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Cadbury Egg Macarons

Cadbury Egg Macarons

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Indulge in the enchanting world of Cadbury Egg Macarons, a delightful treat perfect for springtime celebrations. These exquisite French pastries feature delicate light blue shells that evoke the charm of robin’s eggs. Each macaron is filled with a luscious chocolate ganache infused with finely pulsed mini Cadbury eggs, creating a whimsical and rich flavor experience. Perfect for festive gatherings or cozy afternoons, these macarons not only showcase your baking skills but also bring joy to every occasion. Join me on this culinary adventure and create these sweet bites of happiness that will surely impress friends and family!

Ingredients

Scale
  • 112 grams egg whites
  • 140 grams super fine almond flour
  • 140 grams confectioners' sugar
  • 1/2 teaspoon cream of tartar
  • 126 grams granulated sugar
  • 2 drops light blue gel food coloring
  • 1/2 cup semi-sweet chocolate morsels
  • 2 tablespoons unsalted butter (softened)
  • 6 tablespoons heavy cream
  • 1 cup Cadbury milk chocolate mini eggs (finely pulsed)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. In a clean mixing bowl, whip room temperature egg whites with cream of tartar until frothy. Gradually add granulated sugar, beating until stiff peaks form.
  3. Sift together almond flour and confectioners' sugar; gently fold into the meringue until smooth and flowing.
  4. Add light blue gel food coloring and fold until evenly mixed.
  5. Transfer batter to a piping bag fitted with a round tip, pipe rounds onto prepared baking sheets, allowing space between each shell.
  6. Let piped shells rest at room temperature for 30-60 minutes until dry to touch.
  7. Bake for 15-19 minutes, then cool on wire racks.
  8. For ganache, melt chocolate morsels; mix in softened butter and heavy cream until smooth; fold in finely pulsed mini eggs and vanilla extract.
  9. Pipe ganache onto half the macaron shells, topping with remaining shells.

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