Mini Easter Egg Macarons

Mini Easter Egg Macarons

How adorable are these mini Easter macarons? Made by the talented Vaniece (from @vaniecebakes) they bring a wonderful touch to the Easter weekend and involve lots of creative fun that all the family can get involved in. This recipe makes 30 - enough for gifts, an Easter egg hunt AND a sweet afternoon treat with a coffee... 

INGREDIENTS (Makes 30 Mini Eggs)  

For the shells:

🐰135g Ground Almonds
🐰105g NKD Living Granulated Erythritol
🐰125g NKD Living Powdered Erythritol
🐰3 Egg Whites
🐰Red & Blue Food Colouring 
For the filling:
🐰25g blackcurrant puree
🐰20g butter
🐰90g white chocolate of choice
🐰5 drops of rose essence
🐰20 ml double cream
For the icing:
🐰220g NKD Living Powdered Erythritol
🐰1 egg white
🐰1/2 tsp lemon juice
🐰1/2 tsp vanilla essence/paste

To make the shells:

  1. Pour the ground almond and icing sugar into a food processor.  Blend until smooth.
  2. Whisk the egg whites until foamy (around 60-90 seconds).
  3. Add the granulated erythritol to the egg whites and whisk until soft peaks form. Add half of the almond and powdered erythritol mixture to the egg whites, carefully mix with a spatula until just incorporated.
  4. Add half the remaining almond/icing mixture to the batter and mix.
  5. Add all the remaining almond/icing mixture to the batter and mix until they are just incorporated.
  6. Split the batter in half (in two mixing bowls). Then add the food colouring and mix. Be careful not to overmix (the batter should just come off the spatula as you lift it).
  7. Transfer the batter into a piping bag with a fitted plain tip.
  8. On a baking sheet, pipe small egg-shaped macarons (2.5-3cm in diameter). Let the macarons rest for at least 30 minutes, until a skin forms.
  9. Preheat oven to 170 degrees.
  10. Bake for 6 minutes at 170 degrees, then lower the temperature to 135 degrees and bake for a further 6 minutes.
  11. Remove the macaron shells from the baking sheet and place them upside down to cool. 

To make the filling:

  1. Melt chocolate and butter in a small mixing bowl. Do not mix them together until the chocolate has completely melted.
  2. Stir in the cream and rose essence.
  3. Add blackcurrant puree and mix.
  4. Allow the ganache to cool for at least 30 minutes before piping. 

To make the Icing:

  1. Mix the powdered erythritol and egg white in a bowl.
  2. Add lemon juice and vanilla essence.
  3. Transfer to a piping bag and cut a small opening. 

​To assemble:

  1. Pipe a coin of ganache onto the macaron resting upside down. Top each with a remaining shell and gently press them together.
  2. Decorate with icing - getting as creative as you like!
  3. Store them in an airtight container and refrigerate before serving. 

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