Cadbury Egg Macarons (Printable)

Delicate French macarons with creamy chocolate filling inspired by Cadbury Creme Eggs, perfect for Easter celebrations.

# What You 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 - Food coloring (yellow or pastel shades, 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

# How-To 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, ensuring no lumps remain. 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 continuously until stiff, glossy peaks form.
04 - Gently fold the almond flour mixture into the meringue in three additions. Optionally tint one-third of the batter with yellow coloring. Mix only until the batter flows in thick ribbons when lifted (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 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 pans halfway through. Shells are done when they easily lift from the mat. Cool completely.
07 - Heat heavy cream until just simmering. Pour over chopped milk chocolate and let sit for 2 minutes. Stir until smooth. Add golden syrup and butter, mixing until glossy. Divide one-quarter of the filling and tint with yellow gel coloring for the 'yolk.' Refrigerate both fillings until thickened.
08 - Pipe a ring of chocolate filling onto one shell. Place a small dollop of yellow filling in the center to mimic an egg yolk. Gently press another shell on top to create a sandwich. Repeat with remaining shells and filling.
09 - Place assembled macarons in an airtight container and refrigerate overnight to allow flavors to mature. Store for up to 5 days for optimal texture and taste.

# Helpful Tips:

01 -
  • The nostalgia of biting into something that tastes exactly like your favorite childhood Easter candy but elevated
  • That moment when you finally master macarons and realize you can make restaurant worthy desserts at home
  • The absolute joy of serving something that looks impossibly fancy but tastes like pure comfort
02 -
  • Humidity is your enemy so pick a dry day or your shells will never properly develop their skin
  • Under mixing creates lumpy shells but over mixing causes them to spread into flat pancakes
  • The resting period is non negotiable unless you want cracked hollow shells
03 -
  • Invest in a kitchen scale because measuring by weight is the difference between success and disappointment
  • Let your filled macarons mature in the fridge for 24 hours because the shell softens slightly and the flavors meld into something extraordinary

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