Easter Macarons
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Every year for Easter, I bake egg-shaped macarons. They are fun to make and decorate. This year, I made macarons with the suede texture and different colors. These Easter Macarons are filled with cream cheese frosting and lemon curd.
Table of Contents
Why You’ll Love This Recipe
- The shape of these macarons is perfect for Easter. Check also Robin’s Egg Macarons.
- Macarons filled with a simple cream cheese filling. Check also the Ladurée filling or American Buttercream.
- These cookies can be prepared a few days in advance and assembled later. Try also Raspberry Mousse or No-bake Cheesecake.
Ingredients
- Flour: Almond flour. Make sure to use almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature.
- Macarons powder: Made from broken macaron shells.
- Butter: Unsalted butter. Soft.
- Cheese: Cream cheese at room temperature.
- Extract: Vanilla extract.
- Curd: Lemon curd. Homemade or store-bought.
How to Make Easter Macarons
- Make powder from broken macaron shells. I have a separate video on my YouTube Channel with all details.
- Bake macaron shells. I used my Easy French Macarons Recipe. You can also use my Italian Meringue recipe if you like.
- Prepare cream cheese filling.
- Assemble Macarons.
How to Pipe Egg Shaped Macarons
Measure all ingredients using a digital kitchen scale. Prepare all tools. Line two baking sheet pans with a baking mat.
Add egg whites to a clean and dry mixing bowl. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar. Sift once or twice, depending on the quality of the almond flour.
Add sifted dry ingredients to the French meringue and fold the batter using a spatula. You can also use a paddle attachment, if you like.
Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
Transfer the batter to the piping bag with a round tip. I use Wilton 12. Pipe egg-shaped macaron shells on the prepared baking mats.
Dust macaron shells with the macaron powder. You can use different colors, if you like. Credit to Kayla from @loveandfrostingco.
Let macaron shells rest (dry) on the countertop for about 15 minutes. Meanwhile, preheat the oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells of similar sizes before filling them.
How to Make Cheam Cheese Frosting
In the mixing bowl, beat softened butter and cream cheese for about 2 minutes. Then add sifted powder sugar and beat again until all is combined. Optional: add any flavors, like vanilla extract or lemon juice. If the frosting is too runny, add more powdered sugar. And if the frosting is too stiff, add a teaspoon of heavy cream or milk to thin it out. Transfer frosting into a pastry bag with a round tip and assemble macarons.
How to Assemble Easter Macarons
Place paired macaron shells on the table. Transfer frosting into the pastry bag with a round tip. If you are using lemon curd, place it in the pastry bag. Pipe frosting on the flat side of one macaron’s shell, pipe lemon curd in the center of the frosting. Sandwich a macaron with another macaron shell and press lightly. Make sure that no frosting is coming out from the sides of the macaron. Place filled macarons in the airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.
Expert Tips
- Measure all ingredients using a digital kitchen scale.
- Do not overmix macaronage.
- Dust macarons with the macaron powder right after piping and then let them dry on the countertop.
- Be patient! If the batch fails, make macaron powder.
Recipe FAQs
Filled macarons can be stored in the fridge in an airtight container for 2-3 days.
There are a few reasons for that. The most common are unstable meringue or incorrect oven temperature.
Sure, these macarons can be filled with any of your favorite buttercream or ganache.
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If you make these Easter Macarons, please tag me on social media and make sure to leave a rating below. I would love to see your creations!
Recipe
Easter Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 3 pastry bag
- 1 round pipping tip
- 2 silicon mat
- baking sheet tray
Ingredients
Macaron Shells
- 140 g almond flour
- 125 g powdered sugar
- 100 g egg whites room temperature
- 105 g white granulated sugar
- 100 g macarons powder (from broken macarons)
Cream Cheese Frosting
- 113 g unsalted butter room temperature
- 226 g cream cheese room temperature
- 250 g powdered sugar
- 2 g vanilla extract
Lemon Curd
- 100 g lemon curd (optional)
Instructions
How to Make Easter Macarons
- Line two baking sheet pans with a baking mat. Measure all ingredients using a digital kitchen scale.
- Add egg whites to a clean and dry mixing bowl. Whisk on low speed. Start adding sugar in a few parts.
- Change the speed in the mixer to medium and set up the timer for 15 minutes.
- Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. You can also use a paddle attachment and then continue folding with the spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
- Transfer the batter to the piping bag with a round tip. I use Wilton 12.
- Pipe egg-shaped macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells. Dust macaron shells with the macaron powder. You can use different colors, if you like.
- Let macaron shells rest (dry) on the countertop for about 15 minutes. Meanwhile, preheat the oven to 300°F (150 °C).
- Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
- Pair macaron shells of similar sizes before filling them.
How to Make Cream Cheese Frosting
- In the mixing bowl, beat softened butter and cream cheese for about 2 minutes.
- Add sifted powder sugar and beat again until all is combined. Optional: add any flavors, like vanilla extract or lemon juice. If the frosting is too runny, add more powdered sugar. And if the frosting is too stiff, add a teaspoon of heavy cream or milk to thin it out.
- Transfer frosting into a pastry bag with a round tip and assemble macarons.
How to Assemble Macarons
- Place paired macaron shells on the table.
- Transfer frosting into the pastry bag with a round tip. If you are using lemon curd, place it in the pastry bag.
- Pipe frosting on the flat side of one macaron's shell, pipe lemon curd in the center of the frosting.
- Sandwich a macaron with another macaron shell and press lightly. Make sure that no frosting is coming out from the sides of the macaron.
- Place filled macarons in the airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.
