The octopus and dolphin macarons are going to be featured in my upcoming Creative Baking: Macarons book so keep a lookout for them :).
You may refer to this post for the basic macaron recipe, and this post on how to pipe complex shapes. The pirates are fairly easy to pipe compared to the mermaids. Keep in mind the ratio I use for weight of Italian meringue/ weight of mass = 0.55 when portioning out for the various colours.
Begin by piping the base shells for top and bottom shells.
Wait for 15 minutes or until a thin sticky membrane forms. Pipe the nose, ear and little tuft of cloth on the head scarf. Wait until the shells are dry to touch before baking.
Freshly baked shells!
Prepare royal icing and add on the white polka dots, eye and eye patch. Use edible black marker to draw the mouth. I used some royal icing to stick on a silver pearl for the ear rings.
Freshly decorated and looking cute!
Filling up with the same non-refrigerated assorted flavours as mermaid macarons. There's dark chocolate, Earl Grey, orange and strawberry white chocolate.
Here's another look at all the macaron shells from the sea themed collection!
I hope this short series puts a smile on your face as it did to mine :).