by Preheat the oven to 280 degrees (F). Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 5 minutes. 15 minutes in total. Remove from the oven and allow to cool completely on the cookie sheet.. Fill the center with the buttercream, leaving a bit of room around the sides. Then sprinkle the cooled birthday cake crumbs over top of the buttercream, and top with the other shell. Put the assembled birthday cake macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days.
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Preheat oven to 285F. Carefully but thoroughly fold in the dry ingredients – some people will say exactly 25 folds, some 30 – just make sure you don’t have dry patches and that everything is well incorporated. Spoon the macaron batter into a piping bag and snip the tip off for about a half inch opening.. Allow the cookies to rest on the baking sheet while preheating the oven to 300F (149C) conventional (no fan). Bake one tray at a time in the center of the oven for about 25 minutes (the large ones). The macarons will darken to a light sand color. Bake the mini macarons for only 7 minutes.
