These snowmen are cute and delicious!
They are sweet, crispy, chewy and taste just like egg nog.
This is definitely a fun project that requires careful attention and cannot be rushed.
These macarons are very simple and easy to make but you need to pay attention to the details.
The results will be not only adorable but delicious and rewarding.
I would recommend reading the basic macaron tips before starting that can be found at the bottom of the page.

Ingredients

• 1 ½ cups powdered sugar
• ⅔ cup ground almonds or almond flour
• 3 large egg whites
• A pinch of salt
• 3 tablespoon sugar
• Orange food coloring

Decorating tools

• Red prepared wilton frosting tube
• Black prepared wilton frosting tube
• 2 coupler rings
• 1 full coupler
• 1 tiny star tip for scarves
• 1 large star tip for filling
• 1 tiny round tip for eyes and mouth

Instructions

1. Preheat your oven to 325℉.
2. Draw circles in the shape of a snowman on your parchment as a guide for the shape of your macaron.
3. Put your powdered sugar, salt, and almond flour into a food processor and pulse them together.
4. In a separate metal or glass mixing bowl beat the egg whites until they have soft peaks.
5. Slowly add in the sugar and continue to beat until you have stiff peaks.
6. Take your powdered sugar/almond mixture and pour ⅓ of it into your egg whites and carefully fold it in.
7. Continue to add the rest of the flour by ⅓’s until it is fully incorporated.
8. Pour your macaron batter into a piping bag, reserving a small portion of it to color for the snowmen’s noses.
9. Pipe the macaron batter onto your prepared parchment paper.
10. Wait ten minutes, and while you are waiting, color the reserved batter orange and put it into a bag.
11. Cut off a tiny portion of the tip when you are ready pipe the noses on the snowmen.
12. Let the snowmen sit for another 20 mins, this is what makes the pretty feet on the bottom of the macaron so be sure not to skip this step.
13. Bake for 10 mins in your preheated oven one sheet at a time.
14. The tops should be crisp when they are finished baking and they should easily lift off of the parchment.
15. While your macarons are cooling, prepare your premade icing bags.
16. I just use the prepared red and black icing from the store to save on time.
17. You can screw your tips with the coupler ring directly onto the prepared icing bag.
18. Taking the black one, pipe tiny little eyes, mouth, and buttons for the snowmen.
19. Then take the red prepared icing and pipe the scarves onto the snowmen.
20. After this is done, make your filling.
21. Put it in a piping bag with a star tip and pipe it onto your macarons and put two of them together, making a little sandwich.
22. Enjoy!

Filling

Ingredients

• 2 tablespoons butter
• ¾ cup powdered sugar
• 1 ½ tablespoons egg nog

Instructions

1. Beat the butter until it is smooth.
2. Add in the powdered sugar and beat, add in the egg nog and it should come together to form a frosting.
3. Mix it until it is smooth.

French Macaron Guide

1. Make sure that you use a fine ground almond flour. I prefer Bob’s Red Mill almond flour.
2. If I don’t use almond flour and I grind my own this is how it should
   be done to avoid making your almonds into a paste:
   Put your almonds and half of your powdered sugar into your food processor
   and pulse until it is very finely ground, then add the rest of your
   powdered sugar and continue with the recipe.
3. Make sure that your ingredients are measured properly, carefully, and exactly.
   If you overmeasure then your macaron feet will be giant, if you under measure then
   you will know because your batter will be too liquid and not set up well.
4. Make sure that your oven is preheated properly before putting your macarons in
   uneven or insufficient heat can lead them to slide and not set up properly.
5. Make sure that you use a metal or glass bowl when beating your egg whites and that no fat gets into the mixture.
   Plastic binds to fat and will therefore ruin your egg whites if you use a plastic bowl.
   Fat will ruin everything so be very careful.
6. Make sure that your egg whites are properly beaten to stiff peaks, and that you are careful while folding not to ruin them.
7. Make sure that you let your macarons set up for at least 15 mins to an hour.
   This is what allows those little feet to develop, which is the ruffle around the bottom of the cookie
8. Make sure that your macarons are properly baked.
   You should be able to lift them right off of the parchment paper without any trouble.
   If your cookie separates and sticks then you didn’teaspoon cook them long enough.