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How to Make Mini Egg Macarons
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How to Make Mini Egg Macarons

Difficulty Intermediate
Budget £10 - £30
Time 1 hr +

Aren't these macarons just egg-traordinary.

Perfect for Easter as a yummy treat, these egg-shaped macarons will look marvellous as a tabletop display.

Go and follow our step by step guide to learn how to make these wonderful sweet treats.

 

You will need

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Equipment

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How to make

 

Ingredients:

300g ground almonds

300g icing sugar

110g egg whites

300g caster sugar

75g water

110g egg whites

food gel colours

1 tsp vanilla extract

3 tbsp cocoa powder + enough boiling water to make it liquid

Betty Crocker vanilla buttercream x1

Step 1

Add the icing sugar and ground almonds into a food processor and process until well combined. Alternatively, sift the two together – do this 3 times and discard any large lumps.

Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover and set aside.

Step 2

Add the sugar and water into a small saucepan. Give them a very gentle stir to mix them together. Bring to a boil on medium high heat, then turn down to a simmer. Add a thermometer to the pan to help you measure the temperature of the syrup. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed until frothy.

Step 3

When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Stop the mixer and scrape down, then whisk for an extra couple of minutes until the mixture stands in stiff peaks.

Step 4

Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture.

Step 5

Fold everything together by going around the bowl with a spatula then through the middle. When all of the almond-sugar mixture has disappeared, divide between 3 bowls and colour each bowl of mixture a delicate pastel colour. TIP – use the end of a cocktail stick to add the colour sparingly. Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter.

Step 6

Spoon the batter into a piping bag with a round nozzle. Pipe rounds of batter about 5cm in diameter, spacing them 2cm apart on baking trays lined with baking parchment. Use a cocktail stick to tease each circle into an egg shape.

Step 7

Gently tap the tray on the work surface and leave to stand for at least 30 minutes, until a skin forms on the macarons. Preheat a fan oven to 180C (360F).

Bake for 12-15 minutes, turning the tray around about halfway through baking. Once they’re baked, let them cool completely.

Step 8

Once the macarons have cooled dip a brand-new toothbrush into the chocolate splatter and run your finger along the brushes to splatter onto the macaron shells. Let them dry for 30 min before handling them.

Step 9

Fit the end of a piping bag with a 2D nozzle and fill with vanilla frosting. Pipe the frosting into the centre of one shell and add mini eggs around the edge. Top with another macaron shell.

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