It’s getting cold at where I live, and I was looking for a cute winter-themed dessert to make. Macarons are easy to customize in shape and flavor so I came up with the idea of making these snowman macarons. The shape of the snowman is pretty simple so if anyone wants to try these yourself, I have a downloadable snowman macaron template for you! (Keep scrolling down)

The blueberry & cream cheese flavor is just one of the many options you can create. Feel free to customize with any fruits of your choice and creams.

Here are some ideas for the filling:

• Chocolate ganache
• Strawberry Cheesecake
• Lemon Cream
• Cookies & Cream
• Apricot Cheesecake

Snowman Macaron Template

Click the button below and you can download my snowman macaron template 😉 The template is meant to be printed on 11” x 17” (tabloid) paper.

Ingredients for the Snowman Macarons

Macaron Shells

• 1 cup Superfine almond flour, 100 g
• ½ cup and 1 ½ tablespoons Powdered sugar, 75 g
• About 2 large Egg whites (70 g to be exact), at room temperature
• ¼ cup and 2 tablespoons Granulated sugar, 75 g
• ¼ teaspoon Cream of tartar, 0.85 g
• ¼ teaspoon Coarse kosher salt, 1.5 g

Blueberry Jam Filling

• 1 cup Frozen blueberries, 100 g 
• 3 tablespoons Granulated sugar, 45 g

Cream Cheese Filling

• 3.5 oz Softened cream cheese, 100 g
• ½ cups Powdered sugar, 65 g
• ½ teaspoon Vanilla extract, 0.6 ml

Decoration

• Some sprinkles

Colorful Icing

• 3/4 tablespoon meringue powder, 7g
• 1 1/2 tablespoons warm water (NOT hot), 22ml
• 1/4 tablespoon light corn syrup, 5g
• 1 cup powdered sugar, 125g
• 1/2 teaspoon vanilla extract, 5ml
• Blue gel food coloring for the scarves, or any color you prefer
• Golden yellow gel food coloring for the snowman noses

Black icing

• 1 1/2 tablespoons unsweetened black cocoa powder, 11g
• 1/2 heaping cup powdered sugar, 135g
• 1 – 1 1/2 tablespoons hot water, 15ml – 22ml
• 1/2 teaspoon vanilla extract, 2.5ml

How to Make Snowman Macarons

Macaron Shells

1. Place the Snowman macaron template paper on 2 baking sheets. Over the template, line the baking sheets with silicone mats or parchment paper. (Silicone mats are recommended for better air circulation.) 

2. Sift together almond flour and powdered sugar using a fine mesh sieve. Scrape the bottom of the sieve with a spatula and discard any remaining large bits of almond flour. Set it aside.

3. In a large mixing bowl, beat the egg whites on low-medium speed until foamy. 

4. When egg whites are foamy, add cream of tartar and salt and continue to beat.

5. Slowly sprinkle in 1-2 tablespoons of granulated sugar at a time and beat on medium speed. Allow the sugar to dissolve after each addition.

6. Continue beating the egg whites at the same medium speed until stiff peaks form. 

7. Add half of the sifted almond flour mixture into the meringue and fold with a spatula until roughly incorporated. Fold in the rest of the almond flour until roughly combined.

8. Then continue to fold the batter until it’s runny enough. To test, scoop up some batter with the spatula and let it fall back down into the bowl. If the batter smoothly ribbons off the spatula without breaking, it’s ready. Be careful not to over-fold the batter. 

9. To pipe macaron shells, transfer the batter into a piping bag with a small round piping tip. If you don’t have a piping tip, no worries! Just cut the tip off roughly about ½ inch.

10. Hold the piping bag vertically to the baking sheet and pipe the batter following the snowman template on the prepared baking sheets. Remember to remove the template paper from the baking sheets once the piping is complete!

11. Tap the baking sheets firmly on the counter a few times to eliminate any air bubbles. Use a toothpick to burst some large air bubbles that are brought up to the surface by tapping.

12. Let the macarons sit out on the counter for an hour or until they are slightly dry to the touch. When you touch the surface gently with your finger and nothing sticks, they are ready to go into the oven.

13. Place the oven rack on the middle shelf and preheat the oven to 300°F (150°C). 

14. Working one baking sheet at a time, bake the macarons for about 15-18 minutes or until the tops are just slightly wobbly when pushed. 

15. Cool the macaron shells completely on the baking sheet before removing them from the baking sheet to prevent breaking.

