Imagine this: It’s Easter morning, and your table is filled with colorful treats. But instead of the usual chocolate eggs or bunny-shaped cookies, you bring out something truly unique—Egg Shaped Macarons . These adorable little desserts are not just a feast for the eyes but also a delightful treat for your taste buds. Whether you’re hosting an Easter brunch, planning a chicken birthday party , or simply looking for creative Easter macaron ideas , these macarons will steal the show.
Ready to dive into this fun baking project? Let’s get started!
Why Egg Shaped Macarons Are Worth the Effort
Macarons are already magical on their own, but when you shape them like eggs, they become downright irresistible. They’re perfect for farm-themed parties , Easter celebrations, or even as a quirky addition to your dessert table. Plus, who wouldn’t want to bite into a perfectly smooth, creamy ganache-filled egg?
But don’t worry if you’re new to making macarons. With a printable template (yes, I’ve got you covered!) and some simple tips, you’ll be piping these cuties like a pro in no time.
What You’ll Need to Make Egg Shaped Macarons
Before we jump into the recipe, let’s talk about the essentials. Here’s what you’ll need:
Ingredients for Chocolate Macaron Shells
- 125g almond flour
- 15g cocoa powder
- 125g powdered sugar
- 100g egg whites (room temperature)
- 100g white granulated sugar
For Coffee and Baileys Ganache Filling
- 200g white chocolate (32%-34%)
- 80g heavy cream
- 20g Baileys liqueur
- 1 tsp espresso powder or instant coffee
Decorating Supplies
- Brown and gold food coloring
- A small brush or toothbrush
- Vodka (for mixing food coloring—it helps it dry faster!)
Step-by-Step Guide to Making Egg Shaped Macarons
1. Download the Template
First things first, grab the free printable egg-shaped macaron template from my website. This will help you pipe uniform shapes every single time. Place the template under your silicone baking mat, and you’re ready to go!
2. Prepare Your Shells
Start by sifting together the almond flour, cocoa powder, and powdered sugar. In another bowl, whip up your egg whites until they form stiff peaks. Fold the dry ingredients into the meringue gently—you want that “lava-like” consistency everyone talks about. Once you’ve got it, transfer the batter to a piping bag fitted with a round tip.
Now comes the fun part: piping! There are two ways to do this:
- Method 1: Outline the egg shape while applying pressure, then finish in the center.
- Method 2: Pipe a circle first, then move upward slightly to create the elongated egg shape.
Both methods work beautifully, so feel free to experiment and see which one feels more natural for you.
3. Bake Your Shells
After piping, tap the tray lightly on the counter to release air bubbles. Let the shells rest until they develop a skin—this means no batter sticks to your finger when you touch them. Pop them into a preheated oven at 275°F (134°C) for about 14-16 minutes. Keep an eye on them; ovens can be tricky sometimes!
4. Whip Up the Ganache
While the shells cool, make the ganache filling. Melt the white chocolate using either a microwave or double boiler method. Heat the heavy cream until it’s warm but not boiling, then pour it over the chocolate in three parts, stirring gently each time. Add the Baileys and espresso powder, and give it a quick blitz with an immersion blender for that silky-smooth texture. Chill the ganache for 6-8 hours before transferring it to a piping bag.
5. Assemble and Decorate
Once your shells and ganache are ready, pair up similar-sized macarons and pipe the filling onto the bottom halves. Top with the other shell, and voilà—you’ve got yourself some egg macarons !
For decoration, mix brown or gold food coloring with a splash of vodka. Dip a toothbrush into the mixture and flick it against a fork to create speckles on the shells. This step adds a rustic, farm-fresh vibe that fits perfectly with the theme.
Tips for Success
Here are a few expert tips to ensure your Easter egg macarons turn out flawless:
- Always remove the template before baking—no one wants paper-flavored macarons!
- Wear gloves while decorating to avoid stained fingers.
- Let the assembled macarons mature in the fridge for 12 hours before serving. Trust me, the flavors meld beautifully during this time.
Egg Shaped Macarons: Perfect Easter Dessert Recipe
Ingredients
Egg Shaped Macarons: Perfect for Easter
- 125 g almond flour
- 15 g cocoa powder
- 125 g powdered sugar
- 100 g egg whites room temperature
- 100 g white granulated sugar
For Coffee and Baileys Ganache Filling
- 200 g white chocolate 32%-34%
- 80 g heavy cream
- 20 g Baileys liqueur
- 1 tsp espresso powder or instant coffee
Decorating Supplies
- Brown and gold food coloring
- A small brush or toothbrush
- Vodka for mixing food coloring—it helps it dry faster!
Instructions
- Download the Template: First things first, grab the free printable egg-shaped macaron template from my website. This will help you pipe uniform shapes every single time. Place the template under your silicone baking mat, and you’re ready to go!
- Prepare Your Shells: Start by sifting together the almond flour, cocoa powder, and powdered sugar. In another bowl, whip up your egg whites until they form stiff peaks. Fold the dry ingredients into the meringue gently—you want that “lava-like” consistency everyone talks about. Once you’ve got it, transfer the batter to a piping bag fitted with a round tip.
- Now comes the fun part: piping! There are two ways to do this:
- Method 1: Outline the egg shape while applying pressure, then finish in the center.
- Method 2: Pipe a circle first, then move upward slightly to create the elongated egg shape.
- Both methods work beautifully, so feel free to experiment and see which one feels more natural for you.
- Bake Your Shells: After piping, tap the tray lightly on the counter to release air bubbles. Let the shells rest until they develop a skin—this means no batter sticks to your finger when you touch them. Pop them into a preheated oven at 275°F (134°C) for about 14-16 minutes. Keep an eye on them; ovens can be tricky sometimes!
- Whip Up the Ganache: While the shells cool, make the ganache filling. Melt the white chocolate using either a microwave or double boiler method. Heat the heavy cream until it’s warm but not boiling, then pour it over the chocolate in three parts, stirring gently each time. Add the Baileys and espresso powder, and give it a quick blitz with an immersion blender for that silky-smooth texture. Chill the ganache for 6-8 hours before transferring it to a piping bag.
- Assemble and Decorate: Once your shells and ganache are ready, pair up similar-sized macarons and pipe the filling onto the bottom halves. Top with the other shell, and voilà—you’ve got yourself some egg macarons !
- For decoration, mix brown or gold food coloring with a splash of vodka. Dip a toothbrush into the mixture and flick it against a fork to create speckles on the shells. This step adds a rustic, farm-fresh vibe that fits perfectly with the theme.
Notes
- Remove the template before baking macarons.
- To avoid messy fingers while decorating, wear gloves.
- Store filled macarons in an airtight container; they last 2-3 days in the fridge and up to 6 months in the freezer.
How to Store Your Macarons
Store your filled macarons in an airtight container in the fridge for 2-3 days. If you want to keep them longer, freeze them for up to 6 months. Just remember to let them come to room temperature before enjoying them—it makes all the difference!
Why Stop at Macarons? Get Creative!
If you love the idea of egg-shaped desserts , why not take it further? Use these macarons as inspiration for other creations like:
- Macaron cakes : Stack several layers of macarons with ganache in between for a stunning centerpiece.
- Farm-themed desserts : Pair these macarons with chicken-shaped cookies or mini hay bales made of shredded coconut for a full farm experience.
- Custom designs : Swap the speckled look for pastel colors or glittery finishes to match any occasion.
Tips & Variations
- Piping Techniques: Try both piping methods (around the outline or starting with a circle) to see which works best for you.
- Decorating: Use brown or black food coloring mixed with vodka to create speckles. Gold food coloring adds a festive touch.
- Filling Variations: Experiment with different fillings such as American Buttercream, Swiss Buttercream, or various ganaches.
- Storage: Allow macarons to mature in the fridge for 12 hours or overnight before serving for the best texture and flavor.
Final Thoughts
There’s something incredibly satisfying about creating something as charming and delicious as egg-shaped macarons . Whether you’re whipping these up for Easter, a chicken birthday party , or just because, they’re sure to impress anyone lucky enough to try them.
So, what are you waiting for? Grab your supplies, download the template, and let’s bake some magic together. And hey, if you make these, don’t forget to tag me on social media—I’d love to see your creations!
More Easter Recipes to Try
- Robin’s Egg Macarons
- Bunny Bait Recipe
- Easter Egg Oreo Cookie Balls
- Easter Oreos
- Cadbury Egg Easter Cookie Cake
- Easter Cookie Cake
Tried This Recipe?
I’d love to hear how this recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
