Mini Egg Easter Macarons

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This has been my third attempt at making macarons and they’re still not quite right. First I tried a simple recipe online, using three unmeasured egg whites, lets say they didn’t turn out quite as expected.

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Second time around I tried to get all fancy and make pink and yellow macarons, to make rhubarb and custard style macarons using a Corden Bleu recipe but yet again it didn’t work for me. Finally I found this page and boy was it a break through, it’s so descriptive and gives so much valuable information I couldn’t recommend anywhere better. But on my end I still need some perfecting on the macaron front, I want a smoother shinier shell, I want an even shape and I want to be able to make the perfect Parisian macaron but practice makes perfect so lets get on with the recipe!

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Mini Egg Easter Macarons


  • 90g egg whites, room temperature
  • 55g castor sugar
  • 200g icing sugar
  • 110g ground almonds

(for the filling and decoration)

  • 100g butter
  • 200g icing sugar
  • 1 tsp vanilla paste
  • 2 tbsp full fat milk
  • mini eggs
  • edible flowers

This recipe is adapted from here, I couldn’t explain it any better even if I tried, please check it out for the method of making the macaron shells.

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To decorate, beat the butter and sugar together till creamy, add in the milk and vanilla paste and continue to beat until you have reached a consistency that you can pipe with. Fit a piping bag with a star nozzle, pipe a small amount into the centre of each shell and top with another. Pipe a round circle on top and position three mini eggs and a flower in each, continue with the rest.

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Give these away as gifts or gift them to yourselves, either way enjoy!


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