creme egg macarons.

Just in time for Easter... Creme Egg macarons! Made with two tone yellow and chocolate macaron shells, I've well and truly jumped on the Cadbury Creme Egg baking recipe train with these tempting treats. They're then filled with a classic Creme Egg buttercream to make an Easter inspired delight.

Shopping list.

(Make 12 medium or 24 mini macarons)
For the chocolate shells
♥ One egg white, at room temperature
♥ 38g caster sugar
♥ 35g icing sugar, sieved
♥ 10g good quality cocoa powder
♥ 38g almonds, sieved until fine with lumps discarded

For the yellow shells

♥ One egg white, at room temperature
♥ 38g caster sugar
♥ 45g icing sugar, sieved
♥ 38g almonds, sieved until fine with lumps discarded

♥ 1 tsp yellow food colouring

Measurements based on my macaron guide, then halved so you can add cocoa powder to the chocolate shell side.

For the Creme egg buttercream
♥ 100g unsalted butter
♥ 200g icing sugar
♥ Three Creme Eggs, crushed
♥ A drop of milk or water if the mix is too thick

Step one. Make the buttercream ahead by whipping together the ingredients. Use an electric balloon whisk for 10 minutes for extra thick and fluffy buttercream. Set aside.

Step two. Make basic macarons using this handy macaron recipe guide, except in two parts (hence the 38g etc). For the chocolate shell, add in the cocoa powder with the icing sugar. You only add food colouring to the yellow side, for which I used Sugarflair Egg Yellow.