Flamingo Macarons

Описание: Hello friends! Today I will show you how to make macarons shaped like flamingos! You can head over to my blog to grab the free template for the flamingos and the wings.
Full recipe + templates: https://www.piesandtacos.com/flamingo...

Macaron Shells
100 grams egg whites
100 grams granulated sugar
105 grams almond flour
105 grams powdered sugar
Pink and black food coloring

Wings
56 grams white chocolate or white candy melts
Pink powder food coloring or candy food coloring

Legs
Small piece of pink fondant

Vanilla Buttercream
6 tbsp unsalted butter softened 85 grams
1 1/2 to 2 cups confectioners’ sugar sifted 187 to 240 grams
1 tsp vanilla extract
1/2 -1 tbsp milk as necessary
Pink food coloring

To decorate
Pink Luster Dust
Edible Marker

Notes:
Egg White Powder: I am not using egg white powder for this recipe because the weather is super dry lately, and as soon as I pipe the macarons they have been drying out. And specially when making shapes, you want the batter to not be so dry or stiff, because you will need to use a toothpick to help it smooth out to the edges of the outlines of the template you’re using.

Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.

Food coloring: Make sure to use gel food coloring, not liquid. For all the colors here I used Americolor. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.

Scale: Please use a scale when measuring the ingredients for accuracy.

Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.

Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.

Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.

Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.