A lot of things spring to mind when I think of Easter. Bunnies (obviously), chicks, daffodils, chocolate and of course Hot Cross Buns. Now I should mention that as much as I wish they were, these Easter Bunny Macarons are not my own creation. I stumbled across them a few years back during my daily Pinterest Parade and I simply couldn’t get over the cuteness.
Wishing I had thought of these myself however was an incredibly short-lived sorrow when I discovered just how amazing Raspberri Cupcakes blog really was. My new favourite in fact as I fell in love with almost every recipe she posted.
With hearts in my eyes, I decided to make the Bunny Macarons there and then. Then being 2015.
That would have been the last of this recipe, but when I transitioned to my new site in 2016 not all of my posts managed the tiresome journey. Sadly I couldn’t manage the manual transition of them all so some got left behind, this one included. However, in the spirit of Easter and resurrections I decided I had to bring this one back. Please bare with the less than average photography though, I wasn’t quite as “food style savvy” back then, christ I’m most certainly not 100% at it now, but never the less these are adorable and I wanted you all to see them.
These are super fun to make and impress a lot of people. The only downside is that they are too cute to eat, so cute that I couldn’t bring myself to eat any, except the one which lost an ear during a photography related accident.
Makes | 8-10 macarons
Preparation time | 2 hours
Baking time | 15-18 minutes
2 large egg whites
50g caster sugar
70g flaked almonds
140g icing sugar
Pinch of baking powder
Claret Sugarflair paste
Raspberry Jam Buttercream
100g unsalted butter
100g icing sugar
2 tbsp raspberry jam
Preheat the oven to 170 degrees and line two baking trays in parchment paper.
Put the flaked almonds, baking powder and icing sugar into a blender and blitz for one minute until fine.
Pass the almond mixture through a fine sieve and pour the remaining solids back into the blender to blitz and sieve again.
Add one egg white to your almond mixture and combine into a paste. Set this to one side
Whisk the second egg white and caster sugar by hand to combine then whisk (ideally with an electric whisk) for 5 minutes until you have stiff glossy peaks. Now you can add some colour. You want the shade to be a lot stronger than you’d like the end result as during baking it will fade.
Beat the colour in for a further minute then add the almond paste and fold it through with a spatula from the bottom of the bowl upwards until it’s all combined and flows like lava.
Pour the batter into a piping bag with a 3/8 inch round tip and dab some batter to the corner of the baking sheets so the parchments sticks.
With the piping tip ½ an inch above the sheet, on one sheet pipe out your bunny faces with the ears, ensuring you leave them about a space apart. Then on the second tray pipe the bottoms. Tap the sheets firmly against the kitchen surface to release any air bubbles then leave them to dry out for at least 20 minutes.
Turn the oven down to 150 degrees and bake them a tray at a time for 15-18 minutes, or until the tops are firm when tapped. Let them cool fully before piping on the buttercream and decorating.
Make a simple buttercream by combining the butter and icing sugar then add the tablespoons of raspberry jam until smooth and fluffy.
For the adorable bunny faces, use a black and white icing pen draw on your chosen design and on the circle shells draw out the white bunny tails. Leave all to dry fully before piping out the buttercream and sandwiching them together.
Store in an airtight container and eat within 3 days.