Mar 14, 2016, Updated May 07, 2023 “Egg” Easter Macarons will be a great addition to your Easter table. These cookies are filled with all spring flavors like raspberry, blueberry and lemon, making them the perfect little treat for Easter!
I think by now I have made macarons for almost all occasions – Halloween, Christmas, Valentine’s Day and now Easter! I know few holidays are remaining but rest assured that in the coming years, I would definitely make macarons for those as well. Whenever I think of making a treat to celebrate some festival/occasion, more often than not the first thing that comes to my mind is macarons. And because I wanted to make something cute and fun for Easter, I made these egg shaped Easter Macarons and filled them with all spring flavors!
What makes you guys excited about Easter? If you ask me, I would say I am most excited about the change in weather. Easter means end of dark, cold and grey days (urgh!) and beginning of sunshine (yay!) and it is for this very reason that I wait eagerly for Easter every year. While I didn’t grow up celebrating this festival, now I do make it a point to bake something delicious on the day. And what better than these bright and colorful macarons to celebrate, right?
I have made macarons so many times but still I get really anxious when I am baking them. A little thing here and a little thing there and your whole recipe can go wrong, these little cookies can be tricky at times. However you most definitely can master them, please refer to my post on basic of french macarons for some tips and tricks on these. When I made macarons for the very first time, I couldn’t get the smooth top. With time I figured out that it was most important to use a good quality almond flour. My choice? Bob’s Red Mill Almond Meal/Flour. Bob’s Red Mill Almond Meal is ground from whole, blanched sweet almonds. I love using it in my recipes because adding almond meal to the recipe not only gives it a healthy boost of protein but also makes it inherently gluten free.
For these egg shaped macarons, I printed egg pattern on plain sheet and then traced them on my parchment paper using a food marker. You can use an egg shaped cookie cutter too. Once the batter is done, pipe the macarons and let them rest till completely dry. You never bake macarons right away, else they won’t develop their characteristic feet. The shells might take longer to dry if you make them on a humid day.
Since it’s spring, I had to fill the macarons will all the bright and spring-y flavors like berries, lemon. I thought all fillings went really well but my favorite was the tangy lemon filling. Macarons shells are quite sweet so I always love tangy fillings between them. These little cookies would be perfect way to celebrate Easter and I hope you guys enjoy them as much as we did! Method In a bowl sift together almond meal and powdered sugar. Sift them thrice, this will ensure that macarons have smooth top. Separate eggs whites [they are best separated when cold] and keep them at room temperature for an hour before you start working on them. You can even leave them for 24 hours, this recipe does not work if egg whites are not at room temperature.
Start beating the egg whites using the wire whisk attachment of your stand mixer. As the egg white starts to foam a little, add cream of tartar. In a while, the egg whites will develop a shaving cream like consistency, start adding granulated sugar (with the mixture running) at this point. Beat egg whites till it forms stiff peaks and looks shiny.
Fold in the almond flour-sugar mixture into the egg whites in 3 parts. Do not over-mix or under-mix. The batter will loosen up as you mix it, The batter should not be runny, it should be slightly thick but still be able to fall down in a blob from your spatula.
Divide batter into 3 parts, add pink, yellow and violet food coloring to each bowl and mix little to create swirls. I did not mix the colors completely since I wanted swirls on top, you can do any way you like. Transfer 3 colored batters to 3 different piping bags fitted with 1/2 inch round tip. Pipe the batter onto the cookie sheets. Once you have piped the macarons, bang each sheet on the counter top 2-3 times to release any excess air.
Let the macarons sit at room temperature for 45 minutes or till completely dry. If it’s humid the day you are making these, the macarons may take more time to dry completely. Preheat oven to 300 F degrees.
Once the shells have dried completely, bake macarons (one sheet at a time) at 300 F degrees for 15 minutes. Remove from oven and cool completely. Remove the macaron shells from the parchment paper once they have cooled completely. Fill them with your favorite spring flavors like raspberry jam, blueberry jam and a tangy lemon filling (recipe below) and enjoy!
What Easter recipes are you guys planning to make? I would love to know!
- Macarons taste better after 24 hours. Make the shells, fill them up with your favorite filling and then keep them in an airtight container at room temperature. The flavors blend together really nicely after 24 hours. You can also keep them in an airtight container in the refrigerator. Just bring them to room temperature before serving.
- Read this post for some tips on making french macarons.
