Cadbury Egg Macarons (Print Version)
Delicate almond shells with creamy chocolate filling mimicking classic Cadbury Creme Eggs, ideal for Easter celebrations.
# What You Need:
→ Macaron Shells
01 - 3.5 oz almond flour
02 - 3.5 oz powdered sugar
03 - 3 large egg whites, room temperature
04 - 3.2 oz granulated sugar
05 - 1/4 tsp cream of tartar
06 - Yellow gel food coloring, optional
→ Cadbury Egg-Inspired Filling
07 - 3.5 oz milk chocolate, chopped
08 - 3 tbsp heavy cream
09 - 3 tbsp golden syrup or light corn syrup
10 - 1.8 oz unsalted butter, softened
11 - Yellow gel food coloring
# How To Make It:
01 - Line two baking sheets with parchment paper or silicone mats. Fit a pastry bag with a 1/2-inch round tip.
02 - Sift almond flour and powdered sugar together into a bowl. Set aside.
03 - In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.
04 - Gently fold almond flour mixture into meringue in three additions. Tint one-third of batter yellow if desired. Mix until batter flows in thick ribbons (macaronage stage).
05 - Transfer batter to pastry bag. Pipe 32 rounds (1.5 inches each) onto prepared sheets. Tap trays firmly on counter to release air bubbles.
06 - Let shells rest 30-60 minutes until surfaces are dry to touch. Preheat oven to 300°F. Bake 13-15 minutes, rotating pans halfway. Shells are done when they lift easily from mat. Cool completely.
07 - Heat cream until simmering. Pour over chopped milk chocolate and let stand 2 minutes. Stir until smooth. Add golden syrup and butter, mixing until glossy.
08 - Reserve one-quarter of filling and tint with yellow gel coloring. Chill both fillings until thickened to pipeable consistency.
09 - Pipe a ring of chocolate filling on one shell. Place a dollop of yellow filling in center. Top with another shell. Repeat with remaining shells.
10 - Store assembled macarons in airtight container overnight to mature flavors. Refrigerate up to 5 days.
# Handy Tips:
01 -
- The moment you bite through that delicate shell and hit the creamy chocolate filling, its like Easter morning arrived early
- These look fancy enough to impress but the filling is surprisingly forgiving for first time macaron makers
- That surprise yellow center makes people smile every single time
02 -
- Humidity is your enemy—pick a dry day or your shells will not develop proper skin
- Overmixing the batter causes flat shells while undermixing leaves lumpy tops
- The resting period feels tedious but skipping it means cracked shells in the oven
03 -
- Weigh your ingredients instead of using measuring cups for consistent results
- Age your egg whites by leaving them on the counter for 24 hours before use
- Practice your piping technique on a plate first to get consistent sizes