Children will marvel at these adorable and scrumptious Snowman Macarons.
Snowman Macarons
Serves: approximately 36
Ingredients
- 3 large egg whites
- ¼ teaspoon vanilla bean paste
- ⅛ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1½ cups confectioners’ sugar
- 1¼ cups finely ground almond flour
- Pearl shimmering food color spray
- Black and orange edible food markers
- Coconut Filling (recipe follows)
Instructions
- Place egg whites in a medium bowl, and let stand at room temperature, uncovered, for exactly 3 hours. (Aging the egg whites in this manner is essential to creating perfect macarons.)
- Line 3 rimmed baking sheets with parchment paper. Using a pencil, draw snowman shapes 2 inches apart onto parchment; turn parchment over. (Snowmen shapes should be approximately 1¼ inches wide at the base and ¾ inch wide at the top, and approximately 2½ inches tall.)
- In the bowl of a stand mixer fitted with the whisk attachment, beat together egg whites, vanilla bean paste, and salt at medium-high speed until frothy. Gradually add granulated sugar. Increase mixer speed to high, and beat until stiff peaks form, 3 to 5 minutes. (Egg whites will be thick, creamy, and shiny.)
- In a large bowl, sift together confectioners’ sugar and almond flour three times. Gently fold confectioners’ sugar mixture into egg white mixture in three additions until batter falls of a spatula in thick ribbons. Let batter stand for 15 minutes.
- Transfer batter to a piping bag fitted with a small round tip (Ateco #802). Pipe batter onto drawn snowman circles on prepared baking sheets. Tap baking sheets vigorously on counter 5 to 7 times to release air bubbles. Let stand at room temperature for 45 minutes to 1 hour before baking to help develop the macaron’s crisp exterior when baked. Macarons should feel dry to the touch and not stick to the finger.
- Preheat oven to 275°.
- Bake until macaron shells are firm to the touch, 25 to 30 minutes. Let cool on pans completely. Spray top of macaron shells with food color spray. Let dry. Using edible food markers, draw snowman faces and buttons on half of macaron shells. Store macaron shells, with layers separated by parchment paper, in an airtight container, and refrigerate until ready to fill.
- Place Coconut Filling in a piping bag fitted with a medium round tip (Ateco #805). Pipe Coconut Filling onto flat side of blank macaron shells. Place macaron shells with snowman faces, flat side down, on top of filling.
Notes
Macaron shells will keep frozen for up to 3 months in an airtight container with layers separated by parchment paper. Let thaw for 10 minutes before filling and serving.
Coconut Filling
Serves: approximately 2 cups
Ingredients
- 1 cup unsalted butter, softened
- ¼ cup coconut milk
- ¼ teaspoon kosher salt
- 2 cups confectioners’ sugar
- ½ cup toasted unsweetened flaked coconut cooled
Instructions
- In a large bowl, beat butter with a mixer at medium-low speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add coconut milk and salt, beating until combined. Add confectioners’ sugar and coconut, beating until well combined. Use immediately.
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