- The total prep time includes the resting period during which the macaron shells dry up. Easter Macarons
title: “Easter Macarons " ShowToc: true date: “2024-10-26” author: “Ashli Landers”
Mar 14, 2016, Updated May 07, 2023 “Egg” Easter Macarons will be a great addition to your Easter table. These cookies are filled with all spring flavors like raspberry, blueberry and lemon, making them the perfect little treat for Easter!
I think by now I have made macarons for almost all occasions – Halloween, Christmas, Valentine’s Day and now Easter! I know few holidays are remaining but rest assured that in the coming years, I would definitely make macarons for those as well. Whenever I think of making a treat to celebrate some festival/occasion, more often than not the first thing that comes to my mind is macarons. And because I wanted to make something cute and fun for Easter, I made these egg shaped Easter Macarons and filled them with all spring flavors!
What makes you guys excited about Easter? If you ask me, I would say I am most excited about the change in weather. Easter means end of dark, cold and grey days (urgh!) and beginning of sunshine (yay!) and it is for this very reason that I wait eagerly for Easter every year. While I didn’t grow up celebrating this festival, now I do make it a point to bake something delicious on the day. And what better than these bright and colorful macarons to celebrate, right?
I have made macarons so many times but still I get really anxious when I am baking them. A little thing here and a little thing there and your whole recipe can go wrong, these little cookies can be tricky at times. However you most definitely can master them, please refer to my post on basic of french macarons for some tips and tricks on these. When I made macarons for the very first time, I couldn’t get the smooth top. With time I figured out that it was most important to use a good quality almond flour. My choice? Bob’s Red Mill Almond Meal/Flour. Bob’s Red Mill Almond Meal is ground from whole, blanched sweet almonds. I love using it in my recipes because adding almond meal to the recipe not only gives it a healthy boost of protein but also makes it inherently gluten free.
For these egg shaped macarons, I printed egg pattern on plain sheet and then traced them on my parchment paper using a food marker. You can use an egg shaped cookie cutter too. Once the batter is done, pipe the macarons and let them rest till completely dry. You never bake macarons right away, else they won’t develop their characteristic feet. The shells might take longer to dry if you make them on a humid day.
Since it’s spring, I had to fill the macarons will all the bright and spring-y flavors like berries, lemon. I thought all fillings went really well but my favorite was the tangy lemon filling. Macarons shells are quite sweet so I always love tangy fillings between them. These little cookies would be perfect way to celebrate Easter and I hope you guys enjoy them as much as we did! Method In a bowl sift together almond meal and powdered sugar. Sift them thrice, this will ensure that macarons have smooth top. Separate eggs whites [they are best separated when cold] and keep them at room temperature for an hour before you start working on them. You can even leave them for 24 hours, this recipe does not work if egg whites are not at room temperature.
Start beating the egg whites using the wire whisk attachment of your stand mixer. As the egg white starts to foam a little, add cream of tartar. In a while, the egg whites will develop a shaving cream like consistency, start adding granulated sugar (with the mixture running) at this point. Beat egg whites till it forms stiff peaks and looks shiny.
Fold in the almond flour-sugar mixture into the egg whites in 3 parts. Do not over-mix or under-mix. The batter will loosen up as you mix it, The batter should not be runny, it should be slightly thick but still be able to fall down in a blob from your spatula.
Divide batter into 3 parts, add pink, yellow and violet food coloring to each bowl and mix little to create swirls. I did not mix the colors completely since I wanted swirls on top, you can do any way you like. Transfer 3 colored batters to 3 different piping bags fitted with 1/2 inch round tip. Pipe the batter onto the cookie sheets. Once you have piped the macarons, bang each sheet on the counter top 2-3 times to release any excess air.
Let the macarons sit at room temperature for 45 minutes or till completely dry. If it’s humid the day you are making these, the macarons may take more time to dry completely. Preheat oven to 300 F degrees.
Once the shells have dried completely, bake macarons (one sheet at a time) at 300 F degrees for 15 minutes. Remove from oven and cool completely. Remove the macaron shells from the parchment paper once they have cooled completely. Fill them with your favorite spring flavors like raspberry jam, blueberry jam and a tangy lemon filling (recipe below) and enjoy!
What Easter recipes are you guys planning to make? I would love to know!
- Macarons taste better after 24 hours. Make the shells, fill them up with your favorite filling and then keep them in an airtight container at room temperature. The flavors blend together really nicely after 24 hours. You can also keep them in an airtight container in the refrigerator. Just bring them to room temperature before serving.
- Read this post for some tips on making french macarons.
- The total prep time includes the resting period during which the macaron shells dry up. Easter Macarons
