Flower Power Macarons

Prepare 300 g of FunCakes gluten-free macaron mix as indicated on the package and color it purple with the food coloring gel. Place this batter in a piping bag fitted with tip no.2A and pipe shells onto the macaron mat. Let them dry in open air for 2 hours. Then dry the macarons in a preheated oven at 140 °C (130 °C convection) for approximately 14-17 minutes. Let cool on the mat before removing.

Prepare 125 g of FunCakes buttercream mix as indicated on the package, flavor it with the FunCakes Lemon Zest flavor paste. Color a small amount of the cream green and the rest pink. Put the pink cream into a piping bag fitted with tip no.4B and the green cream into a piping bag fitted with tip no.352.

With the pink buttercream, pipe swirls of cream onto one half of a macaron and place the second half slightly offset on top. Refrigerate the macarons overnight. This allows the moisture from the cream to soak into the shells, giving them that slightly sticky texture characteristic of macarons.

After 24 hours in the refrigerator, press some small sugar flowers into the cream on top and scatter small leaves between them. Place one leaf on top of the macaron and attach a colored sugar flower to this leaf.