Popping Easter Chick Macarons & Filled White Chocolate Egg

Popping Easter Chick Macarons & Filled White Chocolate Egg

Hey all, you lovely readers! I’m back from my “Spring break” and as hinted in Facebook, I’m getting my Easter baking mood ON! Don’t know about you, but for me the two things that come first in mind from Easter are eggs and chicks. Eggs and chicks are associated with Easter as signs of new life and I added some green on the plate to add to the Spring feel. 🙂

Since the recipe instructions are a bit lengthy, I’ll keep the post shorter not to bore you… Just a few words about popping candy. My husband has asked me for macaron flavour with popping candy for some time now and as we were in Finland in my favourite Danish store, Tiger, I saw these adorable pop art style popping candy bags and the idea hit me – popping citrus chicks!! And look, how cute they turned out!

Popping Easter Chick Macarons & Filled White Chocolate Egg

Do you like popping candy? What’s your favourite flavour/brand?
How about chocolate eggs, do you like them filled or prefer one with surprise?

Filled White Chocolate Egg
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Servings Prep Time
1egg 15minutes
Passive Time
5hours
Servings Prep Time
1egg 15minutes
Passive Time
5hours
Filled White Chocolate Egg
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Servings Prep Time
1egg 15minutes
Passive Time
5hours
Servings Prep Time
1egg 15minutes
Passive Time
5hours
Ingredients
  • 100 grams good quality white chocolate divided
  • 20 mililiters cream
  • 1 teaspoon blueberry preserve or powder optional
  • 1 teaspoon shortening or dipping aid optional
Servings: egg
Units:
Instructions
  1. Prepare ganache by melting half of the white chocolate in double boiler or microwave in short intervals. When melted mix in cold cream and continue mixing until shiny and smooth. Add blueberry preserve through or sieve and mix until incorporated.
  2. Allow the ganache to cool while preparing for egg mould (I used a heart shaped pastry press) by covering it in plastic wrap.
  3. Spoon or pipe the ganache into the mould, cover in plastic wrap and remodel in hand if needed. Refrigerate for at least 4 hours.
  4. Remove from refrigerator and smooth the egg tapping with your fingers while it's still wrapped in the plastic wrap.
  5. Melt the remaining white chocolate and add shortening or dipping aid if needed, continue to mix until shiny, smooth and runny.
  6. Unwrap the ganache egg and place it on a wire rack over some parchment paper and spoon or pour the melted chocolate on top and allow the excess to drip on the parchment paper.
  7. Allow to cool down and dry, then wrap into a gift or plate with some Easter chicks.
Recipe Notes

Preserve the excess white chocolate, it can be reused and melted again once it hardens.

Popping Easter Chick Macarons
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Cute citrus flavoured Easter chick macarons with popping candy.
Servings Prep Time
3Chicks 15 minutes*
Cook Time
*See macaron recipe in notes
Servings Prep Time
3Chicks 15 minutes*
Cook Time
*See macaron recipe in notes
Popping Easter Chick Macarons
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Cute citrus flavoured Easter chick macarons with popping candy.
Servings Prep Time
3Chicks 15 minutes*
Cook Time
*See macaron recipe in notes
Servings Prep Time
3Chicks 15 minutes*
Cook Time
*See macaron recipe in notes
Ingredients
  • 6 Yellow macaron shells recipe in notes
  • 2 tablespoons Lemon Buttercream recipe in notes
  • 1 tablespoon Orange Popping Candy
  • 6 Red jumbo star sugar sprinkles
  • 1,5 Orange jumbo star sugar sprinkles
  • 3 Yellow jumbo star sugar sprinkles
  • 6 Small Chocolate Balls
  • 1 tablespoon powdered sugar
  • 1 teaspoon lemon juice
  • 1/6 teaspoon yellow food coloring powder or gel
Servings: Chicks
Units:
Instructions
  1. To make the "glue" mix powdered sugar with lemon juice and drop of yellow food coloring.
  2. Cut orange jumbo star sprinkles into halves to use as the chick's beak and find matching small chocolate balls for eyes.
  3. Attach the eyes and beak onto macaron shell with drop of sugar and lemon mixture. Pipe or spoon buttercream on the middle of the bottom of the second macaron shell and sprinkle popping candy on top.
  4. Gently place the decorated macaron shell on top and place jumbo red stars on the sides and yellow jumbo star on top for a cute top plume, then tap the top shell so it sits firmly on top. If it does not stick, add a tiny bit of buttercream on bottom side of the top shell and place it again.
  5. Refrigerate and serve. Note: Macarons are best when refrigerated for 24 hours before serving, the popping effect however will weaken when being in touch with buttercream - you can add more popping candy on the sides before serving.
Recipe Notes

Lemon Macarons
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French Macarons with zesty lemon buttercream filling.
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Lemon Macarons
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French Macarons with zesty lemon buttercream filling.
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Ingredients
  • Yellow macaron shells
  • 78 grams egg whites divided
  • 100 grams powdered sugar
  • 100 grams ground almonds
  • 100 grams granulated sugar
  • 25 mililiters water
  • 1/6 teaspoon green food coloring gel
  • 1/2 teaspoon yellow food coloring gel
  • Lemon Buttercream
  • 50 grams unsalted butter
  • 200 grams powdered sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest grated
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare 2 baking sheets with parchment or silicone baking sheet.
  2. Divide egg whites placing half in the mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium high speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on medium high speed.
  5. In a separate bowl combine ground almonds, powdered sugar, remaining egg whites and yellow food colouring and mix until fully incorporated.
  6. When the meringue forms stiff and glossy peaks add a drop of green colouring and continue to beat until incorporated, then remove from mixer and combine with almond paste by gently folding using a spatula or a big spoon.
  7. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet.
  8. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 15-17 minutes until you can lift them off the baking sheet.
  9. Once cooled pair with matching shells ready for filling.
  10. Prepare buttercream by combining all ingredients in a mixing bowl and beat until incorporated and smooth. Place in a piping bag or spoon onto flat side of a macaron shell. You can sprinkle some additional grated lemon zest on top.
  11. Place another shell on top to make a sandwich and refrigerate for 24 hours before serving.

3 Comments

  1. Onpa suloiset pääsiäismacaronit:)

  2. So adorable and bet tasty too 🙂

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