Robin's Eggs Macarons 🐣

Hello friends! Today we are making Robin's Eggs Macarons. They are filled with a Cadbury Egg Buttercream. These are the perfect Easter macarons. Full recipe + egg template: https://www.piesandtacos.com/robins-eggs-macarons/ These macarons are made with the same batter from my Nest Macarons that I posted yesterday, so I won’t be showing you the whole batter process again. Nest Macarons video: https://youtu.be/1F0aqAvLqRI For the shells 100 grams granulated sugar 1 gram egg white powder *read note 50 grams carton egg whites *read note 50 grams fresh egg whites *read note Food coloring I used Wedgewood, Yellow, and Pink Cadbury Egg Buttercream 4 tbsp unsalted butter room temperature 56 grams 1 1/2 cups powdered sugar 191 grams 1/3 cup powdered Cadbury mini eggs from about 2/3 cup whole candies 1/2 tsp vanilla extract 2-4 tbsp milk Notes Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only dehydrated egg whites. I am using it along with the carton and fresh egg whites to add more protein to the meringue, which will help whip a stronger meringue. It is totally optional, you don’t have to use it. Egg Whites: I am using 50% carton egg whites and 50% fresh egg whites, this was made as an experiment to try and incorporate more carton egg whites to my macaron recipes in order to reduce yolk waste. I’ve made macarons with 100% carton egg whites and no addition of egg white powder here, you can read all about it. Adding fresh whites and also egg white powder to the meringue helped create a more stable stronger meringue, that produced full, sturdy shells. To substitute: Use only 100% of fresh egg whites if desired, which would be 100 grams. Also feel free to skip the egg white powder, or use it if you want to. Whether you use egg white powder or not, you don’t have to alter the amount of whites. Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter. Food coloring: Make sure to use gel food coloring, not liquid. I love Americolor. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. Scale: Please use a scale when measuring the ingredients for accuracy. Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is. Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch. Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.