Cadbury Egg Macarons (Printable)
Crisp French almond shells filled with creamy milk chocolate ganache mimicking Cadbury Creme Eggs, perfect for spring celebrations.
# 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 gel food coloring (optional)
→ Cadbury Egg-Inspired Filling
07 - 3.5 oz milk chocolate, chopped (Cadbury Dairy Milk recommended)
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
# Step-by-step:
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, whisk egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar, whisking continuously 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 for yolk effect. Mix until batter flows in thick ribbons (proper macaronage consistency).
05 - Transfer batter to prepared pastry bag. Pipe 32 rounds approximately 1.5 inches in diameter onto baking sheets. Firmly tap trays on counter to release air bubbles.
06 - Let shells rest at room temperature for 30-60 minutes until surfaces are dry to touch. Preheat oven to 300°F. Bake for 13-15 minutes, rotating pans halfway through. Shells are done when they lift easily from the mat. Cool completely.
07 - Heat heavy cream until just simmering. Pour over chopped milk chocolate and let stand for 2 minutes. Stir until smooth. Add golden syrup and butter, mixing until glossy and well-combined.
08 - Reserve one-quarter of chocolate filling and tint with yellow gel coloring. Chill both fillings until thickened to pipeable consistency.
09 - Pipe a ring of chocolate filling onto one shell. Place a dollop of yellow filling in center to create yolk effect. Gently press another shell on top. Repeat with remaining components.
10 - Transfer assembled macarons to an airtight container. Refrigerate overnight to allow flavors to mature. Best enjoyed after 24 hours; store up to 5 days refrigerated.
# Expert Advice:
01 -
- The combination of crisp French shells with that gooey chocolate creme filling hits exactly like biting into an Cadbury egg but elevated
- These stunners look impressive on any Easter dessert spread yet the filling comes together in minutes
02 -
- Humidity is the enemy so avoid making macarons on rainy days or run the air conditioner first
- Letting the shells rest until completely dry prevents those dreaded cracked tops during baking
03 -
- Use a kitchen scale for precise measurements since macarons require exact ratios
- Age your egg whites on the counter for twenty four hours for even better results