1-Let’s dive into making these delightful flamingo macarons, starting with getting your workspace ready. First, prepare your piping bags with round tips: one with a larger round tip (number 8) for the pink batter, a smaller round tip (number 4) for white batter, and the smallest (number 3) for black batter. Line two baking sheets with parchment paper or silicone mats and place printable flamingo templates underneath to guide your piping.

2-Next, sift 105 grams powdered sugar and 105 grams almond flour then set them aside. Whisk 100 grams egg whites and 100 grams granulated sugar over a water bath until the sugar melts, being careful not to overheat. Transfer this mixture to a stand mixer and whip on medium-high speed until stiff peaks form and it’s glossy. To tie this in, if you’re looking for more sweet treats that pair well, check out our no-churn ice cream recipe for a refreshing side.

3-Gently fold in the sifted almond flour and powdered sugar until no dry ingredients remain, then divide the batter into three bowls: the majority for pink, a small amount for black, and a small amount for white. Fold gel food coloring into each portion until the batter flows off the spatula slowly and smoothly without breaking, and transfer each into the respective piping bags.

4-Piping the Flamingo Shapes Now, pipe the pink batter at a 90-degree angle following the body outline on your template, applying more pressure at the bottom for a thicker base and dragging to form a pointed tail. Use a toothpick to smooth the edges for a clean look. Pipe a small drop of white batter for the beak and spread it with a toothpick to shape, then add a small dot of black batter for the beak tip and shape it too.

5-Tap the tray gently against the counter to release air bubbles and help the batter settle. Pipe both flamingos facing left and right for pairing, then let them rest for 20-40 minutes until dry to the touch, depending on humidity.

6-Baking and Cooling Preheat your oven to 300 degrees Fahrenheit and bake one tray at a time for about 15-20 minutes, rotating every 5 minutes for even baking. Remove the macarons once they develop feet and are no longer jiggly, then cool them completely before filling. This step ensures the shells hold their shape and texture.

7-Making Wings, Legs, and Buttercream For the wings, melt 56 grams white chocolate or white candy melts and color it with powdered food coloring. Print wing templates and place them under parchment or silicone mats, then pipe small dollops of the colored chocolate and spread with the back of a spoon to form wings. Chill them immediately to firm up.

8-To make the legs, roll a small piece of pink fondant into thin snake-like strips, cut two pieces of equal size, attach at the top, and fold one over the other to form a number 4 shape. Let them dry for a couple of hours until firm. For the buttercream, cream 6 tablespoons (85 grams) softened unsalted butter at medium speed for about 1 minute, add 1 1/2 to 2 cups (187 to 240 grams) sifted confectioners’ sugar and blend until combined, then whip until fluffy. Beat in 1 teaspoon vanilla extract, add 1/2 to 1 tablespoon milk if needed, and mix in a small drop of pink food coloring.

9-Assembling Your Treats Finally, draw eyes on the shells using an edible marker, pipe a small amount of buttercream on one shell, place a dried fondant leg in the center, and top with a matching shell. Support the legs while chilling so they stay straight and firm, then brush melted chocolate on the bodies to attach the wings. Optionally, brush with pink luster dust for a final touch. The whole process, from prep to serving, takes about 3 hours prep time, 40 minutes bake time, and a total of around 3 hours and 40 minutes.