Easter Macaron Recipe

Rating: 5 out of 5 stars from 1 vote

Summary: These super pretty Easter macarons are sure to bring some color to your table! Filled with vanilla buttercream, they are light, airy and perfectly chewy.

Preparation & Baking Times

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 20 minutes
• Resting Time: 30 minutes
• Servings: 24 macarons

Ingredients

For the Macaron Shells

• 3 large egg whites
• ½ cup granulated sugar
• ⅘ cup powdered sugar
• 1 cup almond flour
• Gel food coloring (optional)

For the Vanilla Buttercream

• ½ cup unsalted butter, softened (1 stick)
• 2¼ cups powdered sugar
• 1 teaspoon pure vanilla extract (homemade vanilla extract recommended)

For best results, especially with macarons, using a kitchen scale for precise measurements is highly recommended. While US customary units are provided, metric measurements (grams) offer superior accuracy.

Equipment

1. Kitchen Scale (optional, but highly recommended for accuracy!)
2. Baking Sheets (at least two large ones)
3. Parchment Paper or Silpat Mats (essential for non-stick baking)
4. Stand Mixer (with whisk attachment)
5. Fine-Mesh Sieve (for sifting dry ingredients)
6. Piping Tip Set (small round tip like Wilton #10)
7. Piping Bags
8. Oven Thermometer (crucial for accurate temperature control)
9. Heatproof Bowl (for the egg white-sugar mixture)
10. Small Saucepan (for bain-marie)
11. Rubber Spatula
12. Edible Food Markers or Pastry Brush (for decoration)

Instructions

Making the Macaron Shells

1. Prepare Baking Sheets: Line two large baking pans with parchment paper or Silpat mats. This prevents sticking and ensures even baking.
2. Create Italian Meringue (Swiss Method): Heat a small saucepan with simmering water over medium-low heat. In a separate heatproof bowl, combine the egg whites and granulated sugar. Place this bowl over the simmering water (creating a double boiler) and whisk constantly for about 2 minutes, or until the sugar has fully dissolved and the mixture is warm to the touch (around 130-140°F / 54-60°C).
3. Whip Meringue: Transfer the warm egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed (Kitchenaid #8) for approximately 5 minutes, or until stiff, glossy peaks form. The meringue should be thick and hold its shape.
4. Sift Dry Ingredients: Using a fine-mesh sieve, carefully sift the powdered sugar and almond flour into the whipped egg white mixture. This step is crucial for preventing lumps and achieving smooth macaron shells. Discard any large bits of almond that don’t pass through the sieve.
5. Begin Macaronage: Gently fold the dry ingredients into the egg whites using a rubber spatula. At this initial stage, be careful not to deflate the egg whites.
6. Add Color (Optional): Once the dry ingredients are mostly incorporated, add your desired gel food coloring. Gel food coloring is essential as liquid coloring can alter the consistency of the batter. If making multiple colors, divide the batter into separate bowls before adding color.
7. Achieve “Figure 8 Stage” (Macaronage): Continue folding the meringue, but this time, gently “smush” or press the batter against the sides of the bowl with your spatula before folding it back into the center. Repeat this smushing and folding motion a few times. Test for the “figure 8 stage”: the batter is ready when you can lift your spatula and draw a continuous figure 8 with the flowing batter without the stream breaking. This indicates the perfect consistency for piping.

   
   

8. Pipe Macaron Shells: Transfer the prepared meringue batter to a piping bag fitted with a small round tip (e.g., Wilton #10). Pipe 1-inch macaron shells onto your prepared baking trays, ensuring they are spaced at least 2 inches apart. To achieve perfectly round shells, hold the piping bag perpendicular to the tray and pipe from the center, allowing the batter to spread slightly.

   
   

9. Remove Air Bubbles: After piping each tray, hold it a few inches off the counter and firmly drop it straight down. Repeat this tapping motion 5-6 times until any large air bubbles trapped in the shells have popped. This helps prevent hollow macarons. Repeat with the second tray.
10. Rest the Macarons: Set the piped macaron trays aside to rest at room temperature for at least 25-30 minutes. They are ready to bake when you can gently touch a shell without the meringue sticking to your finger. A slight “skin” should have formed.

    
    

11. Preheat Oven Accurately: While the macarons rest, preheat your oven to precisely 325°F (160°C). Using an oven thermometer is essential, as most ovens fluctuate or run hot/cold. Adjust your oven’s setting accordingly to ensure it reaches the accurate temperature.
12. Bake Macarons: Bake the macarons, one tray at a time, for 13 minutes. If your oven has hot spots, gently turn the tray halfway through baking (at about 6-7 minutes) to ensure the “feet” (the ruffled base of the macaron) rise evenly.
13. Cool Completely: Allow the baked macarons to cool completely to room temperature on the baking sheet before attempting to remove them. This prevents them from sticking to the parchment paper or Silpat mat and helps them set properly.

