Cadbury Egg Macarons (Printable Version)
Delicate almond shells with rich chocolate ganache and playful yolk center
# What You'll Need:
→ Macaron Shells
01 - 3.5 oz almond flour
02 - 3.5 oz powdered sugar
03 - 3 large egg whites, room temperature
04 - 0.4 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 - 1.8 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.
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 with yellow coloring. Mix until batter flows in thick ribbons (macaronage stage).
05 - Transfer batter to pastry bag. Pipe 32 rounds approximately 1.5 inches in diameter onto prepared sheets. Tap trays firmly against counter to release air bubbles.
06 - Let piped shells rest at room temperature for 30-60 minutes until surfaces are dry and no longer tacky to touch.
07 - Preheat oven to 300°F. Bake shells for 13-15 minutes, rotating pans halfway through. Shells are done when they easily lift off the mat. Cool completely.
08 - Heat heavy cream until just simmering. Pour over chopped milk chocolate and let stand for 2 minutes. Stir until smooth. Add golden syrup and butter, mixing until glossy.
09 - Separate one-quarter of filling and tint with yellow gel coloring for the 'yolk' center. Chill both fillings until thickened to piping consistency.
10 - Pipe a ring of chocolate filling onto one shell. Place a small dollop of yellow filling in the center. Sandwich with another shell and press gently. Repeat with remaining components.
# Expert Advice:
01 -
- They capture that nostalgic Cadbury Creme Egg magic in an impossibly dainty French package
- The chocolate shell and creamy interior make them disappear faster than you can pipe them
- Nothing impresses guests quite like homemade macarons with a surprise filling
02 -
- Humidity is your enemy so pick a dry day or run a dehumidifier before baking
- Under mixing produces hollow shells while over mixing creates flat pancakes
- Room temperature ingredients are not optional advice but absolute necessity
03 -
- Weigh your ingredients with a kitchen scale because volume measurements will fail you
- Age your egg whites on the counter for 24 hours before making your batter
- Never skip the resting period because it is essential for proper shell formation