Easter Chocolate Bunny Macarons (Full Recipe) | Kirsten Tibballs

Get into the Easter spirit with these festive Bunny Macarons. Filled with a honey and chocolate ganache, these macarons are easy to decorate and will make the perfect gift for your loved ones or a special addition to your table this Easter.
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Ingredients and instructions are below ⬇️

Milk Chocolate Honey Ganache Filling Ingredients:
125g fresh cream
15g honey
½ teaspoon of vanilla bean paste
300g good quality milk chocolate

Method:
Boil the cream with honey and vanilla and pour over the milk chocolate and whisk to combine. You may need a little more additional heat to melt the chocolate. Use a hair dryer if that is required. Place plastic wrap onto the surface of the ganache and leave at room temperature for a minimum of two hours to cool.

Macaron Ingredients:
180g icing sugar
180g almond meal
65g egg whites (A)
65g egg whites (B)
generous pinch of cream of tartar
45g water
180g caster sugar

Method:
Pre-heat the oven to 145°C. Place the icing sugar and almond meal in the food processor and combine until you have a fine texture. Sieve it either into a bowl or onto a sheet of baking paper. Add in egg white (A) and mix to create a firm paste.

Place the egg whites (B) in the bowl of a stand mixer with a pinch of cream of tartar. Combine the water and caster sugar in a saucepan and bring to 118°C, begin whipping the egg whites (B) as soon as the syrup starts boiling.

When the sugar reaches 118°C, pour it over the whipped egg whites to make an Italian meringue, continuing to mix until the meringue cools.

Gradually incorporate the meringue into the almond paste mixture and fold it through by hand.

Continue mixing until the mixture gradually levels out in the bowl when you stop mixing.

Place the rabbit head template under a baking mat on a flat tray.

Prep a piping bag with a 10mm nozzle. Fill with macaron mixture and place an 8mm nozzle on the outside of the 10mm nozzle. Pipe the ears, then remove the 8mm nozzle and pipe the heads using the 10mm nozzle.

Bake at 145°C for 10-15 minutes. The macarons may take longer depending on your oven. Cool the macarons at room temperature and then place them in the freezer so they’re easier to decorate and join.

Finishing Ingredients:
good quality dark chocolate
pink lustre powder

Method:
Melt the chocolate or temper it if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate.

Stir vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.

Place the chocolate in a paper piping cone and cut a small amount off the tip.

Pipe facial details on every second macaron and place pink lustre on each cheek and the inner ears.

Pipe the prepared ganache filling onto the un-decorated macaron and join it together with the decorated macaron.

Let sit for at least 6 hours before serving so the macaron shell is not too crunchy.

These can be stored in the fridge for up to 4 days.

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