Easter Chick Macarons Recipe

Preheat oven to 300 F degrees. Line a baking sheet with parchment paper.

In a bowl, sift almond flour and powdered sugar together.

In another bowl, whip egg whites until foamy. Gradually add granulated sugar and continue whipping until stiff peaks form.

Add a few drops of yellow food coloring to egg whites and gently fold in.

Add almond flour and powdered sugar mixture to egg whites and stir until smooth.

Transfer batter to a piping bag and pipe small chick-shaped circles onto parchment paper. Add mini chocolate chips or draw eyes, beaks, and wings with edible markers.

Let the macarons rest for 30 minutes.

Bake for 12-15 minutes or until the top of the macaron doesn’t wiggle on its feet.

Let them cool down, and store them in an air-tight container.