Egg shaped Easter Macarons filled with spring flavors will be a great addition to your Easter table!

Recipe Snapshot

  • Prep time: 60 minutes
  • Cook time: 15 minutes
  • Total time: 75 minutes
  • Yield: 25 complete sandwich cookies
  • Category: Cookies
  • Cuisine: World

Ingredients

Macaron Shells

  • 3 large egg whites (at room temperature)
  • 1 cup almond flour
  • 1.5 cups powdered sugar
  • 1/4 cup granulated white sugar
  • 1/4 teaspoon cream of tartar
  • pink (yellow and violet food color [I used gel based food color])

Filling

  • Tangy Lemon Filling [recipe below]
  • Raspberry Jam
  • Blueberry Jam

Tangy Lemon Filling

  • 3 oz cream cheese (at room temperature)
  • 2 tablespoons salted butter (at room temperature)
  • 3/4 cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon lemon zest

Method

Macaron shells

  1. Line 2 baking sheets with parchment paper and set aside.
  2. In a bowl sift together almond meal and powdered sugar.
  3. Sift them thrice, this will ensure that macarons have smooth top.
  4. Separate eggs whites [they are best separated when cold] and keep them at room temperature for an hour before you start working on them. You can even leave them for 24 hours, this recipe does not work if egg whites are not at room temperature.
  5. Start beating the egg whites using the wire whisk attachment of your stand mixer. As the egg white starts to foam a little, add cream of tartar.
  6. In a while, the egg whites will develop a shaving cream like consistency, start adding granulated sugar (with the mixture running) at this point.
  7. Beat egg whites till it forms stiff peaks and looks shiny.
  8. Fold in the almond flour-sugar mixture into the egg whites in 3 parts. Do not over-mix or under-mix. The batter will loosen up as you mix it,
  9. The batter should not be runny, it should be slightly thick but still be able to fall down in a blob from your spatula.
  10. Divide batter into 3 parts, add pink, yellow and violet food coloring to each bowl and mix little to create swirls. I did not mix the colors completely since I wanted swirls on top, you can do any way you like.
  11. Transfer 3 colored batters to 3 different piping bags fitted with 1/2 inch round tip. Pipe the batter onto the cookie sheets.
  12. Once you have piped the macarons, bang each sheet on the counter top 2-3 times to release any excess air.
  13. Let the macarons sit at room temperature for 45 minutes or till completely dry. If it's humid the day you are making these, the macarons may take more time to dry completely.
  14. Preheat oven to 300 F degrees.
  15. Once the shells have dried completely, bake macarons (one sheet at a time) at 300 F degrees for 15 minutes.
  16. Remove from oven and cool completely.

Tangy lemon filling

  1. Using the paddle attachment of your stand mixer or using your hand mixer, beat cream cheese and butter till smooth.
  2. Add powdered sugar, lemon extract, lemon juice and lemon zest.
  3. Beat till filling is smooth and creamy. Use to fill the macaron shells.

Fill the macarons

  1. Remove the macaron shells from the parchment paper once they have cooled completely.
  2. Fill them with your favorite spring flavors like raspberry jam, blueberry jam and tangy lemon filling (recipe above) and enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.