Easter Dessert: Mini Egg Macarons

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Easter Dessert: Mini Egg Macarons

Impress your friends and family with this fancy Easter Dessert: Mini Egg Macarons! Macarons aka finicky little French almond cookies. So beautiful when you get it right, but so easy to get them wrong! If you’ve never made them before, they may seem easy to make because there are only a few ingredients. But be warned that they might not turn out perfect the first try.

I will walk you through step by step to try to prevent common mistakes, but some things (like humidity and altitude) are hard to control and may affect your end result. That being said, I definitely encourage you to try it out because practice makes perfect (and even a failed attempts will taste great!)

For More Easter Ideas check out: Easter Basket Ideas for Adults, Easter Bunny Wreath, Easter Cocktails, Paper Easter Eggs, 3D Paper Easter Bunny, Mini Egg Fudge, Toddler Easter Baskets, 3D Easter Sugar Cookies, Mini Egg Banana Bread

*This recipe makes approximately 30-40 shells (depending on size) resulting in 15-20 finished cookies*

Mini Egg Macarons. Mini Egg Macarons. Mini Egg Macarons.

Ingredients for the Shells

  • 200 g Almond flour (basically it’s just very finely ground almonds, found in the baking aisle)
  • 150 g Powdered Sugar
  • 140g White sugar (or castor sugar)
  • 150 g Egg whites (approximately 4 large eggs)
  • Optional: Vanilla Extract (1/4 tsp)
  • Optional: Gel Food Coloring

Ingredients for Mini Egg Filling

  • 125 g Milk Chocolate (you could also use semi-sweet)
  • 1/4 c Butter
  • 2 c Powdered Sugar (Icing Sugar)
  • 1/4 c heavy cream
  • 1 cup Crushed Mini Eggs (Pulverize them in a food processor because you want small chunks)

First and foremost, read through the whole recipe! Then read it again!

Make sure you know what you need and when you need it. I like to measure out all my ingredients before I start mixing them together. This recipe needs EXACT measurements. This means you need a kitchen scale to weigh out pretty much everything.

So are you ready to make Mini Egg Macarons?

