Step 1: Sift the powdered sugar and almond flour together three times into a large bowl to ensure a smooth texture.
Step 2: In a clean, grease-free bowl, beat the egg whites until foamy, then gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
Step 3: Add a small amount of white gel food coloring and vanilla extract to the meringue and fold gently.
Step 4: Carefully fold the dry ingredients into the meringue using a spatula. Stop when the batter reaches a ‘lava’ consistency that can form a figure-eight without breaking.
Step 5: Transfer the batter to a piping bag with a round tip and pipe 1.5-inch circles onto a baking sheet lined with parchment paper.
Step 6: Tap the baking sheet firmly on the counter 5 times to release air bubbles, then let the macarons sit at room temperature for 30-60 minutes until a skin forms.
Step 7: Bake at 300°F (150°C) for 15 minutes. Let them cool completely before removing them from the parchment paper.
Step 8: Use the edible markers to draw a colored iris and red bloodshot veins on the top shells. Add a black dot of icing for the pupil.
Step 9: Pipe filling onto the bottom shells and sandwich them with the decorated top shells.