Easter Chick Macarons

Get ready for cuteness overload with today’s recipe: Easter Chick Macarons. I’m more than happy with the way these turned out. It’s funny when you have a concept in your head because you never really know how it’s gonna turn out. But let me tell you, these cookies are so adorable that they will bring a smile to everyone’s face. Paired with the bright and bold flavor of lemon curd, they make the perfect a perfect hostess gift for Easter Sunday. Here is how to make them:

makes 30 macarons

Ingredients

200g almond flour
200g powdered sugar
4 egg whites (divided in 2)
200g sugar
50g water
Yellow food coloring
1 cup lemon curd
¼ cup yellow royal icing
¼ cup orange royal icing
⅛ cup black royal icing

Instructions

Preheat your oven to 325 degrees F.
Over a large bowl, sift together almond flour and powdered sugar. Add 2 egg whites and mix to form a paste. Set aside.
Using a hand mixer or stand mixer, whip 2 egg whites on medium speed to soft peaks.
In the meantime, in a small saucepan, cook 200g of sugar and 50g of water on medium heat until the syrup reaches 245 degrees F.
Once the egg whites are forming soft peaks, slowly pour in the syrup with the motor running on medium speed. Then crank up to high speed and mix until the meringue turns super white and glossy, about 4 minutes. Add yellow food coloring and mix to combine.
Spoon a quarter of the meringue over the almond paste mixture and stir to combine. Don’t worry about deflating any egg whites here. You are only loosening up the paste so it’s easier to mix with the rest of the meringue. Once the mixture is uniform, add the rest of your meringue and fold until combined.
Spoon macaron batter into a piping bag fitted with a plain round tip, about ¾” wide. Pipe your macarons in perfect little circles on parchment-lined baking sheets. Once piped, tap your baking sheet on your counter a couple of times to get rid of any air bubbles.
Bake for 15 minutes. The macarons should come off the parchment paper easily. Let them cool on the baking sheet. When cool, pipe the details with royal icing on half of the shells.
To assemble, spoon or pipe 1 tsp of lemon curd between 2 macaron shells. Refrigerate overnight before serving.

Preheat your oven to 325 degrees F.
Over a large bowl, sift together almond flour and powdered sugar:

Add 2 egg whites and mix to form a paste. Set aside:

Using a hand mixer or stand mixer, whip 2 egg whites on medium speed to soft peaks.

In the meantime, in a small saucepan, cook 200g of sugar and 50g of water on medium heat until the syrup reaches 245 degrees F:

Once the egg whites are forming soft peaks, slowly pour in the syrup with the motor running on medium speed:

Then crank up to high speed and mix until the meringue turns super white and glossy, about 4 minutes. Add yellow food coloring and mix to combine:

Spoon a quarter of the meringue over the almond paste mixture and stir to combine:

Don’t worry about deflating any egg whites here. You are only loosening up the paste so it’s easier to mix with the rest of the meringue.

Once the mixture is uniform, add the rest of your meringue and fold until combined. You are looking for the consistency of hot lava:

Spoon macaron batter into a piping bag fitted with a plain round tip, about ¾” wide. Pipe your macarons in perfect little circles on parchment-lined baking sheets. To make sure my macarons are all the same size, I usually print circles on a piece of paper and slip it under my parchment paper as I pipe to use as a guide. You can kinda see my guide in the picture below…

Once piped, tap your baking sheet on your counter a couple of times to get rid of any air bubbles. If any of your shells have a little peak from where you piped them, dip your finger in water and dab the peak down: