easter, Macarons, Yellow, Teal


Easter Macarons

April 01, 2012

Easter, Macarons, pastel
Spring is in full bloom and Easter is right around the corner. Speaking of which, holds a dear spot in my heart. Exactly one year ago, I welcomed a tiny, furiously furry, and mischievous dog into my life. Basil has turned my life upside down and my apartment, literally.
dog, bunny outfit, easter
I needed to do a photo shoot for the Spring line of Macarons By Jane so I figured why not post a recipe on the blog. This is the exact recipe that I use for my macaron business. Keep in mind that I don’t use exact measurements when I bake. It’s more about checking the consistency of the batter.
easter, Macarons, Yellow, Teal
Color blocking is huge this season. The Spring runway is the inspiration for this bright and colorful macarons. But for fashion, I’d say stick with three or less bold colors before you start looking like the rainbow. As for macarons, the more colors the merrier!

Easter Macarons

Lemon, Macarons, Yellow
  • Prep Time: 1 hour
  • Cook Time: 14 minutes
  • Total Time: 1 hour 14 minutes
  • Yield: 2 dozen macarons 1x


  • 100 g Egg whites
  • 90 g Almond meal
  • 181 g Powdered sugar
  • 3.6 Tbsp Granulated sugar
  • 1 tsp Real Vanilla extract
  • Food coloring, optional


  1. Beat egg whites until foamy and add in one tablespoon of granulated sugar one by one. Beat until stiff peaks form. Add in your choice of extracts and food coloring.
  2. Sift almond meal and powdered sugar together in a separate bowl.
  3. Fold in almond meal and powdered sugar into the stiff egg whites until you get a lava-like batter. Use a rubber spatula for this step.
  4. Note: It’s important to not undermix and overmix the batter.
  5. Transfer batter to a piping bag with Wilton 12 round tip and pipe circles onto a Silpat.
  6. Note: If your batter is more on the runny side, leave plenty of room between the circles because the batter will spread.
  7. Allow a hard crust to form on the freshly piped macarons. This will take anywhere from 30 minutes to one hour depending on the humidity in your kitchen.
  8. Preheat oven to 300F. Bake macarons for 5 minutes on each side to ensure even baking.
  9. Allow macarons to cool before removing from Silpat. Store in an air-tight container up to one week.
Whipped Nutella Filling
1/2 c Heavy cream
2 oz Bittersweet chocolate
3 Tbsp Nutella
  1. In a small saucepan, bring heavy cream to a simmer.
  2. Pour over chocolate and nutella. Allow to sit for 20 seconds. This allows the chocolate to melt and not seize up.
  3. Using a electric mixer, whip the ganache until light in consistency.
  4. Use a piping bag to pipe whipped filling between macaron shells and sandwich.
Bunny, macarons, easter

I always get excited when I get orders for nutella filled macarons. It gives me an excuse to to help myself to the nutella jar!

The turquoise macarons are filled with good ol’ nutella. The yellow macarons are lemon flavored and filled with a mascarpone filling [recipe coming soon].  
easter egg holders
Loving these egg holders from Target’s Spring collection!


Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.


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