Blueberry Jam

1. In a small saucepan, heat frozen blueberries and sugar on medium heat. Stir occasionally and mash the softened blueberries to release juices. Let it boil until it thickens. 
2. Push the jam through a fine mesh sieve into a small container. Cool completely and discard any remaining pulp.

Cream Cheese Filling

1. In a mixing bowl, beat softened cream cheese until smooth.
2. Add powdered sugar and mix on low until combined. Add in the vanilla extract and continue beating on medium-high speed until it becomes smooth and creamy.
3. Transfer the filling to a piping bag fitted with a small star tip.

Assembly

1. Pair similarly sized and shaped macaron shells.
2. Pipe cream cheese frosting in the shape of “8” of each macaron. Drop a small amount of blueberry jam into the middle of the holes. Gently press another macaron on top.

Decoration

Colorful icings (There will be some leftover)

1. In a deep bowl, add meringue powder and warm water.
2. Beat this for about 1 minute until you have a white and frothy mixture.
3. Add powdered sugar, corn syrup, and vanilla extract and mix at medium to medium-high speed.
4. Continue mixing until your icing becomes thick and peaks start forming.
5. You will not need all the icing to decorate the macarons. Scoop out roughly one teaspoon of the white icing for the blue scarves and place it in a small cup. Scoop out roughly 1/2 teaspoon of the white icing for the snowman’s nose and place it in a separate small cup. Put the rest of the icing in a airtight container and it will last for 2-3 months in a freezer.
6. In each small cup with the white icing, add a very small drop of water (much less than 1/8 teaspoon) at a time and mix well until you get to the consistency you want. My icing was between medium consistency and flood consistency. More detailed explanations of icing consistency can be found here.
7. Add a dash of blue food coloring (or any color you want) to the icing for scarves and mix well. Add a dash of golden yellow food coloring to the icing for snowman’s noses and mix well.
8. Put the blue and yellow icing into separate piping bags. Set them aside until needed.

Black icing

1. Whisk the black cocoa powder, powdered sugar, hot water, and vanilla in a mixing bowl.
2. If needed, a very small drop of water at a time to get to the consistency you want. (I recommend medium consistency)
3. Put the black icing into a piping bag and set it aside until needed.

Decorating

1. Snip off a tiny amount (about ⅛-inch) at the corner of the piping bags.
2. To balance the facial parts, draw a snowman’s nose in the middle of the upper circle. 
3. With black icing, draw eyes next to the snowman nose and draw buttons vertically lined up in the middle of the lower circle with the yellow icing.
4. With blue icing, draw a scarf where the snowman’s neck should be. Place a tiny sprinkle on where the scarf ties.

If you like these snowman macarons, you may also like:

• Rilakkuma Macarons – with Detailed Instruction
• Santa Cake – Easy Recipe
• Christmas Wreath Bread with Spinach Dip Stuffing

Print

Snowman Macarons

These cute snowman macarons are filled with homemade blueberry jam and vanilla cream cheese filling. The sweetness from the cream and the slight tanginess from the blueberries are perfect flavor combos.

Course Dessert

Cuisine French

Keyword blueberry, macaron

Prep Time 2 hours hours 10 minutes minutes

Cook Time 28 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 4 hours hours 8 minutes minutes

Servings 15 macarons

Equipment

• 2 Baking sheets
• 1 Fine-mesh Sieve
• 1 Spatula
• 2-3 Large Mixing Bowls
• 1 Hand mixer/stand mixer
• 5-7 Piping Bags
• 1 Small Round Piping Tip optional
• 5-10 Toothpicks
• 1 Small Sauce Pan
• 1 Small Star Tip optional

Ingredients

Macaron Shells

• 1 cup superfine almond flour 100g
• ½ cup and 1 ½ tablespoons powdered sugar 75g
• About 2 large egg whites 70 g to be exact, at room temperature
• ¼ cup and 2 tablespoons granulated sugar 75g
• ¼ teaspoon cream of tartar 0.85g
• ¼ teaspoon coarse kosher salt 1.5g

Blueberry Jam Filling

• 1 cup frozen blueberries 100g
• 3 tablespoons granulated sugar 45g

Cream Cheese Filling

• 3.5 ounces softened cream cheese 100g
• ½ cups powdered sugar 65g
• ½ teaspoon vanilla extract 0.6 ml

Colorful Icing

• ¾ tablespoon meringue powder 7g
• 1½ tablespoons warm water NOT hot, 22ml
• ¼ tablespoon light corn syrup 5g
• 1 cup powdered sugar 125g
• ½ teaspoon vanilla extract 5ml
• Blue gel food coloring for the scarves, or any color you prefer
• Golden yellow gel food coloring for the snowman noses

