Santa Claus Macarons Recipe
If you’re searching for a festive delight that carries the magic of the holiday season with every bite, look no further than these adorable Santa Claus Macarons. Combining the delicate crunch of classic French macarons with charming Santa-inspired decorations and a creamy, luscious sugar cookie buttercream filling, this recipe is a seasonal showstopper that’s sure to impress family and friends. The vivid red shells and carefully piped details make these Santa Claus Macarons as fun to look at as they are irresistible to eat, blending buttery sweetness with a light, airy texture that feels like a holiday hug in dessert form.
Ingredients You’ll Need
Getting the perfect Santa Claus Macarons starts with simple, quality ingredients that each play a key role in taste, texture, and festive color. From finely milled almond flour that ensures a tender shell to the powdered sugar that sweetens and refines every bite, each component is essential for creating this holiday masterpiece.
- Domino® Golden Sugar (100 grams): Adds mild caramel notes and sweetness, perfect for the shell’s base.
- Egg white powder (4 grams, optional): Helps stabilize the meringue for crispier shells when used.
- Egg whites (100 grams): Provide structure and lift to the macaron shells.
- Almond flour (105 grams): Gives the macarons their signature nutty flavor and delicate crumb.
- Domino® Powdered Sugar (105 grams + 1 1/2 cups for icing and filling): Ensures a silky smooth batter and sweet royal icing.
- Meringue powder (1 tablespoon): Supports meringue stability and helps achieve stiff peaks.
- Water (4 tablespoons): Used to dissolve sugar for your sugar syrup and royal icing.
- Black gel food coloring (2 drops) & Yellow gel food coloring (1 drop): Essential for decorating Santa’s belt and buckle.
- All-purpose flour (1/2 cup, 63 grams): Heat treated for safe consumption in the sugar cookie buttercream.
- Unsalted butter (1/2 cup, 113 grams): Makes the buttercream rich and creamy.
- Domino® Golden Sugar (1/4 cup, 50 grams): Adds sweetness and a slight caramel undertone to the buttercream.
- Vanilla extract (1 teaspoon): Enhances the flavor depth of the frosting.
- Almond extract (1/8 teaspoon): Compliments the almond shells with a hint of nutty aroma.
- Milk or heavy cream (1/2 tablespoon): Adjusts the buttercream’s consistency smoothly.
- Desiccated coconut (1/4 cup, 50 grams): Creates a snowy, festive finish on the edges of the filled macarons.
How to Make Santa Claus Macarons
Step 1: Preparing Your Workspace and Ingredients
Before you dive in, get everything ready—measure all ingredients, line baking sheets with parchment or silicone mats, and ready your piping bags and tips. Precision and preparation are the secret allies for success with these Santa Claus Macarons.
Step 2: Creating the Meringue
Gently melt sugar with the egg white powder and egg whites over simmering water without cooking the eggs. This method creates a smooth sugar syrup essential for whipping a glossy, stable meringue. Whip the mixture in a stand mixer to stiff peaks, watching carefully to avoid over-whipping which can ruin your macarons.
Step 3: Combining Dry Ingredients and Folding
Sift almond flour with powdered sugar, then add to the meringue. Incorporate red gel food coloring to get that cheerful Santa red color, and fold carefully until the batter flows off your spatula in a ribbon-like pattern, perfectly aerated and gently deflated to ensure smooth piping.
Step 4: Piping and Resting the Shells
Pipe uniform circles onto your prepared trays using a large round tip. Tap trays on the counter to release air bubbles, pop any surface bubbles with a toothpick, and most importantly, let the shells rest until their surface forms a firm skin—this prevents cracks and gives your Santa Claus Macarons their iconic smooth tops.
Step 5: Baking to Perfection
Bake each tray at a preheated 300ºF (or 270ºF for convection ovens) for 15 to 20 minutes, adjusting times according to your oven’s quirks. Perfectly baked shells lift to reveal delicate feet and a firm, non-jiggly texture—signs your macarons are ready to cool before decorating.
Step 6: Decorating Your Santa Claus Macarons
Whip up royal icing with meringue powder and powdered sugar until fluffy and glossy. Divide it and color portions black and yellow for details like Santa’s belt and buckle. Pipe the belt on half the shells and buckle on top of that, chilling briefly to set the icing quickly.
