Cute Bunny Macarons

Cute Bunny Macarons 可爱兔兔马卡龙

Try out this batch of macarons in the shape of cute bunnies, or simple plain rounds!
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 40 minutes
Servings 10 Macarons


  • 40 g ground almond
  • 40 g icing sugar
  • 35 g egg white
  • 35 g caster sugar
  • Pink food coloring gel, optional (Please see note)


  • Sift ground almond and icing sugar into a medium mixing bowl. Mix the mixture up slightly.
  • Beat the egg white on medium speed till frothy. Add in sugar in 2 batches. Beat on high speed till nearly stiff peak.
  • Add meringue into ground almond mixture in 2 batches. Fold in till roughly incorporated, then add in the 2nd batch of meringue.
  • Fold and press out air till mixture is lava-like, falling from raised spatula like fluid, ribbon stage, leaving a Y shape on the raised spatula.
  • Remove about 1 tsp of macaron mixture to tint pink. Reserve a small portion of white macaron mixture in another piping bag for the bunny ears.
  • Pipe out the mixture onto baking paper, doing circles first. Bang baking tray on counter top for about 10-20 times. Using a toothpick, poke the air bubbles that surface. Continue piping the ears for half of the macarons. Leave to dry for about 5 mins before piping the pink portion for ears and nose. Let shells dry for 40-45 mins.
  • Preheat oven to 150C, bake for 15 mins. I am baking on 2nd lower rack. If your bottom heat is not too hot, you can place on lowest rack.
  • Remove from oven and cool completely before peeling the macaron shells off the baking paper. Fill with your favourite filling.


I am using Americolor Soft Pink and 1A Wilton Tip. You can also just pipe out white bunny macaron shells, and draw on the pink ears and nose after baked. 
For decoration, I am using edible pen for black; shimmer lustre in pink. These can be bought from baking supplies stores.
Please adjust temperature on your own. My oven is quite hot, so I am baking at 130C instead, for about 20 mins. I am also using dark chocolate ganache for the filling. Try to go for quality 55%-56% cocoa content. It can offset the sweetness of macarons. 
Recipe adapted from Kokoma