Snowman Macarons
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Today, I’m sharing a step-by-step tutorial for making your own charming batch of Snowman Macarons with whipped white chocolate ganache filling. They are the perfect edible gift for friends or a cute addition to your winter party spreads.
Tip: tucking just a couple of these snowman cookies into a cookie treat box will elevate it to gourmet-status instantly.
Snowman Macarons Recipe
Macarons remain one of my favorite cookies to make and gift because they aren’t something most people try to make for themselves – and buying pre-made macarons can be pricey!
I love coming up with new designs and seasonal twists to make each fresh batch of macarons unique and special. Up until now, I’ve only made circular macarons for Christmas (our Grinch macarons, Santa Belt macarons and our Little Debbie-inspired macarons last year) so I thought it would be fun to attempt a fun shape with these Snowman-shaped macarons!
Today’s snowman macarons are best suited to those who have successfully baked macarons before, but if you are new to this French pastry classic, you can still make beautiful cookies as long as you follow this recipe to the letter.
Our Snowman Macaron recipe results in crisp, delicate cookie shells with a light almond flavor and chewy centre sandwiched together with a rich, vanilla-white chocolate ganache.
Whipping the vanilla-white chocolate ganache results in a soft, fudge-like texture that beautifully complements the light macaron shells, while the cute edible decorations add some crunch (the sugar pearls) and and added hit of sweetness (the white chocolate).
A big myth with macarons are that they are super hard to make. While they are definitely a recipe that needs to be followed to the letter (!) they don’t deserve their reputation as incredibly tricky or technical.
Practically no one is intimidated by making boxed pasta – even though it needs to be cooked the perfect amount of time to not be too crunchy or too mushy. It needs to be drained and enjoyed quite quickly after making for best results. To make the perfect pasta, you have to rely on visual and textural cues, while timing things well. The same principles exist with macarons.
For example, the egg whites need to be beaten for a full 4-8 minutes so they become fluffy and shiny. They cannot be over-beaten or under-beaten (so watch them carefully). The finished macaron batter should flow like lava – thick, without clumps.
Give yourself grace for your first batch, you’ll be surprised how quickly you get it, but don’t expect your first batch (or maybe your first couple of batches) to be completely perfect. (Though I am sure they will still taste great!)
Snowman Macaron Variations:
- Make just a circular snowman face for easier decorating and shaping
- Fill with a thick jam or a fruit curd
- Use cream cheese frosting as a filling. To make, combine 4oz cream cheese with 1 1/2 to 2 cups powdered confectioner’s sugar and 1-2 Tablespoons cream.
- Replace the ganache with a buttercream frosting
- Use a marshmallow creme filling, either straight from the jar or combine 1/2 cup with 1/2 cup butter, 1 1/2 cups powdered confectioner’s sugar and 1-2 Tablespoons cream
- Replace the ganache with Nutella
- Add powdered flavouring, like crushed dehydrated strawberries or other freeze-dried powders, to give the shells a fruity flavor (about 1-2 teaspoons is plenty)
- OR, add a flavor extract to the white chocolate ganache (like peppermint)
- Add spices like cinnamon, matcha powder, etc
- Stir a teaspoon of finely grated orange zest into the warm ganache before chilling. It lifts the sweetness of the white chocolate and complements the almond base.
- For a vegan option, you can use aquafaba (chickpea water) and whip up to a meringue-like consistency
- Almond flour can be replaced with finely ground pistachios or hazelnut, as long as it’s super fine
Snowman Macaron Recipe FAQs
Why did my macarons crack in the oven? Cracking often comes from shells that didn’t dry long enough, a batter that was over-mixed or an oven that runs hot. Ensure the tops are fully dry and resist touching before baking.
How do I know when to stop folding the batter? Lift the spatula and let the batter fall in a thick ribbon that slowly settles back into itself within about 10 seconds.
