Easter Bunny Macarons

A basic macaron recipe with a light and airy lime filling!  Recipe courtesy of Vanessa Brady from Tried & True.

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Servings 18servings
Prep Time 1hour
Cook Time 20 minutes
Submitted By Vanessa Brady from Tried & True
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 18servings
Prep Time 1hour
Cook Time 20 minutes
Submitted By Vanessa Brady from Tried & True
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Whisk together confectioners sugar and almond flour. Sift mixture through a fine sieve into a large bowl, discard anything too coarse to go through.
  2. Using either a hand or stand mixer, beat the egg whites, salt, and cream of tartar on medium speed until frothy. Increase speed to medium high and gradually add the superfine sugar (sugar that I ran through my blender) until your peaks are stiff and shiny (about 5-8 minutes).
  3. Transfer beaten egg whites to large bowl and fold into almond flour mixture until completely incorporated but not so much that it resembles pancake batter.
  4. Place batter in a pastry bag with a wide tip pipe out bunny shape, beginning with head and then adding the ears. Once cookie sheet is full, tape the entire sheet twice on the counter to remove air bubbles.
  5. Allow to sit at room temperature until the surface of the cookies aren't sticky anymore. Depending on your humidity, this may take anywhere from 15 to 60 minutes.
  6. Bake cookies until they rise enough to create "foot," approximately 16-20 minutes. Remove from heat and immediately transfer to cooling rack.
Recipe Notes

Ok, so there are a few things I’ve learned after making my first batch of macarons. Remember, I’m giving you the behind-the-scenes info just in case you’re scared (like me!) to tackle these adorable treats. Mine were by no means perfect the first go-round but they weren’t absolute disasters either which is totally a win in my books! Some hints I picked up:

Don’t over mix your batter – If it looks like pancake batter, it’s too far. I think that’s the reason why mine didn’t raise as high as they should have and look more like sponge cake on the bottom.

Parchment paper is the way to go – I used both a silicon mat and parchment paper and definitely preferred the paper. I love my Silpats for so many things but they were a bit too sticky for my macarons.

Get to know your oven – It turns out I have an oven with some hot spots that cook quicker than in other sections. It might take a batch or two of macaron making to figure out why some cook evenly while others burn. I was able to counteract this by turning the tray halfway through baking time.

Have Fun! – Macarons are a lesson in humility. Even the most seasoned bakers agree that sometimes they work and sometimes they don’t. No need to stress, turns out even flat, non-perfect ones still taste good!

Recipe adapted from Food Network.

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Recipe Comments

2 thoughts on “Easter Bunny Macarons

  1. Mariann

    you have the base of the cookie and the filling written out but how did you make the top which has, the face on it? And what did you use to draw the face on with?

    Reply
    1. recipe specialist

      Hi Mariann,
      The origonal blog post can be found here. The author uses a food coloring pen to draw on the faces, but you could also try using a toothpick and some food coloring, or similar.

      Reply

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