Easter Egg Macarons
Hey there, friend! If you’re looking for a show-stopping dessert that screams Easter vibes , these Easter Egg Macarons are just the ticket.
With their smooth, glossy shells in soft pastel hues and creamy, dreamy buttercream filling, they’re almost too pretty to eat… almost.
Whether you’re hosting an Easter brunch or just want to surprise your loved ones with something special, these macarons will steal the spotlight.
And don’t worry—I’ll walk you through every step so you can nail it, even if you’re new to the world of French patisserie.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Whip Up the Macaron Shells
Start by sifting almond flour and powdered sugar together to ensure no lumps ruin your smooth shells. Then, whip egg whites until frothy, gradually adding granulated sugar until stiff peaks form. Gently fold the dry ingredients into the meringue using a spatula—this is called macaronage . The batter should flow like lava but still hold its shape when lifted.
Step 2: Pipe Perfect Easter Egg Shapes
Transfer the batter into a piping bag fitted with a small round tip. On a baking sheet lined with parchment paper, pipe oval shapes resembling Easter eggs. Tap the tray firmly on the counter to release air bubbles, then let the shells rest until they develop a skin (about 30 minutes). You’ll know they’re ready when you can lightly touch them without sticking.
Step 3: Bake to Perfection
Pop the trays into a preheated oven and bake until the macarons have formed feet (those cute little ruffled edges) and are set but not browned. Let them cool completely before gently peeling them off the parchment paper.
Step 4: Prepare the Flavored Buttercream Filling
Beat softened butter until fluffy, then mix in powdered sugar, vanilla extract, and a splash of milk. Divide the buttercream into bowls and tint each one with food coloring to match your Easter theme. Add flavor extracts like lemon, almond, or coconut for extra pizzazz.
Step 5: Assemble Your Masterpieces
Pair up similar-sized macaron shells and pipe a dollop of buttercream onto the flat side of one shell. Press the other shell gently on top to create a sandwich. For decoration, use edible markers or royal icing to draw intricate designs like polka dots, stripes, or bunny faces.
Pro Tips
- Sift twice: Sifting almond flour and powdered sugar twice ensures ultra-smooth macaron shells.
- Age your egg whites: Separate them a day ahead and let them sit at room temperature—it helps stabilize the meringue.
- Don’t skip resting: Allowing the piped macarons to rest forms that magical skin needed for perfect feet.
- Use gel colors: Gel-based food coloring gives vibrant results without altering the batter consistency.
- Chill before serving: Let assembled macarons chill in the fridge overnight—the flavors meld beautifully!
Storage
- Store unfilled macaron shells in an airtight container at room temperature for up to 2 days.
- Once filled, keep macarons refrigerated in a sealed container for up to 5 days.
- Bring chilled macarons to room temperature for 15–20 minutes before serving for optimal texture.
- Freeze assembled macarons for up to 1 month; thaw in the fridge overnight before enjoying.
Easter Egg Macarons
Description
These Easter Egg Macarons combine delicate almond meringue shells with rich, flavored buttercream fillings, all dressed up like festive Easter eggs. A must-make for any spring celebration!
Ingredients
For the Macaron Shells:
For the Buttercream Filling:
For Decoration:
Instructions
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Prepare the Dry Ingredients:
In a medium bowl, sift together almond flour and powdered sugar. Discard any large bits left behind in the sieve. Set aside.
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Make the Meringue:
In a clean, grease-free bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar, increasing speed to high, until stiff, glossy peaks form.
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Fold the Batter:
Add half of the dry mixture to the meringue and fold gently with a spatula. Add the remaining dry mix and continue folding until the batter flows smoothly like ribbon. Add gel food coloring sparingly to achieve pastel tones.
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Pipe the Shells:
Transfer batter to a piping bag fitted with a small round tip. Pipe oval shapes onto parchment-lined baking sheets. Tap the trays firmly on the counter to release air bubbles. Rest for 30 minutes.
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Bake:
Preheat oven to 300°F (150°C). Bake macarons for 14–16 minutes, rotating halfway through. Cool completely before removing from parchment.
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Prepare Buttercream:
Beat softened butter until light and fluffy. Gradually add powdered sugar, vanilla, and milk. Divide and color as desired. Add flavor extracts if using.
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Assemble:
Pair similar-sized shells. Pipe buttercream onto one half and sandwich with another. Decorate with edible markers or royal icing. Chill before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 14g5%
- Sugars 12g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Always weigh your ingredients for precision.
- Use a silicone mat or parchment paper to prevent sticking.
- Experiment with different flavors and colors to suit your taste!
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
