Hello friends! Today we are making Robin’s Eggs Macarons.
These recipe for Robin’s Eggs Macarons have two filling options: Cadbury Egg Buttercream and Dark Chocolate Ganache.
You can find a template below to pipe the egg shaped macarons.
Also make sure to watch the video on this page or on YouTube showing you how to make these Robin’s Eggs Macarons.
Let’s start with the template.
Here is the egg template so you can pipe the egg shaped macarons
Download the template, print it, place under your baking mat or silicone mat and pipe away.
Robin’s Eggs Macarons filling
To fill these Robin’s Eggs Macarons I chose a Cadbury Egg Buttercream. However, below I am also giving an option on a Dark Chocolate Ganache filling, because when I first published this recipe years ago, that was the original filling I had chosen.
So take your pic, either Cadbury Egg Buttercream or Dark Chocolate Ganache.
Or one of the many other filling options I have on my list. Click here to see all the variations of macaron flavors and recipes I have published on the blog.
Below is the old picture from the first time I published the Robin’s Eggs Macarons recipe.
In the video for these egg macarons, I am not showing how to make the batter, because I used the exact same batter from the Nest Macarons, I made a double batch, and piped some into large shells for the nests, and others into eggs for the Robin’s eggs.
You can watch the full video on the Nest Macarons on YouTube also.
For the batter I used a combination of 50% fresh egg whites, 50% of carton egg whites, and some egg white powder as well.
You can make this recipe with 100% fresh whites, or 100% carton egg whites, and you can also leave out the egg white powder.
Making macarons is an extremely particular experience and it varies so much from one kitchen to another, from one baker to another. All I can do is offer you my tips and what works and doesn’t work for me, and encourage you to experiment yourself with tips from me and from other macaron teachers and bakers out there.
I have also made another experiment with carton egg whites, I made my Spring Macarons with 100% egg whites.
So far I preferred the combination of fresh whites, carton whites, and egg white powder. It produced sturdy shells, with a chewy middle. The shells were beyond perfect!
And again, I recommend that you try it for yourself and experiment around with ratios, types of egg whites, etc.
Here are some of my favorite Spring and Easter Macarons:
- Bunny Macarons
- Spring Macarons
- Nest Macarons
- Carrot Cake Macarons
- Lemon Macarons
- Earl Grey Macarons
- Vanilla Bean Macarons
- Oreo Macarons
- Coconut Macarons
And to learn more about macarons, check out Macaron School. I publish articles about troubleshooting, beginner’s guides, the science behind making macarons, and much more! Make sure to check it out!
Thank you so much for reading! If you make this recipe tag me on instagram, I love seeing your creations! Or leave a comment below!
Robin’s Eggs Macarons
For the shells
- 100 grams granulated sugar
- 1 gram egg white powder *read note
- 50 grams carton egg whites *read note
- 50 grams fresh egg whites *read note
- 105 grams almond flour
- 105 grams powdered sugar
- Food coloring I used Wedgewood, Yellow, and Pink
Cadbury Egg Buttercream
- 4 tbsp unsalted butter room temperature 56 grams
- 1 1/2 cups powdered sugar 191 grams
- 1/3 cup powdered Cadbury mini eggs from about 2/3 cup whole candies
- 1/2 tsp vanilla extract
- 2-4 tbsp milk
- 200 grams chopped chocolate or chocolate chips
- 2/3 cup heavy cream (156 ml)
- Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 1/2” diameter tip. Set aside.
- Line two baking sheets with parchment paper or silicone mat.
- Measure out all of the ingredients.
- Sift the powdered sugar and almond flour together. Set it aside.
- Place a bowl over a pan with barely simmering water, add the sugar and the egg white powder, if using, to the bowl. Then add both the fresh and the carton egg whites to the bowl. Reminding you to read the notes below, but basically you don’t need to add egg white powder, it is completely optional, and also, you can use 100% carton egg whites or 100% fresh whites if you don’t want to to half of each.
- The reason why I chose to use egg white powder in today’s recipe is also to make the meringue a bit stronger, since the carton egg whites often times produce a slightly soft meringue.
- Whisk the mixture until frothy and the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.
- Also, don’t overheat the sugar syrup, this may cause issues down the line, such as wrinkly macarons.
- Transfer the syrup to the bowl of a stand mixer.With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to medium-high and whisk for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending down to the side.
