introduction
This Santa Claus Macarons recipe makes cute, festive sandwich cookies. The shells are light and crisp outside, soft inside. The filling tastes like a sweet buttercream with a sugar cookie feel. You can make them for holiday parties or gifts.
why make this recipe
- They look fun and festive for holidays.
- They taste fancy but use simple steps.
- You can make them ahead and freeze them.
- Kids and guests enjoy the cute Santa faces.
how to make Santa Claus Macarons
Make the macaron shells, let them rest, bake, then fill with the buttercream. Pipe the royal icing for the face details after the shells cool. Sandwich the shells with the sugar cookie buttercream and press lightly.
Ingredients :
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 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: In a bowl, mix almond flour and powdered sugar.
- In another bowl, whip egg whites (and egg white powder if using) until soft peaks form.
- Gradually add 100 grams Domino® Golden Sugar while whipping. Continue until stiff, shiny peaks form.
- Fold the dry mixture into the whipped egg whites gently until batter flows like lava.
- Pipe round shells onto a parchment-lined baking sheet. Tap the tray to remove air bubbles.
- Let shells sit for 30 minutes to form a skin.
- Bake at 150°C (300°F) for 15-20 minutes. Let shells cool completely.
- Royal Icing: Mix 1 tbsp meringue powder with 4 tbsp water and 1 1/2 cups (187 g) Domino® Powdered Sugar until smooth. Add 2 drops black gel and 1 drop yellow gel for details.
- Sugar Cookie Buttercream: Cream 1/2 cup unsalted butter with 100 g Domino® Golden Sugar and 1 1/4 cup (156 g) Domino® Powdered Sugar until light and fluffy. Add 1 tsp vanilla, 1/8 tsp almond extract, and 1/2 tbsp milk or cream. Mix well. Stir in 1/4 cup desiccated coconut if using.
- Pipe buttercream onto half of the cooled shells. Top with the matching shell to make a sandwich.
- Decorate faces and hats with the royal icing once shells are set.
how to serve Santa Claus Macarons
Serve at room temperature. Place on a small plate or tray for parties. They pair well with hot chocolate or tea. Arrange them in a holiday box for gifts.
how to store Santa Claus Macarons
- Refrigerate in an airtight container for up to 5 days.
- For longer storage, freeze in a single layer for 1 hour, then stack with parchment between layers in a freezer-safe container up to 1 month. Thaw in the fridge before serving.
tips to make Santa Claus Macarons
- Use a fine sieve to mix almond flour and powdered sugar to avoid lumps.
- Fold batter gently to keep air in. The right texture flows slowly off your spatula.
- Let shells form a skin before baking to get smooth tops and feet.
- Test bake one shell to check oven temperature and time.
- Use gel color; it won’t thin the icing or batter.
variation
- Fill with chocolate ganache instead of buttercream for a richer taste.
- Add different food colors for other characters (elves, reindeer).
- Mix crushed peppermint into the buttercream for a minty twist.
FAQs
Q: Can I use fresh egg whites instead of egg white powder?
A: Yes. Use 100 grams fresh egg whites and skip the egg white powder. It will work fine.
Q: How do I stop macarons from cracking?
A: Make sure the shells form a skin before baking and fold the batter correctly. Also avoid sudden oven temperature changes.
Q: Can I make shells ahead of time?
A: Yes. You can bake shells and store them in an airtight container for 1–2 days before filling.
Q: Do I need a piping bag?
A: A piping bag gives best results for even shells and neat filling, but you can use a zip-top bag with a corner cut off.
Q: Why are my macarons chewy inside?
A: Slight chewiness is normal. If they are too soft, bake a little longer or reduce oven humidity.
Conclusion
If you want more ideas or step photos, see this guide on Santa Claus Macarons – Pies and Tacos.
Print
Santa Claus Macarons
- Total Time: 50 minutes
- Yield: 24 macarons 1x
- Diet: Vegetarian
Description
Cute and festive sandwich cookies with light, crisp shells and sweet buttercream filling, perfect for holiday parties and gifts.
Ingredients
- 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 1/2 cups (187 grams) Domino® Powdered Sugar
- 1 tbsp meringue powder
- 4 tbsp water
- 2 drops black gel food coloring
- 1 drop yellow gel food coloring
- 1/2 cup (63 grams) all-purpose flour
- 1/2 cup (113 grams) unsalted butter
- 1/4 cup (50 grams) Domino® Golden Sugar
- 1 1/4 cup (156 grams) Domino® Powdered Sugar
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1/2 tbsp milk or heavy cream
- 1/4 cup (50 grams) desiccated coconut (shredded)
Instructions
- In a bowl, mix almond flour and powdered sugar.
- In another bowl, whip egg whites (and egg white powder if using) until soft peaks form.
- Gradually add 100 grams Domino® Golden Sugar while whipping. Continue until stiff, shiny peaks form.
- Fold the dry mixture into the whipped egg whites gently until batter flows like lava.
- Pipe round shells onto a parchment-lined baking sheet. Tap the tray to remove air bubbles.
- Let shells sit for 30 minutes to form a skin.
- Bake at 150°C (300°F) for 15-20 minutes. Let shells cool completely.
- Mix 1 tbsp meringue powder with 4 tbsp water and 1 1/2 cups (187 g) Domino® Powdered Sugar until smooth. Add 2 drops black gel and 1 drop yellow gel for details.
- Cream 1/2 cup unsalted butter with 100 g Domino® Golden Sugar and 1 1/4 cup (156 g) Domino® Powdered Sugar until light and fluffy. Add 1 tsp vanilla, 1/8 tsp almond extract, and 1/2 tbsp milk or cream. Mix well. Stir in 1/4 cup desiccated coconut if using.
- Pipe buttercream onto half of the cooled shells. Top with the matching shell to make a sandwich.
- Decorate faces and hats with the royal icing once shells are set.
Notes
Use a fine sieve to mix dry ingredients for best results. Ensure shells form a skin before baking to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: macarons, holiday cookies, festive treats, dessert