Christmas Bunny Macaron Recipe

December 24, 2023

'Tis the season for all things merry and delicious, and I've got just the thing to sprinkle some extra magic onto your holiday festivities. 

Imagine this: a tray of adorable Christmas Bunny Macarons, sure to add some smiles at the dessert table. 

So, roll up your sleeves, grab your apron, and let's whisk up some holiday joy together with this heartwarming Christmas Bunny Macarons recipe!

May your holiday season be filled with joy, laughter, and the delightful sweetness of homemade Christmas Bunny Macarons!

Why did the bunny ask for a carrot for Christmas? 
Because he wanted to have a "hoppy" holiday feast! 🐰🥕🎄

by Sumopocky

Yield: approximately 20 macarons

[For Macaron Shells] 
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring 
[For Macaron Filling]
Select your macaron filling here

[For Macaron Shells] 
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to become combined. In other words, you can't see traces/clumps of almond flour/icing sugar in the meringue. At this point, the batter should still be quite tacky.
4. Prepare different colours of batter. For this designs, we will be preparing 1 main batter colour which is white for the bunny. Before preparing the white batter, scoop out roughly 2 tablespoons of batter for red, 1 teaspoon for black. Add food colouring to get the desired colours. To each of the batter, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags. 
5. Watch my video to see how to pipe the shells. 
6. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
7. Bake in a preheated oven at 150°C for approximately 15 minutes.
8. Let shells cool and pipe with your desired filling.

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