Santa Macarons (Print Version)

# Ingredients:

01 - 113g of unsalted butter.
02 - 105g of powdered sugar.
03 - 100g of egg whites.
04 - 4g of dry egg white powder (if it's humid).
05 - 100g of sugar made from golden beets.
06 - 1 tablespoon of meringue powder.
07 - 105g of fine almond meal.
08 - 63g of regular white flour.
09 - 1/2 tablespoon of milk.
10 - 50g of golden natural sugar.
11 - 156g of powdered sugar.
12 - 187g of confectioner's sugar.
13 - Black and yellow gel-based food dyes.
14 - Red gel food dye.
15 - 50g of desiccated coconut.
16 - 1/8 teaspoon of almond extract.
17 - 1 teaspoon of pure vanilla extract.
18 - 4 tablespoons of water.

# Instructions:

01 - Whip up a Swiss meringue.
02 - Work the macaron batter until it’s the perfect texture.
03 - Pipe the macaron shells and let them sit until dry to the touch.
04 - Pop them in the oven at 150°C (300°F) for 15 to 20 minutes.
05 - Get creative with royal icing decor.
06 - Heat the flour safely and then whip up the buttercream.
07 - Stuff the shells and do the finishing touches.
08 - Roll the edges of the macarons in coconut flakes.

# Notes:

01 - Let them sit longer after adding food color for better results.
02 - Only toss in egg white powder if the weather’s damp.
03 - These macarons store well in the freezer.
04 - For safety, heat the flour first.

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