Cadbury Egg Macarons (Printable)

Delicate almond shells with creamy chocolate filling inspired by classic Cadbury Creme 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 - 3.2 oz granulated sugar
05 - 1/4 tsp cream of tartar
06 - Yellow food coloring (optional for egg yolk effect)

→ 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 1/2-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 if desired. Mix until batter flows in thick ribbons when lifted.
05 - Transfer batter to pastry bag. Pipe 32 rounds, approximately 1.5 inches diameter, onto prepared sheets. Tap trays firmly on counter to release air bubbles.
06 - Let piped shells rest at room temperature for 30 to 60 minutes until surfaces are completely dry to the touch.
07 - Preheat oven to 300°F. Bake for 13 to 15 minutes, rotating pans halfway through. Shells are done when they easily lift from the baking mat. Cool completely.
08 - Heat heavy cream until just simmering. Pour over chopped milk chocolate and let sit for 2 minutes. Stir until smooth. Add golden syrup and butter, mixing until glossy.
09 - Reserve one-quarter of the filling and tint with yellow gel coloring. Chill both chocolate and yellow fillings until thickened to pipeable consistency.
10 - Pipe a ring of chocolate filling onto one shell. Place a small dollop of yellow filling in the center. Sandwich with another shell. Repeat with remaining macarons.
11 - Store assembled macarons in an airtight container overnight to allow flavors to mature. Refrigerate for up to 5 days.

# Expert Suggestions:

01 -
  • The filling tastes exactly like the gooey center of a Cadbury Creme Egg but better
  • Your friends will think you spent hours at pastry school
  • That first bite when the shell cracks and the cream hits your tongue is pure magic
02 -
  • Humidity is your enemy so pick a dry day or you will end up with sticky shells that refuse to develop feet
  • Overmixing the batter is the number one mistake beginners make and I cannot stress this enough
  • The resting period is not optional and rushing this step will give you cracked hollow shells every single time
03 -
  • Invest in a kitchen scale because macarons require precision and measuring by weight is foolproof
  • If you do not have cream of tartar you can use a pinch of salt but the texture will not be quite as stable

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