1-First, prepare two piping bags with the right tips, like #8 and #4 for large giraffes or #6 and #3 for small ones. Line your baking sheets with parchment paper or silicone mats and place printed templates underneath, including reverse ones for sandwiching. Sift the powdered sugar and almond flour together to ensure a smooth batter.

2-Whipping and Mixing the Batter: Next, whisk the granulated sugar with egg white powder (if you’re using it) over simmering water until it’s frothy and the sugar dissolves. Transfer this to your mixer bowl and whip it to stiff peaks for that perfect meringue base. Gently fold in the dry ingredients until just combined, being careful not to deflate the batter.

3-Divide the batter into two bowls and add your food coloring one yellow and the other brown, with a bit of cocoa powder for extra depth in the brown. Fold each part to the right consistency: it should be glossy, thick, and flow nicely, passing tests like the figure eight or letting it spread from a teaspoon.

4-Piping and Baking: Now, pipe the yellow body parts first, tackling one giraffe at a time to keep the batter fresh. Lightly tap the trays to remove air bubbles and use a toothpick to smooth out any imperfections. Add the ossicones, tail, and spots with the brown batter, making sure the colors connect well to avoid breakage.

5-Pipe the reverse shapes for the other half, then let the shells dry until they’re touch-dry. Bake at 300°F, one tray at a time, rotating every 5 minutes for about 15-18 minutes for small ones or up to 20 minutes for larger ones. Once cooled, draw the eyes and nose with an edible marker, paint the ears with diluted brown food coloring, and dust the cheeks with pink luster dust. Finally, assemble by piping your filling, like white chocolate buttercream, onto the bottom shells and sandwiching them together.