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Bunny Macarons with a little chocolate rose in the ear, on a plate with cadbury eggs.

Bunny Macarons

These Bunny Macarons are perfect for Easter, they are filled with a Golden Oreo Buttercream. And I also have a free template available on the blog that you can download, print and place under your mat to pipe your own bunnies!
Course Dessert
Cuisine American
Keyword bunny, easter, macarons
Prep Time 3 hours
Cook Time 50 minutes
Total Time 3 hours 50 minutes
Servings 30 bunnies
Calories 125 kcal
Author camila


Macaron Shells

  • 100 grams egg whites
  • 100 grams granulated sugar
  • 105 grams almond flour
  • 105 grams powdered sugar
  • Food coloring if using

Golden Oreo Cream Cheese Frosting

  • 48 grams crushed golden Oreos
  • 85 grams cream cheese softened (3.5 oz)
  • 42 grams unsalted butter 1.5 oz
  • 118 grams powdered sugar
  • 1 to 2 tsp cream as necessary
  • 1/4 tsp vanilla extract

Candy Flowers

  • 56 grams candy melts
  • Powdered food coloring

To decorate

  • Edible pens I used black and pink
  • Pink Luster Dust


Macaron Shells

  1. Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I used a tip Wilton #8. Set aside.
  2. Line two baking sheets with parchment paper or silicone mat. Place the bunny templates underneath the silicone mat.
  3. Measure out all of the ingredients.
  4. Sift the powdered sugar and almond flour together. Set it aside.
  5. Place a bowl over a pan with barely simmering water, add the sugar and egg whites to the bowl. 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.
  6. Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.
  7. Also, don’t overheat the sugar syrup, this may cause issues down the line, such as wrinkly macarons.
  8. Transfer the syrup to the bowl of a stand mixer.
  9. 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.
  10. 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.
  11. Pour the sifted powdered sugar and almond flour into the stiff meringue.
  12. Add the food coloring at this point, if using. I didn't add any.
  13. Start folding gently forming a letter J with a spatula.
  14. 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.
  15. 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.
  16. There’s another test you can do. I call it the Teaspoon test.
  17. Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
  18. If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds. Test again.
  19. 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.
  20. 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.
  21. 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.
  22. Transfer the batter to the piping bag.
  23. Pipe the ears of the bunny, go around the face with the piping bag and end in the center, then pull the bag up.
  24. Use a toothpick to spread the batter to the outlines if necessary and to pop any air bubbles.
  25. Tap the tray gently a few times against the palm of your hand or against the counter, and then use a toothpick again if necessary.
  26. Then move on to the next bunny and repeat the piping.
  27. 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. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
  28. Pre-heat the oven to 310ºF. I typically bake my macarons at 325ºF, but my first tray of bunnies burned because the oven was too hot for them. Since each bunny has less batter than a regular round macaron, it will not only bake faster, but may also require a lower baking temperature.
  29. Adjust this according to your oven.
  30. Bake one tray at a time.
  31. Bake for 5 minutes, rotate tray.
  32. Continue baking for another 5 to 7 minutes, time baking depends on your oven and temperature you are using.
  33. You know the macarons are done baking if you try to move a macaron and it doesn’t feel jiggly. If the macaron is still jiggly, keep baking.
  34. Remove from the oven and bake the other trays.
  35. Let the macarons cool down before proceeding with the filling.
  36. You can also place a piece of foil or parchment paper halfway through baking to prevent the macarons from browning too much.

Golden Oreo Cream Cheese Frosting

  1. Make sure the Oreos are finely ground.

  2. Beat the cream cheese and the butter with an electric mixer for about 2 minutes until fluffy.
  3. Add the crushed Oreos, the powdered sugar and mix until combined.
  4. If the frosting is too stiff, add the additional cream, or milk, or even water if you prefer. And if the frosting is too runny, add more powdered sugar until it becomes thicker and creamy.
  5. Add the vanilla and mix until combined.
  6. Place the frosting in a piping bag fitted with a round tip.

Candy Flowers

  1. Melt the candy melts and add the powdered food coloring to dye it. Pour the melted candy melts in mini rose molds. Place the mold in the freezer for 5 minutes, then remove the roses from the molds.
To decorate the bunnies
  2. Draw each bunny's eyes and nose.
  3. Use a small brush dipped in pink luster dust to brush the cheeks and the ears of the bunny.
  4. Brush a bit of melted candy melt in the back of each rose and glue it in the bunny’s ear.

To assemble

  1. Pipe the filling on the bottom shells, then top with a decorated shell.
  2. Let the macarons mature overnight before serving.


  1. Store the bunnies in the fridge for up to 5 days, and in the freezer for up to 1 month.

Recipe Notes

Egg White Powder: I am not using egg white powder for this recipe because the weather is super dry lately, and as soon as I pipe the macarons they have been drying out.

Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.

Food coloring: Make sure to use gel food coloring, not liquid. I love Americolor. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.

Scale: Please use a scale when measuring the ingredients for accuracy.

Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.

Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.

Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.

Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.

Macaron Tools: Please visit this post to check out all the tools I use to make macarons.

Nutrition Facts
Bunny Macarons
Amount Per Serving (1 macaron)
Calories 125
* Percent Daily Values are based on a 2000 calorie diet.