Raspberry Almond Macaron Easter Eggs

 

I’m excited to share my FIRST macaron recipe with you guys! These cute little cookies can be pretty tricky to make and it took me a few tries to get them right. The first couple of batches were a total fail (flat, stuck to the pan, lumpy, etc.), but I finally got it right while following the Wilton recipe and couldn’t be happier about the results! The raspberry almond flavor is delicious and they had the perfect consistency! Now that I’ve cracked the code I plan on baking macarons more often, so I hope you like them as much as I do! Since Easter is coming up I thought it would be fun to decorate them like Easter eggs—it’s like the grown up and more delicious version of dying hard-boiled eggs! I found this gold metallic candy paint brush at Michaels and figured it would be the perfect time to try it out! The thin brush makes it really easy to paint the designs onto the macaron. I’m excited to try using it on other baked goods, too, like cake pops, cookies and cakes. It’s so simple, but the end results look really fancy. Below is the macaron recipe that worked best for me and once you get the hang of it they are really easy to make!

 

Print Recipe
Raspberry Almond Macaron Easter Eggs
Servings
30 – 40 sandwiched macarons
Ingredients
For the macaron cookies
For the almond buttercream filling
Servings
30 – 40 sandwiched macarons
Ingredients
For the macaron cookies
For the almond buttercream filling
Instructions
  1. Preheat oven to 275F. Line two baking sheets with a silicone baking mat.
  2. Sift confectioner's sugar and almond flour together into a large mixing bowl, discarding any clumps that are too large to pass through the strainer.
  3. In the bowl of a standing mixer fitted with the whisk attachment, beat egg whites, cream of tartar and salt on high speed until foamy. With the mixer still running, slowly add the sugar. When the mixture reaches soft peaks add the raspberry extract and pink food coloring. Continue mixing just until stiff peaks form.
  4. Gently pour the almond flour mixture over the egg whites so that the whipped mixture doesn't deflate. Use a rubber spatula to slowly fold the mixture into the egg whites until just combined and the batter is thick, glossy and sticky.
  5. Transfer batter into a piping bag fitted with a 1/2" plain tip (I used Wilton 1A). Pipe 2-inch circles onto the prepared baking sheets, spacing them at least 1 inch apart. Tap the pans hard on the counter tops about 4 times to release any air bubbles. Let sit at room temperature for 30 minutes, until you can touch the unbaked macaron and it won't stick to your finger. "Aging" them is what creates the crinkly feet at the base of the cookie when baked.
  6. Bake for 18 – 20 minutes (I baked each baking sheet separately to make sure they baked evenly). You can't test them like cookies or a cake, but if they are over baked you'll see that the tops start to brown and they will be too crispy, so I typically err on the side of under baked. Let cool completely before adding the filling.
For the almond filling
  1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until light and creamy (about 2 minutes). With the mixer on low speed, gradually add confectioner's sugar, heavy cream, extracts and pinch of salt. Once combined, increase to high speed and beat for about 2 more minutes. Transfer to a piping bag and place a dollop on one cookie, then sandwich with another. Repeat and enjoy!