Robin’s Egg Macarons

What’s not to love about these classic French cookies? These small, delicate treats are usually made with egg whites and a pinch of salt. The mixture is whipped into meringue before being folded in on itself again and again until it’s the desired consistency.

The “bouchon macaron flavors” are a variety of flavors that can be found in the macarons. The flavors include chocolate, raspberry, and pistachio.

These beautifully speckled robin’s egg macarons are the ideal Easter treat! This Easter, make these spring macarons for the Easter Bunny and everyone else!

The Perfect Spring Macarons, also known as Robin’s Egg Macarons

I’ve always thought it was odd that Santa was given gooey chocolate chip cookies but the Easter Bunny was given carrots. Ewwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww The Easter Bunny is certainly getting the short end of the stick here unless that carrot is shredded into a delicious carrot cake with cream cheese icing. So why not make these festive robin’s egg macarons, also known as precisely speckled easter macarons that look just like a robin’s egg, for the rabbit this Easter?

Have you ever seen a recipe for spring macarons that is more perfect? I haven’t done so. Plus, these vanilla macarons are packed with a decadent chocolate buttercream, making them irresistibly delicious.

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Easter Macarons Ingredients

Macarons have a terrible reputation for being difficult to make (which they are), but the good news is that they only need a few ingredients! You’ll need the following items:

  • Egg whites: Some people recommend aging our egg whites, but I’ve never done so! Check that your egg whites are at room temperature and that you’ve accurately weighed them!
  • Granulated sugar: Granulated sugar isn’t necessary for macarons (they’re mostly sweetened with powdered sugar), but it will assist aerate and whip up the egg whites!
  • Almond flour: Macarons have a fudgy, but soft texture thanks to finely ground almonds. Almond meal may be used instead of almond flour (just make sure you sift it a few times to keep it super fine). And, before you ask, no, you cannot substitute any other flour for the ground nut flour.
  • Powdered sugar, often known as confectionery sugar, thickens as well as sweetens the batter. To avoid clumping, sift the powdered sugar the same way you sifted the almond flour.
  • Blue food coloring and a smidgeon of pink are used to create this lovely robin’s egg blue! As a result, have fun with it and follow your instincts! You may change the hue at any time!

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How to create macarons that are always perfect

Macarons are one of my favorite desserts. However, I haven’t always enjoyed creating them. Macarons are notoriously difficult to make. You’ll end up with flat macarons if you beat your egg whites too little or too much. If you fold in the powdered sugar and almond meal too many times, the tops will break. Even a wet day (which you have no control over) might spoil them. All of these circumstances have tarnished the reputation of these delectable, delicate cakes.

Macarons start with beaten egg whites, which are then folded into a powdered sugar and almond meal mixture. This batter is prone to being unstable and unpredictable, which may be frustrating for even the most experienced bakers. But don’t be concerned, gentlemen. I’ve come up with a solution.

You prepare a Swiss meringue instead of a French meringue (uncooked egg whites) (warmed egg whites). By beating the egg whites over a double boiler (which is also a wonderful arm exercise, just sayin’), you get a MUCH more solid foundation that consistently produces absolutely smooth macarons. More information on this procedure may be found here.

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For flawlessly speckled robin’s egg macarons, follow these guidelines:

These macarons are both tasty and attractive. I don’t know about you, but I don’t create speckled eggs every day, so we compiled a list of our best recommendations for making flawlessly speckled spring macarons!

  • Water down the brown food coloring: You’ll need to thin it down depending on the kind of food coloring you’re using! We used food coloring from a dropper, but you’ll definitely need more water if you use gel food coloring!
  • Using a dry brush allows each bristle to take up the food coloring, resulting in minute individual speckles!
  • Less is more in this case, so don’t oversprinkle the macarons. Stop after a few little whacks to the macarons!

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What we’re basically saying is that you must create these robin’s egg macarons. It’s the ideal moment to learn something new and bake these beautiful tiny sandwich biscuits!

Spring is here, and these exquisite Spring macarons are here to welcome it!

