Snowman Macarons Holiday Treats (Recipe for Printing)

Enjoy snowy macarons for winter or holiday gatherings. Adorable decorations and a chocolate coconut filling make these a festive, crowd-pleasing dessert. Save & click.

# What You Need:

→ Macaron Shells

01 - 4 ounces confectioners’ sugar
02 - 2 ounces almond flour
03 - 1 ounce granulated sugar
04 - 1/4 teaspoon salt
05 - 2 ounces egg whites, at room temperature
06 - 1/2 teaspoon vanilla extract, optional

→ Chocolate Ganache Filling

07 - 1/2 cup dairy-free chocolate chips
08 - 1/2 cup coconut milk

→ Icing Decorations

09 - 1 cup powdered sugar
10 - 1/4 cup corn syrup
11 - 1/2 tablespoon coconut milk
12 - 1 teaspoon vanilla flavoring, optional
13 - Red, orange, and brown food coloring

# How to Make It:

01 - Sift almond flour and confectioners’ sugar together into a large bowl to remove any lumps.
02 - Place egg whites in the bowl of a stand mixer and beat on medium speed until frothy. Add salt, then gradually incorporate granulated sugar while mixing, continuing until soft peaks form.
03 - Gently fold one-third of the sifted dry mixture into the meringue until just incorporated. Add the remaining dry ingredients and fold until the batter flows in ribbons and forms a figure eight without breaking.
04 - Place a snowman macaron template under a silicone baking mat on a sheet pan. Transfer the batter to a piping bag and pipe vertically onto the mat, staying within the template lines.
05 - Firmly tap the baking sheet 10 to 20 times on the countertop to eliminate air bubbles. Use a toothpick to quickly pop any visible bubbles on the surface.
06 - Let the piped macarons rest at room temperature for 30 to 60 minutes, or until a dry shell forms and the batter does not stick to your finger.
07 - Preheat oven to 300°F (150°C). Bake macarons on the middle rack for 10 to 15 minutes, until lightly golden and the tops do not move when gently touched.
08 - Allow shells to cool fully on the baking sheet before attempting to remove them from the silicone mat to prevent sticking or cracking.
09 - In a microwave-safe bowl, combine dairy-free chocolate chips and coconut milk. Heat in 30-second intervals until melted and smooth. Allow ganache to thicken for 10–15 minutes or chill briefly in the refrigerator.
10 - Mix powdered sugar, corn syrup, coconut milk, and vanilla flavoring (if using) in a bowl until the mixture resembles thick white glue. Adjust with more corn syrup as needed.
11 - Divide icing into three separate bowls. Add red, orange, and brown food coloring to each for scarf, nose, eyes, and buttons, mixing to achieve the desired shades.
12 - Pipe chocolate ganache onto the flat side of half of the shells. Top with remaining shells to form sandwiches. Use tinted icing to decorate as snowmen, applying scarf, nose, eyes, and buttons. Chill for 10 minutes until icing sets.
13 - Transfer assembled macarons to an airtight container and refrigerate for 24 to 48 hours to allow flavors to mature before serving.

# Extra Tips:

01 - Macarons achieve their ideal texture after maturing in the refrigerator, resulting in a crisp shell and tender interior.
02 - Resting piped shells before baking is essential to develop the signature macaron feet.

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