Cadbury Egg Macarons

The first time I bit into a Cadbury Creme Egg as a kid, I remember that crack of chocolate shell giving way to something almost liquid-sweet, like someone had figured out how to crystallize Easter morning itself. So when I found myself staring at a bag of almond flour last spring, wondering what would happen if I trapped that same gooey magic inside a delicate macaron shell, I couldn’t stop thinking about it. That’s how these Cadbury Egg Macarons were born—part nostalgia, part kitchen experiment, and entirely too dangerous to keep in my house unsupervised.

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My grandmother always hid Cadbury eggs in our Easter baskets, even when we were technically too old for them. She’d tuck them between the plastic grass with this knowing smile, like she was in on some secret. Last year, I brought her a box of these macarons instead of the store-bought eggs, and she actually teared up. The shells were slightly crisp, the filling exactly that fondant-cream center she remembered, and for a moment we were both kids again.

If you’ve never made macarons before, don’t panic. I promise the process is more forgiving than the internet makes it seem, and the result is worth every moment of careful measuring. I actually started my macaron journey with Key Lime Pie Macarons after a failed attempt at French macarons left me with cracked, footless discs that my dog wouldn’t even eat.

What You Need to Make This Recipe

The magic here lives in three specific ingredients. First, aged egg whites—I leave mine in a covered bowl on the counter for 24 hours, which sounds strange but transforms how they whip into that glossy meringue that holds the macaron’s structure. Second, Dutch-process cocoa powder for the shells, which gives that deep chocolate color without the bitterness that would fight the sweet filling. Finally, actual Cadbury Creme Eggs for the filling center—yes, you chop them up and fold them into a simple buttercream, creating those pockets of genuine fondant cream that make people close their eyes when they bite in. I learned the importance of quality chocolate work from my Strawberry Cheesecake Macarons with White Chocolate Drizzle, where temperature control makes or breaks the finish.

How to Make Cadbury Egg Macarons

I always start the night before, separating my eggs and letting the whites sit out covered with a clean towel. There’s something almost meditative about the rhythm of macaron making—the sifting of almond flour and powdered sugar, the slow build of the meringue as sugar dissolves into glossy peaks. When you fold in the dry ingredients, you’re looking for what French bakers call “lava flow”—the batter should ribbon off your spatula and disappear back into itself within about thirty seconds. Pipe your circles, then here’s the crucial part: bang the tray hard against your counter. I mean really whack it, three or four times. The sound startles my cat every time, but those air bubbles escaping prevent the hollow shells that ruin so many first attempts.

The shells rest for exactly forty minutes until they form a skin that doesn’t stick to your finger. Into a 300-degree oven they go, and I never walk away during those first eight minutes—that’s when the feet develop, those ruffled edges that signal success. While they cool, I make the filling, chopping cold Cadbury eggs into rough chunks that stay distinct in the buttercream rather than melting completely. The assembly happens fast: match shells by size, pipe a ring of filling, place a chunk of egg in the center, sandwich and twist slightly. They need a full day in the refrigerator to mature—that’s when the shell softens just enough and the flavors marry into something transcendent. My Biscoff Cookie Butter Macarons taught me that patience with maturation changes everything.

Pro Tips

Weigh your ingredients, don’t measure. A kitchen scale costs fifteen dollars and eliminates the variable that ruins most macarons—too much or too little almond flour changes the entire chemistry. Volume measurements lie; grams tell the truth.

Chop your Cadbury eggs while they’re refrigerator-cold. Room temperature eggs smudge into unrecognizable brown streaks in your buttercream. Cold eggs snap into clean chunks that stay visible and create that signature texture contrast.

Don’t skip the resting stage. I know, you’re impatient. But that skin that forms on piped shells is what traps steam underneath during baking, forcing the feet upward. Rush this and you get flat, cracked discs.

My Secret Trick: I place a small piece of parchment paper over my piping template, pipe the shells, then slide the template out before resting. This gives me perfect circle guides without having to flip the parchment and guess at placement.

How to Store Cadbury Egg Macarons

• Refrigerate in an airtight container with parchment between layers for up to 5 days—the flavor actually improves after 24 hours as the shells absorb moisture from the filling
• Freeze assembled macarons in a single layer until solid, then transfer to a freezer bag with all air pressed out; keeps for 2 months
• Thaw frozen macarons in the refrigerator overnight, never at room temperature, which causes condensation that makes shells sticky
• Bring to room temperature for 15 minutes before serving for optimal texture and flavor release

Nutritional Benefits

While these Cadbury Egg Macarons are unquestionably a treat, almond flour brings genuine value—it’s naturally gluten-free and contributes protein, healthy fats, and vitamin E that all-purpose flour simply doesn’t offer. The egg whites that form the meringue structure provide complete protein as well, making these slightly more substantial than their appearance suggests.