Black Icing

• 1½ tablespoons unsweetened black cocoa powder 11g
• ½ heaping cup powdered sugar 135g
• 1 – 1½ tablespoons hot water 15ml – 22ml
• ½ teaspoon vanilla extract 2.5ml

Decoration

• Some sprinkles

Instructions

Macaron Shells

• Place the Snowman macaron template paper on 2 baking sheets. Over the template, line the baking sheets with silicone mats or parchment paper. (Silicone mats are recommended for better air circulation.) 
• Sift together almond flour and powdered sugar using a fine mesh sieve. Scrape the bottom of the sieve with a spatula and discard any remaining large bits of almond flour. Set it aside.
• In a large mixing bowl, beat the egg whites on low-medium speed until foamy. 
• When egg whites are foamy, add cream of tartar and salt and continue to beat.
• Slowly sprinkle in 1-2 tablespoons of granulated sugar at a time and beat on medium speed. Allow the sugar to dissolve after each addition.
• Continue beating the egg whites at the same medium speed until stiff peaks form.
• Add half of the sifted almond flour mixture into the meringue and fold with a spatula until roughly incorporated. Fold in the rest of the almond flour until roughly combined.
• Then continue to fold the batter until it’s runny enough. To test, scoop up some batter with the spatula and let it fall back down into the bowl. If the batter smoothly ribbons off the spatula without breaking, it’s ready. Be careful not to over-fold the batter. 
• To pipe macaron shells, transfer the batter into a piping bag with a small round piping tip. If you don’t have a piping tip, no worries! Just cut the tip off roughly about ½ inch.
• Hold the piping bag vertically to the baking sheet and pipe the batter following the snowman template on the prepared baking sheets. Remember to remove the template paper from the baking sheets once the piping is complete!
• Tap the baking sheets firmly on the counter a few times to eliminate any air bubbles. Use a toothpick to burst some large air bubbles that are brought up to the surface by tapping.
• Let the macarons sit out on the counter for an hour or until they are slightly dry to the touch. When you touch the surface gently with your finger and nothing sticks, they are ready to go into the oven.
• Place the oven rack on the middle shelf and preheat the oven to 300°F (150°C). 
• Working one baking sheet at a time, bake the macarons for about 15-18 minutes or until the tops are just slightly wobbly when pushed.
• Cool the macaron shells completely on the baking sheet before removing them from the baking sheet to prevent breaking.

Blueberry Jam

• In a small saucepan, heat frozen blueberries and sugar on medium heat. Stir occasionally and mash the softened blueberries to release juices. Let it boil until it thickens. 
• Push the jam through a fine mesh sieve into a small container. Cool completely and discard any remaining pulp.

Cream Cheese Filling

• In a mixing bowl, beat softened cream cheese until smooth.
• Add powdered sugar and mix on low until combined. Add in the vanilla extract and continue beating on medium-high speed until it becomes smooth and creamy.
• Transfer the filling to a piping bag fitted with a small star tip. Set it aside until needed in a refrigerator.

Assembly

• Pair similarly sized and shaped macaron shells.
• Pipe cream cheese frosting in the shape of “8” of each macaron. Drop a small amount of blueberry jam into the middle of the holes. Gently press another macaron on top.

Colorful icings (There will be some leftover)

• In a deep bowl, add meringue powder and warm water.
• Beat this for about 1 minute until you have a white and frothy mixture.
• Add powdered sugar, corn syrup, and vanilla extract and mix at medium to medium-high speed.
• Continue mixing until your icing becomes thick and peaks start forming.
• You will not need all the icing to decorate the macarons. Scoop out roughly one teaspoon of the white icing for the blue scarves and place it in a small cup. Scoop out roughly 1/2 teaspoon of the white icing for the snowman’s nose and place it in a separate small cup. Put the rest of the icing in a airtight container and it will last for 2-3 months in a freezer.
• In each small cup with the white icing, add a very small drop of water (much less than 1/8 teaspoon) at a time and mix well until you get to the consistency you want. My icing was between medium consistency and flood consistency. More detailed explanations of icing consistency can be found here.
• Add a dash of blue food coloring (or any color you want) to the icing for scarves and mix well. Add a dash of golden yellow food coloring to the icing for snowman’s noses and mix well.
• Put the blue and yellow icing into separate piping bags. Set them aside until needed.

Black icing

• Whisk the black cocoa powder, powdered sugar, hot water, and vanilla in a mixing bowl.
• If needed, a very small drop of water at a time to get to the consistency you want. (I recommend medium consistency)
• Put the black icing into a piping bag and set it aside until needed.

