Snowman Macarons

5 from 2 votes

These Snowman Macarons are filled with classic white chocolate ganache and decorated with royal icing. They are perfect for the holiday season.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 158kcal

Place white chocolate into a plastic bowl or cup. Semi-melt chocolate in the microwave using 30-second intervals.
In the small pot, heat up heavy cream. Do not boil!
Pour the hot heavy cream over the melted chocolate in 3 parts. Keep mixing fast and pressing down with the help of a rubber spatula.
Emulsify with a hand blender.
Transfer to a glass container and cover with plastic wrap “to contact”. Let it sit in the refrigerator for 6-8 hours or overnight.
Place the ganache in a piping bag with a round tip and pipe a generous amount on half the macarons' shells.
Sandwich them with the decorated macaron shells.

Download and print the template.
In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
In the mixing bowl of a stand mixer, add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add white food coloring. Increase speed to medium-high and whip until stiff peaks. This will take 10-15 minutes.
Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a piping bag with a round tip.
Pipe snowman-shaped macaron shells on the baking mat.
Top the baking sheet pan with piped macaron shells a few times.
Sprinkle the lower part of the snowman with white granulated sugar.
Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275°F (134^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with a similar size.

Transfer the ganache to a piping bag with a round tip and pipe a generous amount on half the macaron shells.
Sandwich them with the decorated macaron shells. You can also decorate macarons after filling them with the ganache.
When you are done assembling macarons, you need to place them in an air-tight container in the refrigerator for 12 hours or overnight. Macarons need to mature before you can eat them. This is a very important step! Do not skip it!

Get all ingredients and tools ready before baking.

Download and print the template. Place under a baking mat.

Measure all ingredients using a kitchen scale.

White granulated sugar will not melt when you bake macaron shells.