Easter Bunny Macarons

Adapted from “French Macarons Basic Recipe” by Martha Stewart

70 grams (about 2/3 cup) almond meal

115 grams (about 1 cup) confectioner’s sugar

2 large egg whites

50 grams granulated sugar (about 1/4 cup)

pink food coloring

1/2 bar dark chocolate

Icing or jam to fill macarons

toothpicks to decorate

Sift together the almond meal and powdered sugar into a bowl. Set aside.

Combine the granulated sugar and egg whites in the bowl of a stand mixer and whip until they form stiff peaks. Use a spatula to gently fold the almond mixture into the egg mixture. Add 1-4 drops of food coloring the mix, folding it in to distribute the color evenly. 

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Cover two baking sheets with parchment paper. Set aside.

Fill a plastic bag with the macaron batter and snip off a small piece of one of the corners of the bag to use it like a pastry bag. Pipe the batter in the shape of a bunny head, keeping the batter in an even layer. Repeat until all the batter is used. Gently tap the baking sheets on the counter a few times to remove any air bubbles. Let the macarons rest at room temperature for 30 minutes before baking.

Place the macarons in the oven and bake for 12 to 14 minutes, until the macarons have slightly puffed up from the baking sheet and are light and crisp. Let them cool completely before filling. 

Once the macarons are cool, fill a plastic bag with your icing or jam of choice and snip off a small piece of one of the corners of the bag. Flip over a macaron and pipe the filling in an even layer. Top with another macaron. Repeat this process with all the macarons.

To add bunny faces to the macarons, break apart the half a chocolate bar, place in a bowl, and microwave in 30 second intervals until melted, stirring between each interval. Dip the end of a toothpick in the melted chocolate and use to draw the eyes and mouth of the bunny. 

Let the chocolate dry briefly and serve.