Looking cute in little hats!
These macarons do not need refrigeration.
You may refer to this recipe for the basic batter and steps, and my newly made macaron video tutorials just in case you need more visuals :). Just some points to note...
Pipe the head, bang the tray hard on the table and rest for 15 minutes in air-conditioning room before piping in the ears for Cinnamaroll and hands for Tuxedo Sam. In my muddle with so many different types of macarons to pipe, I forgot to take photos of Tuxedo Sam shell freshly piped.
Make sure shells are dry to touch and you are able to run a finger across the shells. Bake at 140°C for 10 minutes, rotate the tray and bake for another 6-10 minutes at 130°C. Bake at 120°C for another 5 minutes if the shells are still stuck to baking sheet and check again.
Prepare some royal icing and pipe the hats on using the same templates as the shells. Thoroughly dry the icing before attempting to remove. Oven dry at 60°C with fan mode.
Use royal icing to add in the details and stick the hats on using a small dollop of royal icing. Brush on some peach coloured lustre dust for the rosy cheeks.
These were filled with Earl Grey White Chocolate.