Description
Snowflake Macarons are delicate French almond meringue cookies with a light, crisp shell and a smooth, creamy buttercream filling. Perfectly baked and decorated with festive snowflake designs in royal icing or melted white chocolate, these gluten-free treats bring an elegant winter charm to any holiday gathering.
Ingredients
Scale
For the macaron shells:
- 1 cup almond flour (finely ground, sifted)
- 1 ¾ cups powdered sugar
- 3 large egg whites, room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla or almond extract
- Gel food coloring (light blue or white, optional)
For the filling:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla or almond extract
- Pinch of salt
Decoration (optional):
- Royal icing or melted white chocolate for snowflake piping
- Edible glitter or pearl dust
Instructions
- Prepare the baking sheets and dry ingredients: Line two baking sheets with parchment paper or silicone mats. Sift almond flour and powdered sugar together into a bowl to ensure a smooth, lump-free mixture.
- Whip the egg whites: In a large, clean mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form. Stir in the vanilla or almond extract and gel food coloring if desired.
- Fold dry ingredients into egg whites: Gently incorporate the sifted almond flour and powdered sugar mixture into the whipped egg whites in three additions. Use a spatula to fold carefully until the batter flows like thick lava and forms a ribbon when dropped from the spatula—this is the ideal macaronage stage.
- Pipe the macaron shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch circles evenly spaced on the prepared baking sheets. Tap the trays firmly on the counter to release any trapped air bubbles.
- Rest the shells: Allow the piped macarons to rest at room temperature for 30 to 60 minutes, until a firm skin forms on top and they lose their shine, which helps prevent cracking during baking.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15 to 17 minutes, one tray at a time. Once done, cool completely on the trays before removing.
- Make the buttercream filling: Beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, milk or cream, and a pinch of salt. Beat the mixture until smooth and fluffy. Adjust the consistency with additional milk or powdered sugar if needed.
- Assemble the macarons: Pipe a small dollop of filling onto the flat side of one macaron shell and sandwich it gently with another shell to form a cookie.
- Decorate: Using royal icing or melted white chocolate, pipe delicate snowflake designs on top of each macaron. Sprinkle with edible glitter or pearl dust for a festive touch. Allow the decorations to set before serving.
Notes
- Store macarons in an airtight container in the refrigerator for 24 hours to allow flavors and textures to mature; this enhances their softness and taste.
- Bring macarons to room temperature before serving for the best texture and flavor experience.
- Use room temperature egg whites to achieve optimal meringue volume.
- Ensure no plastic residue or oil on mixing bowls and utensils to allow egg whites to whip properly.
- If macarons crack during baking, check oven temperature accuracy and avoid opening the oven door frequently.
