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Bunny Macarons with Whipped Espresso Chocolate Ganache (French Method)

Adorable, easy bunny macarons with a chocolate espresso ganache! This design is very easy for beginner character macaron bakers since only one colored batter is made. Post-bake, the bunny macarons are decorated with melted chocolate and dyed white chocolate.

*If this is your first time making macarons, check out my more in-depth post on how to make macarons. You can find more pictures, GIFS, and macaron templates on that page! I also recommend reading Mimi’s macaron post.

*Disclaimer: this post contains affiliate links.

Chocolate bunny macarons
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About these bunny macarons

For most of my character macaron recipes, I try to make them as cute & simple as possible.

So for this kawaii design, only one colored batter is made. The rest of the details are added on using melted milk chocolate and white chocolate that’s dyed pink.

I find that decorating this way is much easier for beginners, in comparison to splitting up the macaron batter into multiple colors and piping bags. This process makes baking character macarons more approachable, especially if it is your first time making a design! BUT, if this is your first time making macarons shells EVER, I recommend checking out my more in-depth post on how to make macarons. You can find more pictures, GIFS, and macaron templates on that page! I also recommend reading Mimi’s macaron post for troubleshooting.

After baking and decorating the bunnies, the shells are sandwiched together with an airy, whipped, not-too-sweet chocolate espresso ganache in between. And don’t worry, the ganache is made right in the microwave, so it’s super easy to make at home!

So, let’s get to baking, friends!

Bunny Macaron Template

Download the bunny macaron template below! The macarons are about 1.7 x 2.5 inches.

Chocolate bunny macarons on wire rack

Tips for baking and decorating

Use a kitchen scale

Macarons are incredibly finicky. A kitchen scale allows you to measure all the ingredients correctly and helps you create consistent, full, sturdy shells. AND, if you use a cute kitchen scale like this heart-shaped one, it’ll increase your overall happiness by at least 10%.

Decorating with melted chocolate

You can use a piping bag, cookie scribe, or toothpick to add on the details. I used a piping bag for these guys.

For the white chocolate, you’ll want to use oil-based food coloring or the chocolate will seize up and become lumpy. However, if you don’t have oil-based food coloring, you can try mixing in a tsp of neutral oil (canola, vegetable) at a time! The chocolate should come back together. Maaagic.

Storing the macarons

Store the macarons in an airtight container. They can last in the fridge for up to 5 days, otherwise, they’ll get pretty soggy over time. I highly recommend freezing them instead (for up to one month), and eating them at room temperature.

I really hope you enjoy this recipe. If you make these cute bunny cookies, I’d love to see them. You can tag me at #bitesbybianca / @bitesbybianca on Instagram. Enjoy! 

Other cute macaron recipes

Check out this link for Thai tea bears, strawberry cheesecake Kirbys, Oreo bears, lemon duckies, chocolate pigs, and more!

Chocolate bunny macarons

Bunny Macarons with Whipped Espresso Chocolate Ganache (French Method)

Bites by Bianca
Adorable, easy bunny macarons with a whipped espresso chocolate ganache! This design is very easy for beginner character macaron bakers since only one colored batter is made. Post-bake, the bunny macarons are decorated with melted chocolate and dyed white chocolate.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Maturation Time 1 day
Total Time 1 day 1 hour 50 minutes
Course Dessert
Servings 10 macarons

Ingredients

For the French macaron shells:

  • 50 g egg whites, room temperature
  • 40 g granulated sugar
  • 60 g almond flour, sifted
  • 45 g powdered sugar, sifted
  • gel food coloring (black or gray)

For the chocolate ganache:

  • 40 g milk chocolate
  • 40 g heavy cream
  • ½ tsp espresso powder
  • pinch of salt

For the decorations:

  • 1 tbsp milk or dark chocolate, melted
  • 2 tbsp white chocolate, melted
  • oil-based food coloring, see steps (pink)

Instructions
 

Preparation:

  • Put printed macaron templates on baking trays. Place silicone baking mats or parchment paper on top of templates.
  • Set up one large piping bag with a medium round tip. If you do not have a round tip, you can just snip the end of the bag before piping.

