Santa Macarons (Print Version)

# Ingredients:

01 - 105g almond flour.
02 - 4g egg white powder if you want (optional).
03 - 105g powdered sugar.
04 - 100g egg whites.
05 - 100g golden sugar.
06 - A few drops of red gel coloring.
07 - Royal Icing: 4 tablespoons water.
08 - Royal Icing: 1 tablespoon meringue powder.
09 - Royal Icing: 187g powdered sugar.
10 - Use black and yellow gel colors for decorating.
11 - Buttercream: 50g golden sugar.
12 - Buttercream: 113g unsalted butter.
13 - Buttercream: 1/2 tablespoon milk.
14 - Buttercream: 1/8 teaspoon almond extract.
15 - Buttercream: 1 teaspoon vanilla extract.
16 - Buttercream: 63g all-purpose flour.
17 - Buttercream: 156g powdered sugar.
18 - 50g shredded coconut.

# Instructions:

01 - Bake at 300°F for about 15-20 minutes.
02 - Let the shells dry, giving them enough time to set.
03 - Whip up the batter for macarons using the French-style method.
04 - Add filling and coat the edges with coconut.
05 - Mix up royal icing, then split up to add colors.
06 - Add a black 'belt' and a yellow 'buckle' for decoration.
07 - Toast the flour first, then whip up the buttercream.

# Notes:

01 - Red shells need a longer drying time.
02 - Optional to use egg white powder.
03 - They freeze nicely.
04 - Flour needs to be heat treated first for safety.

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