Easter Macarons

“Egg” Easter Macarons will be a great addition to your Easter table. These cookies are filled with all spring flavors like raspberry, blueberry and lemon, making them the perfect little treat for Easter!

Easter Macarons

I think by now I have made macarons for almost all occasions – Halloween, Christmas, Valentine’s Day and now Easter! I know few holidays are remaining but rest assured that in the coming years, I would definitely make macarons for those as well. Whenever I think of making a treat to celebrate some festival/occasion, more often than not the first thing that comes to my mind is macarons. And because I wanted to make something cute and fun for Easter, I made these egg shaped Easter Macarons and filled them with all spring flavors!

Easter Macarons Recipe

What makes you guys excited about Easter? If you ask me, I would say I am most excited about the change in weather. Easter means end of dark, cold and grey days (urgh!) and beginning of sunshine (yay!) and it is for this very reason that I wait eagerly for Easter every year. While I didn’t grow up celebrating this festival, now I do make it a point to bake something delicious on the day. And what better than these bright and colorful macarons to celebrate, right?

Easter French Macarons

I have made macarons so many times but still I get really anxious when I am baking them. A little thing here and a little thing there and your whole recipe can go wrong, these little cookies can be tricky at times. However you most definitely can master them, please refer to my post on basic of french macarons for some tips and tricks on these. When I made macarons for the very first time, I couldn’t get the smooth top. With time I figured out that it was most important to use a good quality almond flour. My choice? Bob’s Red Mill Almond Meal/Flour. Bob’s Red Mill Almond Meal is ground from whole, blanched sweet almonds. I love using it in my recipes because adding almond meal to the recipe not only gives it a healthy boost of protein but also makes it inherently gluten free.

Easter Macarons with Bobs Red Mill Almond Flour

For these egg shaped macarons, I printed egg pattern on plain sheet and then traced them on my parchment paper using a food marker. You can use an egg shaped cookie cutter too. Once the batter is done, pipe the macarons and let them rest till completely dry. You never bake macarons right away, else they won’t develop their characteristic feet. The shells might take longer to dry if you make them on a humid day.

Egg Easter Macarons

Since it’s spring, I had to fill the macarons will all the bright and spring-y flavors like berries, lemon. I thought all fillings went really well but my favorite was the tangy lemon filling. Macarons shells are quite sweet so I always love tangy fillings between them.

These little cookies would be perfect way to celebrate Easter and I hope you guys enjoy them as much as we did!

 

Method

In a bowl sift together almond meal and powdered sugar.

Sift them thrice, this will ensure that macarons have smooth top.

Separate eggs whites [they are best separated when cold] and keep them at room temperature for an hour before you start working on them. You can even leave them for 24 hours, this recipe does not work if egg whites are not at room temperature.

Easter Macarons Recipe-Step-1

Start beating the egg whites using the wire whisk attachment of your stand mixer. As the egg white starts to foam a little, add cream of tartar.

In a while, the egg whites will develop a shaving cream like consistency, start adding granulated sugar (with the mixture running)
at this point.

Beat egg whites till it forms stiff peaks and looks shiny.

Easter-Macarons-Recipe-Step-2

Fold in the almond flour-sugar mixture into the egg whites in 3 parts. Do not over-mix or under-mix.

The batter will loosen up as you mix it,

The batter should not be runny, it should be slightly thick but still be able to fall down in a blob from your spatula.

Easter-Macarons-Recipe-Step-3

Divide batter into 3 parts, add pink, yellow and violet food coloring to each bowl and mix little to create swirls. I did not mix the colors completely since I wanted swirls on top, you can do any way you like.

Transfer 3 colored batters to 3 different piping bags fitted with 1/2 inch round tip. Pipe the batter onto the cookie sheets.

Once you have piped the macarons, bang each sheet on the counter top 2-3 times to release any excess air.

Easter-Macarons-Recipe-Step-4

Let the macarons sit at room temperature for 45 minutes or till completely dry. If it’s humid the day you are making these, the macarons may take more time to dry completely. Preheat oven to 300 F degrees.

Macarons for Easter

Once the shells have dried completely, bake macarons (one sheet at a time) at 300 F degrees for 15 minutes. Remove from oven and cool completely. Remove the macaron shells from the parchment paper once they have cooled completely. Fill them with your favorite spring flavors like raspberry jam, blueberry jam and a tangy lemon filling (recipe below) and enjoy!

French Macarons for Easter

What Easter recipes are you guys planning to make? I would love to know!

