Santa Claus Macarons

Why Make This Recipe

Santa Claus Macarons are not just a delightful treat; they are a festive addition to your holiday baking. Perfect for Christmas parties or as a special gift, these macarons will bring joy to any celebration. The charming design and delicious flavors of almond, buttercream, and coconut create a memorable experience for your family and friends.

How to Make Santa Claus Macarons

Ingredients

• 100 grams Domino® Golden Sugar
• 4 grams egg white powder (optional, read notes)
• 100 grams egg whites
• 105 grams almond flour
• 105 grams Domino® Powdered Sugar
• 1 1/2 cups Domino® Powdered Sugar (187 grams)
• 1 tablespoon meringue powder
• 4 tablespoons water
• 2 drops black gel food coloring
• 1 drop yellow gel food coloring
• 1/2 cup all-purpose flour (63 grams)
• 1/2 cup unsalted butter (113 grams)
• 1/4 cup Domino® Golden Sugar (50 grams)
• 1 1/4 cup Domino® Powdered Sugar (156 grams)
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/2 tablespoon milk or heavy cream
• 1/4 cup desiccated coconut (shredded, 50 grams)

Directions

1. Macaron Shells: Start by preheating your oven to 300°F (150°C). In a bowl, mix almond flour and powdered sugar. In another bowl, whip egg whites until frothy and gradually add in Domino® Golden Sugar. Whip until stiff peaks form. Gently fold in the almond flour mixture. If using, add egg white powder. Pipe the mixture onto a baking sheet lined with parchment paper in round shapes. Let them sit for about 30 minutes before baking. Bake for 15-18 minutes. Cool completely.

2. Royal Icing: In a bowl, mix meringue powder with water to create royal icing. Add black and yellow gel food coloring to make Santa Claus’s details. Use this icing to decorate your macaron shells after they have cooled down.

3. Decorate the Shells: Using the royal icing, create Santa’s eyes, nose, and hat details on half of the macaron shells. Let the icing dry completely.

4. Sugar Cookie Buttercream: In a large bowl, cream the unsalted butter with Domino® Golden Sugar and powdered sugar until fluffy. Add vanilla and almond extract. Mix well. Finally, add milk or heavy cream to get the desired consistency.

5. Fill the Shells: Spread or pipe the buttercream onto the flat side of the unadorned macaron shells. Top with the decorated shells to complete the macarons.

How to Serve Santa Claus Macarons

Serve Santa Claus Macarons on a festive platter to brighten up your holiday gatherings. These delightful treats are great for sharing with guests, or you can package them in decorative boxes for gifts. Pair them with hot cocoa or coffee for a cozy holiday treat.

How to Store Santa Claus Macarons

Store macarons in an airtight container in the refrigerator if you’re not eating them the same day. They can last for about 3-5 days. For longer storage, keep them in the freezer for up to a month. Just remember to let them defrost in the refrigerator before serving.

Tips to Make Santa Claus Macarons

• Ensure that your egg whites are at room temperature for better whipping.
• Use a kitchen scale for precise ingredient measurements.
• Sift the almond flour and powdered sugar to achieve a smooth macaron shell.
• Allow the macarons to "rest" before baking; this helps to create a nice shell.
• If you want extra crispy shells, let them dry longer before baking.

Variation

You can personalize your Santa Claus Macarons by changing the filling. Use flavored buttercreams, ganaches, or jams. You might also try adding Christmas-themed colors to the shells for a festive twist!

FAQs

Q: Can I use other types of sugar instead of Domino® Golden Sugar?
A: Yes, you can use regular granulated sugar, but this may alter the flavor slightly.

Q: Is egg white powder essential for this recipe?
A: No, it’s optional. However, it can help achieve a better texture if added.

Q: Can I make these macarons in advance?
A: Yes, you can make the shells and filling days in advance. Just store them properly to maintain freshness.

Santa Claus Macarons

These festive Santa Claus Macarons feature delicate almond meringue shells, vibrant red and white colors, and a smooth vanilla buttercream filling, perfect for a whimsical holiday treat.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings: 12 macarons

Course: Dessert, Treat

Cuisine: French, Holiday

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Macaron Shells

• 90 g Almond flour
• 90 g Powdered sugar
• 70 g Egg whites (aged, room temperature)
• 65 g Granulated sugar
• few drops Red gel food coloring
• few drops White gel food coloring (optional, for Santa's beard base)

Vanilla Buttercream

• 1/2 cup Unsalted butter (113g, softened)
• 2 cups Powdered sugar (240g)
• 1 tsp Vanilla extract
• 1-2 tbsp Milk or heavy cream (as needed for consistency)

Decoration

• Black edible food marker (for eyes)
• 12 Small red candy or sprinkle (for nose)
• White nonpareils or sprinkles (for beard trim)

Equipment

• Baking sheets
• Parchment paper or silicone baking mats
• Stand mixer with whisk attachment
• Fine-mesh sieve
• Large mixing bowls
• Rubber spatula
• Piping bags
• Round piping tip (e.g., Wilton 1A or 12)
• Small offset spatula (for filling)

Method

 

Prepare Macaron Shells

1. Sift almond flour and powdered sugar together twice into a bowl, ensuring no lumps remain.
2. In a clean stand mixer bowl, whisk egg whites on medium speed until foamy, then gradually add granulated sugar while increasing speed to high.
3. Continue whisking until stiff, glossy peaks form, then gently fold in red gel food coloring until evenly distributed.
4. Add the dry ingredients to the meringue in three additions, folding with a rubber spatula until the batter flows like lava from the spatula (macaronage).
5. Transfer about 1/4 of the red batter to a separate bowl and mix with white food coloring if desired, or leave plain for the white parts.
6. Fill piping bags with the red and white batter.
7. Pipe red circles (about 1.5 inches) onto parchment-lined baking sheets for Santa's face, leaving space between them.
8. Using the white batter, pipe a small beard shape at the bottom of each red circle and a small dot on top for the hat's pom-pom.
9. Firmly tap the baking sheets on the counter a few times to release air bubbles, then use a toothpick to pop any remaining bubbles.
10. Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms and they are dry to the touch.
11. Preheat oven to 300°F (150°C) and bake one sheet at a time for 10-14 minutes, or until feet have formed and shells are firm.
12. Let the shells cool completely on the baking sheet before removing.

Make Vanilla Buttercream

1. Cream softened butter in a stand mixer until light and fluffy.
2. Gradually add powdered sugar, mixing until combined, then beat in vanilla extract.
3. Add milk or cream one tablespoon at a time until the desired smooth and pipeable consistency is reached.

Assemble and Decorate Macarons

1. Match cooled macaron shells by size.
2. Pipe or spread a dollop of vanilla buttercream onto the flat side of one macaron shell and top with another shell to form a sandwich.
3. Use a black edible marker to draw two small eyes on the red face portion of each macaron.
4. Attach a small red candy or sprinkle for Santa's nose below the eyes.
5. Gently press white nonpareils or sprinkles along the edge of the white beard and pom-pom to add texture and detail.

Notes

Ensure all your equipment is grease-free for best meringue results. Macarons are notoriously tricky; humidity can affect them significantly, so choose a dry day for baking. Don't overmix the batter (macaronage) as it will result in flat shells.