Cadbury Egg Macarons (Printable)
Delicate French shells with creamy chocolate ganache filling inspired by classic Cadbury eggs.
# What You'll Need:
→ Macaron Shells
01 - 3.5 ounces almond flour
02 - 3.5 ounces powdered sugar
03 - 3 large egg whites, room temperature
04 - 4.5 ounces granulated sugar
05 - 1/4 teaspoon cream of tartar
06 - Yellow food coloring gel (optional)
→ Cadbury Egg-Inspired Filling
07 - 3.5 ounces milk chocolate, chopped
08 - 3 tablespoons heavy cream
09 - 3 tablespoons golden syrup or light corn syrup
10 - 1.75 ounces unsalted butter, softened
11 - Yellow gel food coloring
# How To Make:
01 - Line two baking sheets with parchment paper or silicone mats. Fit a pastry bag with a 1/2-inch round tip.
02 - Sift almond flour and powdered sugar together into a bowl. Set aside.
03 - Whisk egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add granulated sugar, whisking continuously until stiff, glossy peaks form.
04 - Gently fold almond flour mixture into meringue in three additions. Optional: tint one-third of batter yellow. Mix until batter flows in thick ribbons from the spatula.
05 - Transfer batter to pastry bag. Pipe 32 rounds (1.5 inches each) onto prepared sheets. Firmly tap trays to release air bubbles. Let shells rest 30-60 minutes until dry to touch.
06 - Preheat oven to 300°F. Bake 13-15 minutes, rotating pans halfway. Shells are done when they lift easily from the mat. Cool completely.
07 - Heat cream until simmering. Pour over chocolate and wait 2 minutes. Stir until smooth. Add golden syrup and butter, mixing until glossy. Chill until thickened.
08 - Tint one-quarter of filling yellow. Pipe a ring of chocolate filling on one shell, add yellow filling center for 'yolk' effect. Top with another shell. Repeat. Store overnight for best flavor.
# Expert Tips:
01 -
- The moment you bite through that delicate shell and hit the creamy filling is pure nostalgia meeting sophistication
- These disappear faster than any other Easter treat Ive ever made, even from people who claim they do not like macarons
02 -
- Under-mixing causes lumpy shells while over-mixing makes them spread flat, so watch that batter consistency like a hawk
- The resting period is non negotiable, that dry skin is what creates the perfect foot and prevents cracking
03 -
- Weigh your ingredients precisely, macarons are baking science not baking art
- Tap your sheet pans firmly against the counter at least three times to release trapped air bubbles