FAQs

Why did my macaron shells crack on top?

Cracked shells usually mean insufficient resting time before baking, or your oven temperature ran hot. That skin needs to form completely to trap steam underneath and push the feet upward rather than bursting through the top.

Can I make these without a stand mixer?

Absolutely, though your arm will feel it. A hand mixer works fine for the meringue—just add sugar more slowly and expect ten to twelve minutes of whipping to reach stiff, glossy peaks that hold their shape.

How do I get the filling to taste exactly like Cadbury eggs?

The secret is using actual chopped eggs in the buttercream rather than trying to replicate the flavor artificially. The genuine fondant cream melts slightly into the butter, creating that authentic taste no extract can match.

Can I use regular cocoa powder instead of Dutch-process?

You can, but your shells will be lighter in color and more acidic in flavor. Dutch-process has been alkalized, giving that deep brown color and mellow chocolate taste that complements the sweet filling perfectly in these Cadbury Egg Macarons.

Cadbury Egg Macarons

Crisp almond meringue shells filled with creamy milk chocolate ganache and a hidden mini Cadbury Creme Egg center for the ultimate Easter treat.

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Prep Time 45 minutes mins

Cook Time 18 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 18 macarons

Course: Dessert

Cuisine: American, French

Calories: 145

Ingredients Equipment Method Notes

Ingredients

  

For the Macaron Shells

• 1.5 cups almond flour blanched, finely ground (150g)
• 1.25 cups powdered sugar sifted (150g)
• 3 large egg whites room temperature, aged 24 hours if possible (100g)
• 0.25 cup granulated sugar (50g)
• 0.25 tsp cream of tartar
• 2 drops gel food coloring purple or teal, optional

For the Filling

• 0.5 cup heavy cream
• 1 cup milk chocolate chips good quality
• 9 mini Cadbury Creme Eggs halved crosswise, chilled

Equipment

• Kitchen scale
• Stand mixer with whisk attachment
• Fine-mesh sieve
• Piping bags with round tip
• Baking Sheets
• Silicone baking mats or parchment paper

Method

 

Prep

• Line two baking sheets with silicone mats or parchment. Sift almond flour and powdered sugar together twice into a large bowl, discarding any coarse bits that won't pass through. This ensures smooth, bump-free shells.
• In a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar, then increase to high speed and beat until stiff, glossy peaks form, about 4 minutes. The meringue should hold its shape when you lift the whisk. Add food coloring if using and mix just until combined.
• Add half the dry ingredients to the meringue and fold with a silicone spatula, cutting through the center and scraping the bottom. Add remaining dry ingredients and fold until the batter flows like slow-moving lava - it should ribbon off the spatula and dissolve back into the batter within 30 seconds. Do not overmix or the shells will spread.
• Transfer batter to a piping bag fitted with a 1/2-inch round tip. Pipe 1.5-inch circles onto prepared sheets, spacing 1 inch apart. Rap sheets firmly on the counter 3-4 times to release air bubbles. Pop any visible bubbles with a toothpick. Let rest at room temperature until a skin forms and the tops feel dry to the touch, 30-60 minutes. They should not stick to your finger when lightly touched.
• Preheat oven to 300F. Bake one sheet at a time for 15-18 minutes, until the shells are set and just beginning to pull away from the mat at the edges. Let cool completely on the sheet before attempting to remove, about 15 minutes.
• Heat heavy cream in a small saucepan until steaming but not boiling. Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Refrigerate 20-30 minutes, stirring occasionally, until thick enough to pipe but still soft.
• Match shells by size. Pipe a ring of ganache on the flat side of one shell, leaving a well in the center. Place a halved mini Cadbury egg in the well, then top with another shell. Press gently until ganache reaches the edges. Repeat with remaining shells. Refrigerate in an airtight container at least 24 hours before serving for best texture and flavor.

Notes

Aging egg whites in the refrigerator uncovered for 24-48 hours reduces moisture and helps create stable meringue - this is the secret to macarons with feet. If your shells crack, the oven was too hot or they needed more resting time. These macarons keep beautifully for 5 days refrigerated or up to 2 months frozen; just bring to room temperature 20 minutes before serving.

Conclusion

These Cadbury Egg Macarons have become my signature spring offering, the recipe friends request by name when Easter approaches. They’re finicky, demanding, and utterly worth every moment of attention. If you’re looking for something simpler to build your cookie confidence first, my Almond Flour Chocolate Chip Cookies use similar ingredients with much more forgiveness. Whatever you bake, make it with intention—and save me one.

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