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Here is how to make these adorable bunny shaped macarons! Not only the perfect spring party table offering, these snowy bunny macarons will be sure to delight everyone, for spring or at any time of year. These are also perfect if you are looking for an Easter or spring themed party treat or gift idea that is a little different and a cute twist on the traditional egg shaped offerings!
To make these, you will need
• 100g fresh egg whites (or carton egg whites with whipping agent) at room temperature
• 90g granulated sugar
• 130g almond flour (it should be room temperature if stored in fridge)
• 130g powder sugar
• A medium bowl
• A mixer or whisk (we used a stand mixer)
A bunny template (optional but so helpful!) 👈🏻
A silicone mat (this one is perfect!) 👈🏻
• A baking tray
• 2 large piping pastry bags (one fitted with a large round tip - we used a Wilton 10 - and the other one fitted with a slightly smaller tip for bunny’s ears)
For the whipped white chocolate ganache filling
• 2/3 cup white chocolate chips
• 1 cup heavy cream
• A saucepan
• A mixer or whisk (we used a hand mixer)
• A piping bag (we used a star shaped tip but this is optional)
For decoration we used
• Water based red food coloring (powder form)
• Water based black food coloring (in gel or powder form)
• A fine brush
But edible food markers should be fine as an alternative! If using edible markers, you will need one of a dark colour to draw the face features, such as black or dark brown (and a lighter pink colour for the bunny accents - which is optional)
First, to prepare, preheat the oven to 140C (280F) and gather all of the ingredients ready before you begin. Prepare 2 large piping pastry bags, one fitted
with a large round tip and the other one fitted with a slightly smaller tip for bunny’s ears. Set aside.
Line a baking tray with silicone mat, you can use a bunny template under while piping.
Wipe a medium bowl with vinegar to make sure it’s clean enough.
To begin, sift the powdered sugar and almond flour together. This is an important step to make the macarons nice and even. Then set aside for now.
Now prepare the french meringue; using a stand mixer, whisk or similar, start whisking the egg whites on medium speed. When it starts to get bubbly, begin adding the granulated sugar slowly. Increase the speed until the meringue reaches to stiff peak stage. Meringue should look glossy.
Pour the sifted powdered sugar and almond flour into the stiff meringue.
Start folding gently forming a letter J with a spatula.
Start folding gently forming a letter J with a spatula.
Stop folding when the batter is glossy and has a thick and flowing consistency. You don’t want your batter to be too runny. So be careful not to over mix it.
Transfer the half of the batter to the piping bag. Piping tip is Wilton 10. Transfer the other half to the one with small piping tip to make bunny ears.
Pipe bunny shaped macarons using the template.
Let macarons dry for up to 30 mins-1 hour until they are completely dry on top. Drying time will depend on the environment.
Bake macarons for 15 minutes at 140C (280F).
After baking, open the oven door and let them stay inside for 30 minutes before taking them out.
After baking, open the oven door and let them stay inside for 30 minutes before taking them out.
Let it cool on the baking mat. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
Between Macaron shells we used whipped white chocolate ganache which suits perfectly to this recipe.
For the Whipped White Chocolate Ganache:
To prepare the ganache, in a small saucepan, heat the cream but do not boil. Take it from the heat and add in the white chocolate chips. Whisk it until everything is completely melted and blended. Let it stay in the fridge until it’s set. During this time, if the macaron shells are cooled and ready we can decorate them with bunny faces!
To prepare the ganache, in a small saucepan, heat the cream but do not boil. Take it from the heat and add in the white chocolate chips. Whisk it until everything is completely melted and blended. Let it stay in the fridge until it’s set. During this time, if the macaron shells are cooled and ready we can decorate them with bunny faces!
Using an edible food pen or a fine brush - mix food coloring with 1 drop of water if using a brush - carefully draw the eyes and the nose.
For the ears and cheeks, we used the red food colour in powder form, but you could alternatively use an edible food pen in a light pink colour to accent the cheeks and ears. If using a fine brush, dip the brush in powder alone and draw ears and cheeks. You can also use a cotton bud instead of brush for this step.
Take the ganache mixture from the fridge. Using hand mixer, whisk or similar, whisk the white chocolate ganache until it reaches soft peak stage.
Pipe ganache between each macarons shells using a star piping tip or similar.
Then gently press down the top bunny face shell to sandwich the filling and complete the macaron. Voila!
To store, place in an airtight container and keep in the fridge for up to 4 days. Don't worry if each turns out slightly different, they will still look so cute and striking all arranged together!
They will also make for an adorable spring gift idea - for a birthday, as an Easter themed gift or for a baby shower event! Also check out these adorable cinnamon swirl bows and princess crown cookie cups for some ultra cute desserts to serve alongside.
Thanks so much for reading - we hope you enjoy!
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