Chick Macarons Recipe: Adorable Easter Desserts with Lemon Curd Filling
These adorable Chick Macarons are perfect for spring and Easter celebrations. Featuring a delicate lemon curd filling, these macarons combine tangy and sweet flavors in a cute chick-shaped design. With their crisp shells, fluffy texture, and vibrant decorations, they’re an artistic and delicious treat that’s sure to impress.
Ingredients
For the Macaron Shells:
- 1/3 cup + 1 tablespoon egg whites room temperature
- ⅔ cup granulated sugar
- ¾ cup almond flour sifted
- ½ cup powdered sugar sifted
- Yellow gel food coloring
For the Lemon Curd Filling:
- ¾ cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- ½ cup granulated sugar
- 3 large eggs
- 6 tablespoons cold unsalted butter cubed
For the Chick Decorations
- Black and orange gel food coloring
- Royal icing store-bought or homemade
- Piping bags and small round tips
Instructions
- Start with the Lemon Curd Filling: If you’ve never made lemon curd before, prepare to fall in love. It’s creamy, zesty, and oh-so-refreshing. Here’s how:
- In a saucepan, whisk together lemon juice, zest, and sugar over medium heat until the sugar dissolves.
- Slowly incorporate beaten eggs into the mixture, then cook it gently until thickened. Be careful—it should coat the back of a spoon but never boil !
- Remove from heat and stir in the cold butter cube by cube. Strain the curd to ensure it’s silky smooth, then let it cool completely.
- Pro Tip: This curd isn’t just for macarons—it’s amazing on pancakes, scones, or even swirled into yogurt!
- Whip Up Those Perfect Macaron Shells: Macaron shells might seem intimidating, but trust me, once you nail the technique, you’ll feel unstoppable.
- Sift together almond flour and powdered sugar to avoid lumps.
- Beat your egg whites until frothy, adding sugar gradually while incorporating a few drops of yellow gel food coloring . Keep whipping until stiff peaks form—this is where the magic happens!
- Gently fold in the dry ingredients using a spatula. The batter should flow like lava when dropped from the spatula. Not sure if it’s ready? Pipe a small dollop onto parchment paper. If the peak flattens within 30 seconds, you’re good to go.
- Pipe, Rest, and Bake: Once your batter is ready, transfer it to a piping bag fitted with a round tip. Pipe 1-inch circles onto a lined baking sheet, leaving space for spreading. Tap the tray firmly on the counter to release air bubbles, then let the shells rest at room temperature for 30-60 minutes. This resting period helps create those coveted “feet.”
- Bake at 300°F (150°C) for 15 minutes, then lower the temperature to 275°F (135°C) and bake for another 10-12 minutes. Let them cool completely before assembling.
- Assemble Your Chicks: Pair up similar-sized shells and pipe a dollop of lemon curd filling onto the flat side of one shell. Sandwich it with another shell, pressing gently. For the finishing touch, use royal icing tinted black and orange to draw eyes and beaks. Voilà—you’ve got yourself some edible baby chicks!
Notes
- Ensure egg whites are at room temperature for at least 24 hours before making the meringue.
- Let the macarons rest until a skin forms on the surface; this is crucial for forming smooth "feet."
- Use fresh lemon juice for the best flavor in the lemon curd filling.
- Store macarons in an airtight container in the refrigerator for up to 5 days.