To create these cute little biscuits, I used a few recipes and my own experimenting. I adore them, and had to make them girly by adding some new sprinkles.
Recipe is below for anyone who is interested, I hope you enjoy these as much as I did.
I see feet! Woohoo
Fresh out of the oven
3/4 cup of almond meal (sifted 3 times)
1 cup of icing sugar (make sure its pure icing sugar, sift 3 times)
2 eggs at room temperature
Pinch of cream of tartar
Americolor in Gold
Honey Butter Filling
3 1/2 cups of soft icing sugar (this is a mixture in Australia which has has starch added it to it. This makes the buttercream smoother)
1 generous tablespoon of honey .
Preheat Oven to 180 degrees celsius
Prepare a flat baking tray with baking paper (parchment paper).
Using a Handmixer or a Stand mixer, whisk eggs until bubbly. Once eggs are bubbly/foamy add pinch of cream of tartar.
Add icing sugar, whisk on medium high until soft meringue peaks form
Place a small dot of Gold gelcolour onto a rubber spatula
Add almond meal and use a rubber spatula to fold the almond meal into the meringue mixture. You will know the mixture is ready to be piped when it falls off the spatula into a ribbon.
Prepare piping bag with 1mm round head. Fill piping bag with Macaron mixture.
Pipe 1" round circles onto baking paper. Place sprinkles gently into the centre of the Macaron. Let piped Macarons sit for 15 to 20 minutes
Decrease oven temperature to 160 degrees celsius and place Macarons into the oven.
Bake for 10 minutes.
Cream butter until light and fluffy, add in icing sugar slowly. Make sure you mix on high speed
Add 1 generous tablespoon of honey to the mixture and beat until fully combined.
Buttercream should be thick and you'll know its ready when it doesn't fall off the beater.