Robin’s Eggs Macarons: Easter-Inspired Delights with Speckled Shells
These Robin’s Eggs Macarons are perfect for Easter celebrations. Featuring speckled shells and filled with either Cadbury Egg Buttercream or Dark Chocolate Ganache, these macarons offer a delightful blend of flavors and textures.
Ingredients
For the Shells:
- 100 g granulated sugar
- 1 g egg white powder optional but recommended
- 50 g carton egg whites + 50g fresh egg whites or all fresh if preferred
- 105 g almond flour
- 105 g powdered sugar
- Gel food coloring Wedgewood blue, yellow, and pink work beautifully
For the Fillings:
- Choose one—or try both!
Cadbury Egg Buttercream:
- 4 tbsp unsalted butter room temperature
- 1 ½ cups powdered sugar
- ⅓ cup powdered Cadbury mini eggs
- ½ tsp vanilla extract
- 2-4 tbsp milk
Dark Chocolate Ganache:
- 200 g chopped dark chocolate
- ⅔ cup heavy cream
Instructions
Step 1: Prepping Like a Pro
- First things first—let’s talk prep. Baking macarons is part science, part art. To set yourself up for success:
- Wipe down all your tools with vinegar to remove any grease. Trust me; even a tiny bit of oil can ruin your meringue.
- Print out an egg template (you can find one here ) and place it under your silicone mat for piping perfectly shaped eggs.
- Measure out all your ingredients before you start. Precision is key!
Step 2: Making the Shells
- Now comes the fun part—creating those beautiful speckled shells.
- Whisk That Meringue: Combine your sugar, egg white powder (if using), and egg whites over a double boiler until the mixture becomes frothy and the sugar dissolves completely. Transfer it to a stand mixer and whip until stiff peaks form. Think of it as giving your batter a pep talk—it needs to be strong and confident!
- Fold Gently: Sift in the almond flour and powdered sugar, then fold gently using a spatula. Stop folding when the batter flows smoothly like lava. Too thick? Fold a little more. Too runny? Start over. It’s all about finding that sweet spot.
- Add Some Color: Divide your batter into three bowls and tint them with blue, yellow, and pink gel food coloring. Pro tip: Use toothpicks to add small amounts of color gradually. You don’t want to overwhelm the batter.
- Pipe Those Eggs: Using a piping bag fitted with a round tip, trace around the outline of each egg shape on your template. Finish by filling in the center. Once piped, tap the trays firmly against the counter to release air bubbles.
- Dry Time: Let the shells sit for 20-40 minutes until they develop a dry skin. If you lightly touch the surface and it doesn’t stick to your finger, you’re good to go.
- Bake to Perfection: Bake at 300°F for 15-20 minutes, rotating the tray halfway through. Keep an eye on them—they should have smooth tops, defined feet, and no wobble when done.
Step 3: Filling Your Easter Macarons
- Here’s where you can really get creative. Will you go classic with rich Dark Chocolate Ganache or playful with Cadbury Egg Buttercream? Both pair beautifully with the pastel-colored shells.
- Cadbury Egg Buttercream Instructions:
- Blend crushed Cadbury mini eggs into a simple buttercream base. Add milk gradually until you reach a spreadable consistency. Pipe generously onto half of your cooled shells.
- Dark Chocolate Ganache Instructions:
- Heat heavy cream until warm (not boiling!) and pour it over finely chopped dark chocolate. Stir until silky smooth, then chill briefly before piping.
Step 4: Decorating Like a Boss
- The finishing touch? Speckles! Mix brown gel food coloring with clear alcohol (like vodka) and flick it onto the shells using a small brush. It’s messy but fun—and totally worth it.
Notes
- Egg White Powder: Optional but recommended for a stronger meringue.
- Egg Whites: Experiment with fresh or carton egg whites; both work well.
- Food Coloring: Use gel food coloring for best results.
- Scale: Essential for accurate measurements.
- Macaron Tools: Check out recommended tools here.