The Easter Egg Chick Macarons recipe is a delightful treat that combines the classic French macaron with a unique filling, making it a perfect Easter dessert. The process starts with creating macaron shells, which require a precise mix of ingredients to achieve the perfect meringue consistency.
Once the shells are baked to perfection, they're filled with a creamy mixture of marshmallow, white chocolate, and cream cheese, enhancing the macarons with a rich and sweet flavor. The final touch is adding a colorful face to each macaron, using a variety of Wilton colors to create a vibrant and festive look. This recipe not only offers a delicious treat but also provides a fun and engaging way to celebrate Easter, making it a memorable experience for both bakers and eaters.
Ingredients:
Macaron Part:
- Rapid Macaron Powder: 50g
- Water: 32g
- Almond Powder: 50g
- Powdered Sugar: 50g
- Wilton Color (Yellow): A little
Filling:
- Marshmallow: 50g
- White Chocolate: 45g
- Cream Cheese: 80g
- Milk: 10cc
- Wilton Candy Color: A little
Face Area:
- Icing Sugar: 30g
- Water: A little
- Wilton Color: A little
Instructions:
1. Macaron Part:
- Mix Rapid Macaron Powder and Water in a bowl until it forms a meringue.
- Whisk until it's hard enough to not fall over when you flip the bowl.
- Add a bit of Wilton Color with a toothpick and mix well.
- Add Almond Powder and Powdered Sugar all at once, then mix by scraping the sides of the bowl with a rubber spatula. This is called macaronage.
- It's okay if it looks rough and drips down. Too shiny or too hard to form is bad, and too soft will crack when baked.
- Once done, pipe onto a macaron mat on a baking sheet and bake at 140 degrees for 18 to 22 minutes.
2. Filling:
- While the macarons cool, mix all filling ingredients in a small pot, heat, and mix until warm. Stir to combine without boiling.
- Mix and color your favorite colors. Use oil-based candy colors.
3. Assembly:
- Once cooled, add the filling to the macarons. You can use a squeeze bag or a spoon.
- Mix Icing Sugar with a bit of water, knead, and color for the face. Use red, brown, yellow, and orange.
- Draw the face and bangs on each macaron.
Tips:
- The best time to eat is the day after the filling and macaron batter have blended together.
- Let it rest in the refrigerator overnight.