The Ultimate Easter Macaron Box


 
The ultimate Easter Macaron Box - creme egg macarons, hot cross bun macarons, coconut macarons, chocolate peanut butter macarons and peeps marshmallow macarons make up the most amazing Easter inspired box. This would make an incredible easter gift, and can be customised however you like!
The ultimate Easter Macaron Box - creme egg macarons, hot cross bun macarons, coconut macarons, chocolate peanut butter macarons and peeps marshmallow macarons make up the most amazing Easter inspired box. This would make an incredible easter gift, and can be customised however you like!
The ultimate Easter Macaron Box - creme egg macarons, hot cross bun macarons, coconut macarons, chocolate peanut butter macarons and peeps marshmallow macarons make up the most amazing Easter inspired box. This would make an incredible easter gift, and can be customised however you like!
The ultimate Easter Macaron Box - creme egg macarons, hot cross bun macarons, coconut macarons, chocolate peanut butter macarons and peeps marshmallow macarons make up the most amazing Easter inspired box. This would make an incredible easter gift, and can be customised however you like!
The ultimate Easter Macaron Box - creme egg macarons, hot cross bun macarons, coconut macarons, chocolate peanut butter macarons and peeps marshmallow macarons make up the most amazing Easter inspired box. This would make an incredible easter gift, and can be customised however you like!
The ultimate Easter Macaron Box - creme egg macarons, hot cross bun macarons, coconut macarons, chocolate peanut butter macarons and peeps marshmallow macarons make up the most amazing Easter inspired box. This would make an incredible easter gift, and can be customised however you like!
The ultimate Easter Macaron Box - creme egg macarons, hot cross bun macarons, coconut macarons, chocolate peanut butter macarons and peeps marshmallow macarons make up the most amazing Easter inspired box. This would make an incredible easter gift, and can be customised however you like!

I am so, SO excited for Easter baking season. I think it might be my actual favourite - I spent today making dark chocolate cardamom hot cross buns and a carrot cake sheet cake, but I still have a bunch more recipes lined up that I can’t wait to share with you!

Jase and I couldn’t let the best baking season go by without a macaron box, and I think we really knocked it out of the park this time. We brought back our first mac recipe we shared - the creme egg mac, and then filled the box with a whole bunch of other Easter inspired flavours. I am totally obsessed with how this box came out, and I hope that you give some of the recipes a try! I am particularly excited by how the chocolate peanut butter and peeps macarons came out - this was our first time piping marshmallow into macarons, and I certainly don’t think that it will be our last.

We’ve come full circle with our macaron recipes - this is the 13th that we have shared! It was so fun to see how much we have learnt along the way, and it’s super satisfying to see how consistently we can make macs now. It goes to show that to get good at something, practice is really the best way to master a skill. Trial and error, and working out what works and what doesn’t work for you seems to be the best way. Everyone works out their own wee way of making things. This way works best for us, and has worked for a bunch of others, but it may require some wee tweaks to get it to suit you- don’t be afraid to play around and see what is best! xx

Here’s what we ended up with:

  • Creme Egg Macarons - Speckled shell filled with a Creme Egg chocolate ganache

  • Hot Cross Bun Macaron - Vanilla bean shell filled with a spiced German buttercream

  • Coconut Macaron - Vanilla bean shell filled with a coconut Swiss Meringue Buttercream

  • Chocolate Peanut Butter Macaron - Chocolate shell filled with peanut butter Swiss Meringue Buttercream

  • Peeps Macaron - Sugared Vanilla bean shell filled with a vanilla bean marshmallow and rolled in sanding sugar

A few wee tips:

  • I have added the base recipe we use for the shells down below, then at the end I have put the variations in food colouring or finishing that we did to make each shell ‘flavour’ (they are all vanilla bean flavour, except for the chocolate, and I have added in a note, or you can just refer to this recipe. The filling recipes and assembly instructions will be underneath the shell recipe.

  • Everything I have learnt along the way about making macarons is in the notes of this post - I update it whenever I have something to add. I suggest giving it a good read through before you start if you are new to macs!

