1-Preparing Tools and Ingredients: Creating penguin macarons is an exciting process that starts with gathering your tools and ingredients. First, prepare three piping bags with the right tips: a number 3 for the black parts and feet, and a number 6 for the white portion. Line your baking sheets with parchment paper or silicone mats, and use a penguin template to guide your shapes.

2-Sifting and Whisking: Next, sift the powdered sugar and almond flour together to ensure a smooth batter. In a bowl over barely simmering water, whisk the granulated sugar, egg white powder (if using), and egg whites until they become frothy and the sugar melts, being careful not to overheat. Transfer this mixture to a stand mixer and whip it to stiff peaks for that perfect meringue base.

3-Folding and Coloring Batter: Then, gently fold the dry ingredients into the meringue until just incorporated, and divide the batter into three bowls. Color one bowl with black food coloring, leave another white, and mix the last one with yellow and a touch of orange food coloring. Adjust each batter’s consistency so it’s just right, then fill your piping bags.

4-Piping and Resting the Shells: Pipe the black parts of the penguins first onto the prepared sheets, using a toothpick to smooth the batter and tap the tray gently to release air bubbles. Add the white center next, followed by the yellow feet, smoothing each layer and popping any bubbles as you go. Let the shells rest for about 1 hour until they’re dry to the touch, which helps prevent cracking.

5-Baking and Decorating: Preheat your oven to 300°F and bake the trays one at a time for 15 to 18 minutes, rotating every 5 minutes for even cooking. If the shells start to brown, cover them with foil. Once cooled, get creative by using an edible ink marker to draw eyes and piping yellow royal icing for beaks, plus fun decorations like scarves or earmuffs.

6-Assembling with Frosting: For the frosting, melt the white chocolate and let it cool to room temperature. Cream the butter until it’s fluffy, about 5 minutes, then mix in the sweetened condensed milk and vanilla for 1 minute. Add the cooled white chocolate and blend until smooth, then pipe it onto one shell and sandwich it with another to finish your penguin macarons.