How to store macarons: These macarons can be stored in the fridge for a week, or at room temperature for 2-3 days (as long as you only use a ganache filling).
How to freeze macarons: It’s best to freeze the macaron shells without the filling, as the filling can soften the texture of the meringue cookies, however you can freeze them with the filling if you don’t mind the slightly softened texture.
To freeze the macarons, flash freeze on a baking sheet or tray for one hour before transferring to a ziptop freezer bag or your favorite freezer containers, with each layer of cookies separated by parchment paper. (This set of freezer containers is a crazy bargain.) The macarons can be frozen for up to 2 months.
Thaw in the refrigerator for a few hours, then bring out and let come to room temperature for 30 minutes before serving or enjoying.
More Pro Tips for Making Macarons:
- Carton egg whites can be substituted; however, we do recommend freshly separated eggs for better results.
- Room temperature egg whites whip up quicker than cold egg whites.
- Meringue powder is recommended to help stabilize the egg whites while whipping – but it is optional.
- Egg white powder (available online) is recommended to help fill the gaps in the macaron shells and make them fuller.
- Once baked, always store the shells in an airtight container. It does not take long for them to dry out and lose their chewiness.
Snowman Macaron Ingredients
- Egg whites
- White sugar
- Almond flour
- Powdered sugar
For Macaron Decoration:
- Edible sugar pearls for decoration
- Melted white chocolate
- Oil based green food coloring for ‘scarf’
For the Whipped White Chocolate Ganache:
- White chocolate chips
- Heavy cream
- Vanilla Flavor Oil, optional
Scroll down to the printable recipe card for full measurements.
Tip: For macaron recipes, using a food scale will give you better results than using measuring cups and spoons.
Kitchen Tools You May Find Helpful
- Wilton 10 Piping Tip, large round piping tip
- Measuring Cups and Spoons
- Baking Sheets
- Silicone Baking Liners (or parchment paper)
- Mixing Bowl
- Silicone Spatula
How to Make Snowman Macarons
Preheat the oven to 140C (280F).
Before you start, get all of the ingredients ready. Prepare a large piping pastry bag, fitted with a large round tip. Set aside.
Line a baking tray with silicone mat, you could use a snowman template under while piping.
Wipe a medium bowl with vinegar to make sure it’s clean of oil.
Sift the powdered sugar and almond flour together. This is a crucial step for even macarons.
Place a bowl over a pan with barely simmering water. Add the granulated sugar and egg whites to the bowl.
Stir the sugar and egg whites with spatula until it reaches 50C (120F) and sugar melts. Take it off the heat.
Using a hand blender or stand mixer with whisk attachment start whisking mixture on low for about 3 minutes, then gradually start increasing speed to medium-high. Whisk until stiff peaks are formed for about 4-5 minutes. Meringue should look glossy.
Pour the sifted powdered sugar and almond flour into the stiff meringue.
Start folding gently forming a letter J with a spatula.
Stop folding when the batter is glossy and has a thick and flowing consistency. You don’t want your batter to be too runny. So be careful not to over mix it.
Transfer the batter to the piping bag. Piping tip is Wilton 10.
Pipe snowman shaped macarons using the template. Whack the baking pan hard on the counter to remove bubbles from the macarons.
Let macarons dry for up to 1 hour until they are completely dry on top. Drying time will depend on the environment.
Bake macarons for 15 minutes at 140C (280F).
After baking, open the oven door and let them stay inside for 10-30 minutes before taking them out.
Let it cool on the baking mat. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
For the Whipped White Chocolate Ganache:
Place the white chocolate in a heat-proof bowl and set aside.
In a small pot, heat the cream over medium heat but do not boil.
Once hot, pour the cream over the white chocolate. Whisk it until everything is completely melted and blended.
Place the ganache in the fridge until set, about 1-2 hours.
After allowing the ganache to cool and set, use a hand mixer to beat the white chocolate ganache until it fluffs up and reaches stiff peak stage.