Preparing the Vanilla Buttercream

1. Whip Butter: In the bowl of a stand mixer fitted with the paddle attachment, add the softened unsalted butter. Beat on medium-high speed for about 2 minutes, until the butter becomes light in color and fluffy.
2. Combine Ingredients: Reduce the mixer speed to low and gradually add the powdered sugar, followed by the vanilla extract. Mix until just combined. If the mixture appears too dry or crumbly, add a tablespoon of heavy cream or milk, one teaspoon at a time, until it reaches a spreadable consistency.

   
   

3. Achieve Fluffy Texture: Increase the mixer speed to high and beat for another 2 minutes, until the buttercream is exceptionally light, smooth, and fluffy.
4. Prepare for Piping: Transfer the vanilla buttercream to a piping bag fitted with your desired tip (a simple round tip or star tip works well for filling). Set aside until ready to assemble the macarons.

Assemble and Age Your Easter Macarons

1. Pair Shells and Fill: Carefully match macaron shells of similar sizes. Pipe a small dollop of vanilla buttercream onto the flat side of one macaron shell. Gently press the second shell on top, twisting slightly until the filling reaches the edges.

   
   

2. Decorate for Easter: Get creative with your Easter egg decorations! You can use edible food markers to draw patterns and designs directly onto the macaron shells. For a speckled effect, combine 1 teaspoon of water with a few drops of black gel food coloring. Use a pastry brush to splatter the dye onto the macarons. (Caution: black food coloring can stain, so protect your work surface and clothing). Alternatively, you can drizzle with melted white chocolate for elegant designs.

   
   

3. Age Overnight: Place the filled and decorated macarons in an airtight container and refrigerate them overnight. This crucial “aging” period allows the flavors to meld and the shells to soften to the perfect chewy consistency.
4. Serve: Bring the macarons to room temperature for about 15-30 minutes before serving to ensure the best texture and flavor.

Notes & Pro Tips for Macaron Success

• Precision is Key: Macarons are a science! I highly recommend using a kitchen scale and gram measurements for all ingredients. Click on the “Metric” button in some recipe cards (not available here, but generally found in online recipes) to switch to gram measurements if available.
• Oven Temperature Accuracy: Your oven temperature is critical. An oven thermometer is a non-negotiable tool. Most home ovens fluctuate, so ensure it truly holds 325°F (160°C) throughout baking.
• Perfectly Round Shells: For uniform macarons, hold your piping bag strictly perpendicular to the baking tray. Avoid drawing circles; simply pipe from the center and let the batter naturally spread into a circle.
• Mastering Macaronage: The folding process (macaronage) is perhaps the most important step. Watch online videos if you’re unsure about the “figure 8 stage.” Under-mixed batter will be too stiff, leading to cracked shells, while over-mixed batter will be too runny, resulting in flat, spreading shells without feet.
• Gel Food Coloring Only: Always use gel food coloring for macarons. Liquid food coloring adds too much moisture and can ruin the delicate batter consistency. To create different colors, divide your batter after initial macaronage. For example, to achieve white, purple, and green: keep one-third white, add one drop of purple gel to another third, and combine one drop of royal blue and one drop of yellow to the last third for green. Feel free to experiment with your favorite Easter colors!
• The Magic of Aging: Aging is not optional for the best French macarons. This rest period in the fridge allows the filling’s moisture to penetrate the shells, resulting in that signature soft, chewy texture and enhanced flavor. Aim for at least 12 hours.

Storage

Store your beautiful Easter macarons in an airtight container in the refrigerator for up to 3 days. For longer storage, they can be frozen for up to 3 months. It’s best to allow the macarons to age in the fridge for at least 12 hours before freezing them to ensure optimal texture when thawed. Thaw in the refrigerator and bring to room temperature before enjoying.

Nutrition Facts

Amount Per Serving (1 macaron):

• Calories: 138 (Calories from Fat 54)
• Fat: 6g (9% Daily Value)
  • Saturated Fat: 3g (19% Daily Value)
  • Trans Fat: 1g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 1g
• Cholesterol: 10mg (3% Daily Value)
• Sodium: 7mg (0% Daily Value)
• Potassium: 8mg (0% Daily Value)
• Carbohydrates: 20g (7% Daily Value)
  • Fiber: 1g (4% Daily Value)
  • Sugar: 19g (21% Daily Value)
• Protein: 1g (2% Daily Value)
• Vitamin A: 118IU (2% Daily Value)
• Calcium: 11mg (1% Daily Value)
• Iron: 1mg (6% Daily Value)

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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