I love sharing sweet and simple recipes that bring a smile.
INTRODUCTION
Chick Macarons are small, cute, and bright. They look like little chicks and taste light and sweet. These treats use a basic macaron shell with a soft filling. People enjoy them for parties and small gifts. The shells are crisp on the outside and soft in the middle. The filling is creamy and melts in your mouth.
If you like fruit flavors, try a different macaron idea like the cinnamon apple butter macarons for a warm twist. This recipe is fun and not hard. You need patience, but the result is worth it.
WHY YOU WILL LOVE THIS RECIPE
You will love Chick Macarons because they are small and pretty. They fit on a plate and look nice in a box. You can make them for kids or for a spring party. The shells are light and not heavy. The filling adds a bright flavor that keeps the cookie balanced.
These macarons also let you play with color and taste. You can make a yellow shell to look like a chick. You can add a tiny candy eye or a small beak. If you want a crunchy side snack, try something savory like air fryer spiced crispy pitta chips and chickpeas to have both sweet and savory at the same table. The mix of textures will make your meal feel complete.
HOW TO MAKE Chick Macarons
Making Chick Macarons takes a few steps. You make the shells first. Then you make the filling. You cool the shells, then fill and decorate. Work in a calm space. Use room temperature egg whites. Measure well and follow the steps.
If you like to pair sweets with fresh salads, try a light side like the chicken cabbage salad nuoc cham recipe to balance the treat. This will give you a sweet and fresh plate.
EQUIPMENT NEEDED
- Electric mixer or stand mixer with whisk
- Mixing bowls (small and medium)
- Sifter or fine mesh sieve
- Spatula (rubber recommended)
- Piping bag with round tip
- Baking sheets
- Parchment paper or silicone mat
- Oven thermometer (helpful)
- Cooling rack
- Small offset spatula or knife for filling
Ingredients You’ll Need :
- 100 g almond flour, finely ground and sifted
- 100 g powdered sugar (confectioners’ sugar)
- 2 large egg whites, room temperature
- 50 g granulated sugar
- 1/4 tsp cream of tartar (or a pinch of salt)
- Yellow food coloring (a drop or two)
- 80 g unsalted butter, soft (for filling)
- 120 g powdered sugar (for filling)
- 1 tsp vanilla extract (for filling)
- A few small candies or melted chocolate for eyes and beaks (optional)
These amounts make about 12 to 14 small macarons. If you need more, double the recipe.
STEP-BY-STEP INSTRUCTIONS :
- Prep your pans and oven. Line two baking sheets with parchment. Preheat the oven to 300°F (150°C). Use an oven thermometer to be sure of the heat.
- Sift almond flour and powdered sugar together into a bowl. Toss any big bits in the sieve.
- In a clean bowl, whisk the egg whites until foamy. Add cream of tartar. Slowly add granulated sugar while whisking. Whisk until you get a glossy, stiff meringue. Add a small drop of yellow food coloring and mix gently.
- Fold the dry mix into the meringue. Use a spatula to fold. Do this in small batches. Fold until the batter flows like thick lava. It should fall in a ribbon and blend back in after a few seconds.
- Transfer the batter to a piping bag with a round tip. Pipe small rounds (about 1 inch) onto the lined sheets. Tap the tray gently on the counter to release air bubbles.
- Let the piped shells sit at room temperature for 30 to 60 minutes. They need to form a thin skin. You can touch them lightly to see if the skin formed.
- Bake one sheet at a time for 12 to 16 minutes. The shells should lift from the paper and have a glossy top. Let them cool on the sheet for a few minutes, then move to a rack.
- Make the filling by beating the soft butter until smooth. Add powdered sugar in parts. Beat in vanilla. Mix until the filling is smooth and light.
- Pair up shells by size. Pipe a small dot of filling on one shell and sandwich with the matching shell. Press gently.
- Use small candies or melt a little chocolate for the eyes. For the beak, pipe a small dot of orange or red candy. Let the filled macarons rest in the fridge for 24 hours if you can. This helps the flavor and texture.
Directions: Follow these steps with care and keep tools clean for best results.
HOW TO SERVE Chick Macarons
Serve Chick Macarons at room temperature. Take them out of the fridge 20 to 30 minutes before serving. Place them on a pretty plate or a small box for gifts. They look best in a single layer so they do not get crushed.
