1.  Preheat the oven to 140 deg. C (280 deg. F).
2. Before you start, get all of the ingredients ready. Prepare 2 large piping pastry bags, one fitted
   with a large round tip and the other one fitted with a slightly smaller tip for bunny’s ears. I use a Wilton 10 for the bigger one. Set aside.
   
3.  Line a baking tray with silicone mat, you can use a bunny template under while piping.
4. Wipe a medium bowl with vinegar to make sure it’s clean enough.
5.  Sift the powdered sugar and almond flour together. This is a crucial step for even macarons.
6.  Prepare the French meringue; using a stand mixer, start whisking egg whites on medium speed, when it gets bubbly start adding the sugar slowly. Increase the speed until the meringue reaches to stiff peak stage. Meringue should look glossy.
7. Pour the sifted powdered sugar and almond flour into the stiff meringue.
8.  Start folding gently forming a letter J with a spatula.
9.  Stop folding when the batter is glossy and has a thick and flowing consistency. You don’t
   want your batter to be too runny. So be careful not to over mix it.
10.  Transfer the half of the batter to the piping bag. Piping tip is Wilton 10. Transfer the other half to the one with small piping tip to make bunny ears.
11. Pipe bunny shaped macarons using the template.
12. Let macarons dry for up to 30 mins-1 hour until they are completely dry on top. Drying time willdepend on the environment.
13. Bake macarons for 15 minutes at 140C (280F).
14.  After baking, open the oven door and let them stay inside for 30 minutes before taking them out.
15.  Let it cool on the baking mat. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.

Between Macaron shells I used whipped white chocolate ganache which suits perfectly to this recipe.

For the Whipped White Chocolate Ganache;

1.  Prepare the ganache; In a small pot, heat the cream but do not boil. Take it from the heat and add chocolate chips. Whisk it until everything is completely melted and blended. Let it stay in fridge until it’s set.
2. Using hand mixer, whisk the white chocolate ganache until it reaches soft peak stage.
3. Pipe ganache between each macarons shells using a star piping tip and press lightly.

To decorate;

Use a fine brush, mix food coloring with 1 drop of water, carefully draw the eyes and the nose.

1.  For the ears and cheeks, use the red food color powder form. Dip the brush in powder and draw ears and cheeks. You can also use a cotton bud instead of brush for this step.