Macaron Shells (adapted from Pies & Tacos)

1. Gather and measure all your ingredients and line two baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, sift powdered sugar and almond flour together. You can also use a food processor and pulse powdered sugar and almond flour together until no lumps. Set aside.
3. Using a double boiler method, place egg whites and granulated sugar into a heat proof bowl and place it over a small pan of simmering water. Make sure the bottom of the bowl isn’t touching the water. Whisk the egg-sugar mixture constantly until the sugar melted.
4. Transfer the egg white mixture into a large bowl. Using a handheld or standing mixer with whisk attachment, beat egg white mixture on medium speed until frothy. Increase the speed to high and continue beating until stiff peaks form. When you pull the whisk attachment up, your meringue shouldn’t be falling, it should be standing upright with a slight curve at the top.
5. Gently fold powdered sugar and almond flour into the meringue. Add the orange food coloring gel. Continue folding until the batter is glossy and has a thick and flowing consistency. When you lift the spatula up, the batter should falls off the spatula slowly.

   [Pies & Taco has a great Figure 8 method: when you lift up the spatula, try to draw a figure 8 with the batter that is dripping off the spatula. The batter is ready if you can draw figure 8 without the batter breaking up]

6. Transfer the batter into the piping bag fitted with a round tip. Pipe 1-inch disk onto the silicone mat or parchment paper.
7. Tap the baking sheet onto the kitchen counter a few times to get rid of air bubbles. Pop the remaining air bubbles with a toothpick.
8. Allow the macaron shells to dry for about 30-60 minutes.
9. Preheat the oven to 325°F.
10. Bake the macaron shells for 4-5 minutes, rotate, then bake for another 4-5 minutes, rotate the pan again and bake for another 4-5 minutes. Bake for 18-20 minutes total.
11. Remove from the oven and allow to cool completely. If baked well, the macaron shells should have feet and come off the silicone mat easily.

Thai Tea Curd Buttercream

1. In a small bowl, heat up milk in the microwave for 15-20 seconds. Add Thai Tea Mix and let it sit for 10-15 minutes.
2. In a small pot, add egg yolks and granulated sugar and whisk. Strain the tea leaves and add Thai Tea infused milk into the egg mixture. Heat on low-medium heat, whisking constantly until the mixture thickens. Make sure not to overcook the eggs! Transfer the curd mixture to the refrigerator and chill for at least an hour.
3. In a bowl with electric mixer, beat butter until creamy. Add in chilled Thai Tea curd mixture and mix until well combined.
4. Transfer to a piping bag with round tip, and pipe onto macaron shells. Place another shell on top.

Decorating

1. For the antlers, I used melted chocolate and pipe it onto the macarons. Microwave chocolate chip in a microwave-safe bowl, in 20 second intervals., until chocolate completely melted. Transfer melted chocolate into a piping bag. Cut a small opening and pipe it onto the macarons.

   You can also use edible food pen or brown/black royal icing.

2. For the eyes and nose, I used store-bought black and red royal icing. Again, you can use edible food pen or make your own royal icing! Be creative!