Colorful Easter Egg Macaroons

April 02, 2020 By: Comments
Tagged: On the Menu On the Menu. Kid Friendly Kid Friendly. Recipes Easy Recipes Easy. Desserts Desserts. Macarons Macarons. Desserts Desserts. Kid Friendly Kid Friendly. Desserts Desserts. Holidays & Entertaining Holidays & Entertaining. Easy Desserts Easy Desserts. Frosting & Icing Frosting & Icing. Quick & Easy Quick & Easy. Cookies Cookies. Macaroon Macaroon. Easter Easter. Holiday Cookies Holiday Cookies. Occasion Occasion. Easy Easy. Easter Easter. Macaroons Macaroons. Desserts Desserts.
35 Minutes
10 Minutes
Makes 24 Easter Eggs.
The best part about these festive Easter egg macaroons is the homemade cream filling! Top it off with decorative piping to add the final touch.


Select ingredients:


  1. Line three separate baking sheets with parchment paper or a silicone mat. Set aside.
  2. In a large bowl, combine the flour, baking powder, and salt. Whisk together, then set aside.
  3. In the bowl of a stand-up mixer, cream the softened butter and sugar together on “high” speed for two minutes. Scrape the sides of the bowl, then add the egg, vanilla, and almond extract.
  4. Turn the mixer back to “high”, and mix for about a minute.
  5. Turn the mixer speed to low, and slowly add the dry ingredients until a firm dough is formed.
  6. Divide the dough into three equal portions, and place the portions into separate bowls.
  7. Add two drops of blue food coloring to the dough in one bowl, two drops of green food coloring to the second bowl, and two drops each of blue and red food coloring to the third bowl.
  8. Gently mix the food coloring into each dough portion, until it is evenly mixed in to form pastel blue, green, and purple doughs.
  9. Place each dough portion onto the prepared baking sheets, and roll them all to ¼" thick. Cover each of them with plastic wrap, and refrigerate for about an hour, up to overnight.
  10. When ready to bake, preheat the oven to 350 F. • Remove the dough from the refrigerator, and use an egg-shaped cookie cutter to cut out circles in the dough.
  11. Place the cut-out egg cookies onto their same baking sheet lined with parchment paper or a silicone baking mat, and bake at 350 F for 9-11 minutes, until slightly soft in the center. Remove from the oven, and allow to cool for about 5 minutes on the baking sheet. Then transfer the cookies to cooling racks.
  12. While the cookies are cooling on the racks, spoon a large spoonful of frosting into a plastic sandwich baggie. Snip a very small piece off of the corner of the bag, allowing a small space to squeeze the frosting through.
  13. Once the cookies are cooled, decorate half of the “eggs” with the frosting from the plastic baggie, making decorations with lines, dots, and whatever you please!
  14. Spread a layer of frosting on the flat sides of the undecorated cookies, then place the decorated cookies on top of them to create sandwich cookies. Repeat until all cookies are used!