It's a no brainer that these macarons will make you have a speck-tacular day!
For the macaron shells:
300g almond flour
300g powdered sugar
110g liquefied egg whites (see below)
300g caster sugar
110g liquefied egg whites
1 drop sky blue food gel
3 drops teal food gel
1 batch Swiss meringue buttercream frosting
2 tsp strawberry essence
1 drop pink food gel
3 tbsp cocoa powder (sifted) + enough boiling water to make it liquidy
500g Mini speckled egg Easter eggs
To prepare frosting add strawberry essence and pink food gel. Mix until well combined.
To prepare chocolate splatter add sifted cocoa powder and 3 tbsp boiling water to a bowl mix until cocoa powder is dissolved.
Add half the icing sugar and almond flour into a food processor and process until well combined. Repeat with the other half. This will help get rid of any lumps in the sugar. Alternatively, you may sift the two together. This must be done at least 3 times.
Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the blue food gel and teal food gel at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.
Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture.
Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.
Spoon the batter into a piping bag with a round tip.
Pipe rounds of batter about 5cm in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment.
Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat a fan forced oven to 180C (360F)
Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.
Once the macarons have cooled dip a BRAND NEW TOOTH BRUSH (brand new people, these aren’t supposed to be mint flavoured) into the chocolate splatter and run your finger along the brushes to splatter into the macaron shells. Also don’t wear a white t-shirt lol. Let them dry for 30 min before handling them.
Fit the end of a piping bag with a round tip and frost a blob of frosting on one macaron. You’re going to use the frosting to help the eggs stand up. Once you’ve added the eggs around the outside of the frosting sandwich with another macaron.