Robin Egg Macarons #EasterSweetsWeek - Big Bear's Wife

Big Bear's Wife

Easy Recipes, Fun Travels, & Real Life Southern Days

Robin Egg Macarons #EasterSweetsWeek

This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

I can’t think of a more perfect Easter macarons then these Robin Egg Macarons! They’re the perfect shade of robin egg blue with cute little speckles and filled with a homemade chocolate ganache!

This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Robin Egg Macarons in a pile with Easter Eggs in the background

Some days I feel like I’m rocking this mom thing and then some days I’m plunged back to reality with a teething, crying baby on my hip while I’m trying to down a cup of coffee thanks to lack of sleep.

Then there days when my sweet little baby sounds like he needs a good dose of holy water and an exorcism, but then there days like today where he’s perfectly content playing with his new teething rings while I try to get as much work or he’s perfectly happy cuddling in my arms. 🙂

Just like some days I can barely grab sandwich for lunch and then some magical days I have time to make Robin Egg Macarons.

Robin Egg Macarons in a pile

Motherhood is an crazy adventure but I wouldn’t trade it for anything! Even if I haven’t gotten a full nights sleep in the past 6 months and some days cookies seem to be my meal of convince.  haha

So back to these Robin Egg Macarons! They’re the third recipe I’m sharing with y’all for this week’s #EasterSweetsWeek event!

I hope y’all have been following along and that y’all have entered the giveaway at the bottom of the posts this week.

Monday I shared Caramel Bunny Peanut Butter Brownies with y’all and then yesterday I posted a fun post on how I make my favorite mini Homemade Chocolate Peanut Butter Rabbits!

Robin Egg Macarons halves on baking mat

Alright, so I know that you can just use a baking tray and parchment paper to make macarons and that you don’t NEED a special mat just for making them. However, let me just tell you that having this Macaron Baking Mat had made my life so much easier when it comes to making macarons.

It makes sure they are all mostly the same size and it keeps them from spreading too much!

A Stack of Robin Egg Macarons

But if you don’t have a macaron baking mat like this, have no fear! There are tons of people that make perfect macarons with just a baking sheet and a regular baking mat.

Two Robin Egg Macarons

The Robin Egg Macarons that I made here are filled with a super easy homemade chocolate ganache but you could also fill them with a thick homemade vanilla or chocolate frosting type of filling.  Macarons are very light and delicate though so make sure your filling isn’t too thick or the beautiful cookie shells will break when you try to press them into cookie sandwich.

Robin Egg Macarons

Robin Egg Macarons

Created by on March 4, 2018

  • Prep Time: 1h 15m
  • Cook Time: 12m
  • Yield: 24 Robin Egg Macarons

Ingredients

FOR MACARONS:

  • 1 1/4 cups powdered sugar
  • 1 cup (4 oz) almond flour
  • Egg whites from 3 large eggs (AT ROOM TEMPATURE**)
  • Pinch of salt
  • 1/4 cup granulated white sugar
  • Cornflower Blue (or Sky Blue) food coloring
  • Brown Food Coloring
  • 1 tablespoon vanilla extract

FOR CHOCOLATE GANACHE:

  • 1 cup heavy cream
  • 1 cup chocolate chips

Instructions

FOR MACARONS:

  • Crack three large eggs and separate the yolks and the white. You only need the whites for this recipe.
  • Pour the whites into a bowl and let them come to room temperature.
  • In a large bowl, whisk together the almond flour and powdered sugar.
  • Whisk it good to remove any lumps in the flour.
  • Combine the room temperature egg whites and a pinch of salt in the bowl of an electric mixer.
  • Attach the whisk attachment and whip egg whites.
  • Once they become white and foamy, slowly add in the white granulated sugar and increase the speed to high.
  • Set a timer for 15 minutes and let the egg whites whip on high until stiff peaks form and the mixture becomes shiny. Whip in 2 drops of blue food coloring, add as little or as much as you like. (Don't add too much, you want these to be light blue)
  • Using a rubber spatula gently fold in almond flour/powdered sugar mixture into the whipped egg whites.
  • Slowly fold and mix until everything is mixed well and becomes smooth. It will be super thick at first. You will know it is ready when the batter is smooth and "melts" into itself when you drizzle some of the batter back onto it'self in the bowl. (like lava)
  • Line a baking sheet with parchment paper. (OR use a macaron backing mat)
  • Filling a pipping bag with the batter, snip the end and pipe 1 inch circles onto the baking sheet. (You might need more than one baking sheet, but I only needed one. Leave a little space between each cookie as they will spread just a tad when baking.
  • Little tips at the top of each piped cookie? Dip your finger into a little water and pat the tip down on the cookie top.
  • Tap the cookie sheet onto the counter to remove the air bubbles.
  • Let the cookies to sit at room temperature before baking for 1 hour.
  • Pre-heat oven to 350F.
  • Bake the macarons in a preheated oven with the door slightly open. I use a wooden spoon to prop the oven door open while they bake.
  • Bake them for about 12 minutes or until they are matte looking and dry to the touch. Watch them and do not let them burn!
  • Remove from oven and allow the macarons to cool completely. I let mine sit overnight before adding specks and filling them.
  • Once macarons are cooled, add the brown "speckle" Mix vanilla extract and a drop or two of brown food coloring together. Dip a small food safe paint brush or a basting brush into the food coloring mixture.
  • Hold the brush over top of the macarons and run it across the prongs of a fork to throw specks of brown food coloring onto the macarons.
  • Let specks dry for a while before filling the macarons.

FOR CHOCOLATE GANACHE:

  • Add heavy cream to a sauce pan and heat on medium-high heat.
  • Once the cream is super hot (without boiling) - remove from heat and stir in the chocolate chips.
  • Stir until melted.
  • Let chocolate sit until firm enough to pipe into middle of cookies. If it needs help firming up, pour it into a bowl and stick it into the fridge for a bit.
  • Add heavy cream to a sauce pan and heat on medium-high heat.
  • Once the cream is super hot (without boiling) - remove from heat and stir in the chocolate chips.
  • Stir until melted.
  • Let chocolate sit until firm enough to pipe into middle of cookies. If it needs help firming up, pour it into a bowl and stick it into the fridge for a bit.

TO ASSEMBLE:

  • Pair cookies up size wise.
  • Pipe filling onto half of the cookies (onto the flat side)
  • Sandwich together to create Macarons.

A Small Stack of Robin Egg Macarons

Love it? Pin it!

Robin Egg Macarons

 

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

Cakes & Cupcakes:

Cookies:

 

Baked Desserts:

 

No Baked Desserts:

 

 

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

#EasterSweetsWeek Logo

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

 

PRIZE #2

 

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

 

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

Reader Interactions

Comments

  2. Kayle (The Cooking Actress) says

    girl the fact that you made such pretty macarons with a baby means you’re KILLING it! I have the hardest time keeping up with the normal cooking and keeping the house semi=clean so my baking and blog recipes have been neglected *sigh*

    Reply

  3. Erin says

    Angie – Your recipe calls for “1 cup (4 ounces)” of almond flour. Since we know a cup is 8 ounces, is the 4 oz measurement by weight? Trying to figure out if I have enough almond flour to pull this recipe off. I’m used to using more for 48 shells. Thanks!!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *