As Easter approaches, it’s time for me to show you how to make some adorable bunny macarons. These bunny macarons are filled a with delicious, silky smooth Biscoff Cookie Butter buttercream.
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What You Need to Make Bunny Macarons
- My Beginner French Macaron Recipe
- Cookie butter filling (See Recipe at the bottom of this post)
- Oil base Food coloring from The Sugar Art
- White Candy Melts
- Sprinkles
- Edible Food Marker
- Piping bags and round piping tip(Ateco 803)
- Bunny Template (template at the bottom of this post)
Key Things to Remember When Making Bunny Macarons
- Aged egg whites refers to cracking the eggs a day or two before making the macarons. This is something I have always done and I do notice a difference in my meringue when I don’t age my egg whites. Try aged and non aged egg whites and see which works best for you.
- Whip the egg whites to stiff peaks for a strong meringue.
- Fold until the batter falls off the spatula in ribbon like form . If the batter is over-folded the shape of the bunnies will be uneven and they will be flat.
- Omit the cocoa powder if you don’t want them to be light brown and add white food coloring instead.
- Royal icing can also be used to decorate the bunny faces.
Making the Macaron Batter
Follow my My Beginner French Macaron Recipe Add 1 teaspoon of cocoa powder to the dry ingredients if you’d like your bunnies to be the same color as mine.
Find the bunny template and a step by step video at the end of this post.
Making the Cookie Butter Buttercream
What is Biscoff Cookie Butter?
I first tried Biscoff cookies on a flight a few years ago. They have such a distinct yummy shortbread flavor with hints caramel and cinnamon and I was instantly hooked! I liked them so much that I soon as I got home I went to my local grocery store and bought a pack and finished it within a few days.
It was no surprise that when I found out they have a spread of the cookies, I immediately went to buy some. Biscoff Cookie Butter is ground Biscoff cookies turned into a paste with additional ingredients to form a spread. It has a creamy texture and a rich, sweet flavor that tastes just like the cookies themselves.
This buttercream paired with the nutty flavor from the macaron shells is truly magical!
How to Make Biscoff Cookie Butter Buttercream
This buttercream can be made with a hand blender or stand mixer. Ensure that the butter is at room temperature so that it easily combines with the powdered sugar and Biscoff cookie butter. See recipe below.
Decorating the Macaron Bunnies
I had chocolate handy so that is what I used for the details on my bunny faces. Royal icing is a great option for decorating the macarons as well. If you use chocolate, make sure you use oil base food coloring to prevent your chocolate from seizing.
Use an edible food marker to draw on the bunny eyes, mouth, and whiskers.
Add additional cuteness to the bunny macarons by adding a sprinkle crown with sprinkles attached with chocolate.
Storing your Macaron Bunnies
Keep your macarons in an airtight container in the fridge up to 2 weeks or freeze them up to 1 month.
Store additional buttercream in the fridge for 2 weeks, use on another bake, or freeze up to a month.
Bunny Macarons with Biscoff Cookie Butter Buttercream
Course: DessertCuisine: FrenchDifficulty: Medium8
Bunny Macarons20
minutes1
hour16
MinutesAs Easter approaches, it’s time for me to show you how to make some adorable bunny macarons. These bunny macarons are filled a with delicious Biscoff Cookie Butter buttercream.
Bunny Macarons
- Macaron Shells
100g Almond flour
145g Powdered sugar
1 tsp Cocoa powder
85g Egg whites (Aged)
85g Granulated sugar
Pinch of salt
- Cookie Butter Buttercream
114g Butter (unsalted, room temperature)
95g powdered sugar (Sifted)
60g Biscoff Cookie Butter
Splash of vanilla extract
Pinch of salt (optional)
Directions
- For the Macaron Shells
Print the bunny template, weigh out all needed ingredients, and set aside all needed materials.
Follow the macaron steps found in my My Beginner French Macaron Recipe or see a step by step video below.
- For the Biscoff Cookie Butter Buttercream
Weight out needed ingredients and set aside needed materials.
Add the softened butter to a bowl with a pinch of salt and beat with a hand mixer until light and fluffy (about 2 minutes).
Sift in the powdered sugar and combine until light and fluffy. Scrape down the sides of the bowl so that all of the sugar gets incorporated with the butter.
Add the Biscoff cookie butter, a splash of vanilla and mix until combined.
Transfer the buttercream to a piping bag fitted with a Wilton 32 tip. (Piping tip is optional).
Fill the bunny macarons with the delicious silky smooth cookie butter buttercream.
Save additional buttercream in the fridge up to 2 weeks, use for a different bake or freeze up to a month.
Bunny Macaron Template
I made the bunny template with Procreate and my Cricut. Below you will find a printable download.
I wanted to make them jumbo sized I sized them to approximately 2.2 in(5.6cm) x 3.5 in(8.8cm)
*Due to formatting, the bunnies in the template may be slightly smaller than mine.
Let's Stay in Touch
If you try this recipe please tag me on my socials @dayalatreats
I’d love your feedback, don’t hesitate to reach out with any questions you may have or to suggest the recipes you’d like me to create in the future.
