Macaron Shells:

Line a half-sheet rimmed baking tray with parchment or a silicone mat.

Sift the confectioner’s sugar into a medium bowl, using a bench scraper to help push the sugar through the sieve. Sift the almond flour into the same bowl. Discard any large clumps or pieces of hard sugar. Set aside.

In a large mixing bowl or the bowl of a stand mixer, whip the egg whites on high speed until soft peaks form. Gradually add the confectioner’s sugar, continuing to mix on medium-high speed until the mixture turns thick and glossy, and stiff peaks form. Mix in the gold or yellow gel food coloring.

Add the sugar-almond flour mixture to the bowl. (No need to be delicate—just dump it all in in one go!)

With a rubber spatula, fold the dry ingredients into the meringue. At first, the batter will feel very thick, clumpy, and dry.

Continue folding, gradually deflating air from the mixture, until the batter flows from the spatula like lava. To test whether the batter is ready to pipe, use your spatula to make a figure ‘8’ shape with the batter—it should take about 8-10 seconds to sink back into the bowl. (If it takes longer than this, it’s too thick; if the ‘8’ disappears instantly, you’ve gone too far. Test frequently to avoid overmixing.)

Scoop batter into a piping bag fitted with a 5/8-inch round piping tip.

Pipe 1 1/2-inch rounds onto prepared tray, allowing a few inches of space between the rounds.

Firmly tap the tray on a table or countertop to remove the air bubbles. If any bubbles remain, gently pop them with a toothpick.

Set tray aside on a flat, level surface. Allow macaron shells to rest, uncovered, at room temperature until a ‘skin’ forms on top of each shell, and macarons feel dry to the touch. Depending on the temperature and humidity in your kitchen, this can happen in as little as 30 minutes, or it might take several hours.

Preheat oven to 140° C / 285° F. Bake in preheated oven for approximately 20-25 minutes, or until shells no longer “dance” on their feet (jiggle slightly) when touched.

With a food safe paintbrush, dot each macaron shell with tiny brown polka dots, mimicking the texture of a taco shell. (For more on painting the shells, see my notes in the post above.) Set aside while you prepare the fillings.

Ganache:

Melt the chopped dark chocolate over a double boiler or bain marie.

Meanwhile, add the whipping cream to a small saucepan and warm gently over medium-low heat. (Do not boil.)

Remove from heat. Whisk the warm cream into the melted chocolate.

When ready to assemble, briskly whisk until smooth and creamy. Transfer to a piping bag.

Buttercream:

In a large mixing bowl or the bowl of a stand mixer, whip the softened butter on high speed until light and fluffy. Gradually add the confectioner’s sugar, alternating with the cream and mixing well after each addition.

Add the gel food coloring and mix until smooth and creamy, about 3-5 minutes. If necessary, add more confectioner’s sugar or milk to adjust the consistency. Transfer to a piping bag fitted with a star tip.

Royal Icing:

In a large mixing bowl or the bowl of a stand mixer, whip egg white to soft peaks.

Add confectioner’s sugar, 1/2 cup at a time, and mix on high speed until you’ve incorporated all of the sugar and the meringue turns thick and glossy, with stiff peaks. If necessary, add a bit more confectioner’s sugar to adjust the consistency. The royal icing should be thick but pipeable.

With a flexible rubber spatula, scoop each royal icing into a piping bag fitted with a small round tip.

Toppings:

To a large marble-sized ball of white fondant, add a few drops of black food coloring. With gloved hands, knead the color evenly into the fondant. Repeat with the rest of the fondant and the yellow and red gel coloring.

With a fondant tool and a sharp knife, shape into olives, cheese, and chopped tomatoes. (For more detailed instructions and tips on making the fondant toppings, see my notes in the post above.)

Assembly:

Pair the macaron shells according to size. (You should have 8-10 pairs total.) Pipe a thin stripe of royal icing across the bottom edge of one half of each pair, then join with the second shell. Use your fingers to hold the two shells together until the royal icing sets just enough to hold the shells together.

Sit upright on a parchment or silicone-lined tray and set aside to dry, about 15 minutes.

In the bottom of each “taco” pipe a strip of chocolate ganache.

Pipe the ganache with squiggles of buttercream lettuce.

Top with the fondant cheese and tomatoes.

Pipe a dollop of  royal icing “sour cream” on top.

Sprinkle with fondant black olives to finish.

Store taco macarons in an airtight container at room temperature for up to 3 days.