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These beautifully speckled robin’s egg macarons are the ideal Easter treat! This Easter, make these Easter macarons for the Easter Bunny and everyone else!

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 10 minutes
  • 30 minutes in total
  • 1 batch yields 30 macarons.
  • Dessert is a category of food.
  • Oven method
  • French cuisine
  • Gluten-free diet
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 10 minutes
  • 30 minutes in total
  • 1 batch yields 30 macarons.
  • Dessert is a category of food.
  • Oven method
  • French cuisine
  • Gluten-free diet

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 10 minutes
  • 30 minutes in total
  • 1 batch yields 30 macarons.
  • Dessert is a category of food.
  • Oven method
  • French cuisine
  • Gluten-free diet

Ingredients

  • 100 grams of egg whites
  • 100 g sugar granules
  • 100 grams of almond flour
  • 100 g sugar powder
  • 1 drop food coloring (blue)
  • a half-drop of pink food coloring
  • 1/2 teaspoon water + 5 drops brown food coloring

for the filling of chocolate

  • 4 tbsp unsalted butter (at room temperature)
  • a quarter cup of cocoa powder
  • 1 cup sugar (powdered)
  • milk, 2–3 tablespoons
  • a pinch of salt

Instructions

  1. Preheat the oven to 300 degrees Fahrenheit. Preheat oven to 350°F. Line two baking pans with parchment paper. Remove from the equation.
  2. Over medium heat, bring a small saucepan of water to a boil. Combine egg whites and granulated sugar in the bowl of a stand mixer. Create a double boiler by placing the bowl over the heating pot.
  3. 1 to 1.5 minutes, whisk egg whites and sugar until sugar is entirely melted and egg whites are white and fluffy. Remove the bowl from the standing mixer and turn it off.
  4. Fit the whisk attachment to the stand mixer and whisk on high speed for 2-3 minutes, or until firm peaks form. You’ve just created a Swiss meringue, congrats!
  5. Sift the almond flour and powdered sugar together into the meringue bowl and gently mix it in. In a separate bowl, combine the blue and pink food coloring.
  6. Place the bowl on the whisk attachment of a stand mixer. Whisk for 10 seconds on medium speed with the mixer. Make any necessary adjustments to the food coloring, but don’t overmix the batter. Stop the mixer and scoop up portion of the batter with a spatula. You can stop if you can construct a figure-eight with the dripping batter without it breaking. However, you’ll probably need another 3-5 seconds. So go through the procedure again and attempt the figure-eight. Slow-moving lava is the greatest way to explain the ideal consistency. It should yield slightly, as if it were in slow motion.
  7. Scoop the batter into a large pastry bag equipped with a 1 inch tip after it has reached the desired consistency. Pipe silver dollar-sized circles onto baking sheets lined with parchment paper, leaving approximately 1.5 inches between each meringue. Remove any air bubbles by slamming the baking sheet three times against the counter.
  8. Combine a few drops of brown food coloring and a little amount of water in a small dish. To make the imitation robin’s egg blue, softly spatter the macarons with a dry brush. There’s no need to let the macarons dry; just bake them for 13 minutes, flipping halfway through, and then letting them cool fully before removing them from the baking pans.
  9. Make the buttercream while the macarons are baking. In a standing mixer equipped with a whisk attachment, cream the butter.
  10. Combine the powdered sugar, cocoa powder, milk, vanilla extract, and salt in a mixing bowl. For 60 seconds, whisk the frosting until it is light and fluffy. Add another teaspoon of milk if the frosting is too dry.
  11. Fill a piping bag with the mixture and a 12 inch star tip. Pipe the buttercream around the bottom half of the macarons after they have fully cooled. With another macaron, make a sandwich. Rep with the remaining macarons.

Macarons with robin’s egg, easter macarons, and spring macarons

Notes

  1. Make sure the macaron batter isn’t overmixed or undermixed!
  2. It won’t affect your macarons if they dry out, but there’s no need to wait for them to dry before baking!

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Watch This Video-

The “macarons for beginners” is a perfect recipe for those who are new to making these delicate French pastries. The instructions are simple and the ingredients are easy to find.

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