Egg Shaped Macarons: Perfect Easter Dessert Recipe
These Egg Shaped Macarons are a delightful and fun treat perfect for Easter. With a printable template to help you master the shape, these macarons can be customized with various colors and fillings. Decorate them with speckles using food coloring for an authentic egg look.
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.