Pipe ganache between each macarons shells using a star piping tip and press lightly.
For the Snowman Macaron Decorations:
Decorate with edible pearls, use melted white chocolate to attach snowman’s buttons and nose.
Using melted chocolate makes eyes and mouth. (You can use a piping bag or toothpick to add the details.)
Using green colored melted white chocolate, pipe scarves onto each snowman. (You can use different colors or patterns, if desired.)
Pin this Step-by-Step Snowman Macaron Recipe for an elegant winter dessert:
Grab your free printable recipe card for our Snowman Macarons recipe:
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Snowman Macarons
A step-by-step tutorial for making your own charming batch of Snowman Macarons with whipped ganache filling. They are the perfect edible gift for friends or a cute addition to your winter party spreads.
Ingredients
For the Macaronage Batter:
- 5 Tablespoons egg whites, 75g, approximately 2 1/2 eggs
- 1/3 cup white sugar, 70g
- 1 cup almond flour, 90g
- 2/3 cup powdered sugar, 80g
For Decorating the Snowman Macarons:
- Edible sugar pearls for decoration
- Melted white chocolate
- Oil based green food coloring, for the snowman's scarf
For the Whipped White Chocolate Ganache;
- 1 ½ cup white chocolate chips
- 1 cup heavy cream
- Vanilla Flavor Oil, optional
Instructions
- Preheat the oven to 140C (280F).
- Before you start, get all of the ingredients ready. Prepare a large piping pastry bag, fitted with a large round tip. Set aside.
- Line a baking tray with silicone mat, you could use a snowman template under while piping.
- Wipe a medium bowl with vinegar to make sure it’s clean of oil.
- Sift the powdered sugar and almond flour together. This is a crucial step for even macarons.
- Place a bowl over a pan with barely simmering water. Add the granulated sugar and egg whites to the bowl.
- Stir the sugar and egg whites with spatula until it reaches 50C (120F) and sugar melts. Take it off the heat.
- Using a hand blender or stand mixer with whisk attachment start whisking mixture on low for about 3 minutes, then gradually start increasing speed to medium-high. Whisk until stiff peaks are formed for about 4-5 minutes. Meringue should look glossy.
- Pour the sifted powdered sugar and almond flour into the stiff meringue.
- Start folding gently forming a letter J with a spatula.
- Stop folding when the batter is glossy and has a thick and flowing consistency. You don’t want your batter to be too runny. So be careful not to over mix it.
- Transfer the batter to the piping bag. Piping tip is Wilton 10.
- Pipe snowman shaped macarons using the template. Whack the baking pan hard on the counter to remove bubbles from the macarons.
- Let macarons dry for up to 1 hour until they are completely dry on top. Drying time will depend on the environment.
- Bake macarons for 15 minutes at 140C (280F).
- After baking, open the oven door and let them stay inside for 10-30 minutes before taking them out.
- Let it cool on the baking mat. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
For the Whipped White Chocolate Ganache:
- Place the white chocolate in a heat-proof bowl and set aside.
- In a small pot, heat the cream over medium heat but do not boil.
- Once hot, pour the cream over the white chocolate. Whisk it until everything is completely melted and blended.
- Place the ganache in the fridge until set, about 1-2 hours.
- After allowing the ganache to cool and set, use a hand mixer to beat the white chocolate ganache until it fluffs up and reaches stiff peak stage.
- Pipe ganache between each macarons shells using a star piping tip and press lightly.
For the Snowman Macaron Decorations:
- Decorate with edible pearls, use melted white chocolate to attach snowman’s buttons and nose.
- Using melted chocolate makes eyes and mouth. (You can use a piping bag or toothpick to add the details.)
- Using green colored melted white chocolate, pipe scarves onto each snowman. (You can use different colors or patterns, if desire
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Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 278Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 69mgSodium: 51mgCarbohydrates: 25gFiber: 1gSugar: 24gProtein: 5g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy snowman macarons as much as my family does!
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