Cadbury Egg Macarons (Printer-friendly)
Delicate French shells with creamy Cadbury-inspired chocolate filling, ideal for Easter celebrations.
# What you'll need:
→ Macaron Shells
01 - 3.5 oz almond flour
02 - 3.5 oz powdered sugar
03 - 3 large egg whites, room temperature (approximately 3 oz)
04 - 4.5 oz granulated sugar
05 - 0.25 tsp cream of tartar
06 - Yellow or pastel food coloring (optional)
→ Cadbury Egg-Inspired Filling
07 - 3.5 oz milk chocolate, chopped (Cadbury Dairy Milk recommended)
08 - 3.5 tbsp heavy cream
09 - 3 tbsp golden syrup or light corn syrup
10 - 1.75 oz unsalted butter, softened
11 - Yellow gel food coloring
# Method:
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. Optionally tint one-third of batter yellow for yolk effect. Mix until batter flows in thick ribbons and dissolves back into itself within 20 seconds.
05 - Transfer batter to pastry bag. Pipe 32 rounds (1.5 inches diameter) onto prepared sheets. Firmly tap trays to release air bubbles. Let shells rest at room temperature for 30 to 60 minutes until surfaces form dry skin.
06 - Preheat oven to 300°F. Bake for 13 to 15 minutes, rotating trays halfway. Shells are done when they easily lift from mat without sticking. Cool completely before filling.
07 - Heat heavy cream until just simmering. Pour over chopped milk chocolate and let sit 2 minutes. Stir until smooth. Add golden syrup and butter, mixing until glossy and emulsified.
08 - Separate one-quarter of ganache and tint with yellow gel coloring for yolk effect. Refrigerate both portions until thickened to piping consistency, approximately 30 minutes.
09 - Pipe a ring of chocolate ganache on one shell. Place a dollop of yellow filling in center. Gently sandwich with second shell. Repeat with remaining components.
10 - Place assembled macarons in airtight container. Refrigerate for 24 hours to allow flavors to mature and texture to develop properly. Store up to 5 days refrigerated.
# Expert Tips:
01 -
- The milk chocolate filling is dangerously close to the original Cadbury experience, but somehow even better because you made it yourself
- They look impossibly fancy on a platter but the recipe becomes second nature after your first batch
- That moment when you bite through the crisp shell into the gooey center is basically pure joy
02 -
- Humidity is your enemy, so pick a dry day or run a dehumidifier before attempting these delicate shells
- Overmixing the batter causes hollow shells while undermixing leaves lumpy feet, so pay attention to that lava-like consistency
03 -
- Weigh your ingredients instead of using measuring cups for consistent results every time
- Invest in a silicone baking mat—parchment works but mats help the shells bake more evenly