Macarons

• Combine egg whites, confectioners sugar and almond meal, and mix until fully combined. Set aside.
• Combine the water and sugar in a saucepan and heat to 250 degrees; meanwhile, whip the second set of egg whites on high speed. When the sugar water reaches the correct temperature, remove from heat and pour in a steady stream into the egg whites, with the mixer still running on low speed. Whip until stiff.
• Gently fold egg white mixture into the egg white, sugar and almond meal mixture in small batches, just until combined. 
• Put mixture into with a pastry bag and pipe out onto baking sheet in dots of about 1 ¼ inches wide. Sprinkle with popcorn crumbs and let sit for 30 minutes, before baking at 275 degrees for 13 minutes.
• Remove from oven and let cool on cooling rack.

Buttercream

• To make the buttercream, beat butter until soft, scraping down the sides of the bowl as you go. Then add confectioners sugar and mix until combined. Add corn syrup and beat on high speed for 2 minutes until light and fluffy. Put mixture into pastry bag and pipe dot of about 1 inch wide on one macaron; then sandwich another macaron on top.

Bunny Ears

• To make the bunny ears, melt the white chocolate; separate about ¼ cup of the melted white chocolate and add enough red food coloring mix to achieve a soft pink color. Set both chocolate mixtures aside.  
• On a sheet of parchment paper, draw the rabbit ears using a black marker making sure you have space between each of the ears. 
• Flip the paper over and use the drawings as a stencil. Using a pastry bag, color in the pink part of the ears, and place in fridge to set. 
• Once set, remove from fridge and color the white parts of the ears, filling over the pink parts. Place back in fridge to set.
• Once ears are set, gently place one on each side of the filled macarons, pressing in slightly to lodge them in place in the cream filling.