These perfectly speckled robin’s egg macarons are the perfect special treat for Easter! Whip up these spring macarons for the Easter bunny and everyone else this year!
Robin’s Egg Macarons AKA the Perfect SpringMacarons
I’ve always thought it was pretty messed up that Santa got gooey chocolate chip cookies, and the Easter Bunny got carrots. Like, ew. Unless that carrot is shredded into a moist carrot cake with cream cheese frosting, the Easter Bunny is really getting the short end of the stick here. So this Easter, why not treat the bunny to a little something special and whip up these festive robin’s egg macarons AKA perfectly speckled easter macarons that look exactly like a robin’s egg.
Truly, have you ever seen a more perfect spring macarons recipe? I have not. Plus, these vanilla macarons are filled with a creamy chocolate buttercream which instantly makes them scrumptious.
Ingredients for Easter Macarons
Macarons get a bad rap for being tricky (and they are), but the great news about macarons, is that they actually require only a handful of ingredients! You’ll need:
Egg whites: Some people say that you need to age our egg whites, but I’ve never done that! Make sure your egg whites are a room temperature and that you’ve weighed them precisely!
Granulated sugar: Macarons require very little granulated sugar (they’re mainly sweetened with powdered sugar), but the granulated sugar will help to aerate and whip up the egg whites!
Almond flour: Finely ground almonds give macarons an almost fudgy, yet tender texture. You can replace the almond flour with almond meal (just make sure you sift it a few times to keep it super fine). And before you ask, no, you cannot replace the ground nut flour with any other normal flour.
Powdered sugar: Powdered sugar AKA confectionery sugar works to both thicken and sweeten the batter. Like the almond flour, make sure you sift the powdered sugar to prevent and clumps!
Food coloring: This beautiful robin’s egg blue is made with blue food coloring and a teensy bit of pink! That being said, have fun with it and trust your gut! You can always adjust the color!
How to make foolproof macarons every time
I LOVE macarons. But I haven’t always loved making them. Macarons are notoriously finicky. Beat your egg whites too little or too much and you’re left with flat macarons. Fold in your powdered sugar and almond meal a few too many times and the tops crack. Even a rainy day (something completely out of your control) can ruin them. All these factors give these delicious, delicate pastries a bad rap.
The base of macarons is made from whipped egg whites, which you then fold a mixture of powdered sugar and almond meal into. This batter tends to be unstable and unpredictable, which can be pretty disheartening to even professionally trained bakers. But don’t worry guys. I have a solution.
Instead of making a French meringue (uncooked egg whites), you make a Swiss meringue (warmed egg whites). By whipping the egg whites over a double boiler (also a great arm workout, jussayin’), you create a MUCH more stable base that turns out a perfectly smooth macaron every time. You can read more about this method here.
Tips for perfectly speckled robin’s egg macarons:
These macarons are equally delicious and pretty. I don’t know about you, but I don’t speckle eggs every day, so we rounded up our tips to make the perfectly speckled spring macarons!
Water down the brown food coloring: Depending on what kind of food coloring you’ll use, you’ll definitely need to thin it out! We used food coloring that comes out of a dropper, but if you use a gel food coloring you will probably need more water!
Use a dry brush: Using a dry brush will allow each bristle to pick up the food coloring and create small individual speckles!
Don’t over speckle the macarons: Less is more here. Give the macarons a few little whacks and then stop!
Basically what we’re saying, is you have to make these robin’s egg macarons. It’s the perfect time to tackle a new skill and make these delicate little sandwich cookies!
Ring in Spring with these perfect Spring macarons!
Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto standing mixer.
Fit stand mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form. Congratulations, you just made a Swiss meringue!
Sift together almond flour and powdered sugar, then gently shake into meringue bowl. Add in the blue and pink food coloring.
Place bowl onto stand mixer fitted with a whisk attachment. Turn mixer to medium speed and whisk for 10 seconds. Adjust the food coloring as needed, but do not over mix the batter.Stop mixer and use a spatula to scoop up some of the batter. If you can make a figure-eight with the dripping batter without the batter breaking, you can stop. But most likely you will need another 3-5 seconds. So repeat process, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.
Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter 3 times to remove any air bubbles.
In a small bowl combine a few drops of brown food coloring with a little bit of water. Use a dry brush to splatter the macarons lightly to create the faux robin’s egg blue. No need to let the macarons dry, just pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
While the macarons are baking, make the buttercream. Cream the butter in a standing mixer fitted with a whisk attachment.
Add in the powdered sugar, cocoa powder, milk, vanilla extract, and salt. Beat for 60 seconds, until the frosting is nicely whipped. If the frosting is too dry, add in another teaspoon of milk.
Scoop mixture into a piping bag fitted with a ½ inch star tip. Once the macarons have cooled completely, pipe the buttercream around the bottom half of the macarons. Sandwich with another macaron. Repeat with all macarons.
Keywords: robin's egg macarons, easter macarons, spring macarons
make sure to not overmix OR undermix the macaron batter!
it won’t hurt your macarons to dry out, but no need to let the macarons dry before placing in the oven!