These Easter Egg Cookie Buttercream Macarons are pastel Swiss-method macaron shells, shaped like delicate eggs and finished with a light coating of sparkling sugars. They are filled with a brown sugar “cookie” buttercream made with heat-treated flour and mini chocolate chips, designed to taste exactly like edible chocolate chip cookie dough while remaining smooth and pipeable.

These macarons are a standout addition to the Easter Cookie Box. Their soft colors and "cookie" center pair perfectly with the Easter Ducks Marshmallows and the garden-themed Carrot Pops & Mini Meringues. They also look stunning alongside the Sparkling Blossom Sugar Cookies, the Spring Basket Strawberry Sablé Cookies, and the Funfetti Bunny Butter Cookies.

Easter Egg Macarons Recipe

Yield: Approximately 30 filled macarons (60 shells)

Shell size: 4–5 cm egg shapes

Ingredients

Swiss Macaron Shells:

158 g almond flour (finely ground, blanched)
158 g powdered sugar
150 g carton egg whites (aged overnight) or fresh egg whites
150 g granulated sugar
Sparkling Sanding Sugars (yellow, green, blue, purple, pink)

Brown Sugar Cookie Buttercream:

90 g all-purpose flour
225 g unsalted butter, room temperature
160 g light brown sugar
5 g cornstarch
120 g powdered sugar
30 g heavy cream or milk
5 g vanilla extract
3 g fine salt
80 g mini chocolate chips

Supplies:

Directions

Step 1: Prepare the Dry Ingredients

Sift almond flour and powdered sugar together. Discard any coarse pieces. For extra smooth shells, pulse briefly in a food processor and sift again.

Step 2: Make the Swiss Meringue

Note: I have been experimenting with using carton egg whites for my macaron recipes and find it is a much more cost-effective, waste-free way to make beautiful macarons. If using carton whites, shake the carton well and measure the egg whites into a clean, grease-free glass container. Cover it with plastic and leave at room temperature to “age” overnight. Stir them well before pouring into the mixer bowl.

Combine the egg whites and granulated sugar in a heatproof bowl.
Place over a saucepan of gently simmering water.
Whisk constantly until mixture reaches 70–74°C (160–165°F) and sugar is fully dissolved (about 2-3 minutes).
Transfer to a stand mixer with the whisk attachment and whip on medium-high speed until stiff glossy peaks form and the bowl is cool.

Step 3: Macaronage

Add dry ingredients to the meringue and fold gently. Press the batter against the bowl sides and fold until it flows from the spatula in thick ribbons. The batter should settle back into itself within about 10 seconds. Transfer to a piping bag fitted with a round tip.

Step 4: Pipe Egg Shapes

Pipe oval egg shapes onto your Silicone Baking Mat. Tap trays firmly to release air bubbles. While shells are still wet, sprinkle lightly with sparkling sanding sugars. Preheat oven to 320°F.

Step 5: Resting

Allow shells to rest 20-45 minutes until dry to the touch. They should not stick to your finger when lightly touched.

Step 6: Baking

Bake at 320°F for 18-22 minutes. Shells should have formed feet and release easily once cooled. Allow to cool completely before removing.

Step 7: Heat-Treat the Flour

Spread flour on a parchment-lined baking sheet. Bake at 325°F for 5–7 minutes, or until flour reaches 74°C (165°F). Cool completely and sift.

Step 8: Make the Cookie Buttercream

Pulse the light brown sugar and cornstarch in a blender for a few minutes until it is a fine powder consistency.
Beat room-temperature butter and this powdered brown sugar until fluffy (3–4 minutes).
Add powdered sugar, then the cooled heat-treated flour on low speed.
Add heavy cream, vanilla, and salt. Beat until smooth and creamy.
Mix in the mini chocolate chips.

Step 9: Fill the Macarons

Pair shells by size. Pipe a dollops of buttercream onto one shell. Top with the second shell and press gently.

Step 10: Maturation

Place filled macarons in an airtight container and refrigerate for 24 hours. This allows moisture from the filling to soften the shells and develop the ideal macaron texture. Bring to room temperature before serving.

Storage:

Refrigerated: Up to 4 days.
Frozen: Up to 1 month in an airtight container.

Once you have finished these, make sure to check out the Easter Ducks Marshmallows, the Spring Basket Strawberry Sablé Cookies, the Carrot Pops & Mini Meringues, the Funfetti Bunny Butter Cookies, and the Sparkling Blossom Sugar Cookies to complete your collection!

Timeline:

Age Egg Whites — Overnight
Shells (Mix, Pipe, Rest, Bake) — 1.5 hours
Heat-Treat Flour & Cool — 20 min
Buttercream & Fill — 20 min
Maturation — 24 hours Total active time: ~2 hours (plus resting/aging)

If you loved making this recipe, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.

Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨

Disclaimer: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase—thank you for supporting my baking projects!