Greek Easter Macarons...

These macarons were inspired by the brightly coloured red dyed eggs that my Mother-in-law dropped off last night for Greek Easter.

The big question was: what ganache flavour to fill the red macaron shells with. I decided to go with Turkish Delight.

For the shells, refer to the generic macaron recipe here. I was a little disturbed by the amount of red and pink food dye I had to add to get the colour I was after, but at least they weren't going to be consumed by any young children!

For the filling, heat 100g of cream until almost boiling. Pour over 150g of milk chocolate. Stir through 1-2 teaspoons of rosewater and 1-2 teaspoons of orange blossom water (to taste). If you add more of the fragranced waters, you may need to increase your chocolate to ensure that the ganache sets.

Happy Easter Bunny Macarons!

These have been done by others before me, but I thought I'd make some with my own twist.

To get the bunny shape, I printed some bunny templates that were simple enough to pipe out.

To make them look more like bunnies, I used a skewer and some black food dye and painted on some eyes and a nose (I attempted some whiskers on some but it was a little over the top)

Because I made them grey (this has been questioned by many who have eaten them), I added some sprinkles on the ears to add some colour.

They took the same amount of time to bake as usual (13 mins)

And I sandwiched them with banana marshmallow ganache and packaged them in cellophane bags as an alternative to easter eggs this year...