  • We used this box to make this cookie box - Rich cut me little dividers on the laser cutter, but the craft wood is soft enough that you can use a craft knife and a ruler. We then just taped the dividers in.

  • We made all the shells except for the chocolate ones on one day (we could have done them all on the one day, we just got lazy), the mini egg ganache, and the pastry cream for the Hot Cross Bun German buttercream, and then the following day made the remainder of the fillings, filled the macarons, and filled and shot the box. If you break up your workload, and prep your ingredients before you start (having enough sheet pans is important), it isn’t too much work!

  • We worked it so that we could re-use some of the fillings - we made one larger batch of swiss meringue buttercream (double what is listed below, so 4 sticks of butter), then split it, and added the coconut to half and the peanut butter to the remaining half. This made the filling process super easy as we didn’t need to make five fillings from scratch

  • In terms of work flow, we were able to start the next batch of shells soon after piping out the previous ones. Like I mentioned before, this only works if you have lots of sheet pans!

  • If you are colouring one batch of batter two different colours, mix it part of the way, then split the batter into separate bowls (half a batch of batter weighs 420g), then add the gel food colouring and finish the mixing process. For example we split a batch and coloured half for the creme egg macs, and half for the peeps macs, then did the same with the coconut macs and the hot cross bun macs. We made one bigger batch of the chocolate shells as the cocoa powder has to be mixed in with the ground almond mixture.

  • Store all the shells in an airtight container until ready to fill.

 

 

Vanilla Bean Macarons

- Makes about 30 Macarons -

Macaron Shell Recipe from I love Macarons, with adaptations from Fox and Crane 

Note: this is the base recipe for every shell we made in the box, except the chocolate shells. For Chocolate shells, reduce the powdered sugar to 270g, and add in 20g dark dutch process or black cocoa with the powdered sugar mix. There is a recipe here.

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
1 tsp vanilla bean paste

 

- PROCESS -

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add gel food colouring, if using, a few drops at a time, until the desired colour is reached. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth.

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

-FLAVOUR / COLOUR VARIATIONS -

  • For Creme egg shells, tint the shells with grey/blue gel colouring (we used ‘ash’ by americolor and a tiny drop of black), then splatter with watered down black gel food colouring using a paintbrush after the shells have baked. Fill with Creme egg ganache (recipe follows)

  • For Hot Cross Bun shells, tint the shells with brown food colouring (we used ‘chocolate brown' by americolor), then fill with spiced German Buttercream (recipe follows)

  • For the Coconut shells, tint the shells with yellow food colouring (we used ‘lemon yellow’ by americolor), then fill with coconut Swiss Meringue Buttercream (recipe follows)

  • For the Chocolate shells, add 20g dark dutch process or black cocoa to the powdered sugar mix - see the note above, or there is a recipe here. Fill with peanut butter Swiss Meringue Buttercream (recipe follows)

  • For the Peeps shells, tint the shells bright pink (we used ‘deep pink’ by americolor), and dust with pink sanding sugar once piped. Fill with vanilla bean marshmallow (recipe follows)

  • If you would like to add a cross to the hot cross bun macarons, you can make one out of powdered sugar and milk. Sift 100g powdered sugar into a bowl, then add milk until you form a thick paste. Transfer to a piping bag fitted with a small round tip, and pipe crosses on half the shells (do this before you fill them).

 

 

Creme egg ganache

- Makes enough to fill 30 Macarons -

12 regular sized cadbury creme eggs (35g each, 420g total), chopped
90g (6 Tbsp) Heavy Cream
30g (2 Tbsp) unsalted butter
100g milk chocolate

- PROCESS -

Place all of the ingredients in a heatproof bowl over a pot of simmering water, ensuring that the bowl does not touch the water. Stir with a whisk or spatula until the chocolate is melted and the mixture is smooth. Transfer to a container, and press a piece of plastic wrap directly against the surface of the filling. Refrigerate for about an hour, stirring occasionally, until the ganache has firmed up to a piping consistency. Transfer to a piping bag fitted with a large round tip.

