Description
Snowflake Macarons are delicate French sandwich cookies featuring crisp almond meringue shells decorated with festive snowflake sprinkles, filled with a creamy peppermint or vanilla buttercream. Perfect for winter holidays, these gluten-free macarons combine smooth texture with a subtle sweetness and a refreshing hint of peppermint, making them an elegant seasonal treat.
Ingredients
Scale
Macaron Shells
- 1 cup almond flour, finely sifted
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Gel food coloring, optional
Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 to 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract or vanilla extract
Decoration
- White sanding sugar or edible snowflake sprinkles
Instructions
- Prepare the Baking Sheets: Line two baking sheets with parchment paper to prevent the macarons from sticking during baking.
- Sift Dry Ingredients: Sift together the almond flour and 1 3/4 cups powdered sugar into a mixing bowl to ensure a fine texture and eliminate lumps, then set aside.
- Make Meringue: In a clean mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add granulated sugar while continuing to beat until stiff and glossy peaks form, indicating the egg whites are properly aerated.
- Add Flavor and Color: Mix in the vanilla extract and, if desired, a small amount of gel food coloring to tint the meringue.
- Fold Ingredients: Gently fold the almond flour and powdered sugar mixture into the egg white meringue in batches, using slow, careful folding motions until the batter flows like a thick ribbon and can form a figure eight without breaking. This ensures proper macaronage for the right texture.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small, uniform circles onto the prepared baking sheets, maintaining consistent size for even baking.
- Remove Air Bubbles: Tap the baking sheets firmly on the counter to release any trapped air bubbles within the batter for smooth shells.
- Rest Macarons: Let the piped shells rest at room temperature for 30 to 45 minutes until a dry skin forms on the surface, which helps develop the characteristic feet during baking.
- Preheat Oven: Preheat your oven to 300°F (150°C) ensuring it reaches temperature before baking.
- Bake Shells: Bake the macarons for 15 to 18 minutes, or until they have risen and developed their iconic feet (ruffled edges).
- Cool Shells: Allow the macarons to cool completely on the parchment before gently removing them to avoid breaking.
- Prepare Filling: Beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and peppermint or vanilla extract, mixing until the filling is smooth, fluffy, and spreadable.
- Assemble Macarons: Pipe the filling onto half of the cooled shells and sandwich with the remaining shells to form complete cookies.
- Decorate: Lightly brush the tops of assembled macarons with a small amount of water, then sprinkle with white sanding sugar or edible snowflake sprinkles for a festive look.
- Refrigerate: Refrigerate the macarons for 24 hours to mature, allowing flavors and textures to develop before serving for best results.
Notes
- Humidity can affect the drying and texture of macaron shells; avoid making them on very humid days for best results.
- Be careful not to overmix the batter during folding, as it can cause flat or cracked shells.
- Aging egg whites in the refrigerator for 24 hours prior to use can improve the meringue’s stability and the final texture of the shells.
- Store macarons in an airtight container in the refrigerator for up to 5 days or freeze them for longer storage.
