Move over chocolate bunnies, these sweet French Easter egg macarons will be your new favorite Easter treat.
Preheat the oven to 325 degrees. Line two baking sheets with parchment and trace 1 1/2 inch - 2 inch egg shapes onto the parchment as a guide for piping. Flip the parchment over before piping.
Combine almond flour, confectioners sugar, and salt in a food processor fitted with a steel blade and blend until completely combined, 1-2 mins.
Combine sugar and eggs whites in the bowl of your electric mixer or a large metal bowl.
Using a pastry bag, pipe 1 1/2 - 2 tsps of filling on to half of the shells. Place an empty shell on top of the filling and press lightly so filling spreads to the edge, taking care not to crack the shell.
Store in the refrigerator until ready to serve.
Special Equipment: piping bag fitted with a #806 Ateco tip or equivalent