For this year Easter, I purposely bake these Easter Bunny shaped Macarons for few of the friends here during our dinner yesterday. Why I chose Bunny? The bunny in Easter has long been associated with fertility, and have therefore been associated with spring and spring festivals. According to the history, the bunny as a symbol of Easter seems to have originated in Germany where it was first recorded in writings in the 16th century. The first edible Easter bunnies, made from sugared pastry, were made in Germany in the 19th century.
2 large egg white
1/2 cup ground almond
1/2 cup icing sugar
Red food colouring
Edible Black Pen (I bought from US)
Step-by-step on how to make macarons
- Preheat the oven to 150C.
- Finely ground almonds & icing sugar in a blender. Strain the mixture.
- Beat the egg white with mixer until stiff.
- Strain the almond sugar mixture over the beat egg white and fold together.
- Put drops of red food colouring.
- Fill the mixture into piping bag and pipe into bunny shapes. Make a round first then follow with 2 long shapes as ears.
- Dried for few minutes and bake it around 10-12 minutes.
- Cool them down and remove by using spatula.
- Assemble them with filling the fresh raspberries cream.
- Draw bunny face features by using edible black pen.
- Put into fridge up to at least 24 hours before serving.