- With the carton egg whites might take a bit longer than using 100% fresh egg whites to achieve the stiff peaks. And even when stiff peaks form, they might look a bit softer than they would if made with fresh whites. Adding the egg white powder and a bit of fresh whites can help with this though.
- Pour the sifted powdered sugar and almond flour into the stiff meringue.
- I made the batter into 3 different colors to make it fun. You can just make one color if you want to, but here are the instructions to make the multicolor shells from the same batch.
- Start folding gently forming a letter J with a spatula.
- As soon as you see no more dry ingredients in the meringue, stop stirring. Divide the batter between three different bowls (or however many bowls as you’d like).
- Work with one bowl at a time, leaving the other ones covered meanwhile.
- To the first batter I added a touch of wedgewood food coloring by americolor. You can also obtain this color adding a bit of royal blue food coloring and a touch of purple. Fold the batter until the perfect consistency is achieved.
- How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
- First, pick up some batter with the spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds. Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper or silicone mat, it’s ready.
- You don’t want your batter to be too runny either. So be careful not to over mix. It’s always best to under mix and test several times until the proper consistency has been achieved.
- When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly the batter is ready. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Transfer the batter to the piping bag. Seal the top with a bag tie so the batter doesn’t dry out.
- I did notice that the macarons made with carton egg whites require way less macaronage time, so this is something to have in mind because you don’t want the batter to be over mixed.
- Now, it’s time to work with the second batter. To this batter I added a bit of yellow food coloring, then fold until the perfect consistency is achieved, like I’ve explained above.
- Transfer the batter to another piping bag fitted with a round tip. Secure the top with a bag tie. Set aside.
- Now time to work with the final batter, I added a little bit of pink food coloring. Fold and then transfer the batter to a piping bag fitted with a round tip and secure the top with a bag tie.
If piping circles:
- Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 to 5 seconds, and then quickly pull the bag up twisting slightly.
If piping egg shaped macarons:
- To pipe the eggs I used a number 8 tip.
- It’s best to pipe the eggs by going around the outline of the egg with the piping bag as you apply pressure to release batter, and then end in the center.
- Once you’ve piped as many macarons as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. Larger shells may take a bit longer to dry. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 300ºF.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- Bake for 5 more minutes. Rotate again.
- I bake each tray for about 15 to 20 minutes.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- You can also place a piece of foil or parchment paper halfway through baking to prevent the macarons from browning too much for the pastel colors.
Cadbury Egg Buttercream
- Put the Cadbury eggs in a small food processor and process until finely ground.
- Beat the butter with an electric mixer for 1 minute. Add the powdered sugar and powdered Cadbury eggs. Mix on low until ingredients are combined. Raise speed to medium high and beat for one minute.
- Add the milk if necessary and also the vanilla.
- Mix to combine.
- Add more milk if frosting seems too stiff, about 1/2 teaspoon at a time. And add some more sifted powdered sugar if the frosting needs to be thicker.
- Transfer the frosting to a piping bag fitted with a round tip.
For the Ganache filling option
- Chop dark chocolate very finely. Place it in a bowl.
- Heat the heavy cream in a small pan over medium heat, or in the microwave. No matter what method you choose, be very careful not to boil the heavy cream.
- Pour hot cream over chopped chocolate. Let it stand for a minute.
- Start stirring with a spatula until completely melted.
- Let it come to room temperature. Refrigerate for a bit before using, until it has piping consistency.
- To achieve the piping consistency for the ganache, you will have to rely a lot on the temperature of the ganache.
- If it has been in the fridge for a while, and it’s too thick and hard to pipe, insert it in the microwave for a few quick seconds, and stir it again. Test for consistency and keep going until you achieve the desired consistency.
- To be pipeable, the ganache should be thick, but easy to spread.
- If it happens that the ganache is too thin, you might want to put it in the fridge for a few minutes so it will harden up.
- Place the ganache in a piping bag fitted with a round tip.
- Pipe the filling (either Cadbury Egg Buttercream, or Ganache) on each bottom shell. Then top with another shell.
- After filling the macarons and forming the macaron sandwich, mix some brown food coloring in a bowl with some clear liquor. Dip your brush in the mixture, and then flick the brush against the fork to splatter the food coloring in the shells and to create the speckles.
- Store the macarons in the fridge for up to 4 days and in the freezer for up to 1 month.