©Aimée Geroux | https://extremecouponingmom.ca
How adorable are these Easter Egg Macarons?
Easter sure did creep up on me this year and I am scrambling to get some baking done.
I am totally blaming being sick for two full weeks and literally not moving from my couch or bed much.
Thankfully I am all better, and just in time for the celebrations!
Last year Steve and Chris had Covid, so we had to cancel our Easter celebrations with family.
I still put on a super fun Easter egg hunt for Bella since she was not sick.
This year I am having my sister and nephews over for some Easter fun and a big Easter dinner.
You don’t have to be an expert baker to make macarons, I am certainly not and not all of my macarons come out perfect.
So, put your fears aside and give these Easter Egg Macarons a try!
©Aimée Geroux | https://extremecouponingmom.ca
Easter Egg Macarons
Celebrate Easter with these adorably delicious Easter Egg Macarons.
They are the perfect treat for your Easter celebrations!
PLUS, check out some other great Easter recipes, crafts & more at the end of this post.
Tools Needed To Make Macarons:
- Kitchen Scale: Macarons require precision so you will need to weigh your ingredients to ensure they have the best chance of turning out.
- Sifter: You need to ensure there are no lumps or clumps.
- Oven Thermometer: Your oven may say it is heated to 300 degrees but it may not be. Temperature is important for these!
- Electric Mixer: Hand or stand doesn’t matter, but you can’t whip those egg whites by hand.
- Glass or Stainless Steel Mixing Bowls: Plastic absorbs oil and which is a big enemy to a stable meringue.
- Silicone Spatula: Folding your ingredients is much easier with a flexible silicone spatula.
- Plain Round Piping Tip: Key to a nice round macaron.
- Heavy Duty Baking Sheet: A good baking sheet will help the shells cook evenly.
- Macaron Mat: If you are not ready to freehand, having a macaron mat will help you.
You can visit my Amazon Influencer Page and in the Macaron Baking section, I have put my recommended tools for you.
If you need some first-timer tips on making macarons, check out this professional baker’s insider tips for making the best macarons.
What You Will Need:
Below are the ingredients you will need to make the Mummy Halloween Macarons.
For the Shell
- 90 grams egg whites
- 90 grams of granulated sugar
- 95 grams of powdered sugar
- 95 grams of almond flour
For the Filling
- 1 stick butter, softened
- 2 1/4 cups powdered sugar
- 1 teaspoon pure vanilla extract
To Decorate
If you’d like to decorate the macarons, you can use white chocolate or food markers.
Or to make the macarons speckled, combine 1 teaspoon of water with a few drops of black food colouring and use a pastry brush to splatter the food dye on the macarons. Be careful not to get it on your clothes as it will stain them.
How To Make Easter Egg Macarons
Follow along with the step-by-step process photos for the Easter Egg Macarons and then find the printable recipe below!
©Aimée Geroux | https://extremecouponingmom.ca
Gather all of the ingredients for the recipe and line two baking sheets with parchment paper or silpat mats.
Above are the ingredients for the macaron shells.
©Aimée Geroux | https://extremecouponingmom.ca
The ingredients above are for the filling.
Time To Make The Shells
©Aimée Geroux | https://extremecouponingmom.ca
Heat a small saucepan of simmering water over medium-low heat. Add the egg whites and granulated sugar to a heatproof bowl and set it over the simmering water. Whisk constantly until the sugar has fully dissolved – about 2 minutes.
Transfer the egg mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed (Kitchenaid #8) until stiff peaks form – about 5 minutes.
©Aimée Geroux | https://extremecouponingmom.ca
Using a fine mesh sieve, sift the powdered sugar and almond flour into the egg white mixture, making sure to discard any large lumps.
Gently fold the dry ingredients into the egg whites, making sure not to deflate the egg whites at this point.
Once all of the dry ingredients have been incorporated, add the gel food colouring, if using.
Continue to fold the meringue but this time gently smush the batter against the sides of the bowl before folding it back together. Do this a few times before testing to see if it has reached the Figure 8 stage. The meringue is ready to pipe when you can draw a figure 8 without the stream breaking.
NOTE: To colour the macarons, I divided the batter into thirds. One-third I kept white, one-third I added one drop of purple gel food colour to, and the last third had one drop of royal blue and one drop of yellow (to create green), but feel free to colour the macarons however you like, just make sure to use gel colouring!
©Aimée Geroux | https://extremecouponingmom.ca
Transfer the meringue to a piping bag fitted with a small round tip (I like a Wilton #10).
©Aimée Geroux | https://extremecouponingmom.ca
Pipe 1” macaron shells onto the tray, making sure to pipe them at least 2” apart.
Once you’ve finished piping the first tray, hold it a few inches off the counter and drop it straight down. Drop the tray another 5-6 times, or until it looks like any large air bubbles have popped. Repeat with the second tray.
Set the trays aside to rest for at least 25 minutes.
They’re ready to bake when you can touch them gently without the meringue sticking to your finger.
While the macarons rest, preheat your oven to 325F. Use an oven thermometer to make sure your oven reaches 325F. Most ovens run hot so you may have to set the temperature a little lower to actually reach 325F.
Bake the macarons, one tray at a time, for 13 minutes. If your oven has hot spots, make sure to turn the tray halfway through baking so the feet rise evenly.
