Egg Shaped Macarons
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How about Egg Shaped Macarons for Easter? They are so fun to make! Macarons can be in different colors and filled with many different fillings, which you can find on my blog. I created a printable PDF template to help you master the perfect shape for these macarons. You can find a template below to pipe the egg-shaped macarons.
Table of Contents
How to Make This Recipe
If you are a beginner in making macarons, please see the Easy Macarons Recipe post with detailed instructions. I also have an online video lesson on how to make macaron shells using the NO REST method. If you prefer making macarons using Italian meringue, I would recommend checking my Basic Recipe before making shaped or textured macarons.
Download the template and print it. When you are ready to make macarons, place the template under your baking mat and pipe egg-shaped macarons. To make these Egg shaped macarons we need:
- 1 batch of our chocolate shells macarons
- 1 batch of coffee and Baileys ganache
How to Pipe Egg-Shaped Macarons
There are two ways to pipe Egg Shaped Macarons. I would recommend trying both and seeing which one works better for you.
- 1. Pipe the eggs by going around the outline of the egg with the pipping bag as you apply pressure to release the batter, and then end in the center.
- 2. Pipe the circle first over the center of the macaron template. Then still squeezing the bag a little less, move up to form the shape of an egg.
How to Assemble Macarons
Find the best-matched egg-shaped macaron shells. Pipe the filling on each bottom shell and then top with another shell. For filling, you can use American or Swiss Buttercream or Ganach. Transfer filled macarons into an airtight container and refrigerate for 12 hours or overnight. Macarons need to “mature” before you can enjoy them.
How to Decorate Egg-Shaped Macarons
Mix some brown (or black) food coloring in a small bowl with a dash of vodka. Dip a toothbrush or paintbrush into the food coloring mixture and then flick the toothbrush against the fork to splatter the food coloring in the shells and to create the speckles. For these macarons, I used gold food coloring. I mixed it with vodka too. You can decorate macarons and then “mature” in the fridge. Or you can decorate macarons right before serving. I’ve done both ways and macarons were fine. The paint does not take long to dry.
Expert Tips
- Remove the template before baking macarons.
- To avoid any mass and painted fingers, I recommend wearing gloves when decorating macarons.
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Recipe FAQs
Store filled macarons in an airtight container right away, until ready to serve. Macarons are good in the fridge for 2-3 days (depending on the filling) and up to 6 months in the freezer. Allow to macarons 10-15 minutes to come to room temperature before serving.
If you make these Egg Shaped Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Egg Shaped Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 brush or toothbrush
- 1 spatula
- 1 immersion blender
- 1 saucepan
Ingredients
Chocolate Macaron Shells
- 125 gr almond flour
- 15 gr cocoa powder
- 125 gr powdered sugar
- 100 gr egg whites room temperature
- 100 gr white granulated sugar
- 2 teaspoons vodka (for decor)
- 1 gr brown and gold food coloring (for decor)
Coffee and Baileys Ganache
- 200 gr white chocolate 32%-34%
- 80 gr heavy cream
- 20 gr Baileys liqueur
- 1 tsp espresso powder or instant coffee
Instructions
How to Make Egg Shaped Macarons
- Download and print the template.
- In the mixing bowl sift together almond flour, cocoa powder, and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pipping bag with a round tip.
- Place template under the baking mat. Pipe egg-shaped macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 14-16 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to Make Coffee and Baileys Ganache
- Semi-melt chocolate in the microwave or using the double boiler method.
- In the small saucepan bring to boil heavy cream, but do not boil.
- Add hot heavy cream in 3 parts to melted chocolate, mixing with the spatula all the time.
- Add Baileys liqueur and emulsify with a hand blender.
- Transfer the ganache into a flat container and cover it with the plastic wrap "to contact".
- Refrigerate ganache for 6-8 hours or overnight.
- Transfer ganache into pipping bag with round pipping tip and fill macarons.
How to Assemble Egg Shaped Macarons
- Mix some brown (or black) food coloring in a small bowl with a teaspoon of vodka.
- Dip the toothbrush or paint brush into the food coloring mixture and then flick the toothbrush against the fork to splatter the food coloring in the shells and to create the speckles.
- Repeat with gold food coloring.
Notes
- Remove the template before baking macarons.
- To avoid any mass and painted fingers, I recommend wearing gloves when decorating macarons.