One thing I always look forward to in the springtime is Easter. Not just for religious reasons, or egg hunts, or family time, no not just for that. I get excited for Easter because Easter means Cadbury mini egg season is upon us, hence Cadbury egg easter macarons. For those unfamiliar, these little eggs are like an egg shaped M&M with a million times the flavor. Cadbury is a European chocolate company, and these eggs harness all of the sweetness and smoothness that European chocolate does. The outer shell is quite hard in comparison to an M&M, but the center is silky smooth, melt in your mouth, delectable milk chocolate.

To pay homage to these delightful candies, I created these. Cadbury egg easter macarons. The macaron shells themselves were left unflavored. I wanted them to resemble the shell of the Cadbury eggs which is also unflavored. The filling is a rich chocolate ganache made from heavy whipping cream and Cadbury eggs. To break up the hard outer shell, the ganache was blended up. This dispersed little crunchy bits of the candy shell throughout the chocolate ganache, giving great texture to the cookie.

How do you make ganache with chocolate in a candy shell?

So, to make this ganache you first must understand that the chocolate inside the eggs is exceptionally smooth. So you need to believe that it’s going to work. To make sure the chocolate would incorporate as easily as possible with the cream, I heated the cream up to steaming in the microwave and I heated the eggs until they were melty. Once I knew all of the eggs were melty in the center (you can check this by lightly pressing on the egg with a spoon). If the spoon easily breaks the shell to reveal melted chocolate, then you’re golden.

When both ingredients are warm, you want to combine them. Combining them will begin the ganache process, but you will be left with large candy coating pieces. So what you’ll do next is add the mixture to a blender. Blend it on high speed for about 1 minute. This will break up the shell pieces into little crunchy bits. These bits add texture and make your Cadbury egg easter macarons sublime.

How did you get all four colors of the Cadbury egg easter macarons?

For my photographs, I knew I wanted the macaron shell colors to mirror that of the Cadbury mini egg colors. To do this, I made the recipe twice. The first time through, I split the macaron batter in half after the initial mixing of the almond flour and meringue, just so they were a bit combined, but the macaronage hadn’t taken place yet. Once the batter was split, I added blue food coloring to one bowl and I continued on with the macaronage. I piped these macarons, then returned to the other half of the batter. This one I left white and I did the macaronage, piped these, and let them dry. You can repeat a second batch, this time coloring with pink and yellow.

I would not recommend trying to get all four colors from one batch. You are almost certain to mess up the macaronage, and there will be such little batter of each color, it isn’t worth it. Might I also add, you do not even need to color these macarons. You could simply fill plain white shells with the ganache. The food coloring does not change the flavor, it simply changes the look. Whatever you decide, I am positive you will love these Cadbury egg easter macarons.

Print Recipe

Cadbury Egg Easter Macarons

A ganache created from cadbury eggs make these cadbury egg easter macarons your go to dessert for this holiday season

Prep Time20 minutes mins

Cook Time18 minutes mins

Drying Time45 minutes mins

Total Time1 hour hr 23 minutes mins

Course: Dessert

Cuisine: French

Keyword: cadbury egg, cadbury egg easter macaron, easter dessert, easter macarons, macaron, macarons

Servings: 20 macarons

Ingredients

For the Macaron Shells:

• 3 Egg Whites 100 grams
• ½ cup Granulated Sugar 100 grams
• 1 cup Almond Flour 100 grams
• ¾ cup Powdered Sugar 100 grams

For the Cadbury Egg Ganache:

• 100 grams Heavy Whipping Cream
• 175 grams Cadbury Mini Eggs

Instructions

For the Macarons:

• Line a large baking sheet with parchment paper. For best accuracy, trace 1-inch circles onto the paper. Flip it over so the side that was drawn on is on the bottom and will not touch the food side.
• In a medium-sized bowl, sift together the almond flour and powdered sugar, set aside.
• In a small or medium sized bowl, combine the egg whites and granulated sugar. Place over a pot of boiling water to form a double boiler. Whisk the mixture until the sugar completely dissolves and the mixture is warm to the touch and frothy. This will take 4-6 minutes.
• Take off the heat and using a hand mixer, whip the egg whites until you achieve stiff peaks. This will take 4-10 minutes.
• Once you have stiff peaks, pour in the sifted almond flour and powdered sugar mixture.
• Using a rubber spatula, fold in the dry ingredients into the meringue in a “U” shaped motion. Add food coloring at this step if you want colored macaron shells. Continue folding until the batter becomes “drippy” and you can consecutively form a figure “8” in the batter. Youtube tutorials are very helpful for determining when your batter is just mixed enough, and when it is overmixed.
• Once the batter is totally mixed, fill a piping bag with the batter. The piping bag should have a ¼-inch circle tip, or something around there.
• Pipe macaron circles onto the parchment paper on the baking sheet. If you drew circles on it, follow the outline. If you did not, try your best to make them the same size.
• Once all of the macarons are piped, bang the tray on the table top hard. You want to make sure all of the air bubbles are out of the macaron shells, so you want to bang them at least 10 times to make sure there are no hidden bubbles.
• Once you have hit the air bubbles out of the batter, the tops should be fairly flat. Carefully pat down any points that might have resulted from piping them, but they will probably resolve themselves in the drying stage anyways.
• Next, preheat the oven to 310°F and allow the shells to dry for 20-40 minutes until the tops are not sticky when touched. While the shells are drying, you can make your curd and buttercream.
• After the shells have dried, bake the shells in the preheated oven. Rotate them after 5 minutes, of baking, and allow them to bake for a total of 16-20 minutes depending on your oven.
• Once the macarons are baked, take them out of the oven and allow them to cool before filling.

For the Cadbury Egg Ganache:

• Heat the heavy whipping cream in a pot over the stove or in the microwave until steaming.
• Microwave the cadbury mini eggs in 30 second intervals until the shells crack with ease under pressure, and melted chocolate is seen inside.
• Add the steaming cream to the melted chocolate eggs. Cover the bowl with a plate and allow to sit for 2 minutes. After two minutes, stir the mxiture together.
• You will notice the mixture come together, but there will be large lumps of the outer candy shell of the chocolate eggs. Do not worry. Pour the ganache into a blender and blend for 1-2 minutes, until the candy shell pieces are broken up quite small.
• Allow the ganache to thicken a bit until no longer runny, and the consistency is able to be piped. Fill a piping bag, and fill the macarons.
• Allow the finished macarons to set for 10 minutes in the fridge before enjoying!

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