Looking at these, you won't suspect that I made a booboo! I made Elsa and Olaf macarons at the same time as the elephants and Minnie Mouse ribbons.
I used the reduced sugar macaron shell recipe for these but you may use the regular recipe without sugar reduction too. Please refer to my Creative Baking: Macarons book and video tutorials for the basics and piping of complex shapes. Just to share the piping process...
First I piped the base with a fairly large-tipped piping tip (6-7mm diameter). Bang tray on table to release trapped air.
Let the base shells partially dry before piping on the pop-up features. Waiting time can be anywhere from 15-30 minutes. Use your finger as a gauge instead of drying time. The shells should feel sticky but the batter should not stick to your finger. Pipe the hair and hands of Olaf with a 2mm piping tip. Add on his snout using a 4-5mm tip and use a toothpick to pull the batter in place. Pipe Elsa's nose and ears with a 2mm piping tip. Pipe alternate segments of her hair with a 3mm piping tip and use a toothpick wherever necessary. Pipe the base shell of Elsa with 6-7mm tip. Remember to bang the tray again.
After piping the above tray, I happily used up ALL the yellow batter for the yellow elephants. I looked at the Elsa and Olaf tray again and slapped my forehead. With no more yellow batter left in the piping bag but an extra elephant piped, I had no choice but to use a small spatula to scoop up some yellow batter on the baking tray from one elephant and the base shells of the Elsas and put it back into the piping bag. I re-piped the base shells and added on the extra bits of hair on Elsa.
Finally piped finished!
Let the shells dry. Bake at preheated oven for 10 minutes for 140°C at lowest rack, followed by 130°C for 7-8 minutes. If the feet still appear wet, reduce temperature to 110-120°C and bake for another 5 minutes or until feet appear dry.
Freshly baked shells!
I filled the shells with whipped Earl Grey white chocolate ganache as requested.