30+ Heavenly Easter Martha Stewart Dessert Recipes You’ll Love

Easter is a time of celebration, renewal, and of course, indulging in delicious sweets.

If you’re looking for the perfect desserts to bring to your Easter table, look no further than the inspiring creations from Martha Stewart.

Known for her impeccable culinary style, Martha offers a wide range of Easter dessert recipes, from light and fruity confections to rich and decadent treats.

Whether you’re hosting a large family gathering or having an intimate brunch, there’s something for everyone in this collection.

From charming bunny-shaped cookies to stunning berry tarts, these 30+ Easter dessert recipes will help you create an unforgettable holiday spread that will delight guests of all ages.

Let’s dive into some of the best dessert ideas to make this Easter truly special.

30+ Heavenly Easter Martha Stewart Dessert Recipes You’ll Love

This collection of 30+ Martha Stewart Easter dessert recipes offers a perfect balance of creativity, tradition, and scrumptious flavors.

Whether you’re looking to bake a classic carrot cake, try your hand at homemade chocolate eggs, or prepare a beautiful fruit tart, Martha’s recipes are designed to be both elegant and easy to execute.

These desserts will not only bring a touch of sophistication to your Easter table but also fill your home with the sweet aromas of springtime.

So, gather your ingredients, put on your apron, and get ready to create unforgettable Easter treats that everyone will love.

Lemon-Glazed Carrot Cake Bars

Martha Stewart’s Lemon-Glazed Carrot Cake Bars are a fresh twist on the classic carrot cake, perfect for celebrating Easter. These moist bars are packed with grated carrots, walnuts, and a zesty lemon glaze that brightens up the flavors, making them an ideal treat for the spring season. Easy to prepare and equally delightful to serve at family gatherings, these bars will surely be a hit at your Easter brunch.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup vegetable oil
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts
• 1/4 cup fresh lemon juice
• 1 cup powdered sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, beat the eggs and sugar together until smooth. Add the oil and vanilla extract, mixing until combined.
4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
5. Stir in the grated carrots and walnuts until evenly distributed.
6. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bars to cool completely in the pan.
9. To make the lemon glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
10. Once the bars have cooled, drizzle the lemon glaze over the top. Cut into squares and serve.

These Lemon-Glazed Carrot Cake Bars are a perfect blend of sweetness and citrusy brightness. The rich, spiced carrot cake pairs wonderfully with the refreshing lemon glaze, creating a delicious dessert that complements any Easter celebration. The combination of tender cake and zesty glaze is sure to leave a lasting impression on your guests. These bars are not only flavorful but also easy to make, making them a must-try for your next Easter gathering.

Chocolate-Coconut Macaroons

Martha Stewart’s Chocolate-Coconut Macaroons are a decadent, chewy, and indulgent treat that beautifully combines the flavors of rich chocolate and sweet coconut. These macaroons are the perfect addition to any Easter dessert table, offering a crispy outer layer with a soft, gooey interior. Whether you’re a coconut lover or simply craving a chocolaty delight, these macaroons are sure to impress.

Ingredients:

• 2 cups sweetened shredded coconut
• 2 large egg whites
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Instructions:

1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, egg whites, sugar, and vanilla extract. Stir until the mixture is well combined.
3. Use your hands or a spoon to form small mounds of the coconut mixture on the prepared baking sheet, spacing them about 2 inches apart.
4. Bake for 18-20 minutes, or until the edges are golden brown.
5. While the macaroons are baking, melt the chocolate chips in a heatproof bowl over simmering water or in the microwave in 30-second intervals.
6. Once the macaroons have cooled slightly, dip the bottoms in the melted chocolate and place them on the parchment paper to set.
7. Allow the chocolate to harden before serving.

Martha Stewart’s Chocolate-Coconut Macaroons are the ultimate indulgence for Easter. The combination of chewy coconut and rich chocolate provides a delightful contrast in textures and flavors. These macaroons are quick to prepare, and their bite-sized form makes them easy to serve as an after-dinner treat or as part of a dessert buffet. With their crispy, golden exterior and chocolate-dipped finish, these macaroons will be a hit at any Easter celebration.

