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Santa Claus Macarons Recipe

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★★★★★

4.2 from 40 reviews

Santa Claus Macarons are festive French almond meringue cookies with a creamy sugar cookie buttercream filling, decorated with royal icing to resemble Santa’s belt and buckle. These delicate red macarons are crispy on the outside with soft, chewy interiors, perfect for holiday celebrations.

Ingredients

Scale

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
  • 1 tbsp meringue powder
  • 4 tbsp water
  • 2 drops black gel food coloring
  • 1 drop yellow gel food coloring

Decorations

  • 1 1/2 cups Domino® Powdered Sugar (187 grams)
  • 1 tbsp meringue powder
  • Water (as needed to adjust consistency)
  • Black gel food coloring (for royal icing)
  • Yellow gel food coloring (for royal icing)

Sugar Cookie Buttercream Filling

  • 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 (adjust as needed)
  • 1/4 cup desiccated coconut (shredded, 50 grams)

Instructions

  1. Prepare Ingredients and Equipment: Gather all ingredients. Fit a large piping bag with a 1/4” round tip. Line two baking sheets with parchment paper or silicone mats. Sift powdered sugar and almond flour together and set aside.
  2. Preheat Oven: Preheat the oven to 300ºF (convection ovens: 270ºF) for 60-90 minutes to stabilize temperature.
  3. Make Sugar Syrup: Place a bowl over barely simmering water. Add granulated sugar and egg white powder (optional). Whisk to prevent clumping.
  4. Add Egg Whites and Melt Sugar: Add egg whites and whisk continuously until the sugar is fully dissolved, but do not overheat or cook the whites.
  5. Whip Meringue: Transfer syrup to a stand mixer bowl. Begin whipping on low for 30 seconds, then medium for 2 minutes, and finally medium-high until stiff peaks form (approx. 13-15 minutes), stopping when meringue is glossy and forms firm peaks.
  6. Fold Dry Ingredients: Gently fold sifted powdered sugar and almond flour into the meringue. Add red gel food coloring (about 1 tbsp) and gently fold to incorporate, pressing out air with letter-J folds until batter is glossy with a flowing consistency.
  7. Pipe Macaron Batter: Transfer batter to piping bag. Pipe circles onto prepared baking sheets using the macaron template as a guide. Tap trays to remove air bubbles, then use a toothpick to pop remaining bubbles.
  8. Rest Macarons: Let piped shells rest at room temperature until surface is dry and forms a skin (not soft to touch), essential to prevent cracking during baking.
  9. Bake Macarons: Bake one tray at a time for 15-20 minutes until macarons develop feet and tops are firm (not jiggly or soft). Timing varies with oven; adjust as needed.
  10. Cool Shells: Remove from oven and allow to cool completely before decorating and filling.
  11. Prepare Royal Icing: Mix powdered sugar and meringue powder in a mixer while gradually adding water to achieve a thick but flowy consistency. Whip until glossy and fluffy.
  12. Color and Prepare Icing Bags: Divide icing into two bowls. Color one with black gel and the other with yellow gel. Place black icing in a piping bag fitted with a size 3 tip, yellow icing in a size 2 tip. Keep covered to prevent drying.
  13. Decorate Shells: Pipe a line of black icing across the center of half the shells to represent Santa’s belt. Let black icing dry (a few minutes or use fridge to speed up). Pipe yellow icing to make buckle squares on the black belt lines.
  14. Prepare Sugar Cookie Buttercream: Heat treat flour by baking at 350ºF for 5 minutes, stirring midway, then cool. Beat butter and sugars for 4-5 minutes until smooth. Add flour, vanilla, almond extract and mix on low. Adjust consistency with milk or cream if needed.
  15. Assemble Macarons: Pipe buttercream onto undecorated macaron bottoms. Top with decorated shells to sandwich. Roll sides in shredded coconut to finish.
  16. Storage: Store completed macarons in the refrigerator for up to 5 days or freeze for 1-2 months for best freshness.

Notes

  • Egg white powder is optional and can be omitted without altering the recipe.
  • Rest the macaron shells until they develop a skin to avoid cracking during baking.
  • Baking times may vary between ovens; watch for developed feet and firm tops rather than relying solely on time.
  • Heat treat the flour for the buttercream to make it safe to eat raw.
  • Keep royal icing covered to prevent drying and crust formation.
  • If the royal icing is too stiff, add water; if too runny, add powdered sugar to adjust consistency.
  • Store macarons in airtight containers to maintain freshness.

Keywords: Santa Claus macarons, holiday macarons, royal icing macarons, almond macarons, French desserts, festive cookies, sugar cookie buttercream macarons

Find it online: https://epicrecipebox.com/santa-claus-macarons-recipe/