Raspberry Easter Macarons

Supplies

Below are the basic supplies needed for successful Raspberry Easter Macarons. As an Amazon Associate I earn from qualifying purchases. This post contains affiliate links which will reward me monetarily when you use them to make qualifying purchases at no cost to you.

• Silicone Baking Mats: AmazonBasics Silicone Baking Mat Sheet, Set of 2
• Silicone Baking mats with Macaron template: AmazonBasics Silicone Macaron Baking Mat, 2-Pack
• Almond flour: Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted 3 Pound bag

Easter Egg Shape

I had so much fun making these Raspberry Easter Macarons into blue robin eggs! Attached below is a printable egg template I made to pipe the macarons onto. Simply print two copies of the template and place them underneath the silicone mat (you can bake the paper without damage). For the speckles, I splattered food coloring gel onto the eggs. The best results came by swiping my paint brush softly across a fork for fine speckles.

Easter Decorating

To paint the flowers I mixed my food color gel with water with a food paint brush. I painted the flowers as you would with regular water color paint. For the bunnies, I used food color markers. If you use these markers, be sure not to press too hard to avoid cracking the delicate macaron.

Markers: Wilton FoodWriter Color Fine-Tip Edible Markers, 5-Piece

Color gel: Wilton Gel Food Color Set, Primary

Paint brushes: Wilton Cake Decorating Tools, 5-Piece Brush Set

Tips & Tricks

• For best results, allow egg whites to reach room temperature before whipping. Make sure the whites contain no bits of yolk which will prevent the whites from foaming properly. A mild acid such as cream of tarter will also help egg whites foam.
• Purchase Almond Flour with no cornstarch added as it could cause the shells to crack.
• Properly sift your ingredients. Multiple times if necessary! You need a powdery texture without any lumps.
• The final macaron batter should be firm and drip slowly when scooped with silicone spatula.
• For consistent size and proper spacing of Macarons use a macaron silicone baking mat, or make a circle template by drawing 1 1/3 inch circles spaced at least 1/2 inch apart.
• When piping the batter, keep the tip of the pastry 1/2 inch above and inside the outline guide since the batter will spread.
• Rotate the baking sheet in the oven to promote even baking.
• Macarons keep sealed in airtight container up to 1 week in refrigerator.

Troubleshooting

Sticky Bottom:

• Under baked macarons. Increase temperature or bake time.
• Macaron shell is too “wet” due to humidity or ingredients themselves had too much moisture. Turn on range-hood fan while letting macarons dry, turn on dehumidifier, use “aged” egg whites, use food coloring GEL not liquid coloring, ensure meringue reaches stiff peaks before folding. 
• Improper Macaronage Techniques. Deflate some of the air in the batter by using proper folding techniques, should fold back onto itself, do the “Ribbon” test. Do not overfold.

Bumpy Shells:

• Almond Flour and Powdered Sugar Not Sifted. Throw both ingredients into the food processor, sift and discard bits that cannot be sifted.

No feet:

• A film did not develop before placing macarons in the oven.
• There is too much moisture in your climate. Turn on a fan, or dehumidifier while letting macarons dry.

Dry & Hard:

• Over baked shells. Fill the macaron with the filling and allow it to “mature” for 1-2 days. It will soften up. Turn down temperature or decrease baking time on your next try.

Hollow:

• Under Whipping of Egg whites.Make sure you beat the egg whites until stiff peaks before stopping. This will “dry up” the meringue. It should clump into a ball inside the whisk. You want as little moisture as possible.  
• Over Whipping of Egg whites. Stop mixing egg whites once the white cling onto the bowl and a small clump of meringue is stiff

Browned:

• Sheet tray is too close to the heat source. Move around your oven racks.

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