This cake topper is about 11-12cm big.
I used the reduced sugar recipe for the macaron shells here. Both regular and reduced sugar recipes can be found here. You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too.
Here are the piped shells...
You may refer to this post for tips on how to bake large macaron shells.
The details are added on with royal icing.
Checkout the awesome feet!
I filled the macaron with lemon white chocolate ganache.
Cake topper on fruit cake!
Cute birthday girl nomming on a finger :p