Cadbury Egg Macarons (Printable)
Delicate almond meringue shells with creamy milk chocolate filling inspired by classic Cadbury Creme Eggs.
# What You'll Need:
→ Macaron Shells
01 - 3.5 oz almond flour
02 - 3.5 oz powdered sugar
03 - 3 large egg whites, room temperature
04 - 1/2 cup granulated sugar
05 - 1/4 tsp cream of tartar
06 - Yellow gel food coloring (optional)
→ Cadbury Egg-Inspired Filling
07 - 3.5 oz milk chocolate, chopped
08 - 3 tbsp heavy cream
09 - 3 tbsp golden syrup or light corn syrup
10 - 3.5 tbsp unsalted butter, softened
11 - Yellow gel food coloring
# How To Make It:
01 - Line two baking sheets with parchment paper or silicone mats. Fit a pastry bag with a 1/2-inch round tip and set aside.
02 - Sift almond flour and powdered sugar together into a mixing bowl. Set the mixture aside.
03 - In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar while beating until stiff, glossy peaks form.
04 - Gently fold the almond flour mixture into the meringue in three additions. For a yolk effect, tint one-third of the batter yellow. Mix only until the batter flows in thick ribbons when the spatula is lifted.
05 - Transfer batter to the prepared pastry bag. Pipe 32 rounds, approximately 1.5 inches in diameter, onto the lined baking sheets.
06 - Firmly tap the baking sheets against the counter to release air bubbles. Let shells rest at room temperature for 30–60 minutes until the surface forms a dry skin and is no longer tacky to touch.
07 - Preheat oven to 300°F. Bake shells for 13–15 minutes, rotating the pans halfway through. Shells are done when they easily lift from the baking mat. Cool completely before filling.
08 - Heat heavy cream until just simmering. Pour over chopped milk chocolate and let sit for 2 minutes. Stir until smooth, then add golden syrup and butter. Mix until glossy and fully incorporated.
09 - Reserve one-quarter of the filling and tint with yellow gel food coloring. Chill both fillings until thickened to pipeable consistency.
10 - Pipe a ring of chocolate filling onto one shell. Place a small dollop of yellow filling in the center to create the yolk effect. Gently press another shell on top. Repeat with remaining shells.
11 - Place assembled macarons in an airtight container and refrigerate overnight to allow flavors to mature. Store for up to 5 days in the refrigerator.
# Expert Hints:
01 -
- These capture everything magical about Cadbury Creme Eggs but in an incredibly elegant, bite-sized form that will impress everyone at your Easter table.
- The combination of crisp shells with that nostalgic chocolate and creamy center creates the most satisfying texture contrast.
02 -
- Humidity is your enemy when making macarons, so choose a dry day or run a dehumidifier before attempting these delicate treats.
- Under-mixing your batter will leave lumpy shells, but over-mixing will make them flat and footless.
03 -
- Age your egg whites by leaving them uncovered in the refrigerator for 24 to 48 hours before using, then bring to room temperature.
- Use a kitchen scale rather than measuring cups for the most consistent results every time you make macarons.