easter macarons

These blue speckled robin&#39;s egg macarons are filled with chocolate buttercream and make the perfect spring treat for Easter!

Robins Egg Macarons

egg whites (room temperature)

cream of tartar

granulated sugar

almond flour (sifted)

powdered sugar (sifted)

blue and black gel food coloring (optional)

unsalted butter (room temperature)

powdered sugar

unsweetened cocoa powder

dark chocolate

heavy cream (as needed)

Sift together almond flour and powdered sugar into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Add in 1-2 drops of light blue gel food coloring, then continue to whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper. Place the egg macaron template underneath.

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe large ovals.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

If creating a speckled look, place a small amount of black food coloring on a dry food-safe paintbrush and gently flick black dots all over the shells.

If using the templates, gently slide them out from underneath the parchment paper after you&#39;re done piping the egg shaped macarons.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Macarons

Melt the dark chocolate and let cool almost to room temperature. It should be melted but cool to the touch. I prefer to melt the chocolate in the microwave in intervals of 20 seconds, stirring each time.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature butter and powdered sugar until smooth.

Add in the cocoa powder and mix until fully combined.

Set the mixer to low speed and slowly drizzle in the melted chocolate until it&#39;s fully incorporated into the buttercream. 

Beat the frosting on high for 4-5 minutes until light and fluffy.

If the frosting in too thick, add in 1 teaspoon of cream at a time to thin it out a bit.

Match up your shells before filling, and then turn one side over. Then pipe the chocolate buttercream in the center and top with the other shell.

Put the assembled speckled robin&#39;s egg macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Chocolate Buttercream

Vegan + Gluten-free macarons filled with a delicious dark chocolate hazelnut ganache! Perfect for easter!

Vegan Easter Egg Macarons

almond milk

chocolate chips

hazelnut butter (or almond/peanut butter)

tsp vanilla extract

55 g reduced aquafaba (see notes)

tsp white vinegar

tsp beetroot powder (optional,

g white sugar

sugar

dark chocolate chips (for decorating)

Add the dark chocolate chips, hazelnut butter, and vanilla extract to a small mixing bowl. Set aside.

Bring the almond milk to a boil over medium heat. As soon as it starts to boil, pour it over the chocolate chips. Wait a couple of minutes for the chocolate to melt, and stir to combine. Let cool completely, cover with plastic wrap and refrigerate for about 30 minutes, or until it has hardened a bit.

Chocolate Hazelnut Filling

Add the aquafaba and white vinegar to a stand mixer, or mixing bowl. Whisk on high-speed until it starts to get white and foamy. Add the beetroot powder and whisk again until it starts to form soft peaks. Slowly pour in the granulated sugar and keep whisking until it forms stiff peaks.

In another bowl, mix together the powdered sugar and sifted almond flour. Transfer half of the almond flour mixture to the bowl of whipped aquafaba and gently fold it using a spatula. Once incorporated, add the rest of the almond flour mixture and fold the batter again (in a circle figure). At first the batter will be quite thick like a brownie batter, keep folding until the batter becomes shiny and stop once it falls into ribbons when holding the spatula up.

Transfer the mixture to a piping bag fitted with a 1-inch tip. Pipe ovals (2-inch long) onto a baking sheet lined with parchment paper, leaving about 1.5-inch between each one. Tap the baking sheet 4-5 times on your counter to remove any air bubble.

Let the macaron shells dry at room temperature for about 50 minutes.

20 minutes before, pre-heat your oven to 270°F (130°C). Please note that this temperature can change depending on your oven, you might have to adjust it for your next batches.

Bake the macarons for 25 minutes. Once you see the macarons has developed a feet, turn down the oven to 230°F (110°C). Then turn off the oven and let the door slightly opened. Leave the macarons inside the oven for another 15 minutes.

Remove from the oven and let the macarons cool completely before removing them from the baking sheet.

Pipe the chocolate ganache onto a macaron shell and sandwich with another macaron. Repeat with the remaining macarons and ganache. You can enjoy immediately or let them &quot;rest&quot; for a few hours.

To decorate, melt dark chocolate over a double boiler. Once melted, transfer to a piping bag and pipe the melted chocolate on top of each macaron.

Macarons will keep in the refrigerator in an airtight container for up to 3 days.

Macaron Shells

Amazingly delicious, thank you for the recipe! However, they did not keep - even though in an airtight container in the fridge, the macarons totally disintegrated, only the ganache remained solid! Tasty nonetheless!

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Robins Egg Macarons

Vegan Easter Egg Macarons

Top 2 easter macarons recipes from across the web

The most viewed easter macarons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Robins Egg Macarons

Vegan Easter Egg Macarons

The most viewed easter macarons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine