Snowflake Macarons

Posted on 23 December 2012 by Mădălina

Dress up  your macarons for the Holiday Season. These fancy cookies just got fancier. Happy Holidays :) If there is interest, I promise that I will put together a tutorial and trouble shoot sheet for Macarons. From experience, these cookies give a lot of people trouble. It’s those damn FEET!

For now, I’ll leave you with a recipe and idea to decorate macarons for the holidays.

Snowflake Macarons

90 gr egg whites
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (finely ground)
1 tablespoon powdered food coloring (any color, optional)

White Chocolate Ganache Filling:

225 gr white chocolate , chopped(you can substitute semi-sweet chocolate for a dark chocolate ganache)
190 gr heavy whipping cream
25 gr unsalted butter, room temperature

royal icing and  parchment triangles to make piping easier



1. (almond flour mixture) In a food processor, pulse confectioners’ sugar and almond flour until combined. Sift and set aside

2. (egg whites) Using an electric mixer, whisk egg whites on medium-low speed. When the egg whites start to turn foamy (think cappuccino froth), add the granulated sugar. Continue to whisk eggs on medium-low speed until the egg whites have a consistency of shaving cream. Be patient, don’t use the high setting– you’ll risk over beating the eggs, and then its game over before we even get started. If you are going to add food colouring, you’ll want to add it to your egg whites at this point.In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.

4. Fold the almond flour mixture into the egg whites. At this point, you want to have a homogenous mixture with a ‘lava like’ consistency. What does this look like? Best thing I can think of is shampoo– it’s free flowing, but still  viscous to hold shape.  You can test a daub on a plate, and if a small beak remains, turn the batter a couple times more. If the batter forms a round cap but doesn’t run, it is just right. The perfect batter will slightly ooze right out of your piping bag before you are ready. When piped, the macarons hold a peak for about a second or two, and then they gradually find their round shape and flatten off.

5. Transfer your batter to a piping bag, fitted with a plain round tip. On a cookie sheet lined with parchment paper, pipe 1″- 2″ round circles. Let your cookies rest for 30-45 minutes until dry to touch.

6. Preheat oven to 300′F. Let the cookies bake for about 10-15 minutes. Each oven is different, so you might need to adjust the oven temperature and duration accordingly. If your did everything right to this point, and your  macaron caps brown, crack, or bake without feet, this is an indication that your oven is too hot. You can reduce your oven temperature, or prop open slightly your oven door using a wooden spoon.  The tops of the macaron shouldn’t brown, but they should have developed feet and a defined shell on top. Remove cookies from the oven, allow to cool on sheet for 2 minutes, then transfer to a cookie sheet.

Once cooled, fill with ganache right away, or transfer to an airtight container for freezing.
White Chocolate Ganache
In a heavy sauce pan, heat cream over medium-low heat until it simmers. Pour over chopped white chocolate and stir using a silicon spatula until it is well combined. At first, it will look like the ganache is splitting, but as you stir, the ganache will come together. Stir in butter. Continue stirring until smooth– as the mixture cools, it will begin to thicken. Once the mixture reaches the consistency of buttercream, transfer to a piping bag and pipe ganache in the center of the macaron.
Royal Icing
Prepare royal icing. To make a softer icing, slowly add water a few drops at a time until the consistency works for you. Using parchment triangles, pipe snowflake patters onto the macarons. Brush with luster dust and serve.

24 Comments For This Post

  1. michelle Says:

    these are so very pretty! perfect snowflakes too :)

  2. Stephanie Fusco Says:

    Oh my gosh, Madalina. These look AMAZING.
    As you know, I’ve been dying to try macarons…I just might have to, now!

  3. Ang... Says:

    This looks so duhlicious! mmm can not wait to try this recipe at home. What a great site! Wife and I love it!

  4. Snippets of Thyme Says:

    These are perfectly beautiful!! I love the blue with the white. Great job!

  5. Heidi @ Food Doodles Says:

    Those look beautiful! I love the color and of course, the snowflake :D

  6. Jessica Says:

    They are adorable–more like to stare at them, not to eat them!:-)
    Happy Holidays and all the best wishes for 2012!

  7. Lora Says:

    These are just gorgeous. Very impressed with the piping.

  8. Katie @ Epicurean Mom Says:

    I just happened to be making vanilla macarons today and saw your snowflakes!! I totally copied you! ;-) They look amazing! I’ll be posting tomorrow and of course, hitting it back to you! Great great idea!! :)

  9. Kim from 3 peanuts Says:

    These are beautiful. I am here via Epicurean Mom. I tried macaroons once and they did not get feet but y’all have inspired me to try again:)


  10. Vito Says:

    Dear Madalina,

    My wife and I liked your macaroons and followed the recipe exactly as follows. However, they did not turn out. Pictures and a video would have helped.


  11. Lana Says:

    Vito, we tried the same recipe at home and it worked just fine.

    Macarons are notoriously VERY difficult to master even though the steps and ingredients are easy.

  12. Becca from It's Yummilicious Says:

    I found your site via Epicurean Mom and your macarons are the most beautiful thing I’ve ever seen!

    I have to admit ignorance here, though, as not only have I never made them… I’ve never even eaten a macaron! What exactly do you mean by them needing to form “feet” on the top?

  13. Nancy Y Says:

    These are absolutely STUNNING!!! I’ll have to try making some! Thank you so much for sharing!
    Happy Holidays!!!
    Nancy xx :D

  14. Keri Says:

    Are you going to do the video tutorial?

  15. Natalie Says:

    So pretty!

  16. Madalina Says:


    I totally will… After the holidays, and after I move in to my new apartment. Does that sound like a deal?

    Happy Holidays:)

  17. Julia Says:

    Totally failed. Maybe when I converted to American measurements, I made a mistake? Will try again in the morning! Arrgggg!

  18. Says:

    Esto se refiere a la cantidad de vestido de cachemira en el llenado de toda la cuota de pelusa qué porcentaje de relleno. Por ejemplo, comprar una chaqueta, el relleno es 90% de pato blanco abajo y el 10% de plumas blancas, lo que indicaría que la cantidad de vestido de cachemira alcanzó el 90%, que es una chaqueta de nivel superior.

  19. kim Says:

    How do you store the complete macaron decorated with royal icing? I heard the royal icing can break down if it is store in the fridge due to condensation.

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  21. Basically Gordon Ramsay Says:

    Hi Magdalina,

    I’ve made macarons before, and this macaron recipe worked fine, until I tried to make your ganache. This ganache recipe was a total failure, and I made all measurements by weight.

    For anyone thinking to make this recipe, please do not add as much heavy cream as she tells you to – 190 g of cream is way too much for 225 g of white chocolate. I suggest you only add approximately 30 g of cream, or you will end up with a liquid mess as I did.

    Moreover, the royal icing recipe this blog post links you to asks to add 2 tablespoons of lemon juice to 2 egg whites – if you do this, there will be too much lemon juice and the egg whites will NOT whip. Only add a few drops of lemon juice, or again you will end up with another liquid mess as I did.

    I’m not sure why the measurements on this blog are so off. If in doubt, look up another recipe to check the measurements against.

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    Snowflake Macarons with White Chocolate, it suit for christmas season
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