(makes 10-12 macarons)
2 x 8-inch round cakes, use your favourite red velvet recipe (mine was a bust unfortunately)
250g cream cheese, softened
250g unsalted butter, softened
2 tsp of lemon, or adjust to taste (you can also add the zest of one lemon if you wish)
6 cups (about 750g) icing sugar, sifted
About 125g dessicated coconut

For the macarons:
100g aged egg whites (you can use fresh eggs too, just make sure they are room temperature. I always use fresh these days, and zap it in the microwave on defrost for 10 seconds)
110g almond meal, at room temperature and well sifted
200g icing sugar
50g caster sugar
Optional: 1 tsp powdered egg whites (available from The Essential Ingredient), helps to stabilise egg whites but is not necessary
To decorate: black food colouring or edible ink pen, silver cachous and orange Starburst chews