Baker-Pastry chef

An unusual, creative easter macaronade

An unusual, creative easter macaronade


1000 g pasteurized egg whites
1000 g sugar
2 g vanilla pods
1000 g icing sugar
800 g Almond
540 g sieved flour
Preparation of the macaronade
  • Cover four baking sheets with parchment paper and place cutters/rings on them of the desired size, round or oval (like an egg!). Line the inside edges with parchment paper.
  • In a large container, whip up a firm meringue with the egg whites and sugar. Add the vanilla at the end.
  • In another bowl, combine the icing sugar, ground almonds and flour. Sieve the mixture.
  • Gradually incorporate this dry mixture into the meringue until all the ingredients are dissolved and the resulting preparation is thoroughly homogeneous and shiny, but not too liquid.
  • Using a pastry bag and nozzle, fill the shapes with the mixture, in a delicate circular motion from the inside edge to the centre.
  • Cook the macaronade at 180°C for around 20 minutes.

The next stage is to cover your macaronade with crunchy praline, and then delicious layers of milk chocolate ganache and whipped ganache. And then the finishing touch... a chocolate net which you can decorate with chocolate eggs.

*For coeliacs, replace the flour with 800 g of cornflour.

Crunchy layer

630 g almond praline paste
320 g milk chocolate
175 g flaked almonds
75 g cocoa nibs
125 g Express Butter 82 % Fat - Sheet
25 g feuilletine crunch
50 g Dark chocolate Crispearls
Preparation of the crunchy layer
  • Mix the feuilletine, Crispearls, cocoa nibs and caramelized flaked almonds.
  • Melt the Corman brown butter to 29°C and add the praline.
  • Melt the chocolate and temper it. Keep it at a temperature of 30°C.
  • Combine the chocolate with the dry ingredients and mix to obtain a homogeneous mixture.
  • Divide it between the different macaronades, applying a thin layer about 1 cm thick.
  • Leave to crystallize for at least an hour, in a cool, dry place, until the crunchy layer has completely hardened.

Milk chocolate ganache

600 g milk chocolate
430 g Cream 35% Fat
45 g glucose
125 g Extra Fondance 99,9 % fat
Preparation of the milk chocolate ganache 
  • Bring the cream and the glucose to the boil.
  • Pour half over the chocolate and leave to rest for one minute.
  • Mix the ganache until it has a smooth consistency. Start in the middle to obtain a nice emulsion.
  • Add the other half of the cream to the ganache. Mix to an emulsion without incorporating too much air.
  • Bring the ganache to a temperature of 40°C and quickly stir in the butter. Use a fairly powerful blender in order to obtain a very smooth ganache.
  • Let the ganache cool to 30°C.
  • Cover your macaronade with a thin layer of ganache and let it distribute itself evenly.
  • Leave to set for at least an hour.

Whipped ganache

428 g Sélection cream 35 % fat
890 g Sélection cream 35 % fat
53 g glucose
53 g invert sugar
428 g dark chocolate 55%
Preparation of the whipped ganache
  • Bring the 428 g of cream and the glucose to the boil.
  • Pour this mixture over the chocolate and add the inverted sugar. Mix to form an emulsion.
  • Leave to cool and then add the remaining 890 g of cream.
  • Cover and leave to crystallize for at least four hours.
  • Whip/whisk the quantity of ganache that you need and cover the cake.
  • Cover the rest and store in the refrigerator. It will keep for up to five days.

White chocolate ganache

730 g white chocolate
50 g invert sugar
50 g glucose
430 g Sélection cream 35 % fat
1100 g Sélection cream 35 % fat
Preparation of the whipped ganache with two chocolates
  • Prepare the two ganaches separately, whip to obtain a thick, fluid consistency that is easy to work with.
  • Using a pastry bag (10 mm nozzle), make small swirls of ganache on the macaronade, alternating the two chocolates to obtain an attractive variation in colours and flavours.

  • Be careful not to over-whip the ganache, because when it reaches its final temperature, it will set more, and could become too hard for decorating the cake.

2° Milk chocolate ganache

700 g milk chocolate
450 g Sélection cream 35 % fat
50 g glucose
1200 g Sélection cream 35 % fat
50 g invert sugar

Chocolate Net

200 g dark chocolate 55%
10  sunflower oil
Preparation of the chocolate net
  • Use the same cutter or round that was used for the decorations with the pastry bag.
  • Use this shape to determine the dimensions of the decoration on the cake.
  • Make thin lines all in the same direction other using a disposable pastry bag.
  • Then make more lines over the top, perpendicular to the first ones, to obtain a net. You can go over it again in a different direction for a more robust decorative net. The lines should not be too thick: the decoration should be delicate and easy to cut.
  • Always use chocolate at room temperature to make decorations.

See our simple method for tempering chocolate.

The chocolate nest

Preparation of the chocolate nest
  • Place a long piece of marble or smooth granite in the freezer.
  • Ensure that it is thoroughly frozen before use.
  • Melt 200 g of dark chocolate, but do not make it too hot!
  • Add 10 g of neutral flavour oil (sunflower, grape seed, etc.)
  • Mix to obtain an attractive, smooth consistency. Use the chocolate when its temperature is below 35°C.
  • Pipe the chocolate using a pastry bag: make a circular movement on the frozen marble. Make a small hole in the bag for fine lines. Also, try to follow the shape of the cake, keeping to the same dimensions.
  • Measure the circumference of the cake and make slightly longer strips on the marble. The chocolate will crystallize as soon as it makes contact with the cold surface.
  • Gather the “spaghetti” together and cut them to the right length. As a guideline, cut them 5 cm less than the circumference of the cake.
  • Lightly roll the strands so that they stay together more easily and bend them to form a circle. It is preferable to place them in the cutter that was used, to ensure that they are the same size as the cake.
  • Allow to harden and place on the cake.
  • We can of course use the residual space for a little plaque with an Easter message. Or it can display the company’s name or logo.

Have these ideas inspired you to be creative this Easter? You can always substitute your own recipes for the different elements of the macaronade for a truly unique creation.

Corman's products of the recipe

Express Butter 82 % Fat - Sheet

Express Butter 82 % Fat - Sheet

Quicker and easier to use

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Extra Fondance 99,9 % fat

Extra Fondance 99,9 % fat

Our unique and exclusive speciality butter

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Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

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