Snowflake Macarons Recipe

Introduction

This Snowflake Macarons recipe creates delicate, beautifully textured French treats perfect for winter celebrations or any special occasion. Crisp on the outside and soft inside, they feature a creamy vanilla buttercream filling and an optional snowy sparkle to enchant your guests.

Ingredients

• 1 cup almond flour (finely sifted)
• 1¾ cups powdered sugar
• 3 large egg whites (room temperature)
• ¼ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract
• Blue gel food coloring (optional)
• Edible white glitter or luster dust (optional for snowflake effect)
• ½ cup unsalted butter (softened)
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream
• Pinch of salt

Instructions

1. Step 1: Line two baking sheets with parchment paper. Sift the almond flour and 1¾ cups powdered sugar together into a bowl and set aside.
2. Step 2: In a clean, dry bowl, whip the egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to whip until stiff, glossy peaks form.
3. Step 3: Gently fold in the vanilla extract and optional blue gel food coloring to the meringue.
4. Step 4: Carefully fold the sifted dry mixture into the meringue in batches, mixing until the batter flows like lava but is not too runny.
5. Step 5: Transfer the batter to a piping bag fitted with a round tip and pipe small, even rounds onto the prepared baking sheets. Tap the sheets firmly on the counter to release air bubbles.
6. Step 6: Let the piped shells rest at room temperature for 30-60 minutes until a skin forms and they are no longer sticky to touch.
7. Step 7: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes. Remove and let them cool completely on the baking sheet.
8. Step 8: To make the filling, beat the softened butter until creamy. Gradually add 1½ cups powdered sugar, then mix in the vanilla extract, heavy cream, and salt until light and fluffy.
9. Step 9: Pipe the buttercream onto the flat side of half the macaron shells. Sandwich with the remaining shells gently.
10. Step 10: Optionally, decorate the tops with edible white glitter or luster dust for a snowy, festive touch.

Tips & Variations

• Sift almond flour and powdered sugar multiple times to avoid lumpy shells.
• Room temperature egg whites whip better and create a lighter meringue.
• Resting the piped shells before baking is key to achieve smooth tops and a good rise.
• Try different food coloring or flavor extracts to customize your macarons.
• Store macarons in an airtight container in the fridge for enhanced flavor after 24 hours.

Storage

Store the finished macarons in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature for 15-20 minutes before serving for the best texture and flavor. Macarons can also be frozen for up to a month; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do macarons sometimes crack or have hollow shells?

This usually happens when the batter is under- or over-mixed, or if the shells didn’t dry properly before baking. Make sure to fold the dry ingredients in until the batter flows smoothly but holds some shape, and allow the piped shells to rest until a skin forms.

Can I make macarons without almond flour?

Almond flour is essential for the classic texture and flavor of macarons. Substitute with finely ground almond meal only if it is as finely sifted as almond flour, but this may affect the smoothness of your shells.

Snowflake Macarons Recipe

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★★★★★

4.6 from 127 reviews

• Author: Lana
• Total Time: 1 hour 3 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

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Description

This Snowflake Macarons recipe guides you to create delicate, beautifully decorated French macarons with a creamy vanilla buttercream filling. Perfect for festive occasions, these light almond-based cookies are crisp on the outside with a smooth, chewy interior, topped with an elegant snowflake effect using edible glitter or luster dust.

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Ingredients

Scale 1x2x3x

Macaron Shells

• 1 cup almond flour (finely sifted)
• 1¾ cups powdered sugar
• 3 large egg whites (room temperature)
• ¼ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract
• Blue gel food coloring (optional)

Buttercream Filling

• ½ cup unsalted butter (softened)
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream
• Pinch of salt

Decoration

• Edible white glitter or luster dust (optional for snowflake effect)

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Instructions

1. Prepare Baking Sheets and Dry Ingredients: Line your baking sheets with parchment paper or silicone mats for easy removal of macarons. Sift together the almond flour and powdered sugar to ensure no lumps and a smooth batter.
2. Whip Egg Whites: In a clean, dry bowl, beat the room temperature egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks develop. Add vanilla extract and blue gel food coloring if desired, blending gently.
3. Fold Dry Ingredients: Carefully fold the sifted almond flour and powdered sugar mixture into the whipped egg whites in batches. Use a spatula to fold until the batter flows like thick lava, ensuring not to overmix, maintaining the right consistency for piping.
4. Pipe Macaron Rounds: Transfer the batter to a piping bag fitted with a round tip and pipe uniform rounds onto the prepared baking sheets spaced evenly apart. Tap the baking sheets firmly on the counter to release any air bubbles.
5. Dry Macarons: Let the piped macarons rest at room temperature for 30-60 minutes or until the tops feel dry to touch and form a slight skin. This step is key to achieving the classic macaron feet during baking.
6. Bake Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes until they lift easily from the parchment and have developed their characteristic feet. Allow them to cool completely on the baking sheets.
7. Make the Buttercream Filling: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Continue whipping until the mixture is light, fluffy, and spreadable.
8. Assemble Macarons: Pair macarons of similar size. Pipe a generous amount of buttercream onto one shell and sandwich with its partner. Press gently to spread the filling evenly to the edges.
9. Decorate: Optional: Dust the assembled macarons with edible white glitter or luster dust to create a festive snowflake effect.
10. Chill and Serve: Refrigerate the macarons for at least 24 hours before serving to allow flavors to meld and the texture to perfect. Bring to room temperature before eating.

Notes

• Ensure egg whites are at room temperature for better volume when whipping.
• Do not overmix the batter to avoid flat macarons without feet.
• Resting time before baking is essential for the signature macaron texture.
• The baking temperature and time may vary slightly depending on your oven; watch closely to avoid browning.
• Use an airtight container to store macarons; they keep well in the fridge for up to 5 days.
• Bring macarons to room temperature before serving for best texture and flavor.
• Feel free to experiment with food coloring or different flavor extracts to customize your macarons.

• Prep Time: 45 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: macarons, snowflake macarons, French macarons, almond cookies, buttercream filling, holiday dessert, festive macarons