Easter Egg & Nest Macaroons
Serves 24
10 mins prep
25 mins cook
35 mins total
These easter egg and nest coconut macaroons are perfectly crisp on the outside and chewy on the inside.
Coconut macaroons
Garnish
Preheat the oven to 325°F.
Begin to whip egg whites on high speed (with a stand mixer or hand mixer with a whisk attachment). When foamy, slowly add sugar, about a tablespoon at a time. Be careful not to do this too fast. Continue whipping until stiff peaks.
Add vanilla bean paste (or extract) and whip to combine.
In a separate small bowl, whisk together flour, salt and cornstarch.
Add coconut flakes and flour mixture to the egg whites and fold until combined.
Spoon mixture into egg mold, mini cupcake pan or into balls.
If using an egg mold, pack the mixture in and then take a small rubber spatula or spoon to gently scoop out the now molded macaroon egg. Place them on a lined sheet pan.
If using a mini cupcake pan to make nests, make a small indention where your robin egg candy will go. But do not place your robin eggs until after they are baked or they will melt.
Bake for 15-18 minutes or until golden brown all over. Remove from the pans to cool completely on a cooling rack.
Garnish with melted white or dark chocolate and sprinkles.
