Snowman Macaron Cake Recipe: A Sweet Christmas Memory with My Toddler

December 25, 2023

Snowman Macaron Cake Recipe

Snowman Macaron Cake Recipe

In the spirit of festive cheer, my daughter and I embarked on a delightful adventure in the kitchen. Our mission? To create a whimsical Snowman Macaron Cake that would not only be a treat for our taste buds, but also a fun representation of our family of 3 as snowman macarons ☃️🎄🤍

For the core of our macaron cake, we opted for a luscious combination of Cream Cheese Swiss meringue buttercream and decadent dark chocolate ganache. The rich, bittersweet notes of the chocolate mingled with the creaminess of the buttercream, creates a luxurious filling that danced on the taste buds with every bite.

In the end, our Christmas baking adventure wasn't just about crafting a delightful snowman spectacle; it was about infusing each layer with love, creativity, and a symphony of flavors that would make our holiday celebration truly memorable.

Wishing all a Merry Christmas and Happy New Year!


SNOWMAN MACARON CAKE RECIPE
WITH CREAM CHEESE SWISS MERINGUE BUTTERCREAM
by Sumopocky
Macaron Ingredients
[For Macaron Shells] 
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring

[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

[For Dark Chocolate Ganache]
50g of Heavy cream
50g of Dark chocolate
Macaron Directions
[For Macaron Shells] 
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). 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.
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to become combined. In other words, you can't see traces/clumps of almond flour/icing sugar in the meringue. At this point, the batter should still be quite tacky.
4. Prepare different colours of batter. For this macaron cake, we will be preparing 1 main batter colour that is white. Before preparing the white batter, scoop out 1 teaspoon of batter for light blue, 1/2 teaspoon for black, 1/2 teaspoon for orange, and 1/2 teaspoon for pink. Add food colouring to get the desired colours. To each of the batter, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags. 
6. Pipe out shells onto parchment paper. You'll need 3 large circles for the macaron layers. For the snowman macarons, please refer this video. If you'd like to add the Christmas tree as decor, refer to my recipe here.
7. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. While waiting for the shells to dry, preheat the oven to 150°C. Bake the large shells & small shells in separate batches. Remove the smaller shells after 15 minutes, and the larger shells after approximately 20 minutes.
 9. Let shells cool and pipe with filling. Watch the video above on how to assemble.

[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. Continue 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.

[For Dark Chocolate Ganache]
1. Bring heavy cream to a boil.
2. Pour heavy cream over chocolate. Let it sit for 1 minute and stir with a whisk till all the chocolate has melted. Let it cool.
3. Transfer the filling to a piping bag and let cool 

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