Marshmallow Bunny Macarons

Friday, March 22, 2013

I know, I know.  I am a little late on the macaron train, but in my book its better late then never!  These little bites of joy are just the perfect amount of crisp on the outside and softness on the inside.  So easy to eat (about 10 of them in one sitting), but so difficult to make...or so everyone says.  However, I am going to share with you a great recipe for these little bunnies, that wow all of your Easter guests!

Easy Macarons
(makes around 30 shells for 15 cookies)

3/4 cup ground almond flour
2/3 cup powdered sugar
2 large egg whites
3 & 1/2 TBSP granulated sugar

Fluffy Marshmallow Buttercream 
1/2 cup room temp. butter
1/2 cup confectioners sugar
1 jar marshmallow fluff
splash of vanilla extract

To get started, take a thicker cookie sheet, and line it with parchment paper.  To make your macarons more identical in shape, make 1 & 1/2 inch circles with a pencil on the back of your parchment paper with about an 1 inch space in between each circle.  Flip over and place back on top of your cookies sheet.

First, combine the almond flour and powder sugar.  If your almond flour is not finely ground, you will want to use your food processor and process the  powered sugar and almond flour together for about 1 minute or so.  Sift the mixture into a bowl and set aside.  

Using a stand mixer, place the whisk attachment and start whisking the egg whites on medium-low until they are frothy.  

Then speed up your mixer to medium, and whisk until soft peaks have formed.  Slow down the mixer a little and start to add your granulated sugar.  You may need to scrape down the sides of the bowl.  Speed up the mixer to medium-high, and beat the eggs until they come to a stiff peak, but are still glossy in color.

Take your bowl off the mixer and add half of the sifted mixture to the meringue.  Use a spatula and start to fold the mixture together.  It will take around 8-10 strokes.  Then add the remaining flour/sugar mixture to the bowl and continue to fold.  

I was a little worried when folding the mixture together, but you do not have to be careful because you will actually want to deflate the meringue.  The mixture will finally come together and should fall off the spatula  back into the bowl and reincorporate in about 20-30 seconds.  Make sure to not over mix.

Fill a pastry bag and fit it with a coupler and Wilton tip size 10 with the batter.  Pipe the batter onto the parchment paper inside the circles.  Then pipe two ears on top of the circle to complete the bunny head and continue on with the rest of the of the batter.  Note: the batter will spread a little.

Once you have piped all the batter, add the decorations for faces of the bunnies such as a nose, eyes, and sprinkles for the ears.

While your over is preheating to 350 degrees, let the little bunny faces sit for 15 minutes to 30 minutes.  This process help develop the "feet" of the macaron.  

Bake for 10-12 minutes and rotate the cookie sheet half way though.  The tops of the macarons should be firm, but glossy and the bottoms should have officially formed their "feet."  Remove from the oven and let the cookies cool completely on the cookie before they are removed from the parchment paper.

While cooling, start on the fluffy marshmallow buttercream filling.  Attach a paddle to your stand mixer and start by creaming the room temperature butter until it is light and fluffy.  Then add the jar of marshmallow fluff, 1/2 cup of powdered sugar, and splash and mix until fully incorporated.  Its as easy as that!

Once cooled, take a black edible food marker and add some little whiskers to the bunny faces.

Remove the cookies from the parchment and fill with the fluffy marshmallow buttercream filling and lightly press two cookies together.

Now the hardest part is waiting to eat these little bites of perfection.  Macarons taste best after 24 hours, so place your bunnies in an air tight container between sheets of parchment paper and place in the refrigerator.  When ready to serve, remove from the refrigerator and let sit at room temperature for about 10-15 minutes and then they are ready to eat!

(Recipe adapted from Bake at 350 Mad for Macarons)


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