Delicious and easy Snowflake Macarons are so delightful and elegant you’ll enjoy making and eating them in equal measure!
I am REALLY fond of French macaron cookies. No–that’s not the right phrase. I love macarons. That’s for real!
These elegant Snowflake Macarons are such a beautiful blue color, and stand out from all the other macarons (but they are also delicious just like the others). Mostly, they’re different because I included a little fruity pebble cereal in the buttercream filling.
It looks like some kiddie thing, but believe me, having that bit of fruity cereal in the center is a riot and such a tasty little addition. And that pop of added texture when you eat it–the little crunches in those cookies…Amazing!
Easy Snowflake Macarons
By the way, before starting your macarons, I check out these 12 Hacks for Perfect Macarons. You may find it very useful, especially if you are new to making macarons.
A few tools you also need such as this simple-to-use digital scale (paid link). This is a must. You have to weigh some of the ingredients to get these cookies to turn out right – just trust me.
And you’ll want this simple template for measuring how much batter to pipe onto a silicone mat (paid link)…you know, things.
That’s it so far. Not much really. But if you have these tools, it’s going to make these French macarons turn out so much more nicely.
Below is how you make the Snowflakes Macarons.
INGREDIENTS
COOKIES
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional or you can use your favorite extract
- 1/4 tsp salt
- 2 tsp Blue GEL food color
BUTTERCREAM
- 1 stick butter at room temperature
- 1 ½ cups powdered sugar, sifted
- 1/2 tbsp vanilla extract
- 1 tbsp heavy whipping cream
- Approx. ¼ cup fruity pebbles cereal
ICING
- 2 cups powdered sugar
- 1/3 – 1/2 cup corn syrup
- 1 tbsp coconut milk, like what you use in cereal is fine
Snowflake Macarons
How to Make French Macaron Cookies
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. Add in the food color to the meringue mixture before adding in dry ingredients.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2-inch circles. Top with crushed fruity pebble cereal if desired.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 ⁰F. and bake your macarons for 15-20 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
How to Fill Snowflake Macaron Cookies
- Cream the butter until light and fluffy in a stand mixer or using a hand mixer.
- Slowly add in the powdered sugar, then add in the cream and vanilla.
- Add to a piping bag, or Ziploc, with a small star tip.
- Pipe a circle around half of the macaron shells and add fruity pebbles cereal in the middle.
- Sandwich them with the remaining macaron shells.
How to Decorate Snowflake Macarons
- Once you’ve got the cookies in the oven, make the icing. You’ll want to let the cookies cool for a few minutes before you put the icing on, anyway.
- Mix your coconut milk, powdered sugar, and ⅓ cup of your corn syrup together. If it’s still too dry, add more corn syrup. (The mixture should be the consistency of white glue, or maybe a little thicker.)
- With the use of a piping bag with tip #3 or #4 pipe, make snowflake patterns on the cookie. You can practice first on the side.
- Allow to chill in the refrigerator for 10 minutes or until the icing is set.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
Yield: 24 Snowflake Macarons
Snowflake Macarons
Prep Time:
1 hour
Cook Time:
20 minutes
Additional Time:
20 minutes
Total Time:
1 hour 40 minutes
Deliciously and easily made Snowflake Macarons are very easy yet so delightful and elegant that you will enjoy making them as much as you'll enjoy snacking on them.
Ingredients
- COOKIES
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional or you can use your favorite extract
- 1/4 tsp salt
- 2 tsp Blue GEL food color
- BUTTERCREAM
- 1 stick butter at room temperature
- 1 ½ cups powdered sugar, sifted
- 1/2 tbsp vanilla extract
- 1 tbsp heavy whipping cream
- Approx. ¼ cup fruity pebbles cereal
- ICING
- 2 cups powdered sugar
- 1/3 – 1/2 cup corn syrup
- 1 tbsp coconut milk, like what you use in cereal is fine
Instructions
COOKIES
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. Add in the food color to the meringue mixture before adding in dry ingredients.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2-inch circles. Top with crushed fruity pebble cereal if desired.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 ⁰F. and bake your macarons for 15-20 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
BUTTERCREAM
- Cream the butter until light and fluffy in a stand mixer or using a hand mixer.
- Slowly add in the powdered sugar, then add in the cream and vanilla.
- Add to a piping bag, or Ziploc, with a small star tip.
- Pipe a circle around half of the macaron shells and add fruity pebbles cereal in the middle.
- Sandwich them with the remaining macaron shells.
ICING TO DECORATE THE SNOWFLAKES MACARONS
- Once you’ve got the cookies in the oven, make the icing. You’ll want to let the cookies cool for a few minutes before you put the icing on, anyway.
- Mix your coconut milk, powdered sugar, and ⅓ cup of your corn syrup together. If it’s still too dry, add more corn syrup. (The mixture should be the consistency of white glue, or maybe a little thicker.)
- With the use of a piping bag with tip #3 or #4 pipe, make snowflake patterns on the cookie. You can practice first on the side.
- Allow to chill in the refrigerator for 10 minutes or until the icing is set.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 112mgCarbohydrates: 36gFiber: 0gSugar: 33gProtein: 2g
Enjoy!
Did you like this recipe? Don’t Forget to Pin this to your Macaron Recipes board on Pinterest so you can find it again fast later.
If you are looking for more French Macaron Recipes, here are more I’ve made using the same basic recipe.
You can also use the fillings from these recipes to use for the Snowflake Macarons. The sky is the limit with macaron cookies!
