1tablespoonheavy cream (if you need this to be Cottage Law approved, you can substitute this for an approved liquid)approximately, you might need a bit more
1/2cupCadbury Mini EggsI like to coarsely ground these in the food processor but beware, it's very loud.
Instructions
Macaron Shells
You can use any plain macaron shells for this recipe. I like to add a little blue food coloring for a nice robin egg blue shell. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
Bake the shells and let them cool completely
Make the Filling
Beat the butter and marshmallow fluff until completely combined
Add the powdered sugar, salt, and cream and beat until fluffy
Add the Rice Krispies and beat until combined (no need to crush them ahead of time, they will crush when you mix them)
Add the Cadbury Mini Eggs and mix until combined
Assemble the Macarons
Pipe the filling onto a macaron shell and sandwich another shell on top
Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature". This filling is thicker so it will take a bit longer to mature.
When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes
I like to add a little brown or blue food coloring to some water, vodka, or clear vanilla extract and lightly splatter it onto the shell to make it look like a robin egg.