Speckled Egg Macarons
50g cocoa powder
175g all-purpose flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter, softened
2 large eggs, at room temperature
2 cups speckled chocolate eggs
Ganache (recipe below)
400g dark chocolate
12 Ferrero Rochers
2 tsp food safe gold lustre dust (any brand will do)
2 tsp vanilla or any clear liquor
500g dark chocolate
250ml Thickened/whipping cream
Level: if you can steal the egg from the factory then these are easy
Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency.
To make the eggs melt the chocolate in the microwave. Fill the egg molds with chocolate. Give the molds a slight jiggle to get rid of any air bubbles and then turn over into a baking tray to get rid of excess chocolate. Scrape off the excess chocolate from the top of the mold. Allow the eggs to set. Then fill about half way with ganache and place a Ferrero Rocher in one half of the eggs. My mold made 3 full eggs at a time so I had to repeat this process another three times. Once the ganache has set a little sandwich two egg halves together and allow to set in the fridge before you use them. If you feel the gap between the eggs won’t close properly, add a dab of melted chocolate around the gap and use a clean finger to smoothen it out. Don’t worry too much about finger marks because you’ll be painting over it.
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
Next, add milk and eggs in a jug and whisk until well combined.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add speckled Easter eggs and fold in.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To frost, make sure your ganache is soft enough to pipe with but firm enough to still hold it’s shape. You can soften your ganache by microwaving it for 10 seconds, mixing and then another 5 seconds at a time until it’s soft enough.
Fit the end of a piping bag with a round tip and frost a bulb on top of each cupcake. Add the egg on top.
Fit the end of another piping bag with a Wilton leaf tip. Sit your cupcake on top of a turn table. Use a little rubber grippy material to stop it from moving around too much.
Make sure the widest part of the leaf tip is facing down when you frost around the cupcake. Start at the base of the egg and use the lazy Susan to spin the cupcake as you pipe around, making your way down to the top of the cupcake. You want to chill the cupcakes before you paint them to allow them to stiffen so that when you paint the ganache it doesn’t get ruined.
To make the gold paint mix the gold lustre dust and vanilla together. Use a food safe paint brush to paint the ganache and egg. You may need to use two coats of paint in which case you may need to let the first coat dry before going over it again.
Let the paint dry before you serve.
EGG MOLD: You can grab a chocolate egg mold on eBay or Amazon. Just google it and one will pop up. The one I used is about 10cm in height.
STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.
CAKE: Recipe can be used for one 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 30 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)
Wilton leaf piping tip