![Chocolate Macaron Easter Nest](https://www.patisseriemakesperfect.co.uk/wp-content/uploads/2023/04/macaroneasternest-4-848x489.jpg)
Chocolate mini eggs, chocolate ganache and chocolate macaron shells! These chocolate macaron easter nests are a chocolate extravaganza. There really is no such thing as too much chocolate, trust me.
![Chocolate Macaron Easter Nests](https://www.patisseriemakesperfect.co.uk/wp-content/uploads/2023/04/macaroneasternest-2.jpg)
I was very kindly gifted some amazing Amedei Toscano Black 70% chocolate by King’s Fine Foods. This is a wonderful chocolate and I wanted to be sure I did it justice. I think these chocolate macaron easter nests do just that.
![Chocolate Macaron Easter Nests](https://www.patisseriemakesperfect.co.uk/wp-content/uploads/2023/04/macaroneasternest-5.jpg)
Don’t worry if like me, you struggle to pipe the rings for the top of the macaron to make the nest, once you’ve added a few chocolate eggs on top, you can disguise pretty much anything. If you find it really tough, just make normal shells and pipe a blob of chocolate on top to stick your eggs too.
![Chocolate Macaron Easter Nests](https://www.patisseriemakesperfect.co.uk/wp-content/uploads/2023/04/macaroneasternest.jpg)
![Chocolate Macaron Easter Nests](https://www.patisseriemakesperfect.co.uk/wp-content/uploads/2023/04/macaroneasternest-7-500x500.jpg)
Chocolate Macaron Easter Nests
Equipment
- 1 French tip piping nozzle
- 1 piping bag
- 3" macaron template
- 2 Baking trays
- Digital Thermometer
Ingredients
Chocolate Macaron Shells
- 185 g Ground Almonds
- 185 g Icing Sugar
- 30 g Cocoa Powder
- 50 ml Water
- 200 g Granulated Sugar
- 150 g Egg Whites
Chocolate Ganache
- 200 g Double Cream
- 250 g Amedei 70% Toscano Dark Chocolate
- 40 g Unsalted Butter softened
To Decorate
- 200 g Cadbury's Mini Eggs
Instructions
- Preheat the oven to 160C Fan and line four baking trays (If you have them, or use 2 trays and cook in batches) with baking parchment, if using templates place these under the baking parchment. I used 3" macaron templates.
- Add the water and granulated sugar to a pan and stir over a medium heat until the sugar dissolves.
- Put 75g of the egg whites into a stand mixer and whisk them on a medium speed until frothy.
- Bring the syrup to a boil and heat until it reaches 118 degrees.
- Pour the syrup in a slow steady stream into the egg whites as they are being whipped on a high speed. Keep whipping until the meringue forms a stiff peak and they are cool to the touch, about 5mins.
- Grind the ground almonds, cocoa powder and icing sugar together in a food processor and then sift them into a clean bowl.
- Add the remaining 75g of egg whites to this mix and beat it, until it forms a paste. It will be very stiff.
- Add a third of the meringue to the almond paste and beat it in thoroughly.
- Fold through the remaining meringue, ensure the ingredients are mixed thoroughly.
- Put the macaron mix into a piping bag (don't use the french tip nozzle, this is for the filling) and pipe out the macarons, for every whole shell you pipe, pipe a ring of macaron mixture on the template to get the top of your nest.
- Tap the bottom of the tray to remove any bumps or air pockets, then put the macarons in the oven for 14-16 mins per tray.
- Let the cooked macarons cool completely before trying to remove them from the tray.
- Next make the ganache, warm the cream and bring it to a boil. Place the chocolate into a bowl (if it is a block of chocolate then chop it into small pieces) and pour the cream on top. Leave for a couple of minutes before stirring to combine the chocolate and cream. Once mixed add the butter and stir until the butter has dissolved and mixed in.
- When the ganache has cooled and is a pipeable consistency, place it in a piping bag fitted with the french tip. Pipe blobs of ganache on the full macaron shell. Then top with a macaron ring, top with another blob of ganache in the hole and then place 3 mini eggs on top to make the nest. Keep going until you have used all of the macaron shells.
- These will keep for 2-3 days in a cool space, or place in the fridge.
![Chocolate Macaron Easter Nests](https://www.patisseriemakesperfect.co.uk/wp-content/uploads/2023/04/macaroneasternest-3.jpg)
Angela
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