Snowman Macarons with Eggnog Buttercream

snowman shaped macarons with eggnog buttercream.

Snowman Macarons with Eggnog Buttercream

These snowman macarons are shaped like little snowmen and filled with eggnog buttercream and decorated with royal icing for the cutest Christmas macarons!

Course Dessert

Cuisine American, French

Diet Gluten Free

Prep Time 2

Cook Time 15

Resting Time 45

Total Time 3

Servings macarons

Calories 134kcal

Author Kyleigh Sage

Equipment

Ingredients

Macarons

100 grams egg whites room temperature
¼ teaspoon cream of tartar
60 grams granulated sugar
200 grams powdered sugar sifted
110 grams almond flour sifted
2 drops white gel food coloring optional

Buttercream

113 grams unsalted butter optional
180 grams powdered sugar
¼ teaspoon nutmeg
2 tablespoons eggnog
½ teaspoon rum extract optional

Royal Icing

60 grams powdered sugar
1 teaspoon meringue powder
2-3 teaspoons water as needed
black gel food coloring
orange gel food coloring

US Customary - Metric

Instructions

Macarons

Sift together the almond flour and powdered sugar into a large bowl and set aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
If desired, add in a few drops of white gel food coloring, then continue to whisk on high until stiff peaks form.
Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
I like to pipe half snowmen and half regular circles, but you can do either/or!
Line a large baking sheet with a silicone mat or parchment paper. Place the snowman macaron template underneath.
Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat, then pipe a large circle for the body and a small circle for the head.
Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
If using the templates, gently slide them out from underneath the parchment paper after you're done piping the snowman shaped macarons.
Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
While the macarons are resting, preheat the oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.
Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Eggnog Buttercream

Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter, powdered sugar, and nutmeg until smooth.
Slowly add in the eggnog until fully combined. Then add in the rum extract and beat the buttercream for 3-4 minutes on high speed until light and fluffy.

Royal Icing

In a small bowl, mix together the powdered sugar meringue powder. Slowly drizzle in the water a little bit at a time until the icing flows slightly but still holds its shape.
Then separate the royal icing into small bowls before adding the different colored food coloring.
With the icing like to place it in a piping bag fitted with a small size 3 decorating tip! Then I use several small black dots for the eyes, mouth, and buttons. For the nose I use the same size tip to make one orange dot in the center, then with a cookie needle (or just a toothpick) gently drag the icing to make a point for the carrot nose!

Assembly

Match up your shells before filling, and then turn one side over.
Use the royal icing and sprinkles to decorate the snowmen macarons however you want! Then pipe the eggnog frosting in the center and top with the decorated shell.
Put the assembled snowman macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they're perfectly soft and tender!]

Notes

Tip: Clean mixing bowl and whisk attachment of your stand mixer with lemon juice or white vinegar to make sure there are no trace fats on either (if you skip this step, your meringue may not form).

Nutrition