Step 1

Sift together almond flour and powdered sugar into a large bowl and set aside.

Step 2

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Step 3

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Step 4

Add in 1-2 drops of light blue gel food coloring, then continue to whisk on high until stiff peaks form.

Step 5

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Step 6

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Step 7

Line a large baking sheet with a silicone mat or parchment paper. Place the egg macaron template underneath.

Step 8

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe large ovals.

Step 9

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Step 10

If creating a speckled look, place a small amount of black food coloring on a dry food-safe paintbrush and gently flick black dots all over the shells.

Step 11

If using the templates, gently slide them out from underneath the parchment paper after you're done piping the egg shaped macarons.

Step 12

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

Step 13

While the macarons are resting, preheat the oven to 300°F.

Step 14

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Step 15

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Step 16

Melt the dark chocolate and let cool almost to room temperature. It should be melted but cool to the touch. I prefer to melt the chocolate in the microwave in intervals of 20 seconds, stirring each time.

Step 17

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature butter and powdered sugar until smooth.

Step 18

Add in the cocoa powder and mix until fully combined.

Step 19

Set the mixer to low speed and slowly drizzle in the melted chocolate until it's fully incorporated into the buttercream.

Step 20

Beat the frosting on high for 4-5 minutes until light and fluffy.

Step 21

If the frosting in too thick, add in 1 teaspoon of cream at a time to thin it out a bit.

Step 22

Match up your shells before filling, and then turn one side over. Then pipe the chocolate buttercream in the center and top with the other shell.

Step 23

Put the assembled speckled robin's egg macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they're perfectly soft and tender!]