Cadbury Egg Macarons (Printable)

Delicate almond shells filled with creamy milk chocolate ganache inspired by Cadbury Creme Eggs, perfect for Easter celebrations.

# 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

# Steps:

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. Optional: tint one-third of batter yellow for yolk effect. Mix until batter flows in thick ribbons (proper macaronage consistency).
05 - Transfer batter to prepared pastry bag. Pipe 32 rounds (1.5 inches diameter) onto baking sheets. Firmly tap trays on counter to release air bubbles. Let shells rest 30-60 minutes until surfaces are dry to touch.
06 - Preheat oven to 300°F. Bake 13-15 minutes, rotating pans halfway through. Shells are done when they easily lift from the mat. Cool completely before filling.
07 - Heat heavy cream until simmering. Pour over milk chocolate, let sit 2 minutes, then stir until smooth. Add golden syrup and butter, mixing until glossy. Chill one-quarter of filling tinted with yellow gel for yolk center.
08 - Pipe a ring of chocolate filling onto one shell. Place a dollop of yellow filling in center for yolk effect. Sandwich with another shell. Repeat with remaining macarons.
09 - Store assembled macarons in airtight container overnight to mature flavors. Refrigerate up to 5 days for best quality.

# Expert Advice:

01 -
  • The creamy fondant style filling mimics that classic Cadbury crack and goo sensation we all secretly love
  • These impressive little eggs disappear faster than any dessert Ive ever made for gatherings
02 -
  • Humidity affects macarons significantly so avoid making them on rainy days if possible
  • That resting period is absolutely crucial for developing the skin that creates the signature foot
03 -
  • Use a kitchen scale instead of measuring cups for precise consistent results
  • Let your eggs sit at room temperature for at least twenty four hours before using

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