Penguin Macarons

Make sure to watch the video on YouTube, showing you exactly how to make these penguin shaped macarons.

I’ve been making Russian Buttercream for cupcakes and cakes in the past few months, and I got an enormous amount of people asking me if they could fill macarons with Russian Buttercream.

The answer is: yes, you definitely can! Russian Buttercream, if made right, is perfect for frosting cakes, cupcakes, and of course, filling macarons as well!


– Use smaller tips to pipe the shapes. – If the batter is too thick, it won’t spread out nicely. – While piping, gently tap the tray a few times  – I like to let intricate shaped macarons rest for quite a bit.


– 100 grams egg whites – 100 grams granulated sugar – 4 grams egg white powder optional, read notes – 105 grams almond flour – 105 grams powdered sugar – Food coloring I used black and yellow with a touch of orange for the feet White Chocolate Sweetened Condensed Milk Frosting – 2/3 cup chopped white chocolate 113 grams – 2 cups unsalted butter 453 grams – 1-14 oz can of Eagle Brand® Sweetened Condensed Milk 396 grams – 2 tsp vanilla extract

Swipe up to see the procedure!