Easter Egg Macarons
These Vanilla Easter Egg Macarons are light, slightly chewy, and delicately sweet with a smooth vanilla buttercream filling. Decorated in pastel colors with speckled sugar sprinkles, they make the perfect festive treat for Easter!
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.