Mini Easter Egg Macarons

Mini Easter Egg Macarons

 

 

Easter is a time of joy and renewal, and what better way to celebrate the season than with some delightful Easter egg macarons? These little treats are not only delicious but also embody the colorful and cheerful spirit of Easter.

With their vibrant pastel hues and playful egg-shaped designs, Easter egg macarons are the perfect addition to any Easter gathering. Whether you're hosting a family brunch or simply enjoying some sweet treats with loved ones, these macarons are sure to be a crowd-pleaser.

And the fun doesn't stop there. Even though I've chosen a lemon and lavender flavour here, you can get creative with the flavors and fillings of your Easter egg macarons, incorporating classic Easter flavors like rhubarb, blueberry, and even carrot cake. With their light and airy shells and creamy centers, each bite is like a taste of springtime.

But Easter egg macarons are more than just a delicious treat - they're also a symbol of the new beginnings and fresh starts that Easter represents. As you savor each bite, let yourself be reminded of the beauty of the season and the hope and joy it brings.

Why not indulge in some sweet and colorful Easter egg macarons this Easter? Whether you're enjoying them with loved ones or hiding them for an exciting Easter egg hunt, these little treats are sure to add some extra sweetness to your celebrations!

Recipe 

Make Approximately 30 Mini Eggs  
Prep time: ~70 minutes
Bake time: 12 minutes
Total: ~82 minutes

Ingredients​

For the shells:
Ground Almond 135g
Granulated Sugar 105g
Icing Sugar 125g
3 Egg Whites
Red & Blue Food Colouring 
​
For the filling:
25g lemon curd
20g butter
90g white chocolate of choice
5 drops of lavender essence
20 ml double cream
​
For the icing
Icing sugar 220g
1 egg white
1/2 tsp lemon juice
1/2 tsp vanilla essence (or paste if you're fancy!)
​

Directions

To make the shells: 
1. Pour the ground almond and icing sugar into a food processor.  Blend until smooth.
2. Whisk egg whites until foamy (around 60-90 seconds).
3. Add all the granulated sugar to the egg whites.
4. Whisk until soft peaks form. 
5. Add half if the almond and icing sugar mixture to the egg whites, carefully mix with a spatula until it is just incorporated. 
6. Add half the remaining almond/icing mixture to the batter and mix.
7. Add all the remaining almond/icing mixture to the batter and mix until they are just incorporated. 
8. Split the batter in half (in two mixing bowls)
9. Add food colouring and mix.  Do not over mix here, the batter should just come off the spatula as you lift it. 
10. Transfer the batter into a piping bag with a fitted plain tip.
11. On a baking sheet, pipe small egg-shaped macarons (~2.5-3cm in diameter) 
12. Let the macarons rest for at least 30 minutes, until a skin forms. 
13. Preheat oven to 170 degrees Celcius.
14. Check that the macarons are not sticking when you gently touch them. 
15. Bake for 6 minutes at 170 degrees, then lower the temperature to 135 degrees and bake for a further 6 minutes. 
16. Remove the macaron shells from the baking sheet and place them upside down to cool. 
​
​
​
To make the ganache filling:
1. Melt chocolate and butter in a small mixing bowl. Do not mix them together until the chocolate has completely melted. 
2. Stir in the cream and lavender essence.
3. Allow the ganache to cool for at least 30 minutes before piping. 
​
​
​
To make the icing:
1. Mix icing and egg white in a bowl.
2. Add lemon juice and vanilla essence.
3. Transfer to a piping bag and cut a small opening. 
​
​
To assemble:
1. Pipe a dollop of lemon curd in the center and ring of ganache around the curd on the macaron resting upside down.  Top each with a remaining shell.
2. Gently press them together.
3. Decorate with icing (be creative!).
4. Store them in an airtight container and refrigerate before serving!
5. Go on an Easter egg hunt! 
​
​* A little tip: refrigerate the leftover icing, it can be kept for a further 7 days. 
​
 Happy Easter baking!
Vaniece xx​
 
Back to blog