Why Make This Recipe

Santa Claus Macarons are not just a treat; they’re a delightful way to celebrate the festive season. These charming little cookies capture the spirit of Christmas and are perfect for parties, gift-giving, or just enjoying at home. The combination of almond flour and sweet fillings creates a light, airy texture that’s simply irresistible. Plus, their adorable design and festive colors make them a fun project for bakers of all ages!

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 tbsp meringue powder
4 tbsp 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 tsp vanilla extract
1/8 tsp almond extract
1/2 tbsp milk or heavy cream
1/4 cup desiccated coconut (shredded (50 grams))

Directions:

Macaron Shells: Start by preparing the macaron shells. In a bowl, combine the almond flour and powdered sugar. In a separate bowl, whip egg whites until soft peaks form. Gradually add the Domino® Golden Sugar while continuing to whip until stiff peaks are achieved. If using, add egg white powder. Gently fold in the almond flour and sugar mix to form a batter.
Royal Icing: In another bowl, mix the meringue powder with water until dissolved. Gradually add powdered sugar until you reach a thick, smooth consistency. This will be your royal icing.
Decorate the Shells: Use the royal icing to create Santa faces on the macaron shells. Use the black and yellow food coloring to draw eyes and a nose. Let them dry completely.
Sugar Cookie Buttercream: In a bowl, cream the unsalted butter until fluffy. Add golden sugar, vanilla extract, almond extract, and mix until smooth. Gradually add powdered sugar, and then mix in milk or heavy cream until you reach a desired consistency.
Fill the Shells: Spread or pipe the sugar cookie buttercream onto the flat side of half of the macaron shells. Top with another shell to create a sandwich.

How to Serve Santa Claus Macarons

Serve your Santa Claus Macarons on a festive platter during holiday gatherings. They make a lovely centerpiece and delight guests of all ages. Pair them with hot cocoa or coffee for a sweet holiday treat.

How to Store Santa Claus Macarons

To keep your macarons fresh, store them in an airtight container in the refrigerator. They can last for up to 3-5 days. For longer storage, freeze them in a sealed bag for up to a month. Just remember to let them thaw at room temperature before enjoying.

Tips to Make Santa Claus Macarons

Make sure the egg whites are at room temperature for better whipping.
Fold the batter gently to avoid deflating it.
Allow the macaron shells to dry before baking for a smooth surface.
Use a food scale for precise measurements, as macarons require accuracy.

Variation

Feel free to experiment with different flavors for the buttercream, such as peppermint or chocolate, to add a unique twist to your Santa Claus Macarons!

FAQs

Q: Can I use liquid egg whites instead of fresh ones?
A: Yes, you can use liquid egg whites, but the results might differ slightly in texture.

Q: Why is my macaron shell cracked?
A: Cracked shells can be caused by overmixing the batter or not letting the shells dry adequately before baking.

Q: Can I skip the royal icing?
A: While you can skip the royal icing, it adds a fun and decorative touch to the Santa Claus Macarons.

Santa Claus Macarons

Print Recipe

Delightful and festive Santa Claus Macarons perfect for holiday gatherings and gifting.

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 24 servings 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Prepare the macaron shells by combining almond flour and powdered sugar in a bowl.
In a separate bowl, whip egg whites until soft peaks form, then gradually add the Domino® Golden Sugar while whipping until stiff peaks are achieved. If using, add egg white powder.
Gently fold the almond flour and sugar mixture into the egg white mixture to form a batter.
In another bowl, mix the meringue powder with water until dissolved, then gradually add powdered sugar until you have a thick, smooth royal icing.
Use royal icing to decorate the macaron shells with Santa faces using black and yellow food coloring, then let them dry completely.
For the sugar cookie buttercream, cream unsalted butter until fluffy. Add golden sugar, vanilla extract, almond extract, and mix until smooth. Gradually incorporate powdered sugar, then mix in milk or heavy cream until desired consistency.
Spread or pipe the sugar cookie buttercream onto the flat side of half of the macaron shells, then top with another shell to create a sandwich.

Notes

Ensure egg whites are at room temperature for better whipping. Gently fold the batter to avoid deflating it and allow macaron shells to dry before baking.

Nutrition

Serving Size: 2 macarons
Calories: 150
Sugar: 12g
Sodium: 50mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg

Keywords: macarons, holiday dessert, Santa Claus, festive treat, baking