How to Make This Easy Easter Egg Macarons Recipe

Skip over those chocolate bunnies, and move right into these gorgeous Easter Egg Macarons. Light, delicate French macarons are the way to go this Easter to stand out from the crowd. These egg-shaped macarons are going to be a hit this Easter.

Macarons get a bad rap for being difficult to make. Now, I will say there are a handful more steps than a regular cookie, but the end result will stand out and blow your mind!

Colorful Easter Egg Macarons

• Easter Bunny Cupcakes
• Puppy Chow Easter Themed
• Egg Popcorn Balls

The light and smooth filling for these Easter egg macarons is a buttercream base. It mixes well with the light and airy cookies. Then I pipe on some royal icing to decorate and give these macarons design.

More Easter Desserts

What Is the Different Between Macaroons and Macarons

Similar names, but a totally different process in how they are cooked and ingredients. A macaroon is a coconut flake based treat while macarons are light and fresh cookies with a filling in between. Both are delicious desserts you should try to make.

Do Macarons Need To Be Kept In The Fridge

Macarons are very fragile, and should be kept in the fridge! They will last up to 7 days in the fridge. The first handful of days are best quality in taste and texture.

Can You Freeze Macarons

Yes, if you store them in an airtight container they can last up to three months in the freezer when properly stored.

How To Make Easter Egg Macarons

Ingredients For Easter Egg Macarons

• 1 3/4 Cups Powdered Sugar
• 3 Egg Whites, at Room Temperature
• 1 1/2 Cup Almond Flour
• 1 tsp. Salt
• 2 tsp. Vanilla
• 1/4 Cup Sugar
• Food Coloring

Filling Ingredients for Easter Egg Macarons

• 1 Cup Butter (2 sticks)
• 4 1/2 Cups Powdered Sugar
• 2 tsp. Vanilla
• 1/4 Cup Heavy Cream

Royal Icing Ingredients for Easter Macarons

• 4 Tbsp. Meringue Powder
• 4 Tbsp. Water
• 4 Cups of Powdered Sugar
• 3-4 Tbsp. Milk or Heavy Cream
• 1 tsp. Vanilla

Directions for Easter Macarons

1. Place Flour, Powdered Sugar and Salt in a Food Processor or Blender and blend until super fine! This helps remove any lumps or larger pieces.
2. In a Large Mixing Bowl combine Egg Whites and Sugar
3. Using a Hand Mixer beat the Egg Whites and Sugar until stiff peaks form! This is really important, make sure the egg whites hold up when you create peaks in them and that it doesn’t fall over or run back together.
4. Add in Vanilla and Food Coloring and mix just a few more times to combine.
5. Sift 1/3 of the Flour Mixture into the Bowl of Egg Whites
6. Fold Flour into Egg Whites gently stirring about 10-15 times
7. Sift in the next 1/3 of the flour mixture and fold into Egg Whites
8. Sift in the Remaining Flour Mixture and mix about 20-30 times – Do Not Overmix or you will deflate your Egg Whites, You just want everything smooth and not lumpy.
9. Place Macaron Batter into a Large Pastry Bag and cut off the tip.
10. Print out the Easter Egg Template and place on a Baking Sheet under Parchment Paper
11. Pipe Easter Eggs onto your Parchment Paper
12. Remove Paper Sheets from under Parchment Paper
13. Allow the Macarons to Set for 1 hour at Room temperature
14. Bake at 300 Degrees for 20 Minutes
15. Let Cool Completely on Baking Sheet.
16. Remove from Parchment Paper and Place on a Cake Rack so the bottoms can cool completely
17. Combine Frosting Ingredients in a Mixer and Beat until everything is well mixed.
18. Place Frosting into a Piping Bag and Pipe into the center of the Macarons then layer a second Macaron on top, Gently press the 2 sides together.
19. To Make Royal Icing – Combine Meringue Powder and Water in a bowl and beat with a hand mixer 3-4 minutes
20. Add in Remaining Ingredients – Mix well until everything is nice and thick. You do not want this too thin or it will run off your cookies.
21. Using a Pastry, pipe Easter Egg Designs onto the outside of the Macaron and allow to dry completely.

Easter Egg Macarons

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Ingredients

Ingredients For Easter Egg Macarons

• 1 3/4 Cups Powdered Sugar
• 1 1/2 Cup Almond Flour
• 1 tsp. Salt
• 3 Egg Whites, at Room Temperature
• 1/4 Cup Sugar
• 2 tsp. Vanilla
• Food Coloring

Filling Ingredients for Easter Egg Macarons

• 1 Cup Butter (2 sticks)
• 4 1/2 Cups Powdered Sugar
• 2 tsp. Vanilla
• 1/4 Cup Heavy Cream

Royal Icing Ingredients for Easter Macarons

• 4 Tbsp. Meringue Powder
• 4 Tbsp. Water
• 4 Cups of Powdered Sugar
• 3-4 Tbsp. Milk or Heavy Cream
• 1 tsp. Vanilla

Instructions

Place Flour, Powdered Sugar and Salt in a Food Processor or Blender and blend until super fine! This helps remove any lumps or larger pieces.

1. In a Large Mixing Bowl combine Egg Whites and Sugar
2. Using a Hand Mixer beat the Egg Whites and Sugar until stiff peaks form! This is really important, make sure the egg whites hold up when you create peaks in them and that it doesn't fall over or run back together.
3. Add in Vanilla and Food Coloring and mix just a few more times to combine.
4. Sift 1/3 of the Flour Mixture into the Bowl of Egg Whites
5. Fold Flour into Egg Whites gently stirring about 10-15 times
6. Sift in the next 1/3 of the flour mixture and fold into Egg Whites
7. Sift in the Remaining Flour Mixture and mix about 20-30 times - Do Not Overmix or you will deflate your Egg Whites, You just want everything smooth and not lumpy.
8. Place Macaron Batter into a Large Pastry Bag and cut off the tip.
9. Print out the Easter Egg Template and place on a Baking Sheet under Parchment Paper
10. Pipe Easter Eggs onto your Parchment Paper
11. Remove Paper Sheets from under Parchment Paper
12. Allow the Macarons to Set for 1 hour at Room temperature
13. Bake at 300 Degrees for 20 Minutes
14. Let Cool Completely on Baking Sheet.
15. Remove from Parchment Paper and Place on a Cake Rack so the bottoms can cool completely
16. Combine Frosting Ingredients in a Mixer and Beat until everything is well mixed.
17. Place Frosting into a Piping Bag and Pipe into the center of the Macarons then layer a second Macaron on top, Gently press the 2 sides together.
18. To Make Royal Icing - Combine Meringue Powder and Water in a bowl and beat with a hand mixer 3-4 minutes
19. Add in Remaining Ingredients - Mix well until everything is nice and thick. You do not want this too thin or it will run off your cookies.
20. Using a Pastry, pipe Easter Egg Designs onto the outside of the Macaron and allow to dry completely.

I love how light and colorful these pretty cookies are. Give this recipe a try if you want something a little bit different.

Have you ever made homemade macarons before?