Bear Macarons

Instructions

Step 1 Sift together almond flour and powdered sugar to remove lumps and set aside.
Step 2 In a clean bowl, beat egg whites with cream of tartar until foamy, then gradually add granulated sugar and whip to stiff peaks.
Step 3 Add vanilla extract and a small amount of yellow food coloring, mixing gently.
Step 4 Fold the dry ingredients into the egg whites in batches until the batter flows like lava.
Step 5 Transfer batter to a piping bag and pipe round shapes onto a lined baking sheet, adding small dots for ears.
Step 6 Tap the baking sheet to release air bubbles and let the macarons rest for 30–45 minutes until a skin forms.
Step 7 Bake at 300°F (150°C) for 12–15 minutes, then let cool completely.
Step 8 Prepare the filling by beating butter, powdered sugar, vanilla, and cream until smooth.
Step 9 Pipe filling onto one macaron shell and sandwich with another.
Step 10 Use edible coloring or a food-safe marker to draw bear faces on the macarons.

Storage and Reheating Tips

Store macarons in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 15–20 minutes before serving. Macarons can be frozen for up to 1 month and thawed in the refrigerator before use.