Allow the macarons to cool to room temperature before removing them from the pan. This will help prevent sticking.
Time To Make The Filling
©Aimée Geroux | https://extremecouponingmom.ca
Add the butter to the bowl of a stand mixer and beat on medium-high speed until it has lightened – about 2 minutes.
Turn the mixer to low speed and add the powdered sugar slowly followed by the vanilla extract If the mixture seems too dry, add a tablespoon of heavy cream or milk.
Adjust the mixer to high speed and beat until the buttercream becomes light and fluffy – about 2 minutes.
Transfer the mixture to a piping bag fitted with your choice of tip. Set aside until ready to use.
Time To Assemble The Macarons
©Aimée Geroux | https://extremecouponingmom.ca
Place the macarons in similar-sized pairs.
Pipe a small dollop of vanilla buttercream onto one of the macaron shells.
Press down gently, just until the filling reaches the edges.
Time To Decorate The Macarons
©Aimée Geroux | https://extremecouponingmom.ca
You can use food markers to draw on the Easter Egg Macarons.
©Aimée Geroux | https://extremecouponingmom.ca
How adorable are these flowers that were drawn on with food markers?
©Aimée Geroux | https://extremecouponingmom.ca
To make the macarons speckled like the purple ones, combine 1 teaspoon of water with a few drops of black food colouring and use a pastry brush to splatter the food dye on the macarons.
Be careful not to get it on your clothes as it stains.
©Aimée Geroux | https://extremecouponingmom.ca
Transfer the filled macarons to an airtight container and place them in the fridge to age overnight.
Bring them to room temperature before enjoying them with your family and friends.
Easter Egg Macarons
Ingredients
For the Shells
- 90 grams egg whites
- 90 grams granulated sugar
- 95 grams powdered sugar
- 95 grams almond flour
For the Vanilla Buttercream
- 1 stick butter, softened
- 2 1/4 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Shell
- Line two large baking pans with parchment paper or silpat mats.
- Heat a small saucepan of simmering water over medium-low heat. Add the egg whites and granulated sugar to a heatproof bowl and set it over the simmering water. Whisk constantly until the sugar has fully dissolved-- about 2 minutes.
- Transfer the egg mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed (Kitchenaid #8) until stiff peaks form - about 5 minutes.
- Using a fine mesh sieve, sift the powdered sugar and almond flour into the egg white mixture, making sure to discard any large lumps.
- Gently fold the dry ingredients into the egg whites, making sure not to deflate the egg whites at this point.
- Once all of the dry ingredients have been incorporated, add the gel food colouring, if using. (see notes)
- Continue to fold the meringue but this time gently smush the batter against the sides of the bowl before folding it back together. Do this a few times before testing to see if it has reached the Figure 8 stage. The meringue is ready to pipe when you can draw a figure 8 without the stream breaking.
- Transfer the meringue to a piping bag fitted with a small round tip (I like a Wilton #10). Pipe 1” macaron shells onto the tray, making sure to pipe them at least 2” apart. Once you’ve finished piping the first tray, hold it a few inches off the counter and drop it straight down. Drop the tray another 5-6 times, or until it looks like any large air bubbles have popped. Repeat with the second tray.
- Set the trays aside to rest for at least 25 minutes. They’re ready to bake when you can touch them gently without the meringue sticking to your finger.
- While the macarons rest, preheat your oven to 325F. Use an oven thermometer to make sure your oven reaches 325F. Most ovens run hot so you may have to set the temperature a little lower to actually reach 325F.
- Bake the macarons, one tray at a time, for 13 minutes. If your oven has hot spots, make sure to turn the tray halfway through baking so the feet rise evenly.
- Allow the macarons to cool to room temperature before removing them from the pan. This will help prevent sticking.
For the Vanilla Buttercream
- Add the butter to the bowl of a stand mixer and beat on medium-high speed until it has lightened - about 2 minutes.
- Turn the mixer to low speed and add the powdered sugar slowly followed by the vanilla extract If the mixture seems too dry, add a tablespoon of heavy cream or milk.
- Adjust the mixer to high speed and beat until the buttercream becomes light and fluffy - about 2 minutes.
- Transfer the mixture to a piping bag fitted with your choice of tip. Set aside until ready to use.
Assemble
- Place the macarons in similar-sized pairs.
- Pipe a small dollop of vanilla buttercream onto one of the macaron shells.
- Press down gently, just until the filling reaches the edges.
To Decorate
- You can use white chocolate or food markers.
- To make the macarons speckled, combine 1 teaspoon of water with a few drops of black food colouring and use a pastry brush to splatter the food dye on the macarons (be careful not to get it on your clothes - it stains).
Age and Serve
- Transfer the filled macarons to an airtight container and place them in the fridge to age overnight.
- Bring to room temperature before enjoying.
Notes
To colour the macarons, I divided the batter into thirds. One-third I kept white, one-third I added one drop of purple gel food colour to, and the last third had one drop of royal blue and one drop of yellow (to create green), but feel free to colour the macarons however you like, just make sure to use gel colouring!
©Aimée Geroux | https://extremecouponingmom.ca
More Easter Recipes + Fun
Check out these other great Easter recipes, crafts + more!
©Aimée Geroux | https://extremecouponingmom.ca
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