Macarons: A Cookie Tutorial -Part 3

This is my first cookie tutorial! And its in fondant...normally my preferred choice would be royal icing, but this macaron cookie looks more realistic with fondant. Its done by the request of my "cakie" FB friend by the moniker Dusty Crow, who operates B'Jewel Cuppies. Let's get to it...

Tools needed: Wilton rolling pin with guide rings (use the purple one), pizza cutter, Wilton round cutter (medium size), toothpick, dusting bag, and coloured fondant. 

For the cookies, use the round cutter to cut out cookie dough, flatten them top and bottom to get slightly oval shape, then bake them.

Using the same round cutter, cut out fondant. Half the fondant, and cut away two strips, equal in size...this gives you macaron shells, top and bottom.

Paste them on the cookie. Roll out white fondant.

The white fondant acts at the buttercream for the macaron...make sure it is bulging and not flat, so that it looks like buttercream oozing out...yumm! Score two lines where the feet should start from.

Use a toothpick to make feet. My toothpick has only one sharp end. Firstly, use the blunt end to indent (as in the bottom shell), then use the sharp end to poke all over it (as in upper shell).

And you have Macaron Cookies!


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