The first time I tried to make French macarons with a friend, we didn’t grind the almonds fine enough and somehow forgot to add the powdered sugar. Needless to say they looked terrible and tasted nothing like a macaron should taste. I don’t take baking failures lightly so I was determine to make them again with success. This time around I watched this video twice but followed this recipe. Since it’s winter, I decided on snowmen and used an edible pen for the face, orange starburst for the nose, and pearlized sprinkles for the buttons!
With the Easter Holiday right around the corner I knew I wanted to incorporate my love of macarons with this year’s dessert. I put the two together and decided on these adorable bunny macarons!
Easter Bunny Macarons Recipe
150g Almond Meal
150g Powdered Sugar
55g Egg Whites (to be mixed into dry ingredients)
55g Egg Whites (for meringue)
150g Granulated Sugar
Hop on down below to see how I piped my bunny face macarons!
They have a crunchy outer shell, and a chewy marshmallow center. These require knowing how to mix egg whites to soft peaks. You’ll know you have achieved soft peaks when you turn the whisk upside down, and the peaks are just starting to hold. This takes a little practice, so keep at it!
I must say these did not last very long at my house. Everyone loved them! Even my mom who is the opposite of a “sweet tooth” kept commenting on how good they were.
You can find the recipe below…
175g of egg whites (Approximately 5 large eggs) at room temperature
Pink and/or red food dye
Preheat oven to 200°F (90°C). Line 2 baking sheets with parchment paper.
Whisk the egg whites until soft peaks. Slowly add sugar. Continue whisking until stiff peaks; the time will vary depending on the temperature of your egg whites.
Prepare a pastry bag by cutting off the end and inserting a large round tip. (I used an 18mm.) Squeeze in some food coloring on either side of the piping bag. Careful not to add too much or the meringues could end up tasting bitter.
Pour half of the meringue mixture into the prepared piping bag. Pipe the kisses about one inch wide onto the baking sheet. Continue piping in rows until you’ve used all the meringue. Repeat with a new piping bag, and a different food color if desired.
Bake for approximately 1 1/2 hours or until they can be lifted cleanly from the parchment paper. Allow the meringues to cool completely before enjoying!
Happy Valentine’s Day!! xoxo