Macaron Shells

1. In a medium sized bowl sieve the almond meal and powdered sugar together
2. If there are large chunks of almond meal remaining in the sieve dispose of them
3. In a large clean bowl add the egg whites, and using an electric mixer beat until foamy
4. Slowly add the sugar and beat until stiff peaks
5. Fold the sieved almond meal and powdered sugar into the meringue in 2-3 additions, scraping around the bowl and down the centre
6. Once all folded in, press the batter around the bowl and then fold it into the centre
7. Continue until you notice that the lines that form when the batter falls back into the bowl slowly start to disappear
8. Transfer 3/4 of the batter to a piping bag with a medium round tip. Transfer the rest of the batter to a piping bag fitted with a small round tip.
9. Pipe out 1.5 inch circles with the medium tip, and then on half the piped shells use the small tip to pipe two small dots of batter above the circles (These are the eyes of the frog, check the photos if unsure!)
10. Allow to dry for 30 minutes
11. Using the piping bag with the small tip pipe two arms on top of the 'frog eyed' shells, followed by two small dots (legs) on the base of the same shell (refer to photos for reference)
12. If you would like the frog to hold something, place the candy/sprinkle between the arms (I used heart shaped sprinkles)
13. Allow to dry for 30-60 minutes. Or until the shells are dry to the touch
14. Bake in a preheated oven at 150°C for 14 minutes (It depends on your oven so make sure to check! If you give your macarons a wiggle they shouldn't be moving, that's when they're ready)
15. Remove from oven and let cool
16. Melt the dark chocolate and place in a piping bag. Pipe two eyes and a smile on each shell
17. Melt the white chocolate and colour pink. Pipe two ovals beneath the eyes to show the frog is blushing.

Chocolate Buttercream

1. Roughly chop chocolate and melt in the microwave or over a hot water bath
2. Allow chocolate to cool (making sure it is at room temperature before combining with the butter)
3. Place softened butter in the bowl of a stand mixer and beat until light in colour
4. Add the cooled chocolate and continue beating until smooth, light and creamy
5. Transfer to a piping bag fitted with a round nozzle
6. Pipe a dollop of buttercream into the centre of a plain round macaron shell, then top with a frog faced shell