I filled them with either melted Meiji dark chocolate or raspberry white chocolate. These macarons do not need refrigeration.
You may refer to this recipe for the basic batter and steps, and my newly made macaron video tutorial just in case you need more visuals. Just some points to note...
Prepare batter in the ratio of 2:2:1 for pink:blue: beige.
A closer look at the wavy boundary between hair and face.
Wait for 15 minutes before piping on the ears and hands using a Wilton #5 tip.
In order to get a nice star shape, use a fondant star cutter to make imprints for the star. Use a toothpick or piping bag to paint/ pipe on the stars.
Brush some peach coloured lustre dust for rosy cheeks. Let the icing dry before filling the shells.
Freshly decorated shells!
Au-natural raspberry white chocolate filling!