Cadbury Egg Macarons (Print Version)
French almond macarons with creamy chocolate ganache filling inspired by Cadbury Creme Eggs.
# What You'll 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 or pastel food coloring (optional)
→ Cadbury Egg-Inspired Filling
07 - 3.5 oz milk chocolate, chopped (preferably Cadbury Dairy Milk)
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
# Steps:
01 - Line two baking sheets with parchment paper or silicone mats. Fit a pastry bag with a 1/2-inch round tip and set aside.
02 - Sift almond flour and powdered sugar together into a bowl until thoroughly combined. Set the mixture aside.
03 - In a clean, dry bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar while whisking, continuing until stiff glossy peaks form.
04 - Gently fold almond flour mixture into meringue in three additions. Optionally tint one-third of batter with yellow coloring. Mix until batter flows in thick ribbons and drips slowly from spatula.
05 - Transfer batter to prepared pastry bag. Pipe 32 rounds approximately 1.5 inches in diameter onto baking sheets. Firmly tap trays against counter to release air bubbles.
06 - Let shells rest at room temperature for 30 to 60 minutes until surfaces form dry skin. Preheat oven to 300°F. Bake for 13 to 15 minutes, rotating pans halfway. Shells are done when they easily release from mat. Cool completely.
07 - Heat heavy cream until just simmering. Pour over chopped milk chocolate and let stand 2 minutes. Stir until smooth. Add golden syrup and butter, mixing until glossy. Chill until thickened.
08 - Tint one-quarter of filling with yellow gel coloring for 'yolk' effect. Pipe ring of chocolate filling on shell, add dollop of yellow filling in center, and sandwich with second shell. Repeat with remaining shells.
09 - Place assembled macarons in airtight container and refrigerate overnight to mature flavors. Store refrigerated up to 5 days.
# Expert Tips:
01 -
- The moment you bite through that crisp shell and hit the creamy chocolate filling, youll understand why the effort is absolutely worth it
- These little eggs of joy combine the sophistication of French technique with childhood nostalgia in the most delightful way
02 -
- Underwhipped or overwhipped meringue will cause your macarons to crack or not develop feet, so watch those peaks carefully
- Letting the shells rest until completely dry to the touch is non negotiable for that perfect foot formation
03 -
- Weather affects macarons dramatically, so choose a dry day for your first few attempts
- Invest in a kitchen scale, as macarons require precision that volume measurements simply cannot provide