For a tea party, serve with light tea or coffee. If you want a cold drink, a glass of milk or a mild fruit juice works well. The shells are delicate, so lift with a small fork or your fingers.
STORAGE & FREEZING : Chick Macarons
Store macarons in an airtight container. Keep them in the fridge for up to 5 days. For longer storage, you can freeze them. Place parchment between layers so they do not stick together. Freeze for up to 1 month.
To thaw, move the container to the fridge for a few hours. Then bring to room temperature before serving. This keeps the texture soft and the flavor clear.
SERVING SUGGESTIONS
- Pair with mild tea like green tea or chamomile. The tea will not overpower the sweet filling.
- For a party table, add small bowls of fruit like strawberries or sliced kiwi.
- If you want a savory contrast, try a bright salad or little chips like the balsamic chicken with strawberry basil relish to make a full snack spread. The sweet macarons sit well with a fresh and tangy dish.
- For kids, arrange the macarons on a colorful tray to make eating fun.
VARIATIONS
You can change the filling or shell color for new styles.
- Lemon filling: Use lemon curd instead of buttercream. The tartness pairs well with the sweet shell.
- Chocolate ganache: Use dark chocolate ganache for a richer treat.
- Coconut shells: Add a pinch of coconut to the almond mix for a light change.
- Mini chicks: Make smaller shells to have mini chick macarons for bite-size treats.
- Savory plate: Serve with a warm bowl of comfort food like southwestern chicken chili for a main dish while the macarons act as dessert for a hearty meal.
Each change gives a new taste. Try one idea at a time to see what you like best.
FAQs (minimum 4 FAQ)
Q: Why did my macaron shells crack?
A: Cracks can happen if the oven is too hot or the skin did not form before baking. Let them sit longer to form a skin and check oven temperature.
Q: How do I make the filling smooth?
A: Use soft butter and sift powdered sugar. Beat well until light and smooth. Use a small amount of milk if the filling is too thick.
Q: Can I use almond meal instead of almond flour?
A: You can, but the texture may be coarser. It is best to use finely ground almond flour and sift it well.
Q: Can I skip the resting time before baking?
A: Resting helps create the top skin and the feet of the macaron. Skipping this step may cause flat or cracked shells. Try to rest for at least 30 minutes.
Q: How long do macarons need to mature in the fridge?
A: Let them rest in the fridge for 24 hours for the best texture and flavor. They will taste better after this time.
MAKE-AHEAD TIPS FOR Chick Macarons
Make the shells a day ahead and keep them in a single layer in an airtight container. Make the filling the same day or a day before. Fill the macarons and let them mature in the fridge for 24 hours. If you need to make them faster, you can fill and serve the same day, but the texture will improve with time.
If you freeze the shells, thaw them in the fridge before filling. Work on one step at a time and keep your tools clean. This makes the whole process calm and joyful.
Chick Macarons
Ingredients
Method
- Prep your pans and oven. Line two baking sheets with parchment. Preheat the oven to 300°F (150°C). Use an oven thermometer to be sure of the heat.
- Sift almond flour and powdered sugar together into a bowl. Toss any big bits in the sieve.
- In a clean bowl, whisk the egg whites until foamy. Add cream of tartar. Slowly add granulated sugar while whisking. Whisk until you get a glossy, stiff meringue.
- Add a small drop of yellow food coloring and mix gently.
- Fold the dry mix into the meringue in small batches until the batter flows like thick lava.
- Transfer the batter to a piping bag with a round tip. Pipe small rounds (about 1 inch) onto the lined sheets.
- Tap the tray gently on the counter to release air bubbles.
- Let the piped shells sit at room temperature for 30 to 60 minutes to form a thin skin.
- Bake one sheet at a time for 12 to 16 minutes. The shells should lift from the paper and have a glossy top.
- Let them cool on the sheet for a few minutes, then move to a rack.
- Make the filling by beating the soft butter until smooth. Add powdered sugar in parts. Beat in vanilla until smooth and light.
- Pair up shells by size. Pipe a small dot of filling on one shell and sandwich with the matching shell.
- Use small candies or melt a little chocolate for the eyes and pipe a small dot of orange or red candy for the beak.
- Let the filled macarons rest in the fridge for 24 hours if possible for better flavor and texture.