I piped the other half of the baking tray of just red macaron squares, so they could be the bottom of the TNT macaron sandwich, it's easier to pipe one whole square than piping the intricate details of the TNT, and that side was going to be facing down in the back anyway, so I figured it would be better like that.
Once you pipe all the pigs, and after the batter has dried a bit, you can pipe the pig’s nose. Switch the tip of the piping bag to a very small tip such as a 3. Then pipe a small rectangle on the center of the shell.
Use a black edible marker to draw the eyes of the pig. Then use a brown marker to draw the nose.
For the filling I used my Oreo Ganache that I also used on my Oreo Macarons. You can find the recipe here.
Dip a small brush in white gel food coloring and paint the white part of the eyes.
Use the black edible marker to draw the Creeper's face, and also to write TNT on the white stripe of the TNT macarons.
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Food coloring: Make sure to use gel food coloring, not liquid. For all the colors here I used Americolor. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. Here is my guide to how to obtain vibrant colors, including the brands of food coloring I prefer.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Macaron Tools: Please visit this post to check out all the tools I use to make macarons.
Troubleshooting: Visit this post to see the Troubleshooting Guide.