Snowman Macarons

These snowman macarons are as delicious as they are adorable!

Prep Time: 40 mins  •  Cook Time: 15 mins •  Total Time: 1 hr 15 mins •  Makes: 18 macarons

INGREDIENTS

For the ganache filling:

• 1/2 cup heavy cream
• 3/4 cup dark chocolate chips

For the macaron shells

• 3 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• 1/3 cup granulated sugar
• 1 ⅔ cups powdered sugar, sifted
• 1 cup almond flour, sifted
• 2 drops white gel food coloring, optional

Royal Icing

• ½ cup powdered sugar
• 1 teaspoon meringue powder
• 2 teaspoons water, as needed
• black decorating gel
• orange decorating gel
• red food colouring

DIRECTIONS

To make the shells:

1. Sift together the almond flour and powdered sugar into a large bowl and set aside.
2. In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
3. Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
4. Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
5. Use a rubber spatula to scrape the batter against and around the sides of the bowl to knock some of the air out of the batter. Do this 5 or 6 times. This step is important because too much air will cause the shells to crack while they bake. Draw a figure 8 over the batter with the rubber spatula. Figure eight should start to sink back into the batter after 10 to 20 seconds, but not disappear. If the batter does not pass the figure 8 test, fold the batter with a rubber spatula twice then check it again, and repeat until the batter is correct.
6. Line two large baking sheets with a silicone mat or parchment paper.
7. Scoop the batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat, then pipe a large circle for the body and a small circle for the head.
8. Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
9. Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
10. Place the oven rack in the center of the oven and preheat it to 300°F.
11. Bake one sheet at a time on the center rack of the oven for 13 minutes. When the timer goes off, carefully open the oven door, and gently touch the top of a shell. The top of the shell should not move from the feet where it touches the pan. If it moves slightly, bake it for 1 minute more.
12. Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

To make the ganache:

1. In a small pot, add the heavy cream. Heat it over medium-high heat for about 5 minutes. As soon as it comes up to a gentle boil, remove it from the heat.
2. In a medium heatproof bowl, add the chocolate chips. Carefully pour the hot cream over the chocolate and allow it to sit for 1 minute. Whisk it until fully combined and smooth. Set aside to cool. Do refrigerate.
3. Fit a small piping bag with a round tip. Using a rubber spatula, scrape the chocolate ganache into the pastry bag.
4. Match up your shells before filling, and then turn one side over. Pipe a little less than a tablespoon-sized dollop of the ganache onto one of the snowman shells. Top it with the matching snowman shell. Repeat with all other macarons.

Royal Icing

1. In a small bowl, mix together the powdered sugar meringue powder. Slowly drizzle in the water a little bit at a time until the icing flows slightly but still holds its shape.
2. Then separate the royal icing into small bowls if adding different colored food coloring.
3. Use the black decorating gel to pipe on small black dots for the eyes, mouth, and buttons. Using the orange gel for the nose, make one orange dot in the center, then with a toothpick gently drag the icing to make a point for the carrot nose.
4. If you want to add a scarf, fill a piping bag with red icing, and pipe a scarf on each snowman.

Transfer the macarons into an airtight container and place them in the fridge overnight, or for at least 12 hours, to soften for the best texture. This step is called maturing.

Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating!