125g almond meal

150g pure icing sugar

100g egg whites (approx 3 eggs) aged 1-7 days

65g caster sugar

royal icing, or other decorations
Peppermint infused white chocolate ganache

150g dark chocolate, chopped

75ml cream

1/4 tsp peppermint essence

1. Prepare baking trays with double sheets of baking paper. Trace 3cm circles onto one of the sheets of baking paper as a guide for piping your snowman bodies, leaving a few cm between each and enough room above for the heads; make sure the side with the ink/lead is facing down so it does not come into contact with your food.
2. Process almond meal and icing sugar together in a food processor, then sift through a fine mesh sieve; sift mixture twice more, then set aside.
3. Beat the egg whites until foamy; continue beating on low speed, adding caster sugar a tablespoon at a time. Increase to high speed and beat until mixture forms stiff peaks and is glossy. You should be able to hold the mixture above your head without it falling.
4. Fold the almond meal mixture into the meringue a third at a time.
5. Using your spoon or spatula, swipe the mixture against the side of the bowl, scoop the batter from the bottom and plop it upside down. This movement deflates the meringue. You need to repeat this process until your batter is sufficiently runny. To test, look for the following signs: Your batter will slowly slide back down the sides. If you scoop up a bit of batter with your spatula or spoon and let it drop back into the bowl, it will fall slowly, form a small mound on top of the rest of the batter slowly sink back into it. Another good way to test is by getting a teaspoon of batter and plopping it into a small plate. If the peak formed when it falls from the spoon sinks back into the batter within 15 seconds, it is done.
6. Fill a piping bag with a 1cm round nozzle, and pipe rounds of macaron batter onto the circles you marked as a guide. Allow the batter the spread, then pipe the heads above the bodies. Once done, bang your trays against the counter to knock any air out of the batter. Set aside your macarons aside to dry at room temperature. This will take 45mins-1 hour. Macarons are sufficiently dried when the batter does not stick to your finger when touched.
7. Preheat oven to 200°C or 230°C fan-forced.
8. Place tray in the oven, reduce temperature to 140°C or 130°C fan-forced. Bake for 20-25 minutes. Here is where you need to experiment, as every oven is different and it will make a difference for macarons. Keep an eye on them and make sure your shells don’t char. Shells will be ready when they can be lifted from the baking paper without sticking. 25 minutes did it for me. temperature by about 10°C and baking for 10-15 minutes longer.
9. Set aside to cool.

Chocolate Ganache

1. Set aside the chocolate in a bowl. In a small saucepan, bring the cream and peppermint essence to the boil.
2. Pour cream over chocolate and stir until chocolate is melted and mixture is combined.
3. Allow to cool to room temperature.
4. Whip the mixture until light and fluffy (optional).

To assemble, spoon or pipe ganache onto half of the macaron shells. Sandwich with the remaining halves, then pipe on the snowman’s features. Macs are best after a day in the fridge but can be eaten immediately.

125g almond meal

150g pure icing sugar

100g egg whites (approx 3 eggs) aged 1-7 days

65g caster sugar

brown food colouring or 2 tbsp cocoa

pretzel halves for antlers

Cinnamon chocolate ganache

150g dark chocolate, chopped

75ml cream

1. Prepare baking trays with double sheets of baking paper. Trace 3-4cm circles onto one of the sheets of baking paper as a guide for piping your macarons, leaving a few cm between each; make sure the side with the ink/lead is facing down so it does not come into contact with your food. Alternatively, use a silicone or macaron mat.
2. Process almond meal and icing sugar (and cocoa, if using) together in a food processor, then sift through a fine mesh sieve; sift mixture twice more, then set aside.
3. Beat the egg whites until foamy; add brown gel paste or powdered food colouring here if using. Continue beating on low speed, adding caster sugar a tablespoon at a time. Increase to high speed and beat until mixture forms stiff peaks and is glossy. You should be able to hold the mixture above your head without it falling.
4. Fold the almond meal mixture into the meringue a third at a time.
5. Using your spoon or spatula, swipe the mixture against the side of the bowl, scoop the batter from the bottom and plop it upside down. This movement deflates the meringue. You need to repeat this process until your batter is sufficiently runny. To test, look for the following signs: Your batter will slowly slide back down the sides. If you scoop up a bit of batter with your spatula or spoon and let it drop back into the bowl, it will fall slowly, form a small mound on top of the rest of the batter slowly sink back into it. Another good way to test is by getting a teaspoon of batter and plopping it into a small plate. If the peak formed when it falls from the spoon sinks back into the batter within 15 seconds, it is done.
6. Fill a piping bag with a 1cm round nozzle, and pipe rounds of macaron batter onto your baking trays. Once done, bang your trays against the counter to knock any air out of the batter. Set aside your macarons aside to dry at room temperature. This will take 45mins-1 hour. Macarons are sufficiently dried when the batter does not stick to your finger when touched.
7. Preheat oven to 200°C or 230°C fan-forced.
8. Place tray in the oven, reduce temperature to 140°C or 130°C fan-forced. Bake for 25-30 minutes.
9. Set aside to cool.

Chocolate Ganache

1. Set aside the chocolate in a bowl. In a small saucepan, bring the cream to the boil.
2. Pour cream over chocolate and stir until chocolate is melted and mixture is combined.
3. Allow to cool to room temperature, then whip the mixture until light and fluffy.

To assemble, spoon or pipe ganache onto half of the macaron shells. Press the antler decorations into the ganache. Sandwich with the remaining halves, then pipe on Rudolph’s features. Macs are best after a day in the fridge but can be eaten immediately.