Snowflake Macarons
Servings: 50 whole macarons
Ingredients
- 1 8 oz package of cream cheese
- 1 stick (4 oz) unsalted butter room temperature
- 7 oz marshmallow fluff/creme
- 2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup powdered sugar
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- I like to make these a really light blue with a touch of purple
- Bake the shells and let them cool completely
Making the Filling
- Beat together the butter and cream cheese on high until completely combined and has a whipped texture
- Add the marshmallow fluff/creme and beat on high until light and fluffy
- Add the powdered sugar, vanilla extract, and peppermint extract and beat on low speed until combined then turn the mixer to high and whip until fluffy
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes