Chick Macarons
You’ll fall in love with Chick Macarons, shaped like cute little chicks and filled with a tangy lemon curd that brings a refreshing twist to your palate.
They’re not just an Easter treat, but a spring baking tradition that brings joy to every celebration.
Macaron piping, flavor variations, and chick decorations elevate them to an artistic Easter dessert.
Plus the unique macaron flavors and baking techniques enhance their presentation.
List of Ingredients for Chick Macarons
These adorable chick-shaped macarons are perfect for spring and Easter celebrations.
They feature a delicate lemon curd filling that complements the sweetness of the macaron shells.
Ingredients:
- For the macaron shells:
- 1/3 cup + 1 tablespoon egg whites (at room temperature for at least 24 hours)
- ⅔ cup granulated sugar
- ¾ cup almond flour, sifted
- ½ cup powdered sugar, sifted
- Gel food coloring (yellow)
- For the lemon curd filling:
- ¾ cup lemon juice (freshly squeezed)
- 2 teaspoons lemon zest
- ½ cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cubed and cold
- For the chick decorations (optional):
- Black gel food coloring
- Orange gel food coloring
- Royal icing (prepared or store-bought)
- Piping bags
- Decorating tips (small round tip)
Step-by-Step Instructions
Follow these step-by-step instructions to make the cutest easter chick macarons!
Make the lemon curd filling:
- In a saucepan, whisk together the lemon juice, lemon zest, and sugar. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens.
- In a separate bowl, whisk together the eggs. Slowly whisk the hot lemon mixture into the eggs, then return the mixture to the saucepan.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
- Remove the saucepan from the heat and whisk in the cold butter, one cube at a time, until fully incorporated. Strain the lemon curd through a fine-mesh sieve to remove any lumps.
- Let the lemon curd cool completely before using.
Make the macaron shells:
- In a clean, dry bowl, whisk together the almond flour and powdered sugar. Sift the mixture to remove any lumps.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-low speed for 4 minutes. Add a few drops of yellow food coloring and continue mixing until soft peaks form.
- With the mixer on medium speed, gradually add the granulated sugar in three batches, beating for 30 seconds after each addition. Continue whipping until stiff peaks form and the meringue is glossy. The meringue should hold its shape when you lift the whisk and form a pointed peak.
- Gently fold the dry ingredients (almond flour and powdered sugar mixture) into the meringue using a rubber spatula. Fold until just combined, being careful not to overmix. The batter should be thick and glossy and flow slowly off the spatula when dropped.
- To check for the correct consistency, pipe a small dollop of batter onto a baking sheet lined with parchment paper. If the peak of the dollop smooths out on its own within 30 seconds, the batter is ready. If the peak remains pointed, continue to fold in the dry ingredients a little at a time.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1-inch diameter) onto the prepared baking sheet, leaving space between each macaron for spreading. Gently tap the baking sheet on the counter to remove any air bubbles.
- Let the macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. This step is crucial for helping the macarons form smooth feet.
- Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes. Then, lower the oven temperature to 275°F (135°C) and bake for an additional 10-12 minutes, or until the macarons are firm to the touch and easily lift off the parchment paper.
- Let the macarons cool completely on the baking sheet before filling and decorating.
Assembling and Decorating the Macarons
- Once the macarons have cooled completely, pipe a dollop of lemon curd onto the flat side of one macaron shell. Gently sandwich another macaron shell on top.
- For the chick decorations (optional):
- Prepare two piping bags, one filled with royal icing tinted black and another with royal icing tinted orange.
- Using the black icing, pipe small circles for the eyes on the top shell of the macaron.
- With the orange icing, pipe a small triangle for the beak.
The result? Fluffy texture Easter treats that are perfect springtime treats.
Storage and Serving Suggestions
Once your chick macarons are artistically assembled and decorated, it’s essential to store them properly to maintain their fluffy texture and vibrant taste.
Here are some storage tips and serving ideas:
- Keep them at room temperature for a day, then refrigerate for a chilled serving.
- Add decorative touches like lemon zest or lemon icing for flavor variations.
- Presentation suggestions include gift wrapping as party favors or a picnic pairing.
- They make a perfect tea time treat, brunch platter, or Easter spring dessert.
And there you have it, you’ve not just baked, but crafted, an edible masterpiece.
Your chick Macarons are more than a delightful treat; they’re a validation of your creativity and culinary flair.
Savor the crisp shell, the tangy lemon filling, and the sheer joy of seeing your chick-shaped creations.
Remember, it’s not just about the end product, but the journey of making it.
So, here’s to many more artistic baking adventures. Bon appétit!
Chick Macarons
These adorable chick-shaped macarons are perfect for spring and Easter celebrations. They feature a delicate lemon curd filling that complements the sweetness of the macaron shells.
Ingredients
- For the macaron shells:
- 1/3 cup + 1 tablespoon egg whites (at room temperature for at least 24 hours)
- ⅔ cup granulated sugar
- ¾ cup almond flour, sifted
- ½ cup powdered sugar, sifted
- Gel food coloring (yellow)
- For the lemon curd filling:
- ¾ cup lemon juice (freshly squeezed)
- 2 teaspoons lemon zest
- ½ cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cubed and cold
- For the chick decorations (optional):
- Black gel food coloring
- Orange gel food coloring
- Royal icing (prepared or store-bought)
- Piping bags
- Decorating tips (small round tip)
Instructions
Instructions:
- Make the macaron shells:
- In a clean, dry bowl, whisk together the almond flour and powdered sugar. Sift the mixture to remove any lumps.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-low speed for 4 minutes. Add a few drops of yellow food coloring and continue mixing until soft peaks form.
- With the mixer on medium speed, gradually add the granulated sugar in three batches, beating for 30 seconds after each addition. Continue whipping until stiff peaks form and the meringue is glossy. The meringue should hold its shape when you lift the whisk and form a pointed peak.
- Gently fold the dry ingredients (almond flour and powdered sugar mixture) into the meringue using a rubber spatula. Fold until just combined, being careful not to overmix. The batter should be thick and glossy and flow slowly off the spatula when dropped.
- To check for the correct consistency, pipe a small dollop of batter onto a baking sheet lined with parchment paper. If the peak of the dollop smooths out on its own within 30 seconds, the batter is ready. If the peak remains pointed, continue to fold in the dry ingredients a little at a time.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1-inch diameter) onto the prepared baking sheet, leaving space between each macaron for spreading. Gently tap the baking sheet on the counter to remove any air bubbles.
- Let the macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. This step is crucial for helping the macarons form smooth feet.
- Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes. Then, lower the oven temperature to 275°F (135°C) and bake for an additional 10-12 minutes, or until the macarons are firm to the touch and easily lift off the parchment paper.
- Let the macarons cool completely on the baking sheet before filling and decorating.
- Make the lemon curd filling:
- In a saucepan, whisk together the lemon juice, lemon zest, and sugar. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens.
- In a separate bowl, whisk together the eggs. Slowly whisk the hot lemon mixture into the eggs, then return the mixture to the saucepan.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
- Remove the saucepan from the heat and whisk in the cold butter, one cube at a time, until fully incorporated. Strain the lemon curd through a fine-mesh sieve to remove any lumps.
- Let the lemon curd cool completely before using.
- Assemble and decorate the macarons:
- Once the macarons have cooled completely, pipe a dollop of lemon curd onto the flat side of one macaron shell. Gently sandwich another macaron shell on top.
- For the chick decorations (optional):
- Prepare two piping bags, one filled with royal icing tinted black and another with royal icing tinted orange.
- Using the black icing, pipe small circles for the eyes on the top shell of the macaron.
- With the orange icing, pipe a small triangle for the beak.
Get the scoop on more like this:
