I baked these We Bare Bear macarons for Christmas, and so they are wearing cute, tiny Santa hats 😆They weren't too complicated to bake because if you are baking all of them in a single batch, you only need 2 base batter colours - White and Brown. This means you only need 2 large piping bags, and smaller piping bags for the other details. Sometimes when I bake multiple designs at once, I might need up to 6 different base batter colours - which really complicates things a lot because there's more mixing, etc. 

Hope you enjoyed this recipe and found it useful! Merry Christmas in advance 💖

1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.

2. Sift the almond flour and icing sugar to the meringue.

3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to become combined. In other words, you can't see traces/clumps of almond flour/icing sugar in the meringue. At this point, the batter should still be quite tacky.

4. Prepare different colours of batter based on the table below. Apart from white batter, add food colouring and continue the macaronage, then transfer to piping bags. Use a medium round tip for base batter, and a small round tip for deco batter.

Design	Base Batter	Deco Batter
Ice Bear	White	White, Black
Panda	White	Grey, Black
Grizz	Brown	Brown, Black,  Purple, Red, White

5. Pipe out batter onto parchment paper. Please refer to video above for demonstration.
6. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.