Little Lamb Macarons

I posted on these a few weeks ago, but I thought I'd highlight of few things that I experimented with when I attempted to make them again.

First of all, if you leave the macaron batter a little stiffer, they pipe into nice fluffy, puffy wooly circles. Also, the 1-1/2 inch circle template works better. They're smaller and easier to eat. I still used black licorice for the legs, but after I was done, I realized that pretzel sticks might have been better. (More people prefer to eat pretzel sticks instead of black licorice.) And instead of attaching tiny pieces of licorice for the ears, the next time I piped them on with black frosting - much easier.

Mmmm. Mutton.

In my macaron-baking experiments this week, I attempted these sweet little lambs. Not too baaaad, if I do say so myself.


I discovered, after my first failed batch, that you need to leave the macaron batter a little stiffer than normal if you want to pipe a nice fluffy, wooly surface. I ended up using mini Oreos for the black sheep heads, black licorice for the legs and ears, and a decorator heart for the nose. The eyes are a genius, time-saving item I found at our local baking supply store, Cake Stuff. I think I've seen them at Jo Anne Crafts too. I loved them so much, I bought three packages, in three different sizes. I don't know who's job it is to make googley sugar eyes all day, but THANK YOU, whoever you are.