Robin Egg Macarons
Recipe type: Dessert
  • macarons:
  • 220 g finely ground blanched almonds
  • 140 g egg whites (about 3½ large eggs)
  • 350 g powdered sugar
  • 1 Tbsp lemon juice
  • few drops of teal food colouring
  • few drops of brown colouring
  • for the chocolate ganache:
  • 125 ml heavy cream
  • 50 g sugar
  • 175 g dark chocolate
  • 25 g butter
  1. prepare the macaron shells:
  2. Prepare the baking tins - cover the pans with silicone sheet or a parchment paper.
  3. Beat the egg whites until soft peaks are formed.
  4. Beat in the sugar, adding in thirds and beating well after each addition. Beat further for about 3-5 min.
  5. Fold in the almonds. Add the lemon juice. Add the teal food colouring, just enough to colour the batter lightly, very pale.
  6. Spoon the batter into a piping bag with a round tip and pipe egg shaped macaron shells.
  7. Using a toothbrush, make the spots on the egg shell - dip the tip of the toothbrush in the brown food colouring. Lightly splatter it over the macarons. This will produce the speckled effect.
  8. Bake at 160 C until the shells are well raised and dry on top. Do not let them change their colour.
  9. Place them on a wire rack to cool.
  10. prepare the chocolate ganache:
  11. Bring the cream and sugar to boil.
  12. Have the chocolate chopped in a bowl. Pour the boiling cream over the chocolate. Let stay for 5 min.
  13. Stir the mixture gently until well homogenized and glossy ganache is formed.
  14. Incorporate the butter. Cover the dish with cling foil. Leave at room temperature. Use before it hardens completely.
  15. Assembling:
  16. Spoon the chocolate ganache into a piping bag with a star tip.
  17. Pipe swirls onto the bottom side of half of the macarons.
  18. Cover each one of the piped shells with the rest of the plain macaron shells. Press very gently. Serve at room temperature.
Recipe by Moms & Munchkins at