Macaron Easter Eggs Recipes

EASTER EGG FRENCH MACARONS

Steps:

• Line two half sheet baking sheets with silicone baking mats or parchment paper. (If you wish to use parchment, make sure the parchment lays perfectly flat so you don't end up with lopsided macarons. You can tape the parchment temporarily to help keep it secure while piping and then remove the tape before baking.)
• Fill a small saucepan halfway with water and set it over medium heat. Then, place a heatproof bowl over the pan, making sure it doesn't touch the water.
• Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar has completely dissolved. This will take about 2 to 3 minutes. (Test to make sure the sugar is dissolved by rubbing the mixture between your fingers. If it's smooth, it's ready to go. If the mixture feels grainy or sandy, keep whisking for another minute or so and then try again.)
• Transfer the egg white mixture to a clean, dry bowl of a stand mixer fitted with the whisk attachment. Beat on medium high until the mixture forms stiff peaks, about 5 minutes.
• Sift the powdered sugar and almond flour into the egg whites.
• Gently fold the mixture together, making sure to scrape down the sides of the bowl as you fold. Take your time and be careful that you are not deflating the egg whites just yet.
• Gently fold the dry ingredients into the egg whites, making sure not to deflate the egg whites. Make sure to scrape the sides of the bowl as you fold.
• Once all of the dry ingredients have been incorporated into the egg whites, add the gel food coloring, if using. (see notes below) Continue folding the meringue but this time begin gently smushing the batter against the sides of the bowl in a circular motion, then scrape down the sides of the bowl and fold it all back together. Repeat this deflating process until the batter flows smoothly off the spatula. (On average this takes about 5 smush and folds but will be dependent on how much you deflate the egg whites each time.)
• You can test the batter's consistency by slowly drawing a figure 8 with the batter. If the you can make an "8" with the batter flowing off the spatula in a constant stream, it's ready! If it breaks or falls in clumps, smush and fold a few more times until the desired consistency is achieved.
• When the meringue flows smoothly, transfer the mixture to a piping bag fitted with an open round tip. A #12 piping tip or #10 tip works perfectly.
• Pipe 1" circles or egg shapes about 2" apart holding the piping bag perpendicular to the surface. Using a silicon macaron mat will help with this step. Once you've finished piping one tray, tap the tray firmly on the counter or drop straight down onto the counter five or six times to release any air bubbles. Repeat for the second tray. The shells will flatten slightly.
• Let the shells rest for about 30 minutes or until the tops feel dry to the touch (this is called developing a skin). This can take up to an hour.
• While the shells rest, preheat your oven to 325°F (you can check the oven temperature using an oven thermometer - this is especially helpful if you think your oven runs a little hot)..
• Bake the shells one baking sheet at a time for 12 to 15 minutes, rotating the baking sheet halfway through if necessary. The shells are done when they don't move or jiggle about when the baking sheets are moved. Allow the macarons to cool before removing them from the tray.
• In the bowl of a stand mixer, beat butter until it has lightened in color, about 2 minutes.
• Reduce the speed to low and slowly add the powdered sugar. Add the vanilla extract and mix until combined. If the buttercream seems too thick, beat in a tablespoon of heavy cream or milk.
• Transfer the mixture to a piping bag fitting with a piping tip of your choosing and set aside.
• Place the macarons in similar sized pairs. Pipe a small dollop of filling on one macaron and place another on top. Press gently, just until the filling reaches the edges.
• To decorate the macarons, use food markers or white chocolate to draw on the macarons. To make the speckled egg macarons, combine 1 teaspoon of water with a few drops of black gel food coloring and use a pastry brush to splatter the food dye on the macarons. Be very careful not to get the food color on any surfaces, clothes, etc. It stains! Make sure to protect all surfaces!Place the macarons in an airtight container in the fridge to age overnight. Bring to room temperature before serving.
• Place the macarons in an airtight container in the refrigerator to age overnight. Bring to room temperature before serving. Store in the fridge for up to four days.

MACARON EASTER EGGS

Steps:

• Trace twelve 2-by-2.5-inch egg shapes onto a half sheet of parchment in 3 rows of 4. Repeat with another sheet of parchment. Line 2 baking sheets with the parchment, pencil-side down, and set aside.
• Place the confectioners' sugar and almond meal in a food processor. Pulse until very finely ground, about 30 seconds. Sift the mixture into a medium bowl, discarding or saving for another use any large chunks of almond that to remain behind (don't push them through). Set aside.
• Place the egg whites, vinegar and salt in the clean bowl of an electric mixer and whip on medium speed until they look foamy, about 1 minute. Very slowly sprinkle in the granulated sugar. Raise the speed to medium-high and whip until the whites are shiny and form soft peaks. Add the vanilla and a large drop of food coloring. Continue whipping the whites until they form stiff peaks with tips that stand straight up. The meringue will gather in a mass around the whisk attachment when it is ready.
• Transfer the meringue to a large mixing bowl. Fold in the almond-and-sugar mixture in 3 additions with a rubber spatula. Spread the mixture up the sides of the bowl then scrape down to the middle. You want the batter to be the consistency of soft-serve ice cream and run off the spatula in a thick stream like lava and hold a figure 8 in the bowl. Don't over mix.
• Spoon the batter into a piping bag fitted with an open coupler or medium open round tip. Pipe
• the batter onto the prepared sheet pans using the stencils as a guide. After all the eggs are piped, rap the tray on the counter 4 or 5 times to help remove any air bubbles. Tap the underside of the pan with your hand to pop remaining bubbles that you see on the surface of the macarons. Use a toothpick to pop any large bubbles. Let the macarons rest, uncovered, until they have lost their shine and aren't sticky when you gently touch the edge of one, 30 to 45 minutes.
• Preheat the oven to 325 degrees F. Bake the macarons in the center of the oven, one sheet pan at a time, until the tops no longer move when nudged gently, 16 to 18 minutes, but making sure that the macarons don't brown. If the tops slide around, bake them for another 2 to 3 minutes.
• Cool the macarons completely on the parchment. Fill one piping bag with 2 cups of the buttercream and another piping bag with the prepared jam. Pipe a ring of buttercream 1/4 inch from the edge on the flat bottom of a macaron, then fill the hole with the jam. Press another macaron on top to sandwich together. Repeat with the remaining macarons.
• Divide the remaining 1/2 cup buttercream between two small bowls. Tint the buttercream to your desired color with gel food coloring, then transfer to piping bags fitted with small round piping tips, such as a number 2 or 3. Decorate with the extra buttercream as desired. Store in an airtight container in the refrigerator for up to 3 days.