The most adorable macarons I've seen! Don't you agree? Recipe makes about 15 macarons Ingredients: 100g egg whites, at room temperature 1/4 tsp salt 110g almond meal, at room temperature and well sifted 200g icing (confectioner's) sugar 50g sugar Optional: 1 tsp powdered egg whites, black food colouring (preferably gel or powdered), Heart-shaped sprinkles, chewy starburst lollies, to decorate Line two baking trays with good quality baking paper. Place icing sugar in food processor and pulse for a minute to remove any lumps. Stir in almond meal and pulse for about 30 seconds to combine. Sift into a large mixing bowl and set aside. Using an electric mixer, beat egg whites and salt in a medium mixing bowl until it reaches soft peaks. With the mixer on high speed, gradually add sugar (and food colouring) and beat until it reaches stiff peaks. Add meringue to your dry mixture and mix together with a spatula. Then mix carefully as the dry mixture becomes incorporated and it starts to become shiny again. Place 2/3 of the mixture in a separate bowl and add black food colouring. Place black mixture in a piping bag with a 1cm round piping tip. Pipe ovals about 2.5cm x 3cm wide on your prepared trays, leaving about 3cm space around each one. Tap baking sheets carefully and firmly on the benchtop a couple times to remove any large bubbles. Place white mixture in a piping bag with a 1cm round piping tip. Very gently pipe a small V-shape in the middle of half of the piped macarons , then tap sheets again to remove any bubbles. Carefully add two heart-shaped sprinkles to the bottom of the black and white shells for the penguin feet Leave to dry for about 60 mins, until when you press the surface of one gently it does not break/stick to your finger. This will help prevent any cracking and help the feet to form on the macs. Preheat your oven to 130-150°C (265-300°F), depending on your oven (fan-forced ovens may need to be set as low as 100°C, it really depends). Bake for 20-25 minutes, depending on the size of your shells. Carefully test if the base of the shell is ready by gently lifting one and if it’s still soft and sticking to the baking paper, then it needs to bake for a few minutes longer. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool. Use an edible ink pen or a skewer dipped into liquid food colouring to draw on eyes. For the eggnog white chocolate ganache: 100g good quality white chocolate, finely chopped 100ml store-bought eggnog (or make your own from scratch) 1/4 tsp ground nutmeg Place chopped chocolate and nutmeg in a bowl and set aside. Heat eggnog in a small saucepan on medium-low heat until it just comes to the boil and then pour over the chocolate. Leave for about 3 minutes to allow chocolate to melt. Use a whisk to combine mixture until it is smooth. Chill, whisking it every 5 minutes to ensure it stays smooth, until the mixture thickens but is still pipable. Place in a small piping bag, pipe on one of the black and white shells and sandwich with a black shell. Repeat with remaining shells. Chill macarons in an airtight container overnight to allow flavour to mature. Serve at room temperature.