Cadbury Egg Macarons (Printable Version)
Delicate almond shells with creamy chocolate filling and golden yolk centers, inspired by classic Cadbury eggs.
# 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 - 0.4 cup granulated sugar
05 - 0.25 tsp cream of tartar
06 - Yellow gel food coloring (optional)
→ Cadbury Egg-Inspired Filling
07 - 3.5 oz milk chocolate, chopped
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 Make It:
01 - Line two baking sheets with parchment paper or silicone mats. Fit a pastry bag with a 0.5-inch round tip.
02 - Sift almond flour and powdered sugar together into a bowl. Set aside.
03 - In a clean dry bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar while whisking until stiff glossy peaks form.
04 - Gently fold almond flour mixture into meringue in three additions. Tint one-third of batter yellow with gel coloring for yolk effect. Mix until batter flows in thick ribbons (macaronage stage).
05 - Transfer batter to pastry bag. Pipe 32 rounds about 1.5 inches wide onto prepared sheets. Tap trays firmly on counter to release air bubbles.
06 - Let shells rest at room temperature for 30-60 minutes until surfaces form dry skin and no longer feel tacky to touch.
07 - Preheat oven to 300°F. Bake for 13-15 minutes, rotating pans halfway through. Shells are done when they easily lift from baking surface. Cool completely.
08 - Heat heavy cream until just simmering. Pour over chopped milk chocolate, let sit 2 minutes. Stir until smooth. Add golden syrup and butter, mix until glossy. Divide one-quarter of filling and tint yellow for yolk center. Chill until thickened.
09 - Pipe ring of chocolate filling on one shell. Place dollop of yellow filling in center for yolk effect. Top with another shell and press gently. Repeat with remaining shells.
10 - Store assembled macarons in airtight container overnight at room temperature for flavors to mature and texture to develop.
# Expert Tips:
01 -
- The combination of crisp shells and gooey centers recreates that beloved Cadbury experience in bite sized form
- They are stunningly beautiful and look like you spent hours when really most of the time is hands off resting
02 -
- Humidity is the enemy so avoid making these on rainy days if possible
- Over mixing the batter will cause flat shells while under mixing creates lumpy ones
03 -
- Age your egg whites by leaving them at room temperature covered for twenty four hours before using
- Weigh all ingredients precisely as even small deviations can affect the outcome