These Easter Macarons have a malted milk chocolate ganachefilling. The shells are specked and made to look like robin eggs. These macaronsmake the perfect Easter treat!
Prep Time 2 hourshours
Cook Time 1 hourhour12 minutesminutes
Total Time 3 hourshours12 minutesminutes
Servings 40
Ingredients
For the Macarons
270gramsconfectioners' sugar
150gramsalmond flour
150gramsegg whites, at room temperature
¼teaspooncream of tartar
52gramsgranulated sugar
½teaspoonvanilla extract
1-2dropsblue gel or powdered food coloring
2teaspoonscocoa powder
1tablespoonwater
For the Filling
6ounces(170g)finely chopped milk chocolate
¾cup(180ml)heavy cream
2tablespoonsmalted milk powder
Instructions
Make the macarons
Set the oven rack to the lower third position. This is just below the center of the oven. Place an empty baking sheet on the rack and line 4 more baking sheets with silicone macaron mats. Preheat the oven to 300°F.
Using a fine-mesh sieve, sift the confectioners' sugar and almond flour into a large bowl. Repeat 2-4 times and discard any clumps. Don't force the clumps through the sieve!
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. (The color will fade during baking so use a tad more food coloring than you think you need.)
Continue to whip on high speed until a thick, glossy meringue forms. Take extra care to not overwhip.
Using a silicone spatula, fold half the almond mixture into the meringue until fully combined. It’s okay to be a little rough at the point. You want to knock some of the air out of the batter.
Add the remaining almond mixture and gently fold everything together. This is the part where the batter can go wrong. Overmixing or undermixing will cause issues with how the macarons bake up. After a couple of stirs, you’ll need to stop and check the consistency of the batter. Continue to do this until the batter is just right. (The batter should be shiny and flow like lava. You will be able to let the batter slide off the spatula as you draw a figure 8 and the batter won’t break. The figure 8 you just drew should rest on top of the batter in the bowl without sinking in and losing its shape.)
Transfer the batter to a large pastry bag fitted with a medium-round piping tip. Be as gentle as you can with the process. Try not to overwork the batter.
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. They should not feel sticky to the touch when going into the oven.
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. This will give them a speckled egg appearance.
Bake one sheet at a time for about 15 to 18 minutes. The macarons are done when you can gently press on the shell and lightly rock your finger back and forth without it moving. If the top of the macaron is wiggly, it needs another minute or two to bake.
Cool the shells completely on the baking sheet set on a wire rack. Do not attempt to remove the shells from the silicone mat until they are completely cooled or they may stick and break off.
Make the filling
Place finely chopped chocolate in a heatproof bowl and set aside.
Add cream and malted milk powder to a small saucepan and heat just until simmering while stirring constantly to dissolve the milk powder. (The cream should be just beginning to bubble and should not yet be fully simmering or boiling.)
Pour the heated cream over the chocolate and let it sit for 2 minutes. Then whisk until the chocolate is completely melted and the mixture is smooth and shiny. Let the ganache cool for 3 to 5 minutes.
Once the ganache has cooled slightly, use a handheld electric mixer or a stand mixer with the whisk attachment to whip the ganache on medium-high speed for about one minute, until it becomes lighter and fluffy in texture and lighter in color.
Fit a piping bag with your desired piping tip (I used a Wilton 1M piping tip), or simply snip the corner off the bag.
Match up the macarons and turn half upside down. Pipe the whipped ganache onto the upside-down macarons in a circular pattern then top them with the remaining macarons.
Store the macarons in the refrigerator for at least 1-3 days and bring them to room temperature just before serving. They taste the best this way.
Notes
Silicone baking mat: If you don't have a silicone baking mat for macarons, you can use a 1.5-inch round cookie cutter and trace 20 circles onto sheets of parchment paper cut to fit the baking pans. Set another sheet of parchment paper over each template.
Double baking pans: Make sure you double up on the baking sheet or the bottoms of the macarons will be too brown!
Make-ahead tips:
Refrigerate: Macaron shells can be made up to 3 days in advance. Store in an airtight container and separate the shells with layers of parchment paper. Keep refrigerated until ready to use.
Once filled, store the macarons in an airtight container in the refrigerator for up to 3 days.
Freeze: Unfilled macaron shells can be stored in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator for at least 2 hours before using. After thawing, the shells will remain good for 2-4 days.
Once filled, macarons can be frozen for up to 1 month. Don't freeze macarons filled with high moisture fillings like jams & jellies. Thaw in the refrigerator for at least 2 hours before serving. After thawing, the macarons will remain good for 2-4 days.