Macarons have a bit of a reputation for being tricky—those little shells can be temperamental, and don’t even get me started on the dreaded hollow centers! But don’t worry, I’ve got you covered with an easy, foolproof recipe that takes all the stress out of macaron-making.
These Vanilla Easter Egg Macarons are light, crisp on the outside, and deliciously chewy on the inside, filled with a smooth vanilla buttercream that melts in your mouth. Plus, they’re shaped like Easter eggs! Whether you’re an experienced baker or a first-time macaron maker, this recipe will help you create beautifully decorated, pastel-colored macarons that will impress everyone—without the frustration.
Let’s hop right in! 🐰✨
Main Ingredients:
- Almond flour (100g, finely sifted) – The base of the macaron! Use superfine almond flour for smooth shells. If it’s too coarse, blend it in a food processor and sift it again.
- Powdered sugar (100g) – Sweetens the macarons and helps create a light texture. Make sure it’s pure powdered sugar, not one mixed with cornstarch!
- Egg whites (90g, room temperature) – Whip these into a meringue to give the macarons structure. Room temperature egg whites whip up better, so take them out of the fridge 30 minutes before starting.
- Granulated sugar (90g) – Stabilizes the meringue and helps create that glossy, stiff-peak consistency.
- Vanilla extract (½ tsp) – Adds a lovely, subtle vanilla flavor. Use clear vanilla extract if you want to keep your macaron shells bright and pastel-colored.
- Gel food coloring – Water-based food coloring can ruin the batter’s consistency, so always use gel-based food coloring to achieve vibrant pastel colors.
- Easter-colored sanding sugar or tiny sprinkles – For the speckled effect! Lightly sprinkle on top before baking for a festive touch.
Tips for making the perfect macarons!
🔹 Weigh Your Ingredients – Macarons are all about precision! Use a digital kitchen scale to measure everything exactly—especially the almond flour, powdered sugar, and egg whites.
🔹 Sift, Sift, Sift – To get smooth shells, make sure you sift your almond flour and powdered sugar at least once (twice if it’s a bit clumpy). No shortcuts here!
🔹 Room Temperature Egg Whites – Cold egg whites don’t whip up as well. If you forget to leave them out, place whole eggs in warm water for 5 minutes before cracking them.
🔹 Perfect Macaronage (Mixing the Batter) – The batter should flow like lava—thick but smooth. If it’s too stiff, the macarons won’t have feet; if it’s too runny, they’ll spread too much. The trick? Lift the spatula and watch the batter—if it ribbons down and melts back into the rest within 10–15 seconds, you’re golden.
🔹 Let Them Rest! – This is crucial! Resting allows a thin skin to form on the macarons, which helps develop their signature feet. If you can touch them without batter sticking to your finger, they’re ready to bake.
🔹 Watch Your Oven Temperature – Macarons are picky about heat! If your oven runs hot, they can crack. Use an oven thermometer to make sure it’s exactly 300°F (150°C).
🔹 Practice Makes Perfect – If they don’t turn out perfect on your first try, don’t stress! Even “imperfect” macarons taste amazing. Keep trying, adjust little things, and you’ll be a macaron pro in no time!
Easter Egg Macarons
Equipment
- Kitchen Scale
- Sifter
- Mixing Bowls
- Hand Mixer or Electric Mixer
- Piping Bags
- Baking Sheets
- Rubber Spatula
- Thermometer (Optional yet useful!)
Ingredients
For the macaron shells:
- 100 g almond flour (finely sifted)
- 100 g powdered sugar
- 90 g egg whites (room temperature)
- 90 g granulated sugar
- ½ tsp vanilla extract
- Gel food coloring (pastel pink, blue, yellow, purple, etc.)
Easter-colored sanding sugar or tiny sprinkles
- For the vanilla buttercream filling:
- 115 g unsalted butter (softened)
- 200 g powdered sugar
- 1½ tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Prep and Make the Meringue
- Line two baking sheets with parchment paper or silicone mats.
- In a bowl, sift together almond flour and powdered sugar, discarding any large pieces.100 g powdered sugar, 100 g almond flour
- In a separate bowl, beat egg whites on medium speed until foamy, then gradually add granulated sugar. Increase speed to high and beat until stiff peaks form. Add vanilla extract and mix until combined.90 g egg whites, 90 g granulated sugar, ½ tsp vanilla extract
Macaronage (Folding the Batter)
- Add the sifted almond flour mixture to the meringue. Gently fold using a spatula, pressing the batter against the sides of the bowl to deflate some air. Keep folding until the batter flows like lava—when you lift the spatula, it should slowly ribbon down and disappear within 10–15 seconds.
- Divide the batter into separate bowls and mix in pastel gel food coloring (light pink, blue, yellow, purple, etc.), stirring gently to avoid overmixing.Gel food coloring
Piping & Resting
- Transfer batter to piping bags and pipe egg shapes (about 1.5 inches tall) onto the baking sheets.
- Tap the trays on the counter a few times to release air bubbles. Use a toothpick to pop any visible bubbles.
- Lightly sprinkle Easter-colored sugar or tiny sprinkles over the tops for a speckled effect.
- Let the macarons sit at room temperature for 30–60 minutes until they form a dry skin (you should be able to touch them without the batter sticking to your finger).
Baking
- Preheat oven to 300°F (150°C). Bake for 14–16 minutes until the macarons have risen and have set feet.
- Let them cool completely before removing them from the parchment/silicone mat.
Make the Vanilla Buttercream
- Beat the butter until creamy. Gradually add powdered sugar, then mix in vanilla, heavy cream, and a pinch of salt. Beat until smooth and fluffy.115 g unsalted butter, 200 g powdered sugar, 1½ tbsp heavy cream or milk, 1 tsp vanilla extract, Pinch of salt
Assemble the Macarons
- Pipe a small amount of vanilla buttercream onto the flat side of a macaron shell and gently sandwich with another shell.
- Let them rest in an airtight container in the fridge for at least 24 hours for the best texture!
Notes
Tips for Success:
- Room temperature egg whites make the best meringue!
- Don’t rush the resting time—it helps the macarons develop smooth tops. If your macarons are not dry after the thirty minutes resting time, wait thirty more minutes.
- Use gel food coloring to avoid messing with the batter consistency.
Don’t worry if they aren’t perfect on the first try—macaron-making is a journey, and every batch gets better! If you give this recipe a go, let me know how they turn out. Happy baking and happy Easter! 🌸✨
