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Easter Baby Chick Macarons

With Easter just around the corner, I thought I would make some baby chick macarons.

These Easter Baby Chick Macarons are so cute and fun to make.  Especially adding the features using melted chocolate and some royal icing.

I used royal icing which I had leftover from another bake.  Below is a simple icing mixture that does not require egg whites but if you wanted to you could make the royal icing (refer to the Donut recipe)

These chick macarons are filled with a delicious white chocolate ganache and they also make an adorable gift for family and friends.

Happy Baking xo

Easter Baby Chick Macarons

Ingredients

· 75 grams almond meal
· 1 cup icing sugar
· 2 egg whites
· 4 tablespoons caster sugar
· Food colouring (lemon yellow - americolor)

White Chocolate Ganache

· 90 grams white chocolate
· 2 tablespoons thickened cream

Decorations

· ½ cup icing sugar
· 1-2 teaspoons water
· Food colouring (chocolate brown, orange – americolor)
· 50 grams white chocolate

Instructions

1. Preheat oven to 130C.

2. Line two baking trays with baking paper.

3. Sift almond meal and icing sugar together in a bowl.

4. Using an electric mixer, beat egg whites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Add food colouring, beat until just combined.

5. Fold in half the almond mixture until just combined. Fold remaining mixture until the mixture is all combined and glossy (this may take a little bit of time). Remember to fold, not mix.

6. Spoon into a piping bag or a large snaplock bag. If using a snaplock bag, snip 1cm from a corner of the bag. Pipe round mixtures evenly onto the lined baking tray, allowing a bit of space between each piped macaron.

7. Tap the trays on the bench to remove air bubbles. Set aside for 30 minutes to an hour, or until the tops of the macarons are dry and firm to touch.

8. Bake macarons one tray at a time for 18 to 20 minutes or until tops are firm. Cool on trays and carefully transfer to cooling rack.

White Chocolate Ganache

9. Place white chocolate and cream in a microwave-safe bowl and microwave on high for 30 seconds or until chocolate has melted. Stir mixture until combined and refrigerate until ganache is thickened and becomes spreadable.

10. Pipe some white chocolate ganache onto half of the macaron shells and sandwich with remaining shells.

Decorating the chick’s faces

11. Melt the white chocolate and place a drop of the orange food colouring and mix well. Using a toothpick draw on the chick’s feet and beak.

12. Mix the icing sugar and water together and add a drop of chocolate brown food colouring. Place icing into a piping bag and pipe the eyes of the chicks.

Tips

· Make sure the mixing bowl is completely dry when beating the egg whites. If there is water in the bowl the egg whites will NOT form a peak.

· To get evenly spaced macarons on a tray you can buy a template or make your own. I made my own by using baking paper and drawing circles evenly spaced out. I placed the template under the baking paper and piped my macarons onto the image. Remove the template after so that you can use it again.

· You can also use melted dark chocolate for the eyes of the chicks instead of icing sugar mixture.

· For a more even colour on the macarons, remember to turn the tray halfway in the bake.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.

 

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