Easter Macarons
These Easter Macarons are filled with cream cheese frosting and lemon curd. They are egg-shaped and have a suede texture.
Servings: 24 macarons
Calories: 211kcal
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.
Video
Notes
Measure all ingredients using a digital kitchen scale.
Do not overmix macaronage.
Nutrition
Serving: 1macaron | Calories: 211kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 21mg | Fiber: 1g | Sugar: 27g | Vitamin A: 244IU | Calcium: 23mg | Iron: 0.2mg
