Print
Snowflake Macarons
Servings 50 whole macarons
- 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
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