Santa Claus Macarons Recipe
Santa Claus Macarons are a delightful treat that encapsulates the festive spirit of the holidays. With their chewy almond shells, vibrant royal icing decorations, and luscious sugar cookie buttercream filling, these macarons are both visually enchanting and irresistibly delicious. Perfect for holiday gatherings or as thoughtful edible gifts, these macarons will bring a touch of whimsy and cheer to your celebration.
Ingredients Overview
Crafting the perfect Santa Claus Macarons requires a thoughtful balance of precision and creativity.
The macaron shells form the foundation of these treats, requiring almond flour for a delicate, nutty texture and powdered sugar to create the smooth, glossy finish essential for macarons. Egg whites are whipped into a stiff meringue, providing the structure that gives macarons their signature shape.
The royal icing adds the decorative charm. Its flowy yet thick consistency allows for intricate designs like Santa’s belt, while gel food coloring ensures vibrant, festive hues.
Finally, the sugar cookie buttercream provides the sweet, creamy center. A mix of heat-treated flour, butter, and powdered sugar creates a filling reminiscent of holiday sugar cookies, with added depth from vanilla and almond extracts.
How to Make the Perfect Macaron Shells
Preparing Your Ingredients
The first step in macaron mastery is preparation. Carefully measure all ingredients using a digital scale for accuracy—macarons leave no room for error. Sifting the almond flour and powdered sugar together eliminates lumps, ensuring a silky-smooth batter and flawless shells.
Mastering the Meringue
Achieving stiff peaks in your meringue is a pivotal step. Begin by gently warming the egg whites and sugar mixture over a simmering water bath until the sugar dissolves. Whip the mixture progressively, starting on low speed and increasing to medium-high. Look for glossy peaks that hold their shape, with a slight bend at the tip, signaling readiness. If the meringue becomes grainy or separates, it has been overwhipped and must be restarted.
Folding Technique
The folding process, known as macaronage, determines the texture of the batter. Gently fold the sifted dry ingredients into the meringue, making sweeping motions and pressing the batter against the bowl to deflate excess air. Stop when the batter flows like lava, forming a continuous ribbon when dropped from the spatula. Test its readiness by drawing a figure-8 with the batter—it should flow smoothly without breaking.
Piping and Baking
Piping consistent circles ensures even baking. Hold the piping bag vertically and apply gentle pressure to create uniform shells. Tap the trays to release trapped air bubbles, using a toothpick to pop any remaining ones. Allow the shells to rest until they form a dry skin, which prevents cracking during baking. Bake each tray individually, adjusting time and temperature based on your oven’s quirks, until the shells develop characteristic “feet.”
Decorating the Macarons
Royal Icing Tips
Royal icing brings the festive theme to life. Achieving the right consistency is key—it should flow like condensed milk, thick enough to hold its shape yet pliable for detailed designs. Always keep the icing covered to prevent it from drying out prematurely.
Creating Santa’s Belt
Use black icing to pipe a neat horizontal line across the center of each shell, forming Santa’s belt. Allow it to dry before adding the buckle with yellow icing, ensuring clean edges for a polished look. This step requires a steady hand and patience to perfect the iconic holiday design.
Filling and Assembling the Macarons
Making the Sugar Cookie Buttercream
Heat-treating the flour eliminates any risks associated with raw ingredients, making it safe for the buttercream. Beat the butter and sugars until light and fluffy, then gradually incorporate the cooled flour, extracts, and a splash of milk or cream. The result is a velvety buttercream with the nostalgic taste of holiday cookies.
Assembling the Macarons
Pipe a generous dollop of buttercream onto the flat side of a bottom shell, ensuring even coverage. Gently sandwich with a decorated shell, pressing lightly to avoid cracking. Roll the sides in shredded coconut for a snowy effect, adding an extra layer of flavor and texture.
Recipe Tips & Frequently Asked Questions
Recipe Tips
- Adjust baking times: Test different durations to find what works for your specific oven.
- Use gel food coloring: Avoid liquid coloring as it can alter the batter’s consistency.
- Prevent hollow shells: Avoid overwhipping the meringue and ensure proper macaronage technique.
Frequently Asked Questions
- Why do my macaron shells crack during baking? Ensure the shells rest long enough to form a firm skin.
- Can I make these macarons ahead of time? Yes, they can be frozen for up to two months.
- How can I achieve vibrant colors without affecting the batter? Use high-quality gel food coloring.
- What’s the best way to store leftover macarons? Refrigerate in an airtight container to maintain freshness.
What to Serve With This Recipe
Santa Claus Macarons pair beautifully with a range of festive accompaniments. Add them to a dessert platter featuring holiday staples like gingerbread cookies and fruitcake. Serve alongside hot cocoa, mulled wine, or spiced tea for a cozy winter treat. For a more sophisticated touch, pair them with a sparkling dessert wine.
Storage and Make-Ahead Tips
Store macarons in an airtight container in the fridge for up to five days to preserve their texture and flavor. For longer storage, freeze them individually wrapped to prevent sticking. Thaw in the refrigerator overnight or at room temperature for a few hours. By following these tips, your macarons will remain fresh and ready to delight at any festive occasion.
