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
INGREDIENTS
150g Almond Meal
150g Powdered Sugar
55g Egg Whites (to be mixed into dry ingredients)
55g Egg Whites (for meringue)
150g Granulated Sugar
38g Water
INSTRUCTIONS
- Use a food scale to measure out all the ingredients. Set aside 55g of egg whites for mixing into the dry ingredients and place the other 55g of egg whites into the bowl of an electric mixer.
- Place the powdered sugar and almond meal into a food processor and grind them together until fine.
- Sift the almond meal and the powdered sugar mixture. If there are any large pieces of almond flour leftover, run through the food processor again.
- Take the 55g of egg whites and pour into the almond meal and powdered sugar mixture. Set it aside.
- Pour the granulated sugar and water into a metal pot and cook on the stove on medium heat. Attach a candy thermometer to measure the temperature of the sugar and water as it heats.
- Without stirring, allow the sugar and water mixture to heat to 115 degrees Celsius (239F). Once it heats to 115C, begin whisking the 55g of egg whites in the bowl of an electric mixture to soft peaks.
- Once the water and sugar solution reaches 118C (245F), slowly pour it down the side of the mixing bowl of the whisking egg whites. Mix on high speed for 1 1/2 minutes.
- Turn speed of mixture to medium speed and continue mixing another 3 minutes. Turn the mixer off and scrape the meringue out into the almond mixture.
- Fold the meringue into the dry ingredients using a rubber spatula. Mix from the inside out, while simultaneously turning the bowl.
- Continuing folding until the mixture is one color. At this point it is important not to over-fold the mixture. To check if your macaron mixture is ready, lift the spatula up in the air and let some of the mixture drip back onto the surface. Wait 15 seconds to see if the drip disappears back into the mixture. If it disappears, the mixture is ready. If not, fold another 10 seconds then repeat the drip test.
- Prepare three separate piping bags. One with a large round tip, and two smaller rounds.
Hop on down below to see how I piped my bunny face macarons!
Print out or trace the bunny head template.
Prepare two piping bags, one with a large tip and one small. *Leave about 1/4 cup of batter leftover to dye and use for the ears and tail.* Using a large piping tip, pipe the round macarons. Using a smaller piping tip, go back and fill in the ears.
Let the macarons rest for 30-mins to an hour until a skin has formed on top of the macaron shells.
Dye the batter you pulled aside earlier a bright pink. Using a small piping tip, fill in the inner ears of the bunny head.
Pipe a little heart shape for the nose, and on a separate cookie, pipe a round dot for the tail.
Let the cookies sit for another 20 minutes. Preheat your oven to 300F /150C .Bake for 15 minutes. Remove from the oven and let cool completely.
Once the cookies have cooled, use a brown or black gel food color and a thin paintbrush to paint on the bunny’s eyes.
Paint a bunny mouth!
Fill with a strawberry filling (I mixed strawberry jam with cream cheese) and put in the refrigerator overnight to mature. 
How cute are these?! Happy Easter!