Raspberry Almond Easter Tart

This Raspberry Almond Easter Tart from Martha Stewart is a stunning dessert that features a buttery, flaky tart crust filled with a smooth almond cream and topped with fresh, vibrant raspberries. It’s a simple yet elegant way to celebrate the season, with a balance of rich almond flavor and the tartness of fresh berries. This tart is the perfect way to showcase the bright flavors of spring while impressing your guests with its beautiful presentation.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons ice water
• 1/2 cup almond paste
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1 cup fresh raspberries
• Powdered sugar, for dusting

Instructions:

1. To make the tart crust, combine the flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
2. Add the egg yolk and pulse again until the dough begins to come together. Slowly add ice water, 1 tablespoon at a time, until the dough forms a ball.
3. Turn the dough out onto a lightly floured surface, knead a few times, and then wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F (190°C). Roll the dough out on a lightly floured surface to fit a 9-inch tart pan.
5. Press the dough into the tart pan and trim any excess. Blind-bake the crust by lining it with parchment paper and filling with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for another 10 minutes until golden.
6. While the crust is cooling, prepare the almond cream. In a food processor, combine the almond paste, sugar, butter, egg, vanilla, and heavy cream. Process until smooth and creamy.
7. Once the tart shell has cooled, spread the almond cream into the crust, smoothing it into an even layer.
8. Arrange the raspberries on top of the almond cream in a decorative pattern.
9. Bake for 20-25 minutes, or until the almond cream is set and lightly golden.
10. Allow the tart to cool before dusting with powdered sugar.

The Raspberry Almond Easter Tart is a perfect way to celebrate Easter with a combination of delicate almond flavor and fresh, fruity raspberries. The creamy almond filling is balanced by the tartness of the berries, creating a sophisticated and satisfying dessert. The golden crust adds a buttery crunch that complements the smooth filling, making each bite a delightful experience. This tart not only looks stunning but is also incredibly easy to make, ensuring it will be a memorable centerpiece at your Easter celebration.

Strawberry Shortcake Trifle

Martha Stewart’s Strawberry Shortcake Trifle is a light and refreshing dessert perfect for Easter. Layers of fluffy vanilla cake, sweetened whipped cream, and fresh strawberries create a colorful and festive treat. This trifle is an easy yet impressive way to showcase the fresh spring flavors, making it the perfect dessert for an Easter gathering. It’s a crowd-pleasing option that can be made ahead, allowing you to focus on enjoying the celebration.

Ingredients:

• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 vanilla sponge cake (store-bought or homemade)
• 3 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, toss the sliced strawberries with the granulated sugar. Let them sit for 15-20 minutes, allowing the juices to release.
2. While the strawberries macerate, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
3. Cut the sponge cake into cubes and layer the bottom of a large trifle dish with half of the cake cubes.
4. Top with half of the macerated strawberries and then spread half of the whipped cream over the strawberries.
5. Repeat the layers with the remaining cake, strawberries, and whipped cream.
6. Garnish with additional fresh strawberries on top.
7. Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Martha Stewart’s Strawberry Shortcake Trifle is the perfect dessert to serve during Easter. The layers of light sponge cake, fresh strawberries, and whipped cream create a harmonious balance of flavors and textures. This dessert can be made ahead of time, which allows you to relax and enjoy the celebration. Its beautiful presentation and delicious taste will undoubtedly make it a centerpiece at your Easter table, offering a sweet and satisfying end to your meal.

Mini Carrot Cake Cupcakes with Cream Cheese Frosting

These Mini Carrot Cake Cupcakes with Cream Cheese Frosting from Martha Stewart are an adorable and bite-sized take on the classic carrot cake. Perfect for Easter, these cupcakes feature a moist, spiced carrot base topped with a rich, tangy cream cheese frosting. They’re easy to serve and ideal for sharing, making them a fantastic choice for your Easter dessert spread.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract until smooth and combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
5. Fold in the grated carrots and walnuts, if using.
6. Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely on a wire rack.
9. For the frosting, beat together the cream cheese and butter until smooth and creamy.
10. Gradually add the powdered sugar and vanilla extract, and beat until fluffy.
11. Frost the cooled cupcakes with the cream cheese frosting.

These Mini Carrot Cake Cupcakes with Cream Cheese Frosting are the perfect Easter treat. Their small size makes them easy to enjoy without a fork, and the combination of spiced carrot cake with creamy, tangy frosting is unbeatable. The walnuts add a nice crunch, but they are optional if you prefer a nut-free version. These cupcakes are a fun, festive, and delicious way to celebrate Easter, and they’ll surely impress your guests with both their flavor and presentation.

