The Pioneer Woman Tasty Kitchen
Profile Photo

Easter Bunny Macarons

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Easter bunny macarons.

Ingredients

  • 1 cup Powdered Sugar
  • ¾ cups Almond Flour
  • 2 whole Egg White
  • ¼ cups Granulated Sugar
  • 2 drops Pink Food Coloring Paste
  • 20 pieces Tiny Ball Shape Sprinkles
  • 1 Tablespoon Long Chocolate Sprinkles
  • ½ cups Strawberry Buttercream

Preparation

Line 2 large baking sheets with parchment paper. Put a master template under the parchment paper or draw 1 1/2-inch circles in rows on the paper, about 1 inch between each circle horizontally, and 3 inches between each row (to allow space for bunnies’ ears).

Process powdered sugar and almond flour in a food processor until finely ground. Sift the mixture through a sieve. If there are more than 2 tablespoons of large chunks left in the sieve, grind them and sift again. Set the mixture aside.

In the bowl of a stand mixer fitter with a whisk attachment, beat egg whites at medium speed until frothy. Reduce the speed to low and gradually add the granulated sugar, 1 tablespoon at a time. Increase the speed to high and beat until very stiff peaks form, about 5 minutes.

Sift the almond flour mixture over the egg whites. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the ingredients are just combined. Add a drop or two of food coloring to tint the batter. Continue to fold the mixture until it has loosened and falls in a ribbon from the spatula.

Fit a pastry bag with a round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment papers. Pipe two ears each for half of the macarons. The rest will be used as bunnies backs. Tap the bottom of each sheet on the work surface to release trapped air bubbles.

To decorate the half portion of the macarons (with the piped ears), use a tweezer to carefully place the sprinkle ball on each of the macaron as the nose, and the long chocolate sprinkles as the whiskers. Let the cookies stand at room temperature for at least 30 minutes. This allows the cookies to develop their crusts.

Preheat oven to 325ºF. Bake the macarons for 10 to 12 minutes, until set but not browned. Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans.

Once cooled, gently lift half of the cookies (with the ears) from the parchment paper and turn them upside down. Spoon or pipe a teaspoon of buttercream filling onto each of the upside-down cookies. Top with the remaining cookies.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Persimmon Thumbprint Cookies
Profile Photo by Justine Sulia (Cooking and Beer) in Desserts
A simple shortbread thumbprint cookie filled with a delicious homemade persimmon...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Chocolate Sugar Cookie Sticks
Profile Photo by Cookinglsl in Desserts
Chocolate sugar cookie sticks dipped in melted chocolate and decorated with...
2.00 Mitt(s) 1 Rating(s)1 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Vintage Jam-Filled Cookies
Profile Photo by Binky's Culinary Carnival in Desserts
This recipe is among the oldest Christmas cookie recipes that we...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Red Velvet Cheesecake Cookies
Profile Photo by Sarah in Desserts
These red velvet cheesecake cookies are a huge hit! Soft, chewy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Cranberry Pistachio Biscotti
Profile Photo by Danielle Cushing in Desserts
Chocolate-dipped Cranberry Pistachio Biscotti.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 21 Level: Intermediate