Cadbury Egg Macarons (Printer-Friendly)

Delicate French almond shells filled with creamy milk chocolate ganache inspired by Cadbury Creme Eggs, featuring a signature sweet yellow center.

# 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 recommended)
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

# How to Make It:

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 - Whisk egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add granulated sugar, continuing to whisk until stiff glossy peaks form.
04 - Gently fold almond flour mixture into meringue in three additions. Optionally tint one-third of batter yellow for yolk effect. Mix until batter flows in thick ribbons (macaronage stage).
05 - Transfer batter to pastry bag. Pipe 32 rounds about 1.5 inches in diameter onto prepared sheets. Tap trays firmly 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 13-15 minutes, rotating trays halfway through. 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, mixing until glossy and combined.
08 - Reserve one-quarter of ganache and tint with yellow gel coloring for the egg yolk effect. Chill both fillings until thickened to piping consistency.
09 - Pipe a ring of chocolate filling onto one shell. Place a small dollop of yellow filling in the center. Gently sandwich with another shell. Repeat with remaining shells.
10 - Store assembled macarons in an airtight container overnight at room temperature to allow flavors to mature. Refrigerate up to 5 days.

# Expert Advice:

01 -
  • The moment someone bites into the yellow yolk center is absolutely worth the effort
  • These store beautifully and actually taste better after 24 hours of resting
  • Nothing beats the nostalgic combination of creamy chocolate fondant and crisp meringue
02 -
  • Humidity is your enemy, pick a dry day or your shells simply will not develop proper feet
  • Over-mixing the batter causes flat shells while under-mixing leaves lumpy tops
  • The resting period is non-negotiable, skipping this step causes cracked shells in the oven
03 -
  • Use aged egg whites left on the counter overnight for more stable meringue
  • Tap the baking sheets firmly three times after piping to eliminate stubborn air bubbles

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