Coconut Cream Pie

Martha Stewart’s Coconut Cream Pie is a decadent, creamy dessert that brings together a rich custard filling, toasted coconut, and a buttery, flaky crust. With its tropical flavors and smooth texture, this pie is a wonderful Easter treat that’s sure to stand out. The combination of coconut milk and shredded coconut in the custard creates a depth of flavor that is complemented perfectly by the whipped cream topping. It’s a delicious and elegant way to celebrate the season.

Ingredients:

• 1 pie crust, pre-baked (store-bought or homemade)
• 1 1/2 cups canned coconut milk
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 3 large egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut, toasted
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Toast the shredded coconut on a baking sheet for 5-7 minutes, or until golden brown. Set aside.
2. In a medium saucepan, combine the coconut milk, whole milk, and sugar. Bring to a simmer over medium heat.
3. In a separate bowl, whisk together the egg yolks, cornstarch, and salt.
4. Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
5. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 5 minutes).
6. Remove from the heat and stir in the butter, vanilla extract, and 1 cup of the toasted coconut.
7. Pour the custard into the pre-baked pie crust and smooth the top.
8. Refrigerate the pie for at least 4 hours or until set.
9. In a separate bowl, beat the heavy cream and powdered sugar until soft peaks form.
10. Once the pie has set, top with whipped cream and sprinkle with the remaining toasted coconut.

Martha Stewart’s Coconut Cream Pie is an irresistible dessert that captures the essence of spring with its smooth, coconut-infused filling and buttery crust. The toasted coconut adds a delightful crunch and flavor contrast, while the whipped cream topping brings a lightness to the rich custard. This pie is an elegant and indulgent choice for your Easter table, offering a perfect balance of sweetness and texture. It’s sure to become a family favorite, bringing tropical vibes to your celebration.

Lemon Meringue Pie

Martha Stewart’s Lemon Meringue Pie is a show-stopping dessert that combines the tangy sweetness of lemon curd with the fluffy, golden meringue topping. This classic pie is a perfect Easter treat, as it provides a refreshing citrus flavor that cuts through the richness of the holiday meal. With its buttery crust and smooth lemon filling, topped with billowy meringue, this pie will be a guaranteed crowd-pleaser at your Easter gathering.

Ingredients:

• 1 pie crust, pre-baked (store-bought or homemade)
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons unsalted butter
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the water and cook over medium heat, whisking constantly until the mixture thickens and begins to boil.
3. In a small bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot mixture into the yolks while whisking constantly to temper them. Then pour the egg yolk mixture back into the saucepan.
4. Continue to cook the mixture for another 2-3 minutes, then remove from heat. Stir in the lemon juice, lemon zest, and butter until the butter is melted and the mixture is smooth.
5. Pour the lemon filling into the pre-baked pie crust.
6. For the meringue, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, until stiff peaks form.
7. Spread the meringue over the lemon filling, making sure to seal the edges to the crust.
8. Bake the pie for 10-12 minutes, or until the meringue is golden brown.
9. Allow the pie to cool before serving.

Martha Stewart’s Lemon Meringue Pie is a timeless dessert that’s perfect for Easter. The tangy lemon curd paired with the light and fluffy meringue creates a harmonious balance of sweet and tart flavors. The buttery crust provides a delightful contrast to the smooth filling, and the golden meringue adds a beautiful touch of elegance. This pie will impress your guests not only with its flavors but also with its stunning presentation, making it a standout dessert for your Easter celebration.

Chocolate Cream Pie

Rich and decadent, Martha Stewart’s Chocolate Cream Pie is the perfect indulgence for chocolate lovers at your Easter gathering. This pie features a silky chocolate custard filling, complemented by a crumbly graham cracker crust and topped with a light whipped cream topping. It’s a comforting, creamy dessert that feels both luxurious and satisfying, making it an excellent choice for those looking to add a bit of chocolate indulgence to their Easter feast.

Ingredients:

• 1 pre-baked graham cracker pie crust
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 4 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture begins to thicken and bubble.
2. In a small bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot milk mixture into the egg yolks while whisking to temper them. Pour the egg yolk mixture back into the saucepan.
3. Continue to cook the mixture for another 2-3 minutes, then remove from the heat. Stir in the chopped chocolate, butter, and vanilla extract until the chocolate is melted and the filling is smooth.
4. Pour the chocolate custard into the pre-baked graham cracker crust and smooth the top with a spatula.
5. Refrigerate the pie for at least 4 hours, or until the filling is set.
6. For the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
7. Before serving, top the pie with the whipped cream and garnish with chocolate shavings, if desired.