1. In a medium sized bowl, sift together your almond flour and powdered sugar. In fact sift your almond flour and powdered sugar together 3 times. Then set aside.
  • I know that this is a hassle, but it’s worth it. This step serves a few purposes, it mixes the ingredients really well, it makes sure there are no big chunks, and it makes the dry ingredients very airy.
  • Any pieces that don’t fit through the sieve you can discard. You can discard up to about 2 teaspoons worth of chunks before you need to replace with more almond flour.
  • I don’t recommend putting the almond flour into a food processor to make a finer grind because you’ll likely over process the almonds and release too much oil which will ruin the final result.
2. In another large bowl you will start whipping your egg whites. A stand mixer or hand mixer will be your best friend because it will take a while.
  • Before you put the egg whites in the bowl, make sure there is no grease or fat residue in the bowl because that will prevent your egg whites from whipping properly. A glass or copper bowl works best.
  • Start with a lower speed and work your way up, be prepared for the process to take up to 12 min.
  • Room temperature egg whites will whip up better, but cold eggs will separate easier. You don’t want ANY yolk in the whites! Separate while cold then allow them to come to room temperature before whipping.
  • Egg whites from cartridges sometimes don’t whip up well, for no reason.
  • Aged egg whites whip up really well. If you want a really stable meringue; separate your eggs and leave the egg whites in an airtight container for 1-3 days. Then allow them to come to room temperature before whipping. *Note* I’ve never done this because I can’t be bothered and I’ve had macarons turn out perfectly fine.
3. As you whip your egg whites (after they turn white and start to look foamy) you can start adding your white or castor sugar. Add the sugar a tablespoon at a time. The sugar will help stabilize the meringue. You want to whip the egg whites and sugar until it reaches stiff peaks. This means when you take out the whisk, the egg whites in the bowl will stand up on their own.
  • You should be able to turn the bowl completely upside down without any falling out.
Mini Egg Macarons
Easter Dessert
Stiff Peaks
4. Once you reach the stiff peaks stage you can carefully add in your extract and food coloring.
  • For this recipe I used vanilla extract, but you can really customize your flavor by using different extract flavors like almond, hazelnut, whatever. Be warned a dark extract could affect the color of the batter.
  • Gel food coloring is better because it only takes a small amount to get intense colors. Too much food coloring can ruin your final result.
  • For this recipe I chose to leave the batter white, but I painted the inside of the piping bag with my gel food coloring to create a tye-dye/marbling effect.
5. 1/3 at a time, fold your dry ingredients into your wet ingredients. Use a rubber spatula to GENTLY incorporate the almond flour and powdered sugar into the egg whites.
  • If you don’t know how to “fold” basically scoop the spatula around the edge of the bowl and then through the middle almost like a figure 8.
  • This step is known as the Macronage. Basically as you fold in the dry ingredients it will release some of the air in the egg whites and they will relax and the batter will become more fluid.
  • It is so important to NOT OVERMIX!!!! The first third of the dry ingredients do not have to be fully incorporated before you add the next 1/3, but by the end you should not see any streaks of almond flour.
  • The texture of the batter that you are looking for is similar to molten lava (kinda helpful, kinda not).
  • If you lift up the spatula, the batter should slowly flow off, not fall in chunks, not flow like water. Take the spatula with some batter on it, and let the batter drip off. You know the consistency is perfect when you can drip the batter (without breaks) to form a figure 8 that only sinks back into the batter after 8 seconds. If in doubt, it’s better to under mix than over mix because as you pipe the batter it will relax a little bit as well.
6. Put the batter into a piping bag.
  • For this recipe I painted the inside of my piping bag with gel coloring to make a marbled effect
  • Put your piping bag into a cup and fold the top over the edge to help keep your area clean
  • I don’t bother using a piping tip, I just cut the tip of the piping bag. When you cut the tip, start small-medium and cut more if you need. I usually go about an inch up.
7. Pipe the batter onto your baking sheet lined with parchment paper.
  • To keep your shapes consistent in size, sketch the shape on your parchment paper in pencil. Don’t forget to flip the parchment paper over otherwise you will have pencil marks on your macarons.
  • The best technique is not the poop swirl! Instead, try holding the piping bag straight up (90 degree angle) from the parchment paper hovering just slightly above the paper. As you squeeze out the batter, hold the bag in the same spot so the batter pushes itself out in a perfect circle. To pick the bag up without dropping extra batter, do a little wrist swirl.
  • Normally people pipe macarons in circles, but I chose to do ovals/egg shapes instead (for Easter). To accomplish this, I piped a circle like normal, but dragged the piping bag upwards (still holding it at a 90 degree angle).
8. To fix any weird shapes, or if your macarons have little ‘hats’ aka the swirl on top, simply wet your finger and gently tap the macaron to shape it. Don’t use too much water or you will ruin the integrity of the macaron.
9. Tap the baking sheets on the counter a few times (hard) to get rid of any air bubbles. Let the shells dry for at least 30 min. You will know that they are ready to put them in the oven when you can touch the shell and it is dry to the touch, not sticky at all!
  • If it is humid it may take longer to dry your shells. If your shells are taking a long time to dry, you can add a fan to help speed the process.
10. Once the shells are dry, preheat your oven to 300 degrees Celsius. Bake for 15-18 min. Be warned if your oven runs hot/cooler it may affect your final result.
  • It is better to over bake than under bake, but you don’t want the bottoms to burn. To prevent browning bottoms, place an empty baking sheet in the rack under your macaron baking sheet.
  • You will know they are done when you can lift up the shell without it sticking to the sheet. After 15 min, check every 1-2 min or so.
11. Once they are done, allow them to cool on the sheet.
While they are baking/cooling, prepare the filling (recipe below!)
12. When they are cool you can pair up similar sized shells. Fill one side by piping on the chocolate buttercream, then sandwich the other side on top.
  • You can serve these right away, but they are actually even better the next day as the filling soaks into the shells. Store in an airtight container in the fridge.
Mini Egg Macarons

For the Mini Egg Filling

  1. Heat the heavy cream on the stove or in the microwave. You don’t want it to be boiling hot, but at least steaming hot.
  2. Chop up the chocolate into chunks so it melts easier.
  3. Pour the hot cream over the chocolate and let it sit for 30-60 seconds.
  4. Stir the cream and the now melting chocolate. If the chocolate has not fully melted, pop it in the microwave for 20 seconds and stir. If still not melted, microwave another 20 seconds and stir.
  5. In a medium sized bowl, whip the butter until light and fluffy. Slowly add the powdered sugar (in small amount at a time) as you whip.
  6. As you continue to whip, slowly drizzle in the melted chocolate and continue to whip until all the chocolate is incorporated.
  7. Fold in the Mini egg chunks
  8. Fill a piping bag with the buttercream.
Mini Egg Macarons
You can see my shells are a bit bumpy. Likely I didn’t sift my almond flour enough times and my oven temp was too low!

Did your Mini Egg Macarons turn out wonky?

You may not be able to save this batch, but try these tips for your next batch!

Shells are cracked on top
  • The meringue may be under whipped
  • Oven temp may be too high or they may have been too close to the heat source
  • Shells may not have rested long enough
  • Too much food coloring
Flat crispy shells
  • Batter was overmixed
  • Oven too hot
  • Too much food coloring
Hollow shells
  • Batter may be over or under mixed (you’ll know based on how fluid the batter was when you were piping. If you had to SQUEEZE to get the batter out it’s under mixed. If you had a hard time controlling the flow because it was super liquid-y it was over mixed).
  • Shells rested too long
  • Oven temp is too hot or not hot enough (not helpful I know)
  • Shells are underbaked
Soft shells (they squish when you try and sandwich them or hold them)
  • Under whipped meringue
  • Under baked (not long enough)

Did you try making Mini Egg Macarons?

Comment below: How did they turn out? What other flavors do you want to see?

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