Egg Shaped Macarons
These Egg-Shaped Macarons are fun to make. Printable template will help you to master them. Perfect dessert for Easter brunch!
Servings: 24 macarons
Calories: 30kcal
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.
Nutrition
Serving: 1macaron | Calories: 30kcal
