Cadbury Egg Macarons

Why Make This Recipe

Cadbury Egg Macarons are a delightful treat that combines the classic French pastry with the beloved Cadbury chocolate. These colorful, crunchy shells with a creamy filling and a surprise mini Cadbury egg on top make them perfect for any celebration. They are not only visually stunning but also bursting with flavor. Making these macarons can be a fun cooking project, bringing a touch of festive joy to your kitchen.

How to Make Cadbury Egg Macarons

Ingredients:

• 1 cup almond flour
• 1 3/4 cup powdered sugar
• 3 large egg whites
• 1/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Food coloring (optional)
• 1/2 cup butter, softened
• 1 cup powdered sugar (for filling)
• 1/4 cup heavy cream
• Cadbury mini eggs (for topping)

Directions:

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a bowl, sift together almond flour and powdered sugar.
3. In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue beating until stiff peaks form.
4. Gently fold the almond flour mixture into the egg whites until fully incorporated. If using food coloring, add it at this stage.
5. Pipe circles onto the prepared baking sheet and let them sit for 30 minutes to form a skin.
6. Bake for 15-20 minutes until shells are firm and not sticky. Let cool completely.
7. For the filling, beat together the softened butter and powdered sugar, then gradually mix in heavy cream until smooth.
8. Pipe the filling onto half of the macaron shells, then sandwich with the other halves.
9. Top with mini Cadbury eggs.
10. Serve and enjoy!

How to Serve Cadbury Egg Macarons

These macarons are great for parties, holidays, or just a special treat at home. You can display them on a nice plate or in a decorative box. They also make excellent gifts for friends and family who enjoy sweets.

How to Store Cadbury Egg Macarons

To keep your Cadbury Egg Macarons fresh, store them in an airtight container in the refrigerator. They can last for about 3-5 days. If you want to make them ahead of time, you can freeze the shells without the filling for up to a month and fill them just before serving.

Tips to Make Cadbury Egg Macarons

• Make sure to measure your ingredients accurately for the best results.
• Allowing the macarons to sit before baking helps to create a nice outer shell.
• Don’t rush the mixing process; fold gently to keep air in the batter.
• Experiment with colors for a fun presentation.

Variation

If you want to mix things up, try adding different flavors to the filling, such as chocolate or mint. You can also use other types of chocolate eggs for decoration or filling.

FAQs

Q: Can I make these macarons without almond flour?
A: Almond flour is key for the texture of macarons. However, you can use other nut flours or finely ground coconut flour as a substitute.

Q: What can I do if my macarons crack?
A: Cracking can happen due to overmixing or not letting them rest long enough before baking. Make sure to follow the instructions carefully.

Q: How do I know when the macarons are done baking?
A: The macarons should be firm to the touch and not sticky on the outside when done. You can test one by gently touching it; if it holds its shape and doesn’t stick, they are ready.

Cadbury Egg Macarons

Delightful macarons combining classic French pastry with festive Cadbury chocolate.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American, French

Calories: 140

Ingredients Method Notes

Ingredients

  

Macaron Shells

• 1 cup almond flour Sifted
• 1 3/4 cup powdered sugar Sifted
• 3 large egg whites
• 1/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Food coloring optional

Filling

• 1/2 cup butter softened
• 1 cup powdered sugar for filling
• 1/4 cup heavy cream
• Cadbury mini eggs for topping

Method

 

Preparation

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a bowl, sift together almond flour and powdered sugar.
3. In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue beating until stiff peaks form.
4. Gently fold the almond flour mixture into the egg whites until fully incorporated. If using food coloring, add it at this stage.
5. Pipe circles onto the prepared baking sheet and let them sit for 30 minutes to form a skin.

Baking

1. Bake for 15-20 minutes until shells are firm and not sticky. Let cool completely.

Filling Assembly

1. For the filling, beat together the softened butter and powdered sugar, then gradually mix in heavy cream until smooth.
2. Pipe the filling onto half of the macaron shells, then sandwich with the other halves.
3. Top with mini Cadbury eggs.

Notes

Store macarons in an airtight container in the refrigerator for 3-5 days or freeze the shells for up to a month without filling. Measure ingredients accurately for best results and let them sit before baking for a proper outer shell.