Step 7: Preparing Sugar Cookie Buttercream Filling
Heat-treat flour to make it safe for raw consumption, then beat butter and sugars until smooth. Blend in cooled flour, extracts, and a bit of milk or cream until your buttercream is softly spreadable but stands up to piping. This luscious filling is what makes these Santa Claus Macarons completely irresistible.
Step 8: Assembling and Finishing Touches
Pipe the buttercream onto undecorated shells, then sandwich them with the decorated tops. Roll the edges gently in shredded desiccated coconut to give a snowy, festive effect that completes the look and adds delightful texture.
How to Serve Santa Claus Macarons
Garnishes
Enhance your Santa Claus Macarons by adding a dusting of edible glitter for extra sparkle or a tiny sprinkle of crushed peppermint candy around the serving plate to amplify the holiday spirit and add a sweet, minty contrast.
Side Dishes
Pair these macarons with warm beverages like spiced hot cocoa or a creamy eggnog latte to balance the sweetness with comforting warmth. Fresh berries or a light citrus salad can also provide an inviting freshness alongside these festive treats.
Creative Ways to Present
Arrange your Santa Claus Macarons on a tiered dessert stand, interspersed with holly sprigs or cinnamon sticks, or package them in clear boxes tied with red ribbons as charming edible holiday gifts. Personal touches in presentation make all the difference with these whimsical sweets.
Make Ahead and Storage
Storing Leftovers
Santa Claus Macarons can be stored in an airtight container in the refrigerator for up to 5 days. Keep them layered with parchment dough between so their delicate shells don’t stick or break. Bringing them to room temperature before serving allows their flavor and texture to shine.
Freezing
You can freeze these macarons for 1 to 2 months. Freeze them arranged in a single layer on a tray first, then transfer to a sealed container or bag. Thaw gently in the refrigerator overnight before enjoying to maintain their perfect chew and filling creaminess.
Reheating
No need to reheat Santa Claus Macarons — they’re best enjoyed cool or at room temperature. If you prefer a slightly softer texture, letting them sit out for 20 minutes before serving works beautifully to bring out their buttery flavor.
FAQs
Can I use fresh egg whites instead of egg white powder?
Yes, fresh egg whites work perfectly for the meringue. The egg white powder is optional and helps stabilize the meringue for a slightly more consistent texture, but many bakers enjoy great results using fresh whites alone.
Why do I need to let the piped shells rest before baking?
Resting allows a skin to form on the shells’ surface, preventing them from cracking and ensuring those signature smooth, glossy tops and delicate feet develop during baking.
How can I fix cracked or hollow macarons?
Cracking usually means your batter is overmixed or the shells didn’t dry enough before baking. Hollow macarons can result from overwhipping the meringue. Following the folding and resting steps carefully is key to avoiding these common pitfalls.
Can I make the buttercream filling ahead of time?
Absolutely! The sugar cookie buttercream keeps well in the fridge for up to a week. Just bring it back to room temperature and give it a quick whip before piping to restore its creamy texture.
Is it necessary to use gel food coloring for the shells?
Gel food coloring is preferred for macarons because it doesn’t add extra liquid, which can alter the batter’s consistency. It also provides vibrant, true color needed to bring those Santa Claus Macarons to life.
Final Thoughts
Making Santa Claus Macarons is truly a joyful experience that fills your kitchen with the warmth of the holidays and rewards you with the most delightful, charming treats. Whether you’re gifting these festive sweets or serving them at your holiday table, they’re guaranteed to spark smiles and sweet memories. Give this recipe a try — you’re in for a magical holiday baking adventure!
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Santa Claus Macarons Recipe
- Total Time: 1 hour 5 minutes plus resting time
- Yield: Approximately 24 macarons (12 sandwich cookies) 1x
- Diet: Vegetarian
Description
Delight in these festive Santa Claus Macarons featuring delicate almond meringue shells decorated with royal icing and filled with a luscious sugar cookie buttercream. Perfect for holiday celebrations, these vibrant red macarons are piped with precision and topped with a coconut coating for an extra holiday touch.
