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Cute melted snowman French macarons filled with vanilla frosting and finished with easy royal icing decorations, inspired by the popular melted snowman sugar cookies! They're dairy free, gluten free and a fun treat to add to your holiday baking plans this season!

Melted Snowman Macarons

  • Author: Posh Little Designs
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hour 15 minutes
  • Yield: 12+ 1x
  • Category: Baking
  • Method: Melted snowman macarons
  • Cuisine: Dessert

Description

Cute melted snowman macarons inspired by melted snowman cookies. Complete with two macaron shells, vanilla filling and topped with easy royal icing decorations. Dairy Free & Gluten Free


Ingredients

Units Scale

Macaron Shells

  • 106 grams of almond meal
  • 106 grams powdered sugar
  • 41 and 45 grams of egg whites divided
  • 115 grams of granulated sugar
  • 79 grams of water
  • dash of cream of tartar or lemon juice for stabilizing

Additional supplies

  • 1 piping bag fitted with round tip (Wilton 12)
  • 1 piping bag fitted with a star tip
  • Silicone mat(s)

Dairy Free Vanilla Frosting:

  • 1 cup organic shortening or vegan butter (you can also use regular butter)
  • 1 3/4 cups powdered sugar
  • 1//2 tsp vanilla
  • Seeds from 1/2 vanilla bean
  • 1 tbsp alternative milk of choice
  • Pinch of salt

Royal Icing:

  • 2 cups powdered sugar
  • 2 tbsp meringue powder
  • 1/4 cup warm water
  • 1/2 tsp vanilla or (1/4 tsp extract of choice)
  • Brown, Orange and Black food coloring

Additional supplies:

  • 2 tipless piping bags
  • Edible glitter (optional)
  • Pink food coloring (for cheeks), dragees, edible glitter

Instructions

Snowman Macarons

  • Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk properly.
  • Prep and measure all of the ingredients using a kitchen scale.
  • Prep a piping bag with a round tip. I use Wilton tip 12.
  • Line 2 baking sheets with silpat or a silicone mat.
  • Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
  • Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture.
  • Fold mixture together until fully incorporated. The finished mix will be paste-like. Set aside.

For the sugar syrup:

  1. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
  2. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
  3. Add a drop of lemon juice or dash of cream of tartar to stabilize, then continue whisking.
  4. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
  5. Watch the sugar syrup closely.
  6. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
  7. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of the mixing bowl into the meringue until thoroughly combined.
  8. Then increase the mixing speed to high and whisk sugar and meringue together until glossy and medium peaks form and the meringue has cooled. 
  9. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
  10. Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and even ribbons of batter slowly run off the spatula in one stream.
  11. **Be careful not to over-mix**
  12. You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
  13. Transfer batter to the prepped piping bag(s).

Piping Melted Snowman Macarons:

  1. Pipe macaron batter onto silicone mat as if piping traditional macaron rounds, but then pull the batter outside of the round shape to create more of an oblong melted snowman shaped shell. Pipe each macaron slightly different, but keep the sizes the same for even baking time. 
  2. Tap the macarons on the counter three times to release air bubbles.
  3. *Pop any air bubbles that might’ve come to the surface, using a scribe or a toothpick.
  4. Then on a second baking sheet, pipe small rounds of batter (about 1″).
  5. *Tap the macarons on the counter three times to release air bubbles.
  6. *Pop any air bubbles that might’ve come to the surface, using a scribe or a toothpick.
  7. Before placing the macarons in the oven, let them rest until a proper skin has formed on the outside of the shell. This can take anywhere from 15-30 minutes. Test by touching the center of the piped macaron batter with a clean finger. They should be dry to touch with no batter coming off on fingers.
  8. Preheat oven to 305 degrees F.
  9. Once dry to touch, place the macarons in the middle rack of the oven.
  10. Feet will form halfway through the baking process.
  11. Bake melted snowman macaron tray for 13-14 minutes.
  12. Bake smaller macaron rounds for roughly 9-10 minutes.
  13. You can open the oven and wiggle gently from side to side towards the end of baking to see if they need more time. A fully baked macaron should be sturdy when tested.
  14. Once fully baked, remove from oven and let cool for 20 minutes to 30 minutes before removing the shells from the silpat.
  15. Once macarons are completely cool, gently remove from silpat.
  16. Set aside.

Vanilla Frosting (dairy free):

  1. Wash the mixing bowl, then cream shortening/or butter and powdered sugar, together for 2- 3 minutes until light and fluffy.
  2. Then mix in alternative milk, vanilla and salt on medium until well combined.
  3. Transfer filling to piping bag fitted with a round tip and set aside until ready to decorate.

Royal Icing:

  1. Place Meringue powder and half of the water in the bowl of an electric mixer.
  2. Add water and whisk on high for about 3-5 minutes until light an foamy.
  3. Switch to a paddle attachment and mix in the powdered sugar and vanilla (or extract of choice) on medium for 2-3 minutes until well combined.
  4. The icing will be very thick. Add warm water a few splashes at a time until the frosting has thinned slightly, but is still able to hold its shape.
  5. Transfer the colored icing into 3 tipless piping bags and tie or seal closed.

Assembling the melted snowman macarons:

  1. To assemble the melted snowman macarons,
  2. Place the base macaron feet side down.
  3. Pipe a nice sized dollop of vanilla frosting on top of the base macaron in placement of choice.
  4. Top the frosting with smaller sized round macaron shell.
  5. Using black icing, decorate the round macarons with 2 royal icing eyes and then pipe small carrot noses with the orange icing.
  6. Decorate the base macarons with stick hands using brown icing and black icing for the buttons.
  7. Finish the macarons by dusting the cheeks with pink coloring and topping with edible glitter and sprinkles if desired. 
  8. Transfer to the fridge to mature for 12 to 24 hours.
  9. Rest macarons at room temp for 15-20 minutes prior to serving.
  10. Enjoy at your next holiday or winter themed party!

Notes

The macarons can be made a day in advance of holiday gatherings or Christmas. Keep in the fridge until ready to serve!

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