Cadbury Egg French Macarons (Printable Version)
Delicate almond shells with creamy chocolate filling and golden centers for Easter festivities.
# What You Need:
→ Macaron Shells
01 - 3.5 oz almond flour
02 - 3.5 oz powdered sugar
03 - 3 large egg whites, room temperature
04 - 0.5 cup granulated sugar
05 - 0.25 tsp cream of tartar
06 - Yellow food coloring (optional)
→ Cadbury Egg-Inspired Filling
07 - 3.5 oz milk chocolate, chopped
08 - 3 tbsp heavy cream
09 - 3 tbsp golden syrup or light corn syrup
10 - 1.75 oz unsalted butter, softened
11 - Yellow gel food coloring
# How to Make It:
01 - Line two baking sheets with parchment paper or silicone mats. Fit a pastry bag with a 0.5-inch round tip.
02 - Sift almond flour and powdered sugar together into a bowl. Set aside for later use.
03 - In a clean, dry bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar while whisking until stiff, glossy peaks form.
04 - Gently fold almond flour mixture into meringue in three additions. Optionally tint one-third of batter yellow for yolk effect. Mix until batter flows in thick ribbons (proper macaronage consistency).
05 - Transfer batter to prepared pastry bag. Pipe 32 rounds approximately 1.5 inches in diameter onto baking sheets. Firmly tap trays to release air bubbles.
06 - Let piped shells rest at room temperature for 30 to 60 minutes until surfaces are completely dry to touch.
07 - Preheat oven to 300°F. Bake for 13 to 15 minutes, rotating pans halfway through. Shells are done when they easily lift from the mat. Cool completely.
08 - Heat heavy cream until just simmering. Pour over milk chocolate and let stand for 2 minutes. Stir until smooth. Add golden syrup and butter, mixing until glossy.
09 - Reserve one-quarter of filling and tint with yellow gel coloring for egg yolk effect. Chill both fillings until thickened to piping consistency.
10 - Pipe a ring of chocolate filling onto one shell. Place a dollop of yellow filling in center for yolk. Sandwich with another shell. Repeat with remaining ingredients.
# Expert Advice:
01 -
- That moment when you bite through the delicate shell and hit the chocolate filling with the creamy yellow center tastes exactly like childhood Easter mornings
- These tiny cookies look impossibly fancy but secretly use simple ingredients you can grab at any grocery store
- The contrast between crisp shells and gooey filling creates something magical that people will not believe you made yourself
02 -
- Humidity is the enemy of macarons so choose a dry day and avoid opening your oven door while they bake
- The resting period is nonnegotiable because that dry skin forms the little feet that give macarons their signature look
- Overmixing the batter creates flat shells while undermixing leaves lumpy tops so watch for that lava like consistency
03 -
- Weigh your ingredients with a kitchen scale because even small variations in flour or sugar ratios can make or break your macarons
- Use aged egg whites (left on the counter for 24 hours) for the most stable meringue that holds its shape beautifully