Easter Macarons

Prepare 300 g of FunCakes Gluten-Free Macaron Mix according to the package instructions. Divide the batter into two portions and color them with the yellow and green food coloring gels. Place the 2 tips into two piping bags and fill both with batter.

Place the macaron mat on a baking tray and pipe egg shapes onto the mat. If necessary, help the batter take the egg shape by gently pushing it with a toothpick. Lightly tap the tray with the macaron mat on the work surface to evenly distribute the batter. Let dry at room temperature for two hours.

Preheat the oven to 140°C (fan oven 130°C).

Bake the macarons for about 15-20 minutes until fully cooked. If the macarons have a corrugated surface, they have not dried enough or have not been baked long enough.

Make splashes by using a brush on the macaron shells with FunCakes Copper Metallic Paint and let dry for a while.

Prepare 125 g of FunCakes Buttercream Mix according to the package instructions, flavor with FunCakes Lemon Meringue Flavor Paste, and put it in a piping bag. Fill the macarons with the lemon meringue buttercream and refrigerate them for a day for an even more delicious and better result.