Ingredients
Macaron Shells
- 100 grams Domino® Golden Sugar
- 4 grams egg white powder (optional)
- 100 grams egg whites
- 105 grams almond flour
- 105 grams Domino® Powdered Sugar
- 2 drops black gel food coloring
- 1 drop yellow gel food coloring
Royal Icing
- 1 1/2 cups Domino® Powdered Sugar (187 grams)
- 1 tbsp meringue powder
- 4 tbsp water
Sugar Cookie Buttercream
- 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 tsp vanilla extract
- 1/8 tsp almond extract
- 1/2 tbsp milk or heavy cream
- 1/4 cup desiccated coconut (50 grams)
Instructions
- Preparation: Gather and measure all ingredients. Fit a large piping bag with a 1/4” round tip and line two baking sheets with parchment paper or silicone mats; prepare using a macaron template if available.
- Sift Dry Ingredients: Sift together powdered sugar and almond flour; set aside.
- Preheat Oven: Preheat your oven to 300ºF (conventional) for 60 to 90 minutes to stabilize temperature. For convection ovens, preheat to 270ºF and adjust as needed.
- Prepare Sugar Mixture: Place a bowl over simmering water, add golden sugar and optional egg white powder, whisk to prevent clumping.
- Add Egg Whites: Add egg whites and whisk until sugar is fully dissolved, ensuring the bowl does not touch water and sugar does not cook.
- Whip Meringue: Transfer mixture to a stand mixer, whip on low for 30 seconds, then medium-low for 2 minutes, then medium-high until stiff peaks form (approximately 13-15 minutes). Avoid overwhipping.
- Incorporate Dry Ingredients and Color: Fold sifted almond flour and powdered sugar into meringue gently with a spatula, add red gel food coloring and continue folding until batter is glossy and flows slowly off spatula, forming figure 8 shapes.
- Pipe Shells: Transfer batter to piping bag, pipe onto prepared sheets following the template, pipe for 3-5 seconds per circle.
- Remove Air Bubbles: Tap trays on the countertop to release bubbles, use a toothpick to pop any air bubbles on shells.
- Rest Shells: Allow shells to rest at room temperature until surface is dry and firm to touch, forming a thick skin, essential to prevent cracking during baking.
- Bake Shells: Bake one tray at a time for 15-20 minutes at 300ºF; baking time varies by oven. Look for formed feet and non-jiggly shells.
- Cool Shells: Remove macarons from oven and cool completely before decorating and filling.
- Make Royal Icing: In a mixer bowl, combine powdered sugar and meringue powder; add water gradually while mixing on low. Increase speed to medium-high and whip until glossy and fluffy with a thick but flowy consistency. Divide into two bowls and color one black and one yellow with gel food coloring. Transfer to piping bags with sizes 3 (black) and 2 (yellow) tips, keep covered to prevent drying.
- Decorate Shells: Pipe a black line down the center of half the shells for Santa’s belt. Let dry briefly (use fridge to speed drying). Pipe a small yellow square buckle on black line.
- Heat Treat Flour: Spread flour on baking tray, bake at 350ºF for 5 minutes, stirring occasionally. Cool completely before use.
- Make Buttercream: Beat butter and sugars for 4-5 minutes until creamy. Add cooled flour, vanilla, almond extract, and mix on low to incorporate. Adjust thickness with milk or powdered sugar as needed.
- Assemble Macarons: Pipe buttercream onto undecorated macaron shells, sandwich with decorated shells. Roll edges in desiccated coconut.
- Storage: Macarons can be frozen for 1-2 months or refrigerated for up to 5 days.
Notes
- Egg white powder is optional and can be skipped without altering the recipe.
- Resting time for macarons is crucial for developing a proper skin and avoiding cracking.
- Baking times and temperatures may vary; adjust based on your oven’s performance.
- Heat-treating flour is essential for safe consumption in buttercream.
- Royal icing consistency should be thick but flowy like sweetened condensed milk for pipeability.
- Use gel food coloring for vibrant and deep color without affecting batter consistency.
- Keep royal icing covered to prevent crust formation.
- Freezing macarons extends their shelf life without compromising texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Piping
- Cuisine: French
Nutrition
- Serving Size: 2 macarons (1 sandwich)
- Calories: 180 kcal
- Sugar: 25 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Santa Claus Macarons, Holiday Macarons, Christmas Desserts, Almond Macarons, Royal Icing Decorations, Sugar Cookie Buttercream
