Baked by an Introvert

Easter Macarons

Jen Sobjack

These Easter Macarons have a malted milk chocolate ganache filling. The shells are specked and made to look like robin eggs. These macarons make the perfect Easter treat!

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar. Turn the speed up to high and whip until soft peaks form. Add the vanilla and 1-2 drops of food coloring.


Using a silicone spatula, fold half the almond mixture into the meringue until fully combined.


Pipe 1 to 2-inch rounds onto the prepared baking sheets. Gently tap the baking sheet on the countertop to bring any air bubbles to the surface. Let the macarons sit for 30 to 60 minutes, until a dry skin forms on the surface. 


Just before baking, mix the cocoa powder with water until you have a dark brown liquid. Dip the bristles of a toothbrush into the liquid and flick the bristles over the top of the macarons. 


Pipe whipped ganache between baked and cooled shells .


These Easter Macarons are perfect springtime treats.

Baking and Dessert Recipes

Jen Sobjack