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Santa Claus Macarons Recipe

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★★★★★

4.9 from 108 reviews

Delight in the festive charm of Santa Claus Macarons, featuring perfectly baked red macaron shells filled with a luscious sugar cookie buttercream and decorated with royal icing to resemble Santa’s iconic belt. These elegant confections combine almond flour, powdered sugar, and a precise meringue technique to create a light, airy shell with a glossy finish and defined feet. The rich buttercream, enhanced with vanilla and almond extracts, is rolled in shredded coconut for a snowy effect, making these macarons a perfect holiday treat that looks as magical as it tastes.

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

Royal Icing

  • 1 1/2 cups Domino® Powdered Sugar (187 grams)
  • 1 tbsp meringue powder
  • 4 tbsp water
  • Black gel food coloring
  • Yellow gel food coloring

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 (shredded, 50 grams)

Instructions

  1. Prepare Ingredients: Gather all macaron shell ingredients and equipment including a large piping bag fitted with a 1/4” round tip. Line two baking sheets with parchment paper or silicone mats with a macaron template.
  2. Sift Dry Ingredients: Sift the powdered sugar and almond flour together to ensure a smooth batter, then set aside.
  3. Preheat Oven: Preheat your oven to 300ºF (or 270ºF for convection) for 60 to 90 minutes to stabilize temperature and reduce fluctuations during baking.
  4. Make Sugar Syrup: Set a bowl over barely simmering water. Add granulated sugar and optional egg white powder; whisk to remove clumps.
  5. Add Egg Whites: Add egg whites to the sugar mixture and whisk until sugar is fully dissolved, ensuring bottom of bowl does not touch water or cook the whites.
  6. Whip Meringue: Transfer mixture to stand mixer bowl. Whip on low for 30 seconds, medium-low for 2 minutes, then medium-high until stiff, glossy peaks form, approximately 13-15 minutes depending on conditions.
  7. Check Meringue Consistency: Look for stiff peaks that hold shape with slight bend, glossy finish, and resistance when swirling whisk. Avoid overwhipping to prevent hollow shells.
  8. Combine Dry Ingredients and Meringue: Gently fold in sifted powdered sugar and almond flour mixture into the meringue using a spatula, incorporating air out carefully until batter is thick, glossy, and flows slowly off spatula.
  9. Add Color: Incorporate about 1 tbsp of red gel food coloring into the batter and fold thoroughly.
  10. Pipe Macarons: Transfer batter to piping bag. Pipe rounds directly over macaron template spaced evenly. Tap trays and pop any air bubbles with a toothpick.
  11. Rest Shells: Let piped shells rest until a firm skin forms on the surface to prevent cracking during baking. This may take varying times depending on humidity and environment.
  12. Bake Shells: Bake one tray at a time for 15 to 20 minutes, or until shells have feet, a deeper color, and are firm and not jiggly when touched.
  13. Cool Shells: Remove shells from oven and allow to cool completely on baking sheet before decorating.
  14. Prepare Royal Icing: Mix powdered sugar and meringue powder at low speed, gradually adding water. Whip until glossy with flowy consistency similar to thickened sweetened condensed milk. Adjust thickness by adding water or powdered sugar.
  15. Color Icing: Divide icing into two portions; color one black and one yellow. Fill piping bags with size 3 tip for black and size 2 tip for yellow. Keep covered to prevent drying.
  16. Decorate Shells: Pipe a black line in the center of half the shells to mimic Santa’s belt. Allow black icing to dry (using fridge to speed drying). Pipe a yellow square buckle over the black line on same shells.
  17. Heat Treat Flour for Buttercream: Bake all-purpose flour at 350ºF for 5 minutes, stirring halfway, then cool to safe level for consumption.
  18. Make Sugar Cookie Buttercream: Cream butter with sugars for 4-5 minutes until smooth. Add treated flour, vanilla, almond extract, and mix on low. Add milk or cream to adjust consistency. If too runny, add powdered sugar.
  19. Assemble Macarons: Use piping bag fitted with round tip to pipe buttercream onto undecorated shell. Top with decorated shell and gently press to form sandwich. Roll the edges of the macarons in shredded coconut to create a snowy effect.
  20. Storage: Store macarons in airtight container or freeze for up to 1-2 months for best freshness.

Notes

  • Using egg white powder is optional; if omitted, no recipe modifications are necessary.
  • Resting the piped shells is critical when using a large amount of food coloring to prevent cracking.
  • Oven temperatures vary significantly; adjust baking time and temperature as needed based on your oven.
  • Heat treating flour at 350ºF prevents consumption risks when used raw in the buttercream.
  • Keep royal icing covered at all times to avoid drying and crust formation during decorating.
  • Freezing macarons extends shelf life to 1-2 months without losing texture or flavor.

Keywords: macarons, Santa Claus macarons, holiday desserts, French cookies, buttercream filling, royal icing decoration, festive treats, Christmas desserts, almond flour cookies

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