Martha Stewart’s Chocolate Cream Pie is a crowd-pleasing dessert that offers the perfect balance of creamy and rich chocolate flavor, with a buttery graham cracker crust providing the ideal base. The whipped cream topping adds lightness and a touch of sweetness to the decadent filling. Whether you’re a chocolate enthusiast or simply want a comforting, indulgent treat for Easter, this pie is a guaranteed hit. It’s easy to prepare, yet luxurious enough to impress your guests, making it a must-try Easter dessert.

Raspberry Almond Tart

This Raspberry Almond Tart from Martha Stewart is a stunning dessert that brings together the richness of almond cream and the tartness of fresh raspberries. The delicate almond filling is set in a buttery, flaky crust and topped with fresh raspberries and a dusting of powdered sugar. This tart is not only delicious but also visually striking, making it a perfect addition to any Easter celebration. The combination of sweet and tart flavors is sure to delight your guests and make your Easter meal extra special.

Ingredients:

• 1 pre-baked tart crust (store-bought or homemade)
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 cup almond meal (or ground almonds)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup fresh raspberries
• Powdered sugar, for dusting

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Add the almond meal, eggs, vanilla extract, and almond extract, and mix until smooth.
4. Pour the almond cream mixture into the pre-baked tart shell and smooth the top with a spatula.
5. Bake for 25-30 minutes, or until the almond filling is golden and set.
6. Remove from the oven and let the tart cool to room temperature.
7. Once cooled, arrange the fresh raspberries on top of the tart in a decorative pattern.
8. Dust the tart with powdered sugar before serving.

Martha Stewart’s Raspberry Almond Tart is a perfect balance of almond sweetness and the tartness of fresh raspberries, offering a delightful contrast of flavors and textures. The almond cream filling is smooth and rich, while the raspberries provide a fresh burst of flavor. This tart is elegant, simple to make, and ideal for an Easter dessert. Its stunning appearance, combined with its delicious taste, will surely impress your guests and leave them craving more. Whether served at an Easter brunch or dinner, this tart is sure to be the highlight of the dessert table.

Carrot Cake with Cream Cheese Frosting

Martha Stewart’s Carrot Cake with Cream Cheese Frosting is the quintessential Easter dessert. Moist, tender, and full of flavor, this cake is loaded with grated carrots, warm spices like cinnamon and nutmeg, and topped with a luscious cream cheese frosting. The slightly tangy frosting perfectly balances the sweetness of the cake, while the added walnuts and raisins provide delightful texture. This cake is an Easter classic that will surely delight guests of all ages with its rich flavor and beautiful presentation.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 4 large eggs
• 1 1/2 cups vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated carrots (about 4 medium carrots)
• 1/2 cup chopped walnuts
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and oil until smooth. Add the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the grated carrots, walnuts, and raisins (if using).
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. For the frosting, beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and creamy.
10. Once the cakes have cooled, spread a generous layer of cream cheese frosting between the two layers and over the top and sides of the cake.

Martha Stewart’s Carrot Cake with Cream Cheese Frosting is a truly irresistible dessert that combines the warmth of spices, the natural sweetness of carrots, and the richness of a creamy frosting. This cake is a perfect choice for Easter, as it embodies the season’s flavors and offers a comforting, festive treat. The walnuts add a pleasant crunch, while the raisins, if included, add a touch of sweetness. Whether served as the centerpiece of your Easter dessert table or enjoyed with a cup of coffee, this cake is sure to leave everyone asking for seconds.

Coconut Macaroons with Chocolate Drizzle

These Coconut Macaroons with Chocolate Drizzle from Martha Stewart are simple yet elegant, offering a delightful combination of chewy coconut and rich chocolate. The macaroons are made with shredded coconut, egg whites, and sugar, baked until golden, and then drizzled with a silky chocolate glaze. These bite-sized treats are perfect for Easter, providing a sweet and satisfying dessert that’s not too heavy, and the chocolate drizzle adds a touch of indulgence.

