Robin’s Egg Macarons
These Robin’s Egg Macarons are filled with white chocolate ganache and mango-passion fruit confit. Macarons shaped like eggs and look like actual robin’s eggs. They will be perfect for Easter.
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How to make Robin’s Egg Macarons
Step One. Bake macaron shells. I used my basic French meringue recipe. I also made template for egg shaped macaron shells. You can download and print. Use this template under baking mat when pipping. I’m also showing how to pipe egg shaped macaron shells without template.
Step Two. Prepare white chocolate ganache. I would recommend to make ganache before baking macaron shells.
Step Three. Make mango with passion fruit confit. Confit can be made a day or few before assembling macarons.
Step Four. Assemble macarons and place in the fridge. Macarons need to mature before you can enjoy them.
How to make speckled macaron shells
After baking macaron shells, let them cool on the baking mat. Pair shells with similar size and place on the parchment paper. To make macaron shells speckled, combine a few drops of brown or black gel food coloring with about one tablespoon of vodka or any other clear alcohol. Alcohol will evaporate and not destroy macaron shells. Dip pastry brush into paint mixture and then rub it against fork to drip the paint onto the macaron shells. Make sure you are not getting any paint on your clothes. It will stain. I would recommend to wear gloves too.
How to assemble
I bake macaron shells and prepare all fillings. Then I pair shells and make them speckled. After that I fill macaron shells and place in air tight container to the fridge. You can also fill macarons and then make them speckled. This way you will have only one shell colored. Whatever works for you. Just do not over do with the color. Pipe ganache on flat side of macaron shell then pipe confit in the center. After that, sandwich with other macaron shell and press lightly. Make sure there is no ganache coming out from the sides of macarons.
Tips for making Robin’s Egg Macarons
- plan ahead of time. Baking macarons shells and making confit can be done a few days before assembling macarons. Remember also that macarons need to be refrigerated for 12-24 hours before you can enjoy them.
- to fill macaron shells you an use different ganache and confit. I have many recipes to choose from.
- to pipe ganache I used Wilton 4B tip.
- lemon curd or yellow jam will be great to use instead of confit, if you are looking for egg yolk effect.
If you make these Robin’s egg macarons, please tag me on social media and make sure to leave rating down below. I would love to see your creations! Check also other recipes:
Robin’s Egg Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 kitchen scale
- 1 spatula
- 1 small saucepan
Ingredients
Macaron Shells
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 1 gr blue food coloring
- 1 gr black or brown gel food coloring
- 1 Tbsp vodka
Mango with passion fruit confit
- 50 gr mango puree
- 50 gr passion fruit puree
- 30 gr white granulated sugar
- 3 gr pectin NH
- 1 gr citric acid
White chocolate ganache
- 300 gr white chocolate ganache
- 100 gr heavy cream
Instructions
How to make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add blue food coloring. 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 into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 300o F (150o C) for 12-14 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 baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to make mango with passion fruit confit
- Mix sugar with pectin NH in the small cup or bowl. Set aside.
- In the small saucepan over medium heat warm up mango and passion fruit puree.
- Drizzle sugar mixture over puree and mix with the whisk or spatula.
- Bring mixture to boil, while mixing all the time.
- After boiling for 20-30 seconds, turn off the heat. Add citric acid and mix again.
- Transfer confit into pipping bag and let it cool on the countertop. After that refrigerate confit until use.
How to make white chocolate ganache
- Semi melt chocolate in the microwave or using double boiler method.
- In the small saucepan over medium heat warm up heavy cream. Do not boil!
- Add warm heavy cream to melted chocolate in 3 parts, mixing with the spatula all the time.
- Emulsify ganache with hand blender.
- Transfer ganache into flat container and cover with the plastic wrap "to contact".
- Refrigerate ganache for 6-8 hours. After that transfer ganache into pipping bag with Wilton 4B tip.