Decorating

• Snip off a tiny amount (about ⅛-inch) at the corner of the piping bags.
• To balance the facial parts, draw a snowman’s nose in the middle of the upper circle with the yellow icing.
• With black icing, draw eyes next to the snowman nose and draw buttons vertically lined up in the middle of the lower circle.
• With blue icing, draw a scarf where the snowman’s neck should be. Place a tiny sprinkle on where the scarf ties.

The post Snowman Macarons appeared first on Simply A Homebody.

Macarons

This macaron recipe is adopted from Popsugar.

Ingredient

• 2/3 cup almond flour, superfine
• 1 1/2 cups powdered sugar
• 3 large egg whites, room temperature
• 5 tablespoons granulated sugar
• ¼  teaspoon cream of tartar
• 1 teaspoon vanilla extract
• ½ teaspoon of unsweetened cocoa powder (for chocolate macarons)

Instructions

1. Preheat the oven to 280ºF. Prepare baking sheets that fit about 40 macaron halves by lining them up with parchment paper (I needed to prepare two separate baking sheets.)
   • If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart. (Remember to draw the circles on the back side of your parchment to avoid ink or pencil stains on your macarons).
2. In a bowl, sift almond flour and powdered sugar through a mesh strainer.
3. In a different bowl, place egg whites and cream of tartar then beat on medium-high with a hand mixer or a stand mixer. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract. Be careful to not overbeat the meringue (e.g., the meringue takes on a clumpy texture).
4. Split the almond flour and powdered sugar mixture in half. In one of the half, add unsweetened cocoa powder and mix well (this is for a chocolate version). Leave the other half as is (This is for vanilla version).
5. Split the meringue in half and place it in a separate bowl.
   1. A. Into the one-half of the meringue, gently fold the chocolate version of the dry ingredient (a small portion at a time) using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle, being careful to not overagitate the meringue and lose too much air.
   2. B. When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, “punch” down into the center of the batter, then scrape more batter from the sides to the center, and punch again. You will need to repeat this 10-15 times (or more, depending on your arm strength and the beginning texture of your batter) until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula. Think of the consistency of molten lava. For the best results, punch the batter a few times, check the consistency, then punch a few more times, etc. Do not make the batter too runny or the macarons won’t rise as they should, and you could end up with oil stains on the surface.
   3. C. Repeat the same steps, A and B, for the vanilla version.

Don’t make the same mistake I made. I definitely overmixed the chocolate version of the batter. The batter was so much runnier than the vanilla version and it did not rise as much 🙁

6. Pour batter into two separate pastry bags fitted with a 0.4-inch tip. In a pinch, you can also use gallon-size Ziploc bags: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bags to avoid overflow. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew.

7. Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the “pied” or frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 15 minutes. The macarons should form a very thin, smooth crust where, if you tap it lightly with your finger, the batter will not stick to your finger. If after 15 minutes, the batter is still sticky, let it dry longer. This may take up to an hour on humid days.

8. Place the baking sheets in the lower section of the oven and bake for 10 -12 minutes. After the first 2 minutes, open the oven to allow any excess humidity to escape. Halfway through, swap oven racks and rotate the sheets for even baking. The macarons are done when they are baked all the way through and the shells are just hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Remove them from the oven, and cool on a baking sheet placed on a wire rack.

9. When fully cooled, assemble the macarons with your choice of filling. The assembled macarons can be stored in an airtight container in the refrigerator for up to one week.

Filling

For my filling, I decided to make white chocolate cream.The recipe is adopted from Tastemade.

Ingredient

• 1 cup white chocolate chips
• ½ cup heavy whipping cream

Instructions

1. Add the white chocolate and cream into a large microwave safe bowl, microwave for 30 seconds at a time, mixing each time until well combined.
2. Set aside in a refrigerator for an hour and then use an electric hand mixer to whip until fluffy.

Decoration

I had some leftover white icing in my freezer from my previous project (click to open the recipe in a new tab).

With the leftover icing, I made pink, black, and yellow icings. Then I drew:

1. Mouth area (white icing)
2. Eyes (Black icing)
3. Ears (Orange & Pink icing)
4. Nose & Mouth (Black icing)

Summary

I think my first macaron project was a success overall. Aside from overmixing chocolate macaron batter, everything turned out cute and tasty. I’d love to explore more macaron projects in the future with different character themes!

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The post Rilakkuma Macarons – with Detailed Instruction appeared first on Simply A Homebody.