The details and design are rather intricate so newbies will find it challenging or a great test of patience to make a set of these. For the majority of you viewing this post, I suppose it will be for your viewing pleasure only because few people are insane enough to attempt this :p
I used the reduced-sugar macaron shell recipe. 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.
Just to share some photos of the process...
Piping out Marshall
Piping out Ryder
Piping out Chase
Piping out Rubble. Please excuse the way I used the tray. I was trying to squeeze as many shells into a single round of bake so I broke up the portion for Rubble
Freshly baked shells!
Decorating the shells with edible marker and royal icing...
It took me one and a half days of intensive work to decorate the shells!
I filled the shells with two flavours as requested. Lychee swiss meringue buttercream and dark chocolate ganache with lemon curd.
Remember to store the macarons in airtight container in the fridge. Let them sit at room temperature for about 10 minutes before eating.