Cadbury Egg Macarons (Printable)

Delicate French almond shells with creamy milk chocolate filling inspired by Cadbury Creme Eggs, ideal for Easter.

# What You'll Need:

→ Macaron Shells

01 - 3.5 oz almond flour
02 - 3.5 oz powdered sugar
03 - 3 large egg whites, room temperature (about 3 oz)
04 - 4.5 oz granulated sugar
05 - 1/4 tsp cream of tartar
06 - Yellow or pastel food coloring (optional)

→ Cadbury Egg-Inspired Filling

07 - 3.5 oz milk chocolate, chopped (Cadbury Dairy Milk preferred)
08 - 3 tbsp heavy cream
09 - 3 tbsp golden syrup or light corn syrup
10 - 1.75 oz unsalted butter, softened
11 - Yellow gel food coloring

# Steps:

01 - Line two baking sheets with parchment paper or silicone mats. Fit a pastry bag with a 1/2-inch round tip and set aside.
02 - Sift almond flour and powdered sugar together into a bowl until thoroughly combined. Set aside.
03 - In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar while beating, continuing until stiff, glossy peaks form.
04 - Gently fold almond flour mixture into meringue in three additions. Optionally tint one-third of batter yellow for yolk effect. Mix only until batter flows in thick ribbons (proper macaronage consistency).
05 - Transfer batter to pastry bag. Pipe 32 rounds (about 1.5 inches diameter) onto prepared sheets. Firmly tap trays to release air bubbles. Let shells rest at room temperature for 30-60 minutes until surfaces are dry to touch.
06 - Preheat oven to 300°F. Bake for 13-15 minutes, rotating pans halfway through. Shells are done when they easily lift off the mat without sticking. Cool completely before filling.
07 - Heat heavy cream until just simmering. Pour over chopped milk chocolate and let stand for 2 minutes. Stir until completely smooth. Add golden syrup and butter, mixing until glossy and fully incorporated.
08 - Reserve one-quarter of the chocolate filling and tint with yellow gel coloring to create the 'yolk.' Refrigerate both fillings until thickened to pipeable consistency.
09 - Pipe a ring of chocolate filling onto one shell, then place a small dollop of yellow filling in the center. Gently sandwich with another shell, pressing lightly until filling reaches edges. Repeat with remaining components.
10 - Place assembled macarons in an airtight container and refrigerate overnight for optimal flavor development. Best consumed within 5 days.

# Expert Advice:

01 -
  • The moment someone bites through the crisp shell and hits that yellow center their face lights up like childhood Easter morning
  • These capture the essence of Cadbury eggs without being overwhelmingly sweet, somehow balancing indulgence with elegance
  • They are guaranteed showstoppers that disappear faster than any other dessert on the table
02 -
  • Humidity is the enemy of macarons so avoid making these on rainy days if possible
  • Overmixing the batter causes flat shells while undermixing creates those dreaded lumpy tops
  • The resting period is not optional it is what creates the signature foot and smooth surface
03 -
  • Weigh your ingredients precisely using a kitchen scale as volume measurements can vary too much for these delicate cookies
  • Use a silicone baking mat instead of parchment for more even heat distribution and easier removal

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