Macaroon Easter Bunny

For the macaroon Easter Bunnies, finely grate the almond flour with powdered sugar and add a little egg white and mix with a hand mixer. Boil granulated sugar with a little water until 121 °C, whip the remaining egg whites and slowly pour in the boiled sugar. When the egg white-sugar mixture is lukewarm add 1/3 to the stirred almond flour mixture, mix well and then stir in the remaining egg white by hand until the mixture is glossy and slightly runny.

Then you can start piping and let dry for about 4 hours, bake at 140 °C for about 12 min. and fill with hazelnut ganache.

Bring whipped cream to a boil and pour over the chopped milk chocolate and hazelnut praline and mix with a hand blender, slightly overcool and blend in the butter. Leave in a cool place overnight and fill the macaroons with it the next day.

Before assembling the macaroons, place the chocolate ears and put the Easter bunny head on the body. A blob of ganache will serve as glue. Decorate the macaroon Easter bunnies as desired.

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