Pair each macaron shell with another of a similar size. Pipe a circle of buttercream on one half, and then sandwich with the second shell. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.

 

 

Spiced German Buttercream

- Makes enough to fill 30 Macarons -

110g dark brown sugar
12g (1 1/2 Tbsp) cornstarch
1 egg
1 egg yolk
1/2 tsp salt
190g whole milk
1 tsp vanilla bean paste
2 tsp cinnamon
1 tsp pumpkin spice or mixed spice
340g (3 sticks) unsalted butter, at room temperature

- PROCESS -

In a bowl, whisk together the sugar and corn starch, then whisk in the egg, egg yolk and salt. In a medium saucepan, combine the milk, vanilla, cinnamon, and pumpkin spice / mixed spice. Heat to to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath. Stir frequently.

Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Store in an airtight container until ready to use, or if using immediately, transfer to a piping bag fitted with large french star tip.

Pair up the macaron shells, and a round of buttercream on one half. Top with the second shell. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.

 

 

Coconut Swiss Meringue buttercream

- Makes enough to fill 30 Macarons -

60g egg whites
100g granulated sugar
pinch of salt
225g (2 sticks) unsalted butter, cold, cut into small cubes
½ tsp vanilla bean paste
100g coconut threads or flakes, blitzed in a food processor until finely chopped
Sprinkles to finish (we used ‘hangin’ with my peeps’ by sprinkle pop)

- PROCESS -

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes.

Once the buttercream has finished mixing, and is smooth and silky, add in the vanilla bean paste. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air. Add the blitzed coconut and mix to combine. Fit a piping bag with a large round tip, and fill the bag with the buttercream.

Pair up the macaron shells, and pipe a round of buttercream on one half of each pair. Top with the second shell. Smooth any buttercream that is sticking over the edges with your finger, then roll the macarons in sprinkles so that the sprinkles stick to the buttercream. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.

 

 

Peanut Butter Swiss Meringue buttercream

- Makes enough to fill 30 Macarons -

60g egg whites
100g granulated sugar
pinch of salt
225g (2 sticks) unsalted butter, cold, cut into small cubes
½ tsp vanilla bean paste
150g smooth/creamy peanut butter (processed peanut butter is best, natural may seize your buttercream)

- PROCESS -

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes.

Once the buttercream has finished mixing, and is smooth and silky, add in the vanilla bean paste and peanut butter. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air. Fit a piping bag with a small french star tip, and fill the bag with the buttercream.

Pair up the macaron shells, and pipe a round of buttercream blobs on one half of each pair. Top with the second shell. Smooth any buttercream that is sticking over the edges with your finger, then roll the macarons in sprinkles so that the sprinkles stick to the buttercream. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.

 

 

Vanilla Bean Marshmallow

- Makes enough to fill 30 Macarons -

Note - make sure you have everything ready to go before you make the marshmallow, as you will have to work quite quickly once it is whipped. Pair up the shells and have the piping bag ready. Extra marshmallow can be cured in a greased loaf pan.

14g (2 packets) powdered gelatine
76g cold water
103g liquid honey
76g water
265g sugar
1 tsp vanilla
pinch of salt
Bright Pink gel food colour (we used ‘deep pink’ by americolor)
Pink Sanding sugar to finish (optional)

- PROCESS -

Fit a large piping bag with a round tip. Fit the stand mixer with the whisk attachment. In the mixing bowl, combine the cold water and gelatin and mix well with a fork, and leave to bloom while you prepare the sugar syrup.

In a medium pot, combine the water, honey, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f /120˚c, then remove from the heat and leave to cool to 210˚f /100˚c.

Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 5-7 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. While the marshmallow is mixing, add pink gel food colouring as desired. Transfer to the piping bag.

Pair up the macaron shells, and pipe a round of marshmallow on one half of each pair. Top with the second shell. Press down lightly, then carefully sprinkle the exposed marshmallow with pink sanding sugar. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.

The ultimate Easter Macaron Box - creme egg macarons, hot cross bun macarons, coconut macarons, chocolate peanut butter macarons and peeps marshmallow macarons make up the most amazing Easter inspired box. This would make an incredible easter gift, and can be customised however you like!

Passionfruit and White Chocolate Macarons


 
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit

Hi! Coming at you with a wee spring inspired macaron this month! Ever since I discovered that the supermarket near me sells passionfruit pulp in a pouch, it’s been going into everything (I made passionfruit cream puffs today, coming at you soon!). I had some passionfruit curd leftover from testing this passionfruit layer cake a while back, so we repurposed it in these macs. Jase also just reminded me that this is our Twelfth macaron recipe that we have done - the very first macs we made together were actually passionfruit too, so this is a nice wee full circle situation!

The passionfruit curd is perfect for a mac filling - it is thick and silky, and the passionfruit cuts through the yolks and butter in the curd, giving it a much ‘lighter’ taste than something like lemon curd, which I find can get a little bogged down by the egg yolks and butter if it isn’t done right. We kept the pairing simple and filled the mac with a white chocolate swiss meringue buttercream - creamy and smooth, and the perfect compliment to the tangy curd filling. The shells were finished with a quick drizzle of white and passionfruit chocolate - which is a totally optional but super cute detail to add to tie everything together.

You could absolutely customise these if you wanted - you could do a lemon curd in the middle, or ditch the white chocolate in the buttercream and just have it as a vanilla base. The cool thing about macarons is that you can really mix and match the filling - we have found it easiest to keep the base shell the same recipe, coloured to compliment the flavour, and then drive the flavour through the fillings. So, please feel free to mix and match these as you feel fit! It’s all part of the fun.

A few wee tips:

  • All my Macaron tips are here!

  • Ideally, the passionfruit curd needs overnight to chill to come to the right consistency.

  • The White chocolate buttercream can be a little soft when you first add the chocolate. Popping it in the fridge for 10-15 minutes will help to firm it up, or you can pipe the macarons then rest in the fridge for an hour or so to help firm it up.

 

 

Passionfruit and White Chocolate Macarons

- Makes about 24 Macarons -

Passionfruit Curd
225g passionfruit pulp
140g sugar
125g unsalted butter, cut into cubes (can be straight from the fridge)
5 egg yolks (around 200g worth)
1/4 tsp salt

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
A few drops of yellow gel food colouring
1 tsp vanilla bean paste
Melted white chocolate and melted passionfruit chocolate to finish (optional - we used Valrhona passionfruit)

White Chocolate Swiss Meringue Buttercream
125g egg whites
200g granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 Tablespoon pure vanilla extract
250g white chocolate, melted and cooled.

 

- PROCESS -

PASSIONFRUIT CURD

Place the Passionfruit pulp in a blender or food processor. Pulse a few times to separate the seeds from the pulp. Strain through a sieve into a medium saucepan. Reserve the seeds.

Add the remainder of the ingredients to the saucepan, and place over medium heat. Whisk well to combine. Place over medium low heat, and cook for 30 minutes, stirring frequently, until the curd has thickened significantly - enough that it coats the back of a spoon well, and when you run a finger through, it leaves a very clear track.

Strain through a fine mesh sieve into an airtight container, and stir in 1-2 Tbsp of the reserved passionfruit seeds. Place a piece of plastic wrap over the surface of the curd. Refrigerate until completely cool, ideally overnight.

 

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add yellow gel food colour a few drops at a time, until the desired colour is reached. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth.

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

WHITE CHOCOLATE SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are white and fluffy, and the mixture has cooled, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave. Set aside to cool slightly. 

Once the buttercream has finished mixing, and is smooth and silky, add in the cooled chocolate. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air. Transfer to a piping bag fitted with a medium round tip.

ASSEMBLY

Place the shells on a baking sheet lined with parchment paper, Melt white chocolate and passionfruit chocolate, and place into small piping bags. Snip a small hole in the end of each bag, and drizzle the shells with chocolate. Place in the fridge for 5-10 minutes to set the chocolate. Place the passionfruit curd into a small piping bag fitted with a round tip. Pair up each macaron shell with another of an equal size. Pipe a ring of buttercream on one half of the shell, then a blob of the curd in the middle. Place the second shell carefully on top. Repeat with the rest of the macarons. Macarons are best chilled overnight to allow the flavours to meld, but can also be eaten immediately. 

Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit

The Ultimate Christmas Macaron Box


 
The Ultimate Christmas Macaron box - a cute, gluten free twist on the traditional cookie box. This cookie box is filled with the flavours of christmas - Candy Cane, Eggnog, Christmasfetti, Gingerbread, and cranberry. Each macaron is filled with a delicious complementary filling - ranging from american buttercream to German buttercream. This macaron box would make the perfect homemade gift. Grab the recipes now!
The Ultimate Christmas Macaron box - a cute, gluten free twist on the traditional cookie box. This cookie box is filled with the flavours of christmas - Candy Cane, Eggnog, Christmasfetti, Gingerbread, and cranberry. Each macaron is filled with a delicious complementary filling - ranging from american buttercream to German buttercream. This macaron box would make the perfect homemade gift. Grab the recipes now!
The Ultimate Christmas Macaron box - a cute, gluten free twist on the traditional cookie box. This cookie box is filled with the flavours of christmas - Candy Cane, Eggnog, Christmasfetti, Gingerbread, and cranberry. Each macaron is filled with a delicious complementary filling - ranging from american buttercream to German buttercream. This macaron box would make the perfect homemade gift. Grab the recipes now!
The Ultimate Christmas Macaron box - a cute, gluten free twist on the traditional cookie box. This cookie box is filled with the flavours of christmas - Candy Cane, Eggnog, Christmasfetti, Gingerbread, and cranberry. Each macaron is filled with a delicious complementary filling - ranging from american buttercream to German buttercream. This macaron box would make the perfect homemade gift. Grab the recipes now!
The Ultimate Christmas Macaron box - a cute, gluten free twist on the traditional cookie box. This cookie box is filled with the flavours of christmas - Candy Cane, Eggnog, Christmasfetti, Gingerbread, and cranberry. Each macaron is filled with a delicious complementary filling - ranging from american buttercream to German buttercream. This macaron box would make the perfect homemade gift. Grab the recipes now!
The Ultimate Christmas Macaron box - a cute, gluten free twist on the traditional cookie box. This cookie box is filled with the flavours of christmas - Candy Cane, Eggnog, Christmasfetti, Gingerbread, and cranberry. Each macaron is filled with a delicious complementary filling - ranging from american buttercream to German buttercream. This macaron box would make the perfect homemade gift. Grab the recipes now!

We had to sneak in just one more cookie box before Christmas. And it just had to be a macaron box. Jase and I have been making macarons once a month to really nail them down, and we’ve been talking about making a macaron box for Christmas for the longest time. We made this one over the course of two days, and I couldn’t be happier with how it turned out.

We wanted to capture as many flavours of Christmas as we could, and I think we managed to encompass almost all of them. I found this a little easier to make than a standard cookie box, maybe because we were just repeating the same process over and over to create the shells, varying the colouring and finishes, and then just had to worry about making the fillings, rather than thinking about all kinds of different batches of cookies as with the cookie boxes. Macaron boxes like this would make the most amazing gift, particularly if you are baking for someone who is gluten free - and if you’re like me and have still done next to no Christmas shopping, a homemade gift such as a cookie box would be so perfect! Each batch of macarons makes about 24-30, so you could make 5-6 cookie boxes if you made all the flavours. You can also mix it up and add them to a treat box - there are two I have made here and here.

Here’s what we ended up with:

  • Candy Cane Macarons - Vanilla bean shell with peppermint Swiss meringue buttercream

  • Eggnog Macaron - Nutmeg dusted shell with an Eggnog German buttercream

  • Christmasfetti - Vanilla bean shell with Vanilla bean American buttercream and sprinkles

  • Gingerbread - Vanilla bean shell with Gingerbread German buttercream

  • Sugared Cranberry - Vanilla bean shell with Mascarpone frosting and Cranberry Jam

A few wee tips:

  • I have added the base recipe we use for the shells down below, then at the end I have put the variations in food colouring or finishing that we did to make each shell ‘flavour’ (they are all vanilla bean flavour). The filling recipes and assembly instructions will be underneath the shell recipe.

  • Everything I have learnt along the way about making macarons is in the notes of this post - I update it whenever I have something to add. I suggest giving it a good read through before you start if you are new to macs!

  • I used this box to make this cookie box - Rich cut me little dividers on the laser cutter, but the craft wood is soft enough that you can use a craft knife and a ruler. I then just taped the dividers in.

  • We made all the shells on one day, and the pastry cream for the German buttercreams (eggnog and gingerbread), and then the following day made the remainder of the fillings, filled the macarons, and filled and shot the box. If you break up your workload, and prep your ingredients before you start (having enough sheet pans is important), it isn’t too much work!

  • In terms of work flow, we were able to start the next batch of shells soon after piping out the previous ones. Like I mentioned before, this only works if you have lots of sheet pans!

  • If you are making something like this and you don’t want to make loads of batches of shells, you can split the batter is mixed - for example we split a batch and piped some plain and dusted with nutmeg for the eggnog flavour, then piped some through a piping bag painted with food colouring for the peppermint. We kept the shells all the same flavour for convenience.

  • If you are colouring one batch of batter two different colours, mix it part of the way, then split the batter into separate bowls (half a batch of batter weighs 420g), then add the gel food colouring and finish the mixing process.

  • Store the macaron shells in an airtight container until you are ready to use.

  • Enjoy! If you have any questions at all, please don’t hesitate to pop them here and I will answer any I can! Merry Christmas x

 

 

Vanilla Bean Macarons

- Makes about 30 Macarons -

Macaron Shell Recipe from I love Macarons, with adaptations from Fox and Crane 

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
1 tsp vanilla bean paste

 

- PROCESS -

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add gel food colouring, if using, a few drops at a time, until the desired colour is reached. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth.

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

-FLAVOUR / COLOUR VARIATIONS -

  • For Candy Cane shells, paint the inside of the piping bag with four stripes of red gel food colouring. I found you need quite a long brush to avoid making a mess, so taped mine onto a chopstick first. Fill with Peppermint Swiss Meringue Buttercream (recipe follows).

  • For Eggnog shells - Dust with nutmeg after piping. Fill with Eggnog German Buttercream (recipe follows).

  • For Christmasfetti shells - Colour the batter green (we used forest green by americolor), and sprinkle with Christmas Sprinkles. Fill with American Buttercream (recipe follows).

  • For Gingerbread Shells - colour the batter brown (we use chocolate brown by americolour). Fill with Gingerbread German Buttercream (recipe follows).

  • For Sugared Cranberry Shells - Colour the batter red (we used Super red by americolor), then dust the shells with edible glitter and white sanding sugar after piping. Fill with Cranberry jam and Mascarpone frosting (recipe follows).

 

 

Peppermint Swiss Meringue Buttercream

- Makes enough to fill 30 Macarons -

60g egg whites
100g granulated sugar
225g (2 sticks) unsalted butter, cold, cut into small cubes
½ tsp vanilla bean paste
1/2 tsp peppermint extract
Red gel food colouring to Paint bag.

- PROCESS -

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and peppermint extract, and mix until incorporated.

Once the buttercream has finished mixing, and is smooth and silky, add in the vanilla bean paste. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air. Fit a piping bag with a closed star tip, and paint four stripes of red food colouring on the inside of the bag. Fill with the buttercream.

Pair up the macaron shells, and pipe a round of buttercream on one half of each pair. Top with the second shell. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.

 

 

Eggnog German Buttercream

- Makes enough to fill 30 Macarons -

110g sugar
12g (1 1/2 Tbsp) cornstarch
1 egg
1 egg yolk
1/2 tsp salt
190g eggnog
1 tsp vanilla bean paste
340g (3 sticks) unsalted butter, at room temperature

- PROCESS -

In a bowl, whisk together the sugar and corn starch, then whisk in the egg, egg yolk and salt. In a medium saucepan, heat the eggnog and vanilla to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath. Stir frequently.

Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Store in an airtight container until ready to use, or if using immediately, transfer to a piping bag fitted with a round tip.

Pair up the macaron shells, and pipe a round of buttercream on one half of each pair. Top with the second shell. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.

 

 

Vanilla Bean American Buttercream (for Christmasfetti Macarons)

- Makes enough to fill 30 Macarons -

225g (2 sticks) unsalted butter, at room temperature
1 tsp vanilla bean paste
pinch of salt
500g (4 cups) powdered sugar, sifted
2-3 Tbsp whole milk, as needed
Green gel food colouring (we used Forest green by Americolor)
Additional Sprinkles (optional)

- PROCESS -

In the bowl of a stand mixer fitted with the paddle attachment, whip the butter, vanilla bean paste and salt until pale and creamy. Sift in the powdered sugar, and mix on medium speed until well combined. If needed, add milk a tablespoon at a time, until the frosting is light and fluffy, and a pipeable consistency. Add gel food colouring until the desired colour is reached. Transfer to a bag fitted with a large french star tip (I used an ateco #866).

Pair up the macaron shells, and pipe a round of buttercream on one half of each pair. Sprinkle with additional Sprinkles. Top with the second shell. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.

 

 

Gingerbread German Buttercream

- Makes enough to fill 30 Macarons -

110g dark brown sugar
12g (1 1/2 Tbsp) cornstarch
1 egg
1 egg yolk
1/2 tsp salt
190g whole milk
1 tsp vanilla bean paste
15g unsulphured Molasses (treacle if you are in NZ)
2 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
340g (3 sticks) unsalted butter, at room temperature

- PROCESS -

In a bowl, whisk together the sugar and corn starch, then whisk in the egg, egg yolk and salt. In a medium saucepan, combine the milk, vanilla, molasses, ginger, cinnamon, nutmeg, cloves and allspice. Heat to to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath. Stir frequently.

Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Store in an airtight container until ready to use, or if using immediately, transfer to a piping bag fitted with small french star tip.

Pair up the macaron shells, and pipe small buttercream blobs on one half. Top with the second shell. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.

 

 

Cranberry jam and Mascarpone Frosting

- Makes enough to fill 30 Macarons -


Cranberry Jam
230g fresh cranberries 
170g apple cider or water (If you are in NZ, apple cider is reduced apple juice, NOT the vinegar)
100g white sugar 
1 medium lemon, juice + zest 

Mascarpone Frosting
225g Mascarpone, at room temperature
55g cream cheese, at room temperature
Pinch salt
1/2 tsp vanilla bean paste
25g powdered sugar

- PROCESS -

CRANBERRY JAM

Place the cranberries, apple cider, and sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture is boiling. Boil for 13-18 minutes, stirring often, until the cranberries have burst.

Transfer the mixture to a high speed blender, or blend with a stick blender, until smooth, approximately one minute.

Return the mixture to the saucepan, add the lemon juice zest, and cook over medium heat for approximately 15 minutes or until the mixture has thickened slightly. Remove from the heat and cool in the saucepan for 20 minutes, before transferring to an airtight container and refrigerating until completely chilled. The mixture will thicken as it cools. When you are ready to assemble, transfer to a piping bag and snip a small piece of the end off.

MASCARPONE FROSTING

Place the mascarpone, cream cheese, salt and vanilla bean paste in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until well combined and creamy. Add the powdered sugar and mix well to incorporate. Add about 2 tsp of the cranberry jam, and mix to combine. Transfer to a piping bag fitted with a round tip.

Pair up the macaron shells, and pipe a circle of buttercream on one half of each pair. Pipe a small blob of cranberry jam in the centre. Top with the second shell. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.

The Ultimate Christmas Macaron box - a cute, gluten free twist on the traditional cookie box. This cookie box is filled with the flavours of christmas - Candy Cane, Eggnog, Christmasfetti, Gingerbread, and cranberry. Each macaron is filled with a delicious complementary filling - ranging from american buttercream to German buttercream. This macaron box would make the perfect homemade gift. Grab the recipes now!