Snowman macarons recipe
Vegan, gluten-free, wheat-free
I posted a photo of these macarons recently on social media and It went down so well, I am so happy to finally share the recipe with you guys!
These macarons are adorable snowmen with a filling of orange buttercream, decorated with vegan royal icing, YUM!
I decided to add an orange filling as it reminds me of Christmas and it tastes divine in macarons.
These cute macarons are the perfect edible festive gift for Christmas or a special occasion.
Preparation- 2-3 hours
Baking time- 15 minutes
Makes- Approximately 20
Level- Medium
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Ingredients for the macarons
-250g of chickpea brine (About 2 cans)
-40g of caster sugar (I use golden caster sugar)
-200g of icing sugar
-100g of ground almonds
Ingredients for the filling
-55g of dairy-free butter (I use Tomor)
-220g of icing sugar
-2 teaspoons of orange extract
-1 teaspoon of dairy-free milk (If needed)
+
-Royal icing (Get my recipe here)
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To make the macaron shells
Step 1- Place the chickpea brine into a small saucepan and place on the hob over a medium heat.
Simmer until it reduces to about 110g.
Once reduced, set aside to cool.
Step 2- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy.
I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.
This will take around 5 minutes.
Step 3- Add in the caster sugar and whizz up on high until thick and glossy.
Step 4- In a bowl, sift together the icing sugar and ground almonds until all of the lumps are gone.
Step 5- Fold in the ground almonds and icing sugar to the 'meringue' mix.
I like to use a rubber spatula.
Watch this video to learn how to fold in the mixture. This step is crucial!!!
Step 6- Line a baking tray with grease proof paper.
Step 7- Transfer the mixture into a piping bag and pipe snowmen shapes on the lined tray, then swirl the tip off to one side.
Repeat for all of the batter, making sure to space out the macarons.
Step 8- Tap the tray firmly against the counter 2 or 3 times to release any air bubbles.
ALLOW THE MACARONS TO SIT AT ROOM TEMPERATURE FOR 2-3 HOURS, until you can touch them and your fingers have no batter on it.
Step 9- After 2-3 hours, place the macarons into the oven at 160 degrees c and bake for 15 minutes.
Step 10- Once baked, turn off the oven and open the oven door slightly leaving them to sit in the cooling oven for around 15 minutes.
Step 11- Allow them to cool fully before filling.
To make the filling
Step 1- In a bowl or stand mixer, cream the butter on high then add in the icing sugar and orange extract.
If the filling is too thick, add a splash of dairy-free milk.
Step 2- Transfer the filling into a piping bag.
Step 3- Once the macarons have cooled, add a swirl of filling to one macaron shell and press another ontop to create a sandwich.
Repeat for all of the macarons.
Decorate with royal icing. Get my recipe here.
I separated my royal icing into a few different bowls, adding in orange for the nose, pink for blush and black for the eyes & scarf. I used a piping bag fitted with a small round tip nozzle to create the snowman details.
I also added on some pink pearl sprinkles for decoration.
Store in the fridge and best eaten within a few days!
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Holly Jade
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