Method — shells

1. Prep everything. Sift almond flour with powdered sugar. Fit a piping bag with a ¼” round tip. Line trays with parchment or a macaron template.

2. Stabilize your oven. Preheat early — I like ~300°F (270°F if convection) and let it settle so temps don’t swing. Bold tip: Oven stability makes or breaks macarons.

3. Warm the sugar (optional): Place a heatproof bowl over simmering water, whisk sugar + egg white powder (if using), then add egg whites and whisk until sugar dissolves. Don’t let the bowl touch the water.

4. Whip meringue. Move mixture to a mixer. Start slow, ramp to medium-high and whip to glossy, stiff peaks. Do not overwhip — stop when peaks stand tall with a slight bend.

5. Color & fold. Fold in sifted dry mix and red gel. Use gentle “J” motions, then press against the bowl sides to deflate just enough. When batter flows in a thick ribbon and makes figure-8s without breaking, it’s ready. Bold tip: If you packed in lots of gel, expect a longer dry time.

6. Pipe rounds. Pipe straight down into the center of each template circle for 3–5 seconds; lift and twist to finish. Tap trays to release air bubbles; pop any surface bubbles with a toothpick.

7. Rest until dry. Let shells sit until they form a firm skin to the touch — this can take longer with heavy coloring (up to 2 hours). Bold tip: A proper skin prevents cracking and gives nice feet.

8. Bake one tray at a time. Time varies by oven; start around 15 minutes and adjust. Shells are done when they’ve formed feet and don’t jiggle. Cool completely before decorating.

Royal icing — belt & buckle

1. Whisk powdered sugar with meringue powder. Slowly add water while mixing until the texture is smooth and pourable—but not watery (think thick condensed milk).

2. Divide icing into two bowls. Tint one black, the other yellow. Fit piping bags (black = #3 tip; yellow = #2). Keep icing covered so it doesn’t crust.

3. Pipe a thin black stripe across the center of half the shells. Chill briefly to set. Pipe a little yellow square for the buckle. Let dry fully before assembling.

Sugar-cookie buttercream (safe to eat)

1. Heat-treat the flour: Spread flour on a tray and bake 4–6 minutes at 350°F, stirring once. Cool before using. Bold tip: Heat-treating makes the flour safe in no-bake frostings.

2. Cream butter with golden sugar until fluffy (4–5 minutes). Add powdered sugar, then the cooled flour, extracts, and a splash of milk. Adjust to piping consistency.

3. Transfer to a piping bag.

Assembly & finishing

1. Match shells by size. Pipe a round of buttercream onto a bottom shell. Top with a decorated shell, pressing gently until the filling reaches the edge.

2. Roll the macaron edge in shredded coconut for a snowy rim.

3. For best texture, age in the fridge 24 hours—they’ll taste even better the next day. Freeze for 1–2 months if you like.