Preheat the oven to 140°C(280°F). Before you start, get all of the ingredients ready. Prepare a large piping pastry bag, fitted with a large round tip, I use a Wilton 10. Set aside. 

Line a baking tray with silicone mat, you could use a snowman template under while piping.  Wipe a medium bowl with vinegar to make sure it’s clean enough. 

Sift the powdered sugar and almond flour together. This is a crucial step for even macarons. 

Place a bowl over a pan with barely simmering water. Add the granulated sugar and egg whites to  the bowl. 

Stir sugar and egg whites with spatula until it reaches 50C (120F) and sugar melts. Take it off the heat. 

Using a hand blender or stand mixer with whisk attachment start whisking mixture on low for about 3 minutes, then gradually start increasing speed to medium-high. Whisk until stiff peaks are formed for like 4-5 minutes. Meringue should look glossy. 

Pour the sifted powdered sugar and almond flour into the stiff meringue. 

Start folding gently forming a letter J with a spatula. 

Stop folding when the batter is glossy and has a thick and flowing consistency. You don’t want your batter to be too runny. So be careful not to over mix it. 

Transfer the batter to the piping bag. Piping tip is Wilton 10. 

Pipe snowman shaped macarons using the template. 

Let macarons dry for up to 1 hour until they are completely dry on top. Drying time will depend on the environment.

Bake macarons for 15 minutes at 140C (280F).  

After baking, open the oven door and let them stay inside for 30 minutes before taking them out. 

Let it cool on the baking mat. When shells are cooled completely remove them from the baking mat and pair them with similar sizes. 

Prepare the ganache; In a small pot, heat the cream but do not boil. Take it from the heat and add chocolate chips. Whisk it until everything is completely melted and blended. Let it stay in fridge until it’s set. 

Using hand mixer, whisk the white chocolate ganache until it reaches stiff peak stage.

Pipe ganache between each macarons shells using a star piping tip and press lightly. 

Decorate with edible pearls, use melted white chocolate to attach snowman’s buttons and nose.

Using melted chocolate makes eyes and mouth.  

Using green colored melted white chocolate, make scarfs.