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Snowflake Macarons

Snowflake macarons pair crisp, blue-tinted shells with a smooth white chocolate ganache filling. White candy melt snowflakes decorate the tops for a delicate finish.
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Prep Time 30 minutes
Cook Time 16 minutes
Resting and cooling 2 hours 7 minutes
Total Time 2 hours 53 minutes
Servings: 18 servings
Course: Dessert
Cuisine: French
Calories: 117
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 3.5 oz almond flour finely ground blanched
  • 3.5 oz confectioners' sugar
  • 2.5 oz egg whites room temperature
  • 2.5 oz granulated sugar about 1/3 cup
  • 0.125 tsp cream of tartar
  • 0.125 tsp food coloring blue gel
For the snowflakes
  • 2 oz white candy melts
For the filling
  • 3 oz white chocolate finely chopped
  • 1 tbsp heavy cream

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 electric mixer
  • 1 microwave

Method
 

Prepare and bake the shells
  1. Preheat the oven to 300°F with a rack in the middle.
  2. Line one 18x13-inch rimmed baking sheet with parchment paper.
  3. Sift the almond flour and confectioners' sugar together into a bowl, discarding any large pieces that do not pass through the sieve.
  4. Beat the egg whites and cream of tartar on medium speed until foamy.
  5. Gradually add the granulated sugar.
  6. Beat on medium-high until glossy stiff peaks form, about 5–7 minutes, adding the blue gel coloring near the end.
  7. Fold the dry mixture into the meringue in three additions until the batter falls in a thick ribbon and settles back into itself within 10–15 seconds.
  8. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe about 36 rounds, 1 1/4 inches wide, onto the prepared pan.
  9. Tap the pan firmly on the counter and pop any visible air bubbles with a toothpick.
  10. Let the rounds stand at room temperature for 30–60 minutes, until their surfaces feel dry and are no longer tacky.
  11. Bake at 300°F for 15–17 minutes, until the shells have risen feet and their tops feel set when lightly touched.
  12. Cool the shells completely on the pan, about 20–30 minutes, before peeling them off the parchment.
Decorate the shells
  1. Melt the candy melts in a microwave-safe bowl at 50% power in 15-second bursts, stirring after each, until smooth.
  2. Transfer the melted candy to a small piping bag or parchment cone and pipe snowflake designs onto half of the shells.
  3. Let the designs set for 15–20 minutes.
Make the filling and assemble
  1. Heat the heavy cream in a small saucepan over low heat until steaming.
  2. Pour the steaming cream over the chopped white chocolate.
  3. Let stand for 2 minutes.
  4. Stir the chocolate and cream until smooth.
  5. Let the ganache stand at room temperature for 30–45 minutes, stirring every 10 minutes, until thick but pipeable.
  6. Match the shells by size and pipe about 1 1/4 teaspoons of ganache onto each undecorated shell.
  7. Top with a snowflake-decorated shell and press gently to sandwich.

Notes

For smooth shells, sift the almond flour and confectioners' sugar well and let the piped rounds dry until no longer tacky. Store in an airtight container in the refrigerator for up to 5 days; assembled macarons can be frozen. For a dairy-free variation, use dairy-free white chocolate, cream, and candy melts.