Snowman Macaron Recipe with Cream Cheese Swiss Meringue Buttercream

December 10, 2015

snowman macaron

Hello~ My snowman macarons make its appearance again. They debut last year but I have made improvements, and they are now cuter than ever before! During one of my brainstorming sessions for new macaron flavours, I thought of making cream cheese filling. Its fluffy white colour reminds me of snow, thus I thought they'd be perfect for these snowman macarons. 

The method to create the cream cheese swiss meringue buttercream (SMB) is incredibly simple and only requires an additional step compared to making normal SMB. As mentioned previously, SMB is good for Singapore's weather as they can withstand the heat better than normal buttercream. I also find the texture lighter, which helps to counter the heaviness of cream cheese. This makes the cream cheese filling flavourful without being dense. The buttercream is also good for red velvet cakes! 

snowman macaron
Frosty the macaron snowman, was a jolly happy soul. 

snowman macaron
Yummy cream cheese flavour! Email to order!

Since it doesn't snow in Singapore, this is the closest I can get to building a snowman. #stillsatisfied. My mother loves the lavender scarf on the snowman in particular. While I was busy decorating them, she kept complimenting how the colour is so sweet and lovely. Hehe. My favourite part of this is its little royal icing corn nose. 

Anyway, thank you for reading. Stay tuned for more christmas macarons! 

snowman macaronSNOWMAN MACARONS RECIPE with

Servings: ~ 10 macarons
Time: 1 hour active time + baking time

[For Macaron Shells] 
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Ground almonds
40g of Powdered/icing sugar

[For Cream Cheese Swiss Meringue Buttercream]
50g Caster sugar
1 Egg white
75g of unsalted butter (softened)
75g of Cream Cheese 
A few drops of lemon juice 

Royal icing for decoration

[For Macarons Shells]
1. In a large bowl, sift the ground almonds and icing sugar.
2. To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute)
3. Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
4. Add the meringue to the sifted ground almond flour and icing sugar in Step 1. Using a spatula, start the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Read here on how to macaronage.
5. Transfer the batter to a piping bag with a round tip and pipe out macarons. Start with a large circle for the body, and a smaller circle for the head just touching the large circle. This is because the batter will spread and you don't want to end up with a huge oval.
6. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
7. Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes. Let it cool.

[For Cream Cheese Swiss Meringue Buttercream]
1. Place sugar and egg whites in a metal bowl over a saucepan of simmering water. Whisk continuously until the sugar is dissolved. It is natural for the egg mixture to become thick and sticky.
2. Beat the egg white mixture using an electric mixer with a whip attachment on medium-high speed until stiff peaks form.
3. Contiune beating at medium-high speed while adding small chunks of softened butter gradually. It might curdle, but keep beating until the butter is blended in and the buttercream is smooth.
4. In a separate bowl, beat softened cream cheese in a mixer on medium speed.
5. Scrape the bowl down then mix in the swiss meringue buttercream on low speed until everything is combined. 
6. Add a few drops of lemon juice to bring out the taste of the cream cheese. As Singapore is quite warm, chill slightly before using.

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  1. HI is this castor sugar same as icing sugar? Our icing sugar has corn starch in it. THANK you for your response

  2. Hi, they are not the same. Castor sugar is superfine granulated sugar. Icing sugar is perhaps powdered sugar, but I don't use the one with corn starch. Hope it's helpful!

  3. These look fantastic! How long can it be kept? Thanks!

  4. Hi! They can last for a few days in a fridge when stored in an airtight container :) Thank you!

  5. how did you decorate them? royal icing?

    1. Hi, yes I used Royal Icing for these macarons!