Cadbury Egg Macarons (Printable)

Delicate French almond shells filled with creamy milk chocolate ganache inspired by Cadbury Creme Eggs. A festive Easter dessert.

# What You'll Need:

→ Macaron Shells

01 - 3.5 ounces almond flour
02 - 3.5 ounces powdered sugar
03 - 3 large egg whites, room temperature
04 - 0.5 cup granulated sugar
05 - 0.25 teaspoon cream of tartar
06 - Yellow food coloring gel

→ Cadbury Egg-Inspired Filling

07 - 3.5 ounces milk chocolate, chopped
08 - 3 tablespoons heavy cream
09 - 3 tablespoons golden syrup or light corn syrup
10 - 3.5 tablespoons unsalted butter, softened
11 - Yellow gel food coloring

# Directions:

01 - Line two baking sheets with parchment paper or silicone mats. Fit a pastry bag with a 0.5-inch round tip and set aside.
02 - Sift almond flour and powdered sugar together into a medium bowl. Set the mixture aside until ready to use.
03 - In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
04 - Gently fold the almond flour mixture into the meringue in three separate additions. Tint one-third of the batter with yellow coloring for the yolk effect. Continue folding until the batter flows in thick ribbons (proper macaronage consistency).
05 - Transfer batter to the prepared pastry bag. Pipe 32 rounds approximately 1.5 inches in diameter onto the baking sheets. Firmly tap the trays on the counter to release trapped air bubbles.
06 - Let shells rest at room temperature for 30 to 60 minutes until surfaces are completely dry to the touch. Preheat oven to 300°F. Bake for 13 to 15 minutes, rotating trays halfway through baking. Shells are done when they release easily from the mat. Cool completely.
07 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate and let stand for 2 minutes. Stir until smooth. Add golden syrup and butter, mixing until glossy and well combined.
08 - Separate one-quarter of the chocolate filling and tint with yellow gel coloring to create the yolk portion. Chill both fillings until thickened to pipeable consistency.
09 - Pipe a ring of chocolate filling onto one macaron shell. Place a small dollop of yellow filling in the center. Gently press another shell on top to create a sandwich. Repeat with remaining shells and filling.
10 - Store assembled macarons in an airtight container overnight at room temperature to allow flavors to mature. Refrigerate for up to 5 days for optimal freshness.

# Expert Tips:

01 -
  • The combination of crisp French shells and that nostalgic creamy center hits exactly like unwrapping a Cadbury Egg
  • These look impressively fancy but actually come together quicker than you would expect
  • Everyone thinks you spent hours mastering French patisserie techniques
02 -
  • Humidity is your enemy here. Pick a dry day or run your air conditioner while making these.
  • Over mixing the batter causes those dreaded cracked shells. Stop when it flows like lava.
  • The resting period is not optional. Those skins need to form for proper rising in the oven.
03 -
  • Age your egg whites on the counter for twenty four hours before making macarons
  • Let the assembled macarons mature in the fridge overnight for the best texture

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