Vegan, gluten-free, wheat-free.
Easter is just around the corner so why not get in the kitchen and bake these delicious little Easter egg macarons.
Pink speckled egg macarons with a chocolate ganache filling, simple yet effective!
These macarons have a delicious crisp shell, which is soft on the inside, filled with a light & creamy chocolate ganache centre. They are extremely moorish, you won’t be able to have just one.
Preparation- 1 hour
Baking time- 15-18 minutes
Makes- Approximately 20
Ingredients for the macarons
-1 can of chickpeas (brine only)
-1/2 teaspoon of cream of tartar
-112g of golden caster sugar
-150g of ground almonds
-60g of icing sugar
-Pink food gel (optional)
Ingredients for the filling
-55g of dairy-free butter
-220g of icing sugar
-2 tablespoons of cocoa/cacao powder
-1 teaspoon of vanilla extract
-Dairy-free milk (if needed)
-Dark chocolate melted
To make the macaron shells
Step 1- Place the chickpea brine into a small saucepan and place on the hob over medium heat.
Simmer until it reduces to about 1/3 of the original mixture.
Once reduced, set aside to cool.
Step 2- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy, then add in the cream of tartar.
I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.
This will take around 5 minutes.
Step 3- Once fluffy, add in the golden caster sugar a little at a time while the mixture is still mixing on high.
The mixture will turn thick and glossy.
Step 4- Sift and fold in the ground almonds & icing sugar.
I like to use a rubber spatula.
Watch this video to learn how to fold in the mixture.
Add in enough of the dry mixture to create a loose macaron batter.
Step 6- Add a drop of pink food gel to the batter and mix until combined.
Step 7- Line a baking tray with greaseproof paper.
Step 8- Transfer the mixture into a piping bag and pipe 3-4-inch egg shapes of the batter on the lined tray, then swirl the tip-off to one side.
Repeat for all of the batter, making sure to space out the macarons.
Step 9- Tap the tray firmly against counter 2 or 3 times to release any air bubbles.
ALLOW THE MACARONS TO STAND AT ROOM TEMPERATURE FOR 1 HOUR, until you can touch the top of the macaron and no batter comes off on your finger.
Step 10- Heat the oven to 110 degrees c.
I like to bake my macarons on 2 baking trays (stacked) as this helps them get feet which macarons are known for.
Step 11- Pop the macarons into the oven and bake for 15-20 minutes, or until they are set but not brown.
Step 12- Once they’ve baked, turn off the oven and leave the macarons in the oven to cool slightly (around 5 minutes).
(Doing this helps to bring down the temperature of the macarons slowly so they don’t collapse in quick temperature changes. )
Step 13- Allow them to cool fully before filling.
Step 14- Melt some chocolate and using a paintbrush, flick on some of the chocolate onto the macarons creating a speckled effect (optional).
To make the filling
Step 1- In a bowl or stand mixer, cream the butter on high then add in icing sugar, cocoa powder and vanilla extract.
Add milk if it’s too thick. You want the filling to be light and fluffy so it doesn’t break the macarons.
Step 2- Transfer the filling into a piping bag fitted with a round tip nozzle.
Step 3- Once the macarons have cooled, add a swirl of filling to one macaron shell and press another on top to create a sandwich.
Repeat for all of the macarons.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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These macarons are so pretty!
Thankyou Natalie! And SO much fun to make 🙂 x
Awesome recipe! thank you!
Thankyou so much! x