Cute Easter Bunny Macarons Recipe idea for dessert. An Oven Baked homemade design and decorated face with ears, filled with whipped white chocolate ganache.
Cute Easter Bunny Macarons Recipe
A macaron with a difference for this cute easter bunny macarons recipe idea that is homemade and oven baked dessert, decorated with a special design of a bunny face, eyes and nose and mouth. So beautiful you will not want to eat them. A special easter snack or treat for the season. Filled with whipped white chocolate ganache. Macarons are made with almond flour and powdered sugar, left to set before baking. It is a quick bake, but time consuming to get these macarons correct, as they have to rest before baked and cool slowly after baking. Delicious Homemade Baked Biscuit or Cookies.
FAQ’S
Should macaron batter spread?
The consistency of a macaron batter is crucial. Do not under mix or over mix. Under mixing the batter and leave your macarons, grainy and and with nipples. Over mixing them will leave your batter spread out and become flat and may crack. Get the perfect consistency for the best macarons.
What are common mistakes with making macarons?
The most common mistakes when making macarons.
- can crack macarons.
- macarons can come out flat.
- not drying your macarons
- weather should be right, not humid
- hollow macarons
- no feet or uneven feet. (the small ruffled edge around the macaron)
What is the hardest part about making macarons?
Macarons are very sensitive to moisture. Especially humid weather. It is vital to control the moisture or liquid content in a macaron. So using ageing egg whites, that have less liquid in, and to use powdered flavoring instead of liquid flavorings all help with the liquid content and getting a better macaron.
Ingredients for a Cute Easter Bunny Macarons Recipe.
- 100g fresh egg whites (or carton egg whites with whipping agent), room temp
- 90g granulated sugar
- 130g almond flour (it should be room temperature if stored in fridge)
- 130g powder sugar.
See the recipe for the full ingredients and the step by step instructions for these bunny macarons to bake. Download or print the recipe, OR use online with the cook mode. Screen will not darken.
How to make these Cute Easter Bunny Macarons Recipe
Step 1. Preheat the oven to 140 deg. C (280 deg. F).
Step 2. Before you start, get all of the ingredients ready. Prepare 2 large piping pastry bags, one fitted
with a large round tip and the other one fitted with a slightly smaller tip for bunny’s ears. I use a Wilton 10 for the bigger one. Set aside. Line a baking tray with silicone mat, you can use a bunny template under while piping. Wipe a medium bowl with vinegar to make sure it’s clean enough.
Step 3. Sift the powdered sugar and almond flour together. This is a crucial step for even macarons.
Step 4. Prepare the French meringue; using a stand mixer, start whisking egg whites on medium speed, when it gets bubbly start adding the sugar slowly. Increase the speed until the meringue reaches to stiff peak stage. Meringue should look glossy.
Step 5. Pour the sifted powdered sugar and almond flour into the stiff meringue. Start folding gently forming a letter J with a spatula. Stop folding when the batter is glossy and has a thick and flowing consistency. You don’t want your batter to be too runny. So be careful not to over mix it.
Step 6. Transfer the half of the batter to the piping bag. Piping tip is Wilton 10. Transfer the other half to the one with small piping tip to make bunny ears. Pipe bunny shaped macarons using the template. Let macarons dry for up to 30 mins-1 hour until they are completely dry on top. Drying time will depend on the environment.
Step 7. Bake macarons for 15 minutes at 140C (280F).
Step 8. NB Let it cool on the baking mat. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
Between Macaron shells I used whipped white chocolate ganache which suits perfectly to this recipe.
For the Whipped White Chocolate Ganache;
- Prepare the ganache; In a small pot, heat the cream but do not boil. Take it from the heat and add chocolate chips. Whisk it until everything is completely melted and blended. Let it stay in fridge until it’s set.
- Using hand mixer, whisk the white chocolate ganache until it reaches soft peak stage.
- Pipe ganache between each macarons shells using a star piping tip and press lightly.
To decorate;
Use a fine brush, mix food coloring with 1 drop of water, carefully draw the eyes and the nose.
- For the ears and cheeks, use the red food color powder form. Dip the brush in powder and draw ears and cheeks. You can also use a cotton bud instead of brush for this step.
The finished homemade from scratch, cute Easter bunny macarons with a pleasing design decorated beautifully for a dessert or snack, to share.
Serve for tea on Easter to celebrate the season with family and kids.
A filling of whipped white chocolate ganache to go with this aesthetic delicious macaron.
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PrintCute Easter Bunny Macarons Recipe
Cute Easter Bunny Macarons Recipe idea for dessert. An Oven Baked homemade design and decorated face with ears, filled with whipped white chocolate ganache
- Prep Time: 30 min
- Cook Time: dry time 1. hr bake 15 min. leave to cool 30 mins
- Total Time: 2 hrs 15 min
- Category: Desserts, snack, treats
- Method: Oven Baking
Ingredients
- 100g fresh egg whites (or carton egg whites with whipping agent), room temp
- 90g granulated sugar
- 130g almond flour (it should be room temperature if stored in fridge)
- 130g powder sugar
Whipped White Chocolate Ganache;
- 2/3 cup white chocolate chips
- 1 cup heavy cream
Decoration;
- Water based red food coloring (powder form)
- Water based black food coloring (gel or powder form)
Instructions
- Preheat the oven to 140 deg. C (280 deg. F).
- Before you start, get all of the ingredients ready. Prepare 2 large piping pastry bags, one fitted
with a large round tip and the other one fitted with a slightly smaller tip for bunny’s ears. I use a Wilton 10 for the bigger one. Set aside. - Line a baking tray with silicone mat, you can use a bunny template under while piping.
- Wipe a medium bowl with vinegar to make sure it’s clean enough.
- Sift the powdered sugar and almond flour together. This is a crucial step for even macarons.
- Prepare the French meringue; using a stand mixer, start whisking egg whites on medium speed, when it gets bubbly start adding the sugar slowly. Increase the speed until the meringue reaches to stiff peak stage. Meringue should look glossy.
- Pour the sifted powdered sugar and almond flour into the stiff meringue.
- Start folding gently forming a letter J with a spatula.
- Stop folding when the batter is glossy and has a thick and flowing consistency. You don’t
want your batter to be too runny. So be careful not to over mix it. - Transfer the half of the batter to the piping bag. Piping tip is Wilton 10. Transfer the other half to the one with small piping tip to make bunny ears.
- Pipe bunny shaped macarons using the template.
- Let macarons dry for up to 30 mins-1 hour until they are completely dry on top. Drying time willdepend on the environment.
- Bake macarons for 15 minutes at 140C (280F).
- After baking, open the oven door and let them stay inside for 30 minutes before taking them out.
- Let it cool on the baking mat. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
Between Macaron shells I used whipped white chocolate ganache which suits perfectly to this recipe.
For the Whipped White Chocolate Ganache;
- Prepare the ganache; In a small pot, heat the cream but do not boil. Take it from the heat and add chocolate chips. Whisk it until everything is completely melted and blended. Let it stay in fridge until it’s set.
- Using hand mixer, whisk the white chocolate ganache until it reaches soft peak stage.
- Pipe ganache between each macarons shells using a star piping tip and press lightly.
To decorate;
Use a fine brush, mix food coloring with 1 drop of water, carefully draw the eyes and the nose.
- For the ears and cheeks, use the red food color powder form. Dip the brush in powder and draw ears and cheeks. You can also use a cotton bud instead of brush for this step.
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A Selection of Bakeware Molds
A Selection of Bakeware Molds to bake mini cakes or larger cakes. Sets of baking pans silicon or nonstick, and skewers and kebobs, stainless.
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