Description
Delicate and festive Snowflake Macarons featuring crisp almond meringue shells with a smooth vanilla buttercream filling. Perfectly baked to have a shiny exterior and chewy texture, enhanced with optional snowy decorations for a winter holiday treat.
Ingredients
Scale
For the macaron shells:
- 1 cup powdered sugar
- 3/4 cup almond flour (finely ground)
- 2 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Blue gel food coloring (optional)
- Edible white glitter or pearl dust (optional)
- Snowflake-shaped royal icing transfers or stencils (optional)
For the filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Process dry ingredients: In a food processor, pulse powdered sugar and almond flour together until very fine, then sift into a large bowl discarding any large bits to ensure smooth shells.
- Whip egg whites: In a separate bowl, beat egg whites with cream of tartar until foamy, then gradually add granulated sugar while continuing to beat until stiff, glossy peaks form for a stable meringue base.
- Add color: Add a few drops of blue gel food coloring if desired, and beat just until combined to evenly tint the batter without deflating it.
- Fold batter: Gently fold dry ingredients into egg whites in three additions using a spatula, mixing until batter flows like lava and forms a smooth ribbon when lifted — this is crucial for the characteristic macaron texture.
- Pipe shells: Transfer batter to a piping bag with a round tip and pipe 1½-inch circles 1 inch apart on prepared sheets; tap trays firmly on the counter to release air bubbles, preventing cracks during baking.
- Rest shells: Let macarons rest at room temperature for 30–60 minutes until tops are dry to the touch, ensuring a proper skin forms for smooth shells.
- Bake: Preheat oven to 300°F (150°C). Bake one sheet at a time for 14–16 minutes until set; then cool completely on the pan before removal to avoid cracking.
- Prepare filling: Beat softened butter until creamy, then add powdered sugar and vanilla extract, beating until smooth. Add heavy cream or milk as needed to reach a fluffy, pipeable consistency.
- Assemble macarons: Pipe a dollop of filling onto half of the cooled shells, then sandwich with remaining shells.
- Decorate: Optionally, adorn with snowflake royal icing transfers, stencils, or a dusting of edible glitter or pearl dust for a festive winter look.
Notes
- Using a kitchen scale to measure ingredients ensures consistent and accurate macaron ratios.
- Resting filled macarons in the refrigerator for 24 hours enhances texture and flavor by allowing them to mature.
- Store assembled macarons in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
