Ingredients
Scale
- 100g golden sugar.
- 100g egg whites.
- 105g almond flour.
- 105g powdered sugar.
- 4g egg white powder (optional).
- Red gel food coloring.
- Royal Icing: 187g powdered sugar.
- 1 tablespoon meringue powder.
- 4 tablespoons water.
- Black and yellow gel coloring.
- Buttercream: 63g all-purpose flour.
- 113g unsalted butter.
- 50g golden sugar.
- 156g powdered sugar.
- 1 teaspoon vanilla extract.
- 1/8 teaspoon almond extract.
- 1/2 tablespoon milk.
- 50g desiccated coconut.
Instructions
- Make macaron shells following French method.
- Let shells rest until completely dry.
- Bake at 300°F for 15-20 minutes.
- Make royal icing, divide and color.
- Decorate with black belt and yellow buckle.
- Heat treat flour, make buttercream.
- Fill and roll edges in coconut.
Notes
Longer rest time needed for red shells.
Egg white powder optional.
Freezes well.
Heat treat flour for safety.
Nutrition
- Calories: 90
- Fat: ~
- Carbohydrates: ~
- Protein: ~