My new favorite way to celebrate birthdays is with this 4 inch Macaron Birthday Cake! It has 4 layers of vanilla macarons, vanilla French Buttercream, & decorated with mini macarons!

almond flour powdered sugar egg whites granulated sugar vanilla bean paste




granulated sugar water egg yolks unsalted butter vanilla bean paste salt

STEP 1: Sift together the almond flour and powdered sugar & set aside. Whisk egg whites & sugar over a double boiler. Remove & beat until stiff peaks form. Mix in vanilla bean paste.

STEP 2: Fold dry ingredients into meringue. Pipe out four 4-inch circles onto a lined baking sheet, 2 per sheet. Rap the tray on the counter and use a toothpick to remove any air bubbles.

STEP 3: With the leftover batter, pipe mini macarons & sprinkle with sprinkles. Allow cookies to rest & preheat the oven to 300F.

STEP 4: Bake for 25 minutes for large macarons and 7 minutes for mini ones. Remove from oven & allow to cool completely.

STEP 5: Use the ingredients listed for buttercream to make a half batch of French buttercream (swipe up for the recipe).

STEP 6: Place the first macaron cookie shell, facing downward & pipe a layer of frosting on top.Place the next macaron layer on top & repeat with the rest of the layers.

STEP 7: After you have your last layer of buttercream, decorate with mini macarons. Refrigerate for 4 hours or overnight.

Click the link below for the full recipe!