Snoopy Macarons

These Snoopy Macarons are just the cutest ever! I love macarons and although they can be intimidating to try to make the first time, stick with it and follow my simple recipe and you will love making them!

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You can even make them for the holidays! See my Charlie Brown Christmas Charcuterie Board here

You will need:

• 1 ¾ cups powdered sugar
• 1 cup blanched almond flour, finely ground
• 3 egg whites at room temperature
• 1 teaspoon salt, divided
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• 2 drops pink gel food coloring
• black edible food marker
• silpat silicone macaron mat
• Buttercream frosting

Directions:

First, in the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

Next, using a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

Now, add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

Then, incorporate about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

Next, transfer the macaron batter into a piping bag fitted with a round tip.

Now place silpat silicone mat on cookie sheet

Then, pipe the macarons onto the silpat mat in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

Next, tap the baking sheet on a flat surface 5 times to release any air bubbles.

Now, let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

Preheat the oven to 300˚F (150˚C).

Next, bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the silicone mat.

Finally, transfer the macarons to a wire rack to cool completely before filling.

• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to “bloom”.

** For my buttercream recipe, click here

MY AMAZON PICKS (affiliate links):

Let cool completely and draw on Snoopy, Woodstock & Charlie Brown faces with a black edible food marker

You can even make Christmas cookies, drawing on Charlie Brown’s Christmas Tree with brown, green and red edible markers

Now you have the cutest Snoopy Macarons ever!