½ cup large egg whites, room temperature (approximately 4 whites)
1⅔ cups confectioners’ sugar
1 cup plus 2 tablespoons blanched almond flour
½ teaspoon salt
½ cup granulated sugar
¼ teaspoon cream of tartar
⅛ teaspoon coconut extract
¼ teaspoon orange blossom water
Orange gel food coloring, as needed
⅛ teaspoon almond extract
⅛ teaspoon rose water
Pink gel food coloring, as needed
Royal Icing (recipe follows)
Cream Cheese Buttercream (recipe follows)
Instructions
Place egg whites in a medium bowl, and let stand at room temperature for exactly 3 hours. (Aging the egg whites in this manner is essential to creating perfect macarons.)
Line 3 rimmed baking sheets with nonstick baking mats. On a piece of parchment paper, using a pencil and a 1½×1⅛-inch oval cookie cutter, draw approximately 14 ovals at least 2 inches apart. Place template under 1 nonstick baking mat. Repeat with 2 more pieces of parchment paper and remaining baking mats.
In the work bowl of a food processor, pulse together confectioners’ sugar, almond flour, and salt until well combined, approximately 30 seconds. (If you do not have a food processor, sift ingredients together 3 times). Sift sugar mixture through a fine-mesh sieve into a medium bowl.
In the bowl of a stand mixer fitted with the whisk attachment, beat together egg whites and cream of tartar at medium-high speed until foamy, approximately 1 minute. Gradually add granulated sugar, beating at high speed until stiff peaks form, approximately 2 minutes. (Egg white mixture will be thick, creamy, and shiny.) Gently fold confectioners’ sugar mixture into egg white mixture in thirds. Just before the mixture is completely combined, divide into 3 separate bowls (approximately ¾ cup plus 1 tablespoon each). To one bowl, add coconut extract. To another bowl, add orange blossom water and a very small amount of orange food coloring. To the third bowl, add almond extract, rose water, and a very small amount of pink food coloring. Fold each batter individually and gently until combined and fluid.
Working with one batter at a time, transfer to individual piping bags fitted with medium round tips (Wilton #2A). Holding the piping tip perpendicular to prepared baking sheet, pipe batter onto baking mats, following templates. Apply pressure on piping bag, leaving the tip stationary, until the batter reaches the edge of drawn oval, and then tilt the piping tip up and then down to make oval shape. (Each color/flavor should fill a baking sheet.) Tap baking sheets vigorously on counter 5 to 7 times to release air bubbles. Let stand at room temperature for 45 to 60 minutes before baking to help develop the macaron’s crisp exterior when baked. Macarons should feel dry to the touch and not stick to the finger. (Humidity affects length of time. If it is a humid day, this step will take longer.)
Preheat oven to 300°.
Bake one pan at a time until macarons are firm to the touch, 13 to 16 minutes, rotating pan every 5 minutes. Let cool completely on baking sheets.
Place white, purple, and green Royal Icings, one at a time, in piping bags fitted with small round tips (Wilton #1). Pipe desired designs on half of macarons.
Place Cream Cheese Buttercream in a piping bag fitted with a medium round tip (Wilton #2A). Pipe Buttercream onto flat sides of undecorated macarons. Cover each with a decorated macaron, flat side down. Refrigerate until ready to serve.
Recipe by TeaTime Magazine at https://teatimemagazine.com/easter-egg-macarons/