Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by sifting together powdered sugar and almond flour into a mixing bowl. Set it aside.
- In a separate bowl, beat egg whites and cream of tartar until soft peaks form, then gradually add granulated sugar until stiff peaks form.
- Gently fold the sifted mixture into the whipped egg whites until a smooth batter forms.
- Pipe small circles of the batter onto parchment-lined baking sheets, allowing space for spreading.
- Tap the baking sheets on the counter to release air bubbles.
- Allow the piped macarons to sit at room temperature for 30-60 minutes until a skin forms.
- Preheat the oven to 300°F (150°C). Bake macarons for 15-18 minutes until they have a shiny top.
- In a saucepan, bring heavy cream to a gentle boil and pour over chopped chocolate. Stir until smooth.
- Once the macaron shells are cooled, pair them and pipe ganache onto one half before sandwiching with the other.
- Melt chocolate to attach candy eyes and a red nose, and add chocolate sprinkles for decoration.
Nutrition
Notes
Store assembled macarons in an airtight container at room temperature for up to 3 days. They can be refrigerated for longer freshness.