Yes you read that correctly guys… Creme Egg Macarons. And yes they are delicious. After all our Creme Eggs shenanigans last year, obviously this year would be no different!
You may have noticed we like to use/recreate/eat Creme Eggs a lot, we’ve done the classic Creme Egg cupcake, we’ve had the millionaires shortbread (one of our most popular recipes) and we made an awesomely gooey Creme Egg doughnut! But it’s a new year, a new creme egg season and a time for new Creme Egg bakes, so we have the Creme Egg macaron. We’re also big macaron fans, we’ve made them quite a few times too (check out all our macaron recipes here) so combining them with the Creme Egg was a no brainer! We made chocolate macaron shells to form our chocolate shell
Macarons get a bad rep, for being a tricky and complicated bake. We aim to abolish that myth, although we do think it’s important to have the correct pieces of kit, a stand mixer makes life easier and without a thermometer you can’t get your sugar syrup to the right temperature easily. But the italian method we use makes for a more stable meringue which helps and mixing to the right point is crucial, you want you mix to drop slowly off your spatula. There are some people that say it should take about 10 seconds for it to disappear back into the mixture but we think about 15-20 seconds is about right otherwise it’ll be too runny when you pipe it! The next key step is leaving them for long enough, which can be a bit of a waiting game, sometimes half an hour is enough but sometimes it’s about an hour! Just check on them occasionally by lightly tapping a macaron with your finger, when they look matte, aren’t sticky and nothing comes off on your finger they’re ready to bake!
For the filling, we used our fondant Creme Egg filling that we used for our millionaires shortbread, except we added a little water into it so that it was runnier and we could pipe it. To surround this we made a smooth chocolate buttercream, we really like the way that piping the chocolate buttercream around the edge it completes the chocolate “shell” of the creme egg. Then we piped a circle of white and filled the middle with yellow so that it looked like the yolk in the middle!
- 2 x 40g egg whites
- 100g ground almonds
- 90g icing sugar
- 15g cocoa powder
- 38ml water
- 100g caster sugar
- 1/2 tsp vanilla extract
- 150g golden syrup
- 90g butter, softened
- 1/2 tsp salt
- 1 tsp vanilla essence
- 375g icing sugar
- 1 tbsp water
- yellow food coloring
- 50g butter, softened
- 120g icing sugar
- 30g cocoa powder
- 1-2 tbsp milk
- 1 tsp vanilla extract
- Process the icing sugar and the almonds together in a food processor, then sift into a bowl and add in the cocoa powder.
- Place the water and caster sugar in a pan and bring to a boil, making a syrup, monitoring the temperature as you do so.
- Beat 40g of the egg whites to form soft peaks, as the temperature of the syrup passes 105C increase the speed of the beater.
- When the syrup reaches 115C remove the pan from the heat and pour slowly into the egg whites in a thin stream.
- Then continue to beat the meringue for about 5-10 mins so it cools down.
- Whilst that is cooling, add the other 40g of egg whites and the vanilla extract into the bowl with the almonds, icing sugar and cocoa powder and mix to form a paste.
- Add in about a third of the meringue and incorporate into the paste to loosen the mixture, this is best done with a silicone spatula. Then add the rest of the meringue and mix in carefully.
- It is important to fully incorporate the meringue and not under or over mix. The mixture should be smooth, uniform and gently flowing, not too runny or with white bits of meringue running through it.
- Transfer the mixture to a piping bag with an 8mm or 1cm nozzle and pipe out small, regular rounds about 3cm in diameter onto a lined baking tray (you can find guides or buy silicone sheets to help you pipe the circular macarons).
- Tap the trays and then leave for 30mins to an hour to form a skin.
- Bake in the oven at 150C for 14 mins.
- Add butter, golden syrup, salt, and vanilla extract to a bowl and mix together until well combined.
- Then add in the icing sugar, a little at a time, with the water until all of it is mixed in well.
- Take about a third of the mixture and place in another bowl. Add a few drops of yellow food colouring and mix until evenly coloured. Add more colouring until you reach the desired Creme Egg yolk yellow.
- Put the each of the mixtures in a piping bag.
- In a small bowl cream the butter.
- Add in a little icing sugar at a time, making sure to fully combine.
- After half of the icing sugar has been added add the cocoa powder, milk and vanilla extract and continue the process.
- Once everything is mixed together beat for a further 2-3 mins to make the buttercream nice and fluffy, then place it into a piping bag.
- Take 1 macaron shell, pipe a circle of chocolate buttercream around the edge, followed by a circle of white filling, then pipe yellow in to fill the hole in the middle. (you can do this the opposite way if you prefer yellow, white, chocolate. Whatever is easiest for you)
- Place another macaron shell on top.
Keep your eyes peeled for yet another creme egg bake that will be coming to the blog very soon!