Ingredients
Macaron Shells
- 105 grams almond flour
- 105 grams Domino® Powdered Sugar
- 100 grams egg whites
- 4 grams egg white powder (optional, see notes)
- 100 grams Domino® Golden Sugar
Royal Icing
- 1 1/2 cups Domino® Powdered Sugar (187 grams)
- 1 tablespoon meringue powder
- 4 tablespoons water
- 2 drops black gel food coloring
- 1 drop yellow gel food coloring
Sugar Cookie Buttercream
- 1/2 cup unsalted butter (113 grams)
- 1/4 cup Domino® Golden Sugar (50 grams)
- 1 1/4 cups Domino® Powdered Sugar (156 grams)
- 1/2 cup all-purpose flour (63 grams)
- 1/4 cup desiccated coconut (50 grams)
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/2 tablespoon milk or heavy cream
Instructions
Macaron Shells
Begin by gathering and measuring all your ingredients. Prepare a piping bag with a 1/4-inch round tip and line two baking sheets with parchment paper or silicone mats featuring macaron templates. Sift together the almond flour and powdered sugar, ensuring no lumps remain, and set aside.
Preheat your oven. For a conventional oven, preheat to 300°F for 60-90 minutes to stabilize the temperature. If using a convection oven, reduce the temperature to 270°F and adjust as needed based on results.
Place a heatproof bowl over a pan of gently simmering water. Add the Domino® Golden Sugar and optional egg white powder to the bowl. Whisk thoroughly to prevent clumping. Pour in the egg whites and whisk until the sugar dissolves completely. Test by rubbing the mixture between your fingers—if you feel sugar granules, continue whisking.
Transfer the sugar syrup to a stand mixer and whisk on low speed for 30 seconds. Gradually increase the speed to medium and then medium-high, whisking until stiff peaks form. This process may take 13-15 minutes but monitor closely for texture rather than timing. The meringue should be glossy and hold a firm peak with a slight bend.
Fold the sifted almond flour and powdered sugar mixture into the meringue. Add food coloring, if desired, during this step. Gently fold in a “J” motion, then press the batter against the sides of the bowl to remove excess air. The batter should flow thickly but smoothly. Perform the figure-8 test: the batter should form continuous ribbons that take 10-15 seconds to blend back into the mixture.
Transfer the batter into the piping bag and pipe circles onto the prepared trays, holding the bag at a 90-degree angle. Tap the trays against the counter to release air bubbles and use a toothpick to pop any remaining ones. Allow the shells to rest until a dry, firm skin forms on their surface. Bake one tray at a time for 15-20 minutes, adjusting time based on your oven. Let the shells cool completely before filling.
Royal Icing
In a mixing bowl, combine powdered sugar and meringue powder. Start mixing on low speed and gradually add water until fully incorporated. Increase the speed to medium-high and whip until the icing is glossy and has the consistency of condensed milk. Adjust the consistency with additional water or powdered sugar as needed.
Divide the icing into two portions and color one black and the other yellow. Transfer to piping bags with size 3 and size 2 tips, respectively. Always keep the icing covered to prevent it from drying out.
Decorate the macaron shells with a stripe of black icing to mimic Santa’s belt. Allow it to set briefly, then use yellow icing to create a buckle design on half the shells.
Sugar Cookie Buttercream
Heat-treat the flour by spreading it on a lined baking sheet and baking at 350°F for about 5 minutes, stirring halfway through. Let it cool completely before use.
In a mixing bowl, beat butter and sugars together until light and fluffy. Gradually add the cooled flour, vanilla extract, almond extract, and milk or cream. Mix until smooth and creamy, adjusting the texture with additional powdered sugar if needed.
Assemble the Macarons
Fill a piping bag with the buttercream and pipe onto the bottom macaron shells. Top with the decorated shells and gently press together. Roll the edges in shredded coconut for a festive finish.
Storage
Refrigerate macarons for up to 5 days or freeze for 1-2 months in an airtight container.
Santa Claus Macarons Recipe
Ingredients
Macaron Shells
- 105 grams almond flour
- 105 grams Domino® Powdered Sugar
- 100 grams egg whites
- 4 grams egg white powder optional, see notes
- 100 grams Domino® Golden Sugar
Royal Icing
- 1 1/2 cups Domino® Powdered Sugar 187 grams
- 1 tablespoon meringue powder
- 4 tablespoons water
- 2 drops black gel food coloring
- 1 drop yellow gel food coloring
Sugar Cookie Buttercream
- 1/2 cup unsalted butter 113 grams
- 1/4 cup Domino® Golden Sugar 50 grams
- 1 1/4 cups Domino® Powdered Sugar 156 grams
- 1/2 cup all-purpose flour 63 grams
- 1/4 cup desiccated coconut 50 grams
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/2 tablespoon milk or heavy cream
Instructions
Macaron Shells
- Begin by gathering and measuring all your ingredients. Prepare a piping bag with a 1/4-inch round tip and line two baking sheets with parchment paper or silicone mats featuring macaron templates. Sift together the almond flour and powdered sugar, ensuring no lumps remain, and set aside.
- Preheat your oven. For a conventional oven, preheat to 300°