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Great White Shark Macarons

Fierce and delicious! These adorable gray shark macarons feature fondant fins, royal icing teeth, and a 'bloody' red jam or ganache filling. Perfect for Shark Week or ocean-themed parties.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Hours to Mature 24 minutes
Total Time 1 hour 15 minutes
Servings: 20 macarons
Course: Dessert, Party Food, Snack
Cuisine: French, Novelty
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 1 cup almond flour finely ground
  • 1.5 cups powdered sugar
  • 3 large egg whites room temperature
  • 0.25 cup granulated sugar
  • 2 drops black gel food coloring to achieve gray tint
Decorations & Filling
  • 2 oz white fondant tinted gray for fins
  • 0.25 cup royal icing stiff consistency for teeth
  • 1 edible black food marker for eyes and gills
  • 0.5 cup strawberry jam or cherry preserve thick consistency, or red-tinted ganache

Equipment

  • Stand Mixer
  • Piping bags and tips
  • Silicone Baking Mat
  • Edible black marker

Method
 

  1. Sift almond flour and powdered sugar together. Whip egg whites to soft peaks, gradually add granulated sugar, and whip to stiff glossy peaks.
  2. Fold dry ingredients into the meringue, adding black gel color to reach a gray shade. Fold until batter falls off the spatula in a continuous ribbon.
  3. Pipe 1.5-inch circles onto a silicone mat. Tap the tray to release air bubbles and let sit for 30-45 minutes until a skin forms.
  4. Bake at 300°F (150°C) for 14-16 minutes. Let cool completely before removing from the mat.
  5. Tint fondant gray and cut out small triangles for dorsal fins. Attach to the top shells using a tiny dab of royal icing.
  6. Use an edible black marker to draw eyes and gills on the top shells.
  7. Turn top shells over and pipe a jagged zigzag of stiff white royal icing around the inner rim to form teeth. Let dry completely.
  8. Pipe red jam or ganache onto the bottom shells. Gently press the decorated top shells onto the filling so the red shows through the teeth.
  9. Store assembled macarons in an airtight container in the fridge for 24 hours to mature before eating.

Notes

For the best 'wet mouth' look, use a glossy, thick fruit preserve that won't make the shells soggy too quickly.