Step 1: Making the Macaron Shells Warm the egg whites and sugar over simmering water until the sugar dissolves, then whip them in a stand mixer until stiff peaks form. Gently fold in the dry ingredients and divide the batter for white and black colors. Pipe the white batter into rounds and add small black spots using a tiny tip for that Dalmatian effect.

Step 1: Let the shells dry for 20-40 minutes before baking at 310 degrees for 15-20 minutes. Rotate the trays every 5 minutes to avoid uneven cooking. Once cooled, they’re ready for filling, which ties into the full recipe directions provided.

Step 2: Baking the Red Velvet Cake Preheat your oven to 350 degrees Fahrenheit and grease a jelly roll pan. Cream the butter, oil, and sugar until fluffy, then mix in the egg, vanilla, and red food coloring. Add the dry ingredients alternately with buttermilk to create a smooth batter, and bake for 15-20 minutes.

Step 2: After cooling, cut the cake into small rounds to fit your macarons. This part adds the red velvet surprise that makes these treats unique.

Step 3: Preparing the Buttercream and Piping Roses Beat the butter until smooth, then add powdered sugar and food coloring. Pipe small roses using a flower nail and freeze them right away to keep their shape. For the full assembly, place a cake round on the shell, add buttercream, top with a frozen rose, and seal with another shell.