Ingredients:

• 3 cups sweetened shredded coconut
• 2 large egg whites
• 1/2 cup granulated sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 4 ounces semisweet chocolate, chopped
• 1 teaspoon vegetable oil

Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, and almond extract (if using). Stir until the mixture is well combined.
3. Using a spoon or your hands, form the coconut mixture into small mounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake for 18-20 minutes, or until the macaroons are golden brown on the edges.
5. Allow the macaroons to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
6. While the macaroons cool, melt the chocolate and vegetable oil together in a heatproof bowl over a pot of simmering water or in the microwave in 20-second intervals, stirring until smooth.
7. Drizzle the melted chocolate over the cooled macaroons using a spoon or a piping bag.
8. Let the chocolate set before serving.

Martha Stewart’s Coconut Macaroons with Chocolate Drizzle are a light yet indulgent treat that captures the essence of Easter. The crispy edges and chewy coconut center create the perfect texture, while the chocolate drizzle adds a rich finishing touch. These macaroons are incredibly easy to make, yet they feel special enough for any holiday gathering. They can be made ahead of time and stored for several days, making them an excellent option for busy Easter celebrations. These bite-sized delights are sure to be a hit with family and friends, especially those who love coconut.

Strawberry Shortcake Cupcakes

Martha Stewart’s Strawberry Shortcake Cupcakes are a charming twist on the traditional strawberry shortcake. These individual cupcakes are light, airy, and topped with fresh strawberries and whipped cream, making them a perfect dessert for Easter. With their delicate flavor and beautiful presentation, they are sure to steal the spotlight at your Easter brunch or dinner. The cupcakes themselves are soft and slightly sweet, and when paired with the juicy strawberries and fluffy whipped cream, they create a refreshing and irresistible dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 pint fresh strawberries, hulled and sliced
• 2 tablespoons sugar (for strawberries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
8. While the cupcakes bake, toss the sliced strawberries with 2 tablespoons of sugar and set aside to macerate for 10-15 minutes.
9. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10. Once the cupcakes have cooled, slice them in half horizontally. Spoon some macerated strawberries onto the bottom half, add a dollop of whipped cream, and then top with the other half of the cupcake.

Martha Stewart’s Strawberry Shortcake Cupcakes are a delightful and refreshing dessert that combines the sweetness of strawberries with the light, fluffy texture of homemade cupcakes. The whipped cream topping adds a creamy richness that complements the fruit perfectly. These cupcakes are an easy yet elegant way to serve strawberry shortcake at your Easter celebration, offering a fun and portable twist on the classic dessert. With their individual portions and bright flavors, these cupcakes are sure to be a favorite among guests, young and old alike.

Lemon Meringue Tartlets

Martha Stewart’s Lemon Meringue Tartlets are a perfect balance of tangy, zesty lemon curd and fluffy, sweet meringue, all encased in a buttery, flaky tart shell. These individual-sized tarts offer a refreshing bite-sized treat, making them an ideal addition to any Easter dessert spread. The crispness of the tart crust contrasts beautifully with the smooth lemon filling and airy meringue topping. With their vibrant lemon flavor and sophisticated look, these tartlets are sure to impress guests and bring a citrusy brightness to your holiday table.

Ingredients:

For the Tart Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1 large egg yolk
• 2 tablespoons ice water

For the Lemon Curd:

• 3/4 cup fresh lemon juice (about 4 lemons)
• 1 tablespoon lemon zest
• 3/4 cup granulated sugar
• 3 large egg yolks
• 1/4 cup unsalted butter, cut into pieces
• Pinch of salt

For the Meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or tartlet pan.
2. For the crust: In a food processor, pulse together the flour, powdered sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, and pulse until the dough comes together.
3. Divide the dough among the tartlet pans, pressing it into the bottoms and sides. Bake for 10-12 minutes, or until the edges are golden brown. Let the crusts cool.
4. For the lemon curd: In a heatproof bowl, whisk together the lemon juice, lemon zest, sugar, and egg yolks. Set the bowl over a pot of simmering water (double boiler), and whisk constantly until the mixture thickens, about 10 minutes.
5. Remove from heat, and whisk in the butter and salt until smooth. Allow the curd to cool slightly before filling the tartlet shells.
6. For the meringue: Beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, and continue beating until stiff peaks form.
7. Spoon or pipe the meringue onto the filled tartlets, swirling it decoratively. Bake at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
8. Let the tartlets cool before serving.

