F&W's Seton Rossini runs the gorgeous dessert blog Pixel Whisk. Here, she uses our recipes to make beautifully festive Easter pastries.
Food & Wine
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Easter Egg Macarons
Pixel Whisk: “I wanted to create an Easter dessert that was festive, yet slightly more refined than a life-size bunny—enter F&W’s macarons recipe. Yes, they are tricky and test even seasoned pastry buffs, but piping the meringue into egg shapes and decorating them with food coloring gives the perfect Easter egg effect. These macarons are light and crunchy on the outside, while chewy and tart on the inside.”
“If you’re concerned that the meringue won’t hold up, add a pinch of cream of tartar for stability and added volume,” says Seton.
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Coloring the Macarons
“Remember to fold in the meringue to the almond flour mixture. If you overmix, the macarons will deflate,” notes Seton. Separate the mix equally into three small bowls and tint with red, blue and yellow food coloring.
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Drying the Meringue
Transfer the meringue to pastry bags fitted with plain 1/2-inch tips; pipe the meringue onto the prepared baking sheets in 1 1/2-inch egg-shaped mounds, 1 inch apart. Tap the sheets and let dry for 15 minutes. “Letting the meringues dry before baking is a crucial step!” says Seton. “You’ll know they are ready to bake when they lose their sheen.”
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Decorating the Macarons
After baking and cooling, peel the meringues off the parchment paper. Decorate the meringue shells with food coloring and small-tipped paintbrushes. “I jump at any chance to use edible gold dust in decorating. A touch of vodka will help liquefy it, then the vodka evaporates leaving only your gilded design,” says Seton. “Use a clean paintbrush or toothbrush to get a splatter effect.”
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Get Creative with Food Coloring
Paint your designs on the macaron shells before sandwiching them together with filling.
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While the lemon curd recipe is super-easy, seedless berry jams also work beautifully.