How to Make Easter Egg Macarons

Easter egg macarons are bright and colorful macarons you can add to your dessert table at Easter.

Easter egg macarons use plain macaron batter, and then are decorated using an edible marker or royal icing, powdered food coloring, almond extract, and a food safe paint brush.

See decorating video here.

Recipe for Easter Egg Macarons

You can use your favorite Italian method macaron recipe to make Easter egg macarons.

You can bake them for the same amount of time in the recipe you use for macarons.

Just make sure the total size of the macarons are about 1.5-2″.

Easter egg macarons can be shaped piped into an oval to look like an egg. You can also just make them into a regular circle if desired.

How to Pipe and Decorate Easter Egg Macarons

1. Make your macaron batter. You don’t need any food coloring added to the macaron batter if you’re making a white Easter egg macarons.
2. To pipe your Easter egg macarons, begin by piping a small oval shape approximately 1.5-2″.
3. Pipe all of your oval shaped macarons the same size.
4. Remove the air bubbles from the macarons by banging the bottom of the baking pan.
5. Let the macarons dry for 30 minutes.
6. Bake your Easter egg macarons for the exact same time it says in the recipe you’re using, and let them cool. Fill your macarons.
7. To decorate Easter egg macarons, you can make royal icing for some fine detail work. Royal icing will dry hard, and you can use piping tips to create small lines on your Easter egg macarons.
8. Another option is to decorate your Easter egg macarons with an edible marker, and draw lines on the cookies.
9. To make your Easter egg macarons full of color, you can make your own paint using powdered food coloring and almond extract.
10. Paint your Easter egg macarons using a food safe paint brush. Criss-crosses, circular lines, triangles, circles, all look beautiful to make your Easter egg cookies.
11. nose using a food safe paint brush.
12. Let dry for 20 minutes. 
13. Store your Easter egg macarons in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.