1. Sift powdered sugar and almond flour together.

2. Preheat oven to 300ºF (or 270ºF convection). Line two baking trays.

3. Whisk sugar and egg white powder over simmering water until sugar melts.

4. Add egg whites and whip in a stand mixer until stiff peaks form (13–15 minutes).

5. Fold in dry mixture and food coloring until batter flows smoothly in a figure-8.

6. Pipe 1.5-inch rounds on lined trays. Tap trays to release air bubbles.

7. Let macarons rest until fully dry to the touch (~2 hours).

8. Bake one tray at a time for 15–20 minutes. Let cool completely.

9. For the buttercream, heat-treat flour at 350ºF for 5 minutes and cool.

10. Beat butter and sugars for 4–5 minutes until smooth.

11. Add cooled flour, vanilla, and almond extract. Adjust with milk or sugar as needed.

12. Make royal icing by whipping sugar, meringue powder, and water until glossy.

13. Divide and tint one portion black and one yellow.

14. Pipe a black belt across the red shells. Let dry.

15. Add a small yellow buckle. Let set.

16. Pipe buttercream on one shell, top with decorated shell.

17. Roll edges in shredded coconut for the “fur trim.”

18. Refrigerate for up to 5 days or freeze for up to 2 months.