Snail Macarons

Prepare 300 grams of FunCakes macaron mix as indicated on the package and divide the batter into 2 bowls. Color it with yellow and pink gels. Put the batter into 2 piping bags and pipe dots onto the macaron mat. Let dry in the open air for 2 hours.

Preheat the oven to 150°C (convection oven 130°C).

Bake the macarons for 15 to 20 minutes and let them cool on the mat before removing.

Clean the mat and piping tips then prepare the other 300 grams of FunCakes macaron mix as indicated on the package and divide the batter into two bowls. Color one bowl green and the other aqua. Pipe dots on the macaron mat and let dry for 2 hours. Bake the macarons for 12 to 15 minutes and let cool on the mat before removing.

Prepare 125 grams of FunCakes buttercream mix as indicated on the package and color it pink with the pink gel. Put the cream into a piping bag fitted with decorating tip no. 12 and fill the macarons with buttercream. Let them set in the refrigerator. Tip! Save some buttercream for the macarons. You can use this cream as glue to attach the macarons to the snail bodies.

Cut the stamens in half for the snail antennae and dust them with black powder. Gently insert them into the heads. Draw the faces on the heads with the edible pen. Attach the macarons using a bit of edible glue or a little buttercream on the snail bodies.

Snail Macarons