For the French macaron shells:

  • In a medium bowl, mix the sifted almond flour and powdered sugar.
  • Pour the egg whites into the bowl of a stand mixer. Set up a stopwatch to time how long to whip the meringue. (These times are listed to help beginner macaron makers. With practice, you can go by eye.)
    0:00 – 4:00 minutes: Add in gray or a tiny amount of black food coloring. Mix on medium-low for 4 minutes (Kitchenaid speed 4).
    4:00 – 9:30 minutes: Turn the mixer to medium speed (Kitchenaid speed 6). Add a third of the granulated sugar. After 30 seconds, add another third. After another 30 seconds, add the last of the granulated sugar. Keep mixing at medium speed until you have reached a total of 9:30 minutes.
    The meringue should be balled up onto the whisk, very thick, glossy, and have stiff peaks. If not, keep mixing at 30-second intervals at Kitchenaid speed 8 until it is.
  • Add all of the powdered sugar, almond flour to the meringue. Gently fold the macaron batter, often scraping the sides and bottom of the bowl. Continue folding, adding more food coloring as needed.
  • Fold the batter until it reaches a thick, glossy consistency and flows off the rubber spatula into ribbons. To test if it is ready, allow the batter to flow off the spatula and into the batter. If the ribbons do not melt into the rest of the batter after 30 seconds, continue folding. Be careful not to over mix. When it passes this test, transfer the batter to your piping bag.
  • First, pipe about 20 round shells onto your silicone mats/parchment paper, using the macaron template as a guide. Make sure there is leftover batter for the ears for half of the shells.
  • Tap the trays against the counter a few times to get rid of air bubbles. If there are bubbles on the surface, you can use a toothpick or cookie scribe to pop them. Popping the air bubbles helps stop them from cracking when being baked.
  • Use the remaining batter for the ears. You can use a toothpick or cookie scribe to move the batter around if needed.
  • Allow the macarons to sit out at room temperature to dry for at least one hour. They will be ready to bake once the surface of the macaron is matte and dry to the touch. If it is a really humid day, it can sometimes take 2 hours for them to dry.
  • Preheat the oven to 325F. Place an empty baking sheet upside-down on the middle rack.
  • Place the baking sheet with the macarons on top of the upside-down baking sheet. The upside-down sheet will help the macarons bake more evenly, decreasing the chances of cracking.
    Bake for 15-20 minutes, rotating halfway through. To test if they are done baking, gently push the side of one shell. If it wiggles on the sheet, they need to be baked longer.
  • Remove the macarons and place them on a wire rack. Bake any remaining macaron shells.
  • Allow macarons to fully cool before peeling them off the parchment paper or silicone mats.

For the whipped ganache:

  • Add milk chocolate, salt, and heavy cream to a microwave-safe bowl.
  • Microwave for 45 seconds, then mix. If the chocolate is not fully melted, microwave at 10-second intervals and mix until it is smooth. Stir in the espresso powder.
  • Place bowl into the fridge and stir it every 10 minutes until the ganache is cool and thick, about 30-45 minutes.
  • Transfer ganache to a medium-sized bowl. Whip on medium speed until fluffy, about 2-3 minutes.

Assembly:

  • Match the macaron shells, lining up each pair on your work surface.
  • For the details, you can use a toothpick, cookie scribe, or piping bag.
  • Use melted milk or dark chocolate for the faces.
  • Add oil-based food coloring to your melted white chocolate. If you don't have oil-based coloring, your chocolate will seize and become lumpy. To counter this, add in a tsp of neutral oil (canola, vegetable), and mix until it comes back together.
  • Use melted pink white chocolate for the ears and blush.
  • Pipe the whipped ganache on the bottom shell, then add the matching shell on top.
  • Leave macarons in an airtight container in the fridge for at least 24 hours before eating. This allows them to mature, making them softer, chewier, and more flavorful. Eat at room temperature.

Notes

Store the macarons in an airtight container. They can last in the fridge for up to 5 days,. You can also freeze them for up to one month! Eat at room temperature.
This recipe can easily be doubled, tripled, etc.
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