Martha Stewart’s Lemon Meringue Tartlets are a sophisticated and elegant choice for Easter, combining the tartness of fresh lemon with the sweet softness of meringue and the crunch of a buttery crust. These individual servings allow guests to enjoy the classic flavors of lemon meringue pie in a fun and shareable format. Whether served as an after-dinner treat or as part of an Easter brunch, these tartlets are sure to brighten up your holiday spread with their citrusy zing and beautiful presentation.

Raspberry Almond Crumble Bars

Martha Stewart’s Raspberry Almond Crumble Bars are a deliciously fruity and nutty treat that brings the perfect balance of sweetness and tartness. The buttery crumble crust and topping encase a vibrant raspberry filling, while the almond flavor adds a nutty richness that complements the fruit beautifully. These bars are not only easy to make, but they are also portable, making them perfect for an Easter picnic or an elegant dessert spread. Their bright colors and satisfying texture make them a delightful addition to any holiday gathering.

Ingredients: For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats
• 3/4 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened

For the Raspberry Filling:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Topping:

• 1/4 cup sliced almonds
• 1 tablespoon granulated sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
2. For the crust: In a medium bowl, mix the flour, oats, brown sugar, salt, and cinnamon. Add the softened butter and mix until the dough comes together.
3. Press about two-thirds of the dough into the bottom of the prepared pan. Bake for 10-12 minutes, or until lightly golden.
4. For the raspberry filling: In a saucepan, combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5-7 minutes. Remove from heat and allow to cool slightly.
5. Pour the raspberry filling over the baked crust.
6. For the topping: Crumble the remaining dough over the raspberry filling, then sprinkle the sliced almonds and sugar on top.
7. Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
8. Allow to cool completely before cutting into bars.

Martha Stewart’s Raspberry Almond Crumble Bars are a mouthwatering treat that combines the tartness of fresh raspberries with the richness of a buttery, crumbly crust and topping. The addition of almond slices provides a delightful crunch and flavor that pairs beautifully with the fruit. These bars are the perfect make-ahead dessert for Easter, offering a vibrant and satisfying treat that can be enjoyed by both kids and adults. Whether served at a festive brunch or as a light dessert after a hearty meal, these crumble bars are sure to be a crowd-pleaser.

Hot Cross Buns

Martha Stewart’s Hot Cross Buns are a classic Easter bread, soft, spiced, and studded with currants, raisins, or candied fruit. Traditionally enjoyed on Good Friday, these sweet buns are topped with a simple icing cross, making them both festive and flavorful. The light dough is infused with hints of cinnamon, nutmeg, and allspice, and the sweet cross on top adds a lovely finishing touch. Hot Cross Buns are perfect for Easter breakfast or as a special treat during the holiday weekend.

Ingredients: For the Dough:

• 3/4 cup whole milk
• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup warm water
• 2 large eggs
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 1/2 cups all-purpose flour
• 1/2 cup currants or raisins
• 1/4 cup candied citrus peel (optional)
• 1 egg (for egg wash)

For the Icing Cross:

• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1-2 teaspoons milk

Instructions:

1. In a saucepan, heat the milk, butter, and sugar over low heat until the butter melts. Set aside to cool to warm temperature.
2. In a bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
3. In a large mixing bowl, whisk together the flour, salt, cinnamon, and nutmeg. Add the yeast mixture, milk mixture, and eggs. Stir until a dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic. Add the currants or raisins and candied peel, kneading until evenly distributed.
5. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
6. Preheat the oven to 375°F (190°C). Punch down the dough and divide it into 12 equal portions. Shape into buns and place them on a parchment-lined baking sheet.
7. Let the buns rise for 30 minutes, then brush them with the beaten egg for a glossy finish.
8. Bake for 20-25 minutes, or until golden brown.
9. For the icing: Mix powdered sugar, vanilla, and milk until smooth. Once the buns have cooled slightly, pipe the icing in a cross pattern over the top of each bun.

Martha Stewart’s Hot Cross Buns are a timeless Easter treat that combines the warmth of spiced bread with the sweetness of a simple icing cross. Soft and flavorful, these buns are the perfect addition to your Easter breakfast or as a light snack throughout the day. Their delightful texture and subtly sweet flavor, paired with the traditional cross, make them a lovely way to celebrate the holiday. Whether you serve them with butter or enjoy them plain, these Hot Cross Buns will surely be a favorite at your Easter gathering.

Note: More recipes are coming soon!