Macarons for Easter

Have you made macarons yet? I see recipes and all kinds of cute little shaped macarons on Pinterest. I know they can seem intimidating but, I think they are easier to make then you might think. I made some macrons for Easter and want to show you how simple it can be.

Swiss Meringue Buttercream Recipe by www.thebearfootbaker.comI didn’t want to do anything to complicate the first time out so I made some speckled eggs for Easter basket treats. I mean come on, who wouldn’t love macarons for Easter!

Simple Macarons for Easter:

Almond Flour
Powdered Sugar
Salt
Eggs
Granulated Sugar
Almond Extract
Blue Food Gel Color
Filling-(Come back tomorrow for my Swiss Meringue Buttercream Recipe.)
Macaron Egg Template-print 2

Macarons for Easter

Yield: 20 Macarons

Serving Size: 1 Macaron

Macarons for Easter

Ingredients

3/4 cup of Almond Flour
3/4 cup of Powdered Sugar
Pinch of Salt
2 Egg whites at room temperature
1/2 cup of Granulated Sugar
1/4 teaspoon of Almond Extract
Blue Food Gel Color
Filling of your choice

Directions

Print the egg templates and place them on a baking sheet and lay a piece of parchment paper on top. Preheat the oven to 300 degrees. Whisk the egg whites until they have stiff peaks. Add the sugar and almond extract and whisk until combined. Set aside.
Whisk the almond flour, powdered sugar and salt and then sift it through a fine mesh strainer. Discard the clumps that won’t go through the strainer. Sift again and discard the clumps. Gently fold the egg whites into the almond flour mixture. Continue to fold until the egg whites until they are combined with the almond mixture. Add a tiny drop of blue food gel color and mix. The mixture should look smooth but, be careful and don't over work it. Place mixture in a piping bag. You can use a large piping tip if you want or your can just snip off the end of the piping bag and use it without a tip. Fill the egg shapes on the parchment paper. Try to make them the same size and keep in mind they will spread a little so make sure to leave space in-between each one. Remove the pattern from under the parchment paper. To make the macarons have a smooth flat top, bang the baking sheet on the countertop a few times to remove any peaks from the piping bag.
Let them sit on the counter for about 5 minutes before baking. Bake at 300 degrees for 15-18 minutes. Remove them from the oven when they begin to turn brown.
Cool on the baking sheet for about 15 minutes and then transfer them to a wire rack to cool. Add filling to the flat side of half of the macarons. Top with the other half. Spatter with a small amount of brown food gel color.

Notes

Serve immediately. Unfilled macarons can be stored for 3 days in an air tight container. Fill them just before serving.

http://thebearfootbaker.com/2014/04/macarons-for-easter/

Print the egg templates and place them on a baking sheet and lay a piece of parchment paper on top. Preheat oven to 300°.

Macarons for Easter thebearfootbaker.comWhisk the egg whites until they have stiff peaks. You can use a KitchenAid mixer or a hand held mixer. Slowly add the sugar and almond extract and whisk until combined. Set aside.

Simple Macarons for Easter www.thebearfootbaker.comSifting the almond flour, salt and powdered sugar is an important step to making macarons. Almond flour has small pieces of almonds and it will mess with the texture of the macaron. Sifting it twice will make the mixture the perfect texture and help make your macarons beautiful.

Whisk the almond flour, salt and powdered sugar together and then sift it through a fine mesh strainer. Discard the clumps that won’t go through the strainer. Sift again and discard those clumps also.

Macaron for Easter with thebearfootbaker.comGently fold the egg whites into the almond flour mixture. Continue to fold until the egg whites until they are combined with the almond mixture. Add a tiny drop of blue food gel color and mix.

Simple Macarons for Easter with thebearfootbaker.comThe mixture should look smooth but, be careful and don’t over work it. See the little lumps in the batter? When it looks like this, add the blue food gel color. Gently fold until the mixture is pale blue and those lumps are gone.

Easy Macarons for Easter by thebearfoorbaker.comYou can divide the batter and make different colors as you wish. I destroyed the batch in the picture and decided to make the next batch blue. Well, ok. I will admit it. I was lazy and didn’t want to mix three colors again. I liked the blue the best. I made a new template and it worked perfectly. It is listed under the supply list for you. 

Place mixture in a piping bag. You can use a large piping tip if you want or your can just snip off the end of the piping bag and use it without a tip. Fill the egg shapes on the parchment paper. Try to make them the same size and keep in mind they will spread a little so make sure to leave space in-between each one. Remove the pattern from under the parchment paper. To make the macarons have a smooth flat top, bang the baking sheet on the countertop a few times to remove any peaks from the piping bag.

Easy Macarons for Easter www.thebearfootbaker.comLet them sit on the counter for about 5 minutes before baking. Bake at 300 degrees for 15-18 minutes. Remove them from the oven when they begin to turn brown.

Cool on the baking sheet for about 15 minutes and then transfer them to a wire rack to cool. Once they are cool, add the filling to the flat side of half of the macarons.

Easy Macarons for Easter with thebearfootbaker.comTop with the other half of the macarons.

Simple Egg Shaped Macarons for Easter with thebearfootbaker.comSpatter with a small amount of brown food gel color. I always have food safe items to use for decorating like new unused toothbrushes. A toothbrush is a great way to spatter food gel on cookies or macarons. All you need to do is add a small amount of food gel to a plate or bowl. Dip the toothbrush into the gel and use your thumb to rake across the bristles. It will spatter the gel and make the macarons look like little speckled eggs.

NOTE- Your thumb will be brown if you don’t use a glove. It can also make a mess on your counter so you may want to protect it with newspaper or parchment papers before you go crazy spattering everything.

Simple Macarons for Easter via thebearfootbaker.comSee, that wasn’t so bad was it? I told you it would be easier than you think. I will admit, I was intimidated to make these the first time but, thanks to my friend Mindy at Creative Juice and her awesome book, she put all my worries to rest. If you are looking for a macaron book, you should check hers out.

Follow the BearFoot Baker (Lisa)’s board Macrons on Pinterest.

Come back tomorrow for the Swiss meringue buttercream recipe but until then; enjoy these amazing macaron shapes and recipes on My Macaron Pinterest Board.

Bear hugs,

Signature

Comments

  1. I have made macarons before, and I love them. I use Gisele Bullock-Prado’s recipe from her book on cooking with sugar. The speckling idea is terrific. I’d already decided to make macarons for Easter (with nutella filling), but the speckles are the perfect touch. :) Thanks for the inspiration!

  2. Hi Lisa,
    Wow! These macarons look perfect! I haven’t tried my hand at them because of allergy concerns at home. But hopefully when and if my daughter does get over her tree nut allergy I will make them.
    SUPER!!

  3. Lisa, did you say you were going to attach the egg template? Would be helpful.

  4. BTW, I love macarons and I love these cookies. Beautiful color.

  5. Great post, Lisa! I need to man up and give macarons a try. I just got a copy of Mindy’s book, too. Hopefully, when I get a free moment I’ll buy some almond flour and get started. :)

  6. I made these macarons today. My eggs ones cracked. I think because I did not put enough batter on them. But the ones I made as circles turned out great. I’ll speckle them all anyway. Thx for sharing!

Speak Your Mind

*

Current ye@r *