* Macarons taste better after 24 hours. Make the shells, fill them up with your favorite filling and then keep them in an airtight
container at room temperature. The flavors blend together really nicely after 24 hours. You can also keep them in an airtight container
in the refrigerator. Just bring them to room temperature before serving.

* Read this post for some tips on making french macarons.

* The total prep time includes the resting period during which the macaron shells dry up.

Easter Macarons

Egg shaped Easter Macarons filled with spring flavors will be a great addition to your Easter table!
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 25 complete sandwich cookies
Calories: 96 kcal
Author: Manali
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Ingredients

Macaron Shells

  • 3 large egg whites, at room temperature
  • 1 cup almond flour
  • 1.5 cups powdered sugar
  • 1/4 cup granulated white sugar
  • 1/4 teaspoon cream of tartar
  • pink, yellow and violet food color [I used gel based food color]

Filling

Tangy Lemon Filling

  • 3 oz cream cheese, at room temperature
  • 2 tablespoons salted butter, at room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon lemon zest

Instructions

Macaron shells

  1. Line 2 baking sheets with parchment paper and set aside.
  2. In a bowl sift together almond meal and powdered sugar.
  3. Sift them thrice, this will ensure that macarons have smooth top.
  4. Separate eggs whites [they are best separated when cold] and keep them at room temperature for an hour before you start working on them. You can even leave them for 24 hours, this recipe does not work if egg whites are not at room temperature.
  5. Start beating the egg whites using the wire whisk attachment of your stand mixer. As the egg white starts to foam a little, add cream of tartar.
  6. In a while, the egg whites will develop a shaving cream like consistency, start adding granulated sugar (with the mixture running) at this point.
  7. Beat egg whites till it forms stiff peaks and looks shiny.
  8. Fold in the almond flour-sugar mixture into the egg whites in 3 parts. Do not over-mix or under-mix. The batter will loosen up as you mix it,
  9. The batter should not be runny, it should be slightly thick but still be able to fall down in a blob from your spatula.
  10. Divide batter into 3 parts, add pink, yellow and violet food coloring to each bowl and mix little to create swirls. I did not mix the colors completely since I wanted swirls on top, you can do any way you like.
  11. Transfer 3 colored batters to 3 different piping bags fitted with 1/2 inch round tip. Pipe the batter onto the cookie sheets.
  12. Once you have piped the macarons, bang each sheet on the counter top 2-3 times to release any excess air.
  13. Let the macarons sit at room temperature for 45 minutes or till completely dry. If it's humid the day you are making these, the macarons may take more time to dry completely.
  14. Preheat oven to 300 F degrees.
  15. Once the shells have dried completely, bake macarons (one sheet at a time) at 300 F degrees for 15 minutes.
  16. Remove from oven and cool completely.

Tangy lemon filling

  1. Using the paddle attachment of your stand mixer or using your hand mixer, beat cream cheese and butter till smooth.
  2. Add powdered sugar, lemon extract, lemon juice and lemon zest.
  3. Beat till filling is smooth and creamy. Use to fill the macaron shells.

Fill the macarons

  1. Remove the macaron shells from the parchment paper once they have cooled completely.
  2. Fill them with your favorite spring flavors like raspberry jam, blueberry jam and tangy lemon filling (recipe above) and enjoy!
Nutrition Facts
Easter Macarons
Amount Per Serving
Calories 96 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 25mg 1%
Potassium 15mg 0%
Total Carbohydrates 13g 4%
Sugars 12g
Protein 1g 2%
Vitamin A 1.5%
Calcium 1.3%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Easter Macarons

Easter Macarons Collage

24 thoughts on “Easter Macarons

  1. These macarons look perfect, Manali! I really need to get in the kitchen and try my hand at macarons again. I tried them a couple of times years ago, but I couldn’t ever get them right. But that was a long time ago, and they say practice makes perfect, right? 🙂 Also, I love Bob’s Red Mill!!

  2. I’ve always been intimidated to make macaroons, but these are so cute that I’m really tempted to try. What a great Easter treat. So bright and vibrant!

    1. haha I know! I remember when I saw yours, I was like wow I am going to post exactly the same thing in few days lol! great mind think alike indeed! 😉

  3. Giiiirl, you need to come to my house and make macarons for all the occasions and holidays, because yours always look perfect! LOVING these! The colors and array of flavors are so perfect for Easter! I want just these fabulous macarons in my Easter basket this year! 😉 Cheers, Manali!

  4. IBob’s Red Mill almond flour is so perfect for macarons! These are gorgeous, Manali, and I love all the pretty colors and that you shaped them like Easter eggs!

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