Cadbury Egg Macarons (Printable Version)

Delicate almond shells with creamy chocolate ganache filling inspired by 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 - 3.2 oz granulated sugar
05 - 1/4 tsp cream of tartar
06 - Yellow or pastel food coloring (optional)

→ Cadbury Egg-Inspired Filling

07 - 3.5 oz milk chocolate, chopped (Cadbury Dairy Milk preferred)
08 - 3 tbsp heavy cream
09 - 3 tbsp golden syrup or light corn syrup
10 - 1.8 oz unsalted butter, softened
11 - Yellow gel food coloring

# Directions:

01 - Line two baking sheets with parchment paper or silicone mats. Fit a pastry bag with a 1/2-inch round tip.
02 - Sift almond flour and powdered sugar together into a bowl. Set aside.
03 - In a clean, dry bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar, whisking continuously until stiff, glossy peaks form.
04 - Gently fold almond flour mixture into meringue in three additions. For yolk effect, tint one-third of batter yellow. Mix until batter flows in thick ribbons (macaronage stage).
05 - Transfer batter to pastry bag. Pipe 32 rounds (1.5 inches each) onto prepared sheets. Tap trays firmly on counter to release air bubbles. Let shells rest at room temperature 30–60 minutes until surfaces are dry to touch.
06 - Preheat oven to 300°F. Bake shells 13–15 minutes, rotating pans halfway. Shells are done when they easily lift off the mat. Cool completely before filling.
07 - Heat heavy cream until just simmering. Pour over milk chocolate and let sit 2 minutes. Stir until smooth. Add golden syrup and butter, mix until glossy.
08 - Reserve 1/4 of ganache and tint with yellow gel for yolk effect. Chill both fillings until thickened to pipeable consistency.
09 - Pipe a ring of chocolate filling on one shell. Place a dollop of yellow filling in center for yolk. Sandwich with another shell. Repeat with remaining shells.
10 - Store assembled macarons in airtight container overnight to mature flavors. Best enjoyed after 24 hours. Keep refrigerated up to 5 days.

# Expert Hints:

01 -
  • That moment when someone bites down and realizes the filling is exactly what they hoped it would be
  • The shells are impossibly delicate while the filling captures pure childhood nostalgia in one bite
02 -
  • Humidity is the enemy of macarons, so choose a dry day or run a dehumidifier
  • Overmixing the batter creates hollow shells while undermixing leaves lumpy feet
03 -
  • Weigh your ingredients rather than using cups for the most consistent results
  • Let the assembled macarons sit in the refrigerator for 24 hours before serving

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