Easter Macaron Recipe

Course: cookie, Dessert

Cuisine: French

Prep Time: 20

Cook Time: 30

Resting time: 30

Total Time: 1 20

Servings: macarons

Calories: 138kcal

Author: Becky Hardin

These charming egg-shaped Easter macarons are the ultimate festive treat, featuring a crisp-yet-chewy shell and a smooth vanilla buttercream filling.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional, but recommended!)
Baking Sheet
Silpat Mat (optional)
Stand Mixer
Piping Tip Set
Oven Thermometer (optional, but recommended!)

Ingredients

For the Shells

3 large egg whites
½ cup granulated sugar
⅘ cup powdered sugar
1 cup almond flour *
Gel food coloring optional**

For the Vanilla Buttercream

½ cup unsalted butter room temperature (1 stick)
2¼ cups powdered sugar
1 teaspoon pure vanilla extract

Instructions

For the Shells:

Line two large baking pans with parchment paper or Silpat mats.
Create a simple double-boiler by setting a heatproof bowl over a small saucepan of simmering water. Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved, about 2 minutes.
3 large egg whites, ½ cup granulated sugar
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed (Kitchenaid #8) until they form stiff peaks, about 5 minutes.
Using a fine-mesh sieve, sift the powdered sugar and almond flour into the egg white mixture, making sure to discard any large lumps.
⅘ cup powdered sugar, 1 cup almond flour
Gently fold the dry ingredients into the egg whites, making sure not to deflate the egg whites at this point.
Once all of the dry ingredients have been incorporated, add the gel food coloring, if using.
Gel food coloring
Gently deflate the meringue by smushing it against the sides of the bowl and folding it back together. Repeat the smushing process 3-4 times and then test the meringue to see if it’s at the “figure 8 stage”. If you can draw an 8 with the batter while it flows smoothly, it’s ready. If the meringue falls off in clumps or breaks during the “8”, smush it 1-2 more times and fold it back together. Then repeat the figure 8 test.
When the batter flows smoothly, transfer the mixture to the piping bag fitted with a round tip (I like a Wilton #10). Pipe 1½-inch circles or ovals about 2 inches apart on the prepared baking sheet. Immediately after you’ve finished piping the tray, hold it 6 inches off the counter and drop it straight down to release any air bubbles. Repeat the dropping process 5-6 times, or until it looks like any large air bubbles have popped.
Set the tray aside to rest for 20-25 minutes, or until the macarons have developed a skin. The macarons are ready to bake when they can be gently touched without sticking to your finger.
While the macarons rest, preheat your oven to 325°F.
Bake the macarons, one tray at a time, for 13 minutes, rotating once halfway through.
Allow the macarons to cool to room temperature before trying to remove them from the pan. Once they are fully cooled, they can be filled and aged.

For the Vanilla Buttercream:

Add the butter to the bowl of a stand mixer and beat on medium-high speed until it has lightened, about 2 minutes. Turn the mixer to low speed and add the powdered sugar slowly followed by the vanilla extract. If the mixture seems too dry, add a tablespoon of heavy cream or milk.
½ cup unsalted butter, 2¼ cups powdered sugar, 1 teaspoon pure vanilla extract
Turn the mixer to high speed and beat until the buttercream becomes light and fluffy, about 2 minutes.
Transfer the mixture to a piping bag fitted with your choice of tip. Set aside until ready to use.

Assemble and Age:

Place the macarons in similar-sized pairs. Pipe a small dollop of vanilla buttercream onto one of the macaron shells, and top with the other. Press down gently, just until the filling reaches the edges.
To decorate the macarons, you can use white chocolate or food markers. Or to make the macarons speckled, combine 1 teaspoon of water with a few drops of black food coloring and use a pastry brush to splatter the food dye on the macarons (be careful not to get it on your clothes; it stains).
Transfer the filled macarons to an airtight container and place them in the fridge to age overnight. Bring to room temperature before enjoying.

Notes

*Use superfine almond flour for the smoothest shells–regular almond flour can make shells grainy or cause cracking.

**Always use gel or powder food coloring (never liquid). Add it early during macaronage to avoid over-mixing later.

General Tips:

For best results, use a kitchen scale and gram measurements. Macarons are precise--click the “Metric” button below the ingredients to convert.
Avoid humid or rainy days. If the shells don’t form a skin after 30-40 minutes, humidity is likely the issue.
Before you start, wipe your mixing bowl and whisk with a paper towel dampened with lemon juice or white vinegar. Even a drop of fat will prevent your egg whites from reaching stiff peaks.
Sift the almond flour and powdered sugar at least once (twice if coarse).
Discard large almond pieces instead of forcing them through the sieve.
Your oven must be 325°F. An oven thermometer is strongly recommended.
Make macarons at least 12 hours in advance and refrigerate to allow time for proper aging.

Technique Tips:

Folding the dry ingredients into the meringue is one of the most important steps. The batter should flow smoothly and pass the figure-8 test without breaking.
Hold the piping at a 45-degree angle when piping, and let the batter flow out naturally.
Resting allows the shells to form a skin, helping them bake evenly without spreading.
To avoid hollow shells, don’t over-mix, and make sure to bake fully.

How to Tell When They’re Done:

Tops should not wiggle when gently nudged
Feet should be set and dry, not sticky
Shells should lift cleanly from the mat without leaving centers behind

Make-Ahead: Unfilled shells can be frozen in an airtight container with parchment between layers for up to 4 months. Thaw at room temperature for 30 minutes before filling.

Storage: Store filled macarons in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition