When I have free time on the weekends, I love to experiment with new macaron shapes and flavors. Since spring is one week away and Easter will be arriving soon, I was inspired to make a batch of cute speckled egg macarons, filled with chocolate peanut butter ganache! The speckles on the shells remind me so much of Easter and those addictive little Cadbury chocolate eggs, but even more delicious with the rich ganache filling.
SPECKLED EASTER EGG MACARONS
These speckled egg french macarons are naturally dairy & gluten free, and perfect for upcoming Easter!
One bite is all you’ll need to be convinced!
HOW TO MAKE EGG SHAPED MACARONS
Piping macarons into egg shapes is easy with the simple downloadable egg template. The egg template can be printed onto regular 8.5 x 11 paper. Two templates will fit onto one baking sheet underneath silpat or parchment paper.
Prep the batter via the recipe below. When it’s ready to pipe, use a steady and even flow of the batter to pipe each of the egg shapes! I recommend piping the eggs not quite to the edges of each shape as the batter has a tendency to spread slightly as it settles. Allow piped batter to dry before baking in the oven.
HOW TO SPECKLE MACARON SHELLS
If you’re wondering how to make speckled easter macarons, I’ve got you covered! Adding the decorative speckled look to the egg macaron shells is actually super easy with Americolor brown food coloring, and a dash of gf vodka. Dip a food grade paint brush into the thinned food coloring, then hold the brush above the baked shells and flick the top of the brush handle with your fingers as the color splatters onto the shells. It’s a good idea to place parchment underneath the shells to avoid a mess. Set aside for a few moments to dry, then the macarons are ready to be filled.
CHOCOLATE PEANUT BUTTER GANACHE
Peanut butter and chocolate is a classic combination that goes well with just about anything! Of course these macarons are no exception! The peanut butter in the ganache is subtle, but gives the macarons layer of delicious flavor, pairing effortlessly with the dairy free dark chocolate.
One of my favorite ways to fill french macarons is with ganache. Because I’m dairy free, I do not use heavy whipping cream to make mine, but canned coconut milk or almond milk make great alternatives. The key to a good ganache is the quality of the chocolate. Quality chocolate bars seem work wonderfully, as do the vegan chocolate chips I had on hand! I used peanut butter powder in place of regular peanut butter, for better, less sticky consistency.
Place the chocolate into a heat proof glass dish, with a scoop of peanut butter powder. Pour the simmering milk (be careful not to boil) over the chocolate and peanut butter powder and stir.
The chocolate will begin to melt immediately and the simmered milk will incorporate into the mixture creating a smooth, glossy and delicious ganache, perfect for filling the speckled easter egg macarons, sure to be delicious with every bite!
If you’ve been looking for a festive macaron recipe to try for Easter, be sure to bookmark this one!Print
Egg shaped french macarons filled with sweet dark chocolate peanut butter ganache. Dairy & Gluten Free!
For the Easter Egg French Macaron Shells:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- A few drops of brown gel food coloring with a gf vodka to thin
- Food grade paint brush.
- For the Dark Chocolate Peanut Butter Ganache (Dairy Free):
- 8 oz dairy free dark chocolate
- 1 scoop Pb Fit peanut butter powder (2TBSP)
- 1/2 cup full fat coconut milk
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly!
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 10.
- Line 1 baking sheets with silpat (or parchment). Place the egg templates underneath.
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then mix well until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely!
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag(s).
- With a steady flow of batter, pipe roughly 3 inch egg shapes about one inch apart on the lined baking sheet. Trace the template using a scribe to even out lines if necessary.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping. Continue to pipe the ovals until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick!
- Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-14 minutes.
- Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat same steps to bake the remaining macaron batter.
For the Ganache:
- Pour chocolate and peanut butter in a heat proof bowl.
- Simmer coconut milk over medium heat.
- Pour simmering milk into the dark chocolate and peanut butter until smooth and completely melted.
- Allow to cool slightly, then transfer to a piping bag to fill the macarons.
For the Speckled Macarons:
- Mix brown gel food coloring and a dash of gf vodka into a glass dish to thin.
- Dip a food grade paint brush into the thinned food coloring, then hold the brush above the baked shells and flick the top of the brush handle with your fingers as the color splatters onto the shells.
- It’s a good idea to place parchment underneath the shells to avoid a mess. Set the shells aside for a few moments to dry, then the macarons are ready to fill.
- Evenly pipe rounds of ganache into the center of the bottom of each macaron shell. Top with second shell to create a sandwich.
- Transfer the finished macarons into the fridge and allow at least two hours to mature. 12 hours or overnight preferred.
- Serve and enjoy!
Keywords: macarons, easter, speckled, chocolate peanut butter, gluten free, dairy free, ganache, baking
Wouldn’t these cute speckled macs be a sweet addition to Easter baskets or any Easter dessert lineup?!
You can make the macarons a day or two in advance, then leave them in the fridge until you’re ready to serve on Easter Sunday!
If you need more information on how to successfully bake french macarons, please check out my macaron baking guide here.
Wishing you all a sweet weekend!
This post titled Speckled Easter Egg Macarons was seen first on Posh Little Designs. All Rights Reserved. 2020.