Instructions
Step 1 Sift together almond flour and powdered sugar to remove any lumps and ensure smooth shells.
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 blue food coloring, gently mixing until evenly colored.
Step 4 Fold the dry ingredients into the egg whites until the batter flows smoothly like lava.
Step 5 Transfer batter to a piping bag and pipe round shells onto a lined baking sheet.
Step 6 Tap the tray 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 allow to cool completely.
Step 8 Prepare the filling by beating butter, powdered sugar, vanilla, and cream until smooth.
Step 9 Pipe frosting onto one shell, place a mini cookie in the center, and sandwich with another shell slightly open to resemble a mouth.
Step 10 Attach candy eyes on top using a dab of frosting and serve.
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 about 15–20 minutes before serving. Macarons can be frozen for up to 1 month; thaw in the refrigerator before enjoying.
Continue on the next page