Ingredients:
- Macaron Shells:
- 100 g sugar
- 4 g egg white powder (optional)
- 100 g egg whites
- 105 g almond flour
- 105 g powdered sugar
- Red gel food coloring
- Royal Icing:
- 1½ cups powdered sugar
- 1 tbsp meringue powder
- 4 tbsp water
- Black & yellow gel coloring
- Sugar Cookie Buttercream:
- ½ cup all-purpose flour
- ½ cup unsalted butter
- ¼ cup sugar
- 1¼ cups powdered sugar
- 1 tsp vanilla
- ⅛ tsp almond extract
- ½ tbsp milk
- ¼ cup shredded coconut
Instructions:
- Macaron Shells: Sift almond flour and powdered sugar together. Heat egg whites with sugar over a simmering pot just until sugar melts. Whip to stiff peaks. Fold in dry ingredients and red coloring until batter flows like thick lava. Pipe circles, tap trays, pop bubbles, and rest until dry. Bake at 300°F (about 15–20 minutes). Cool completely.
- Royal Icing: Beat powdered sugar, meringue powder, and water until glossy. Adjust consistency as needed. Tint one portion black and one yellow.
- Decorate: Pipe a black belt across half of the shells. Add a yellow buckle.
- Buttercream: Heat-treat flour for 5 minutes at 350°F. Beat butter and sugars until creamy. Add flour, vanilla, almond extract, and milk.
- Assemble: Pipe buttercream on the bottom shells. Top with decorated shells. Roll edges in coconut.