 tablespoon heavy cream until smooth and creamy, then mix in 1/4 cup rainbow sprinkles.
Sandwich the cooled macaron shells together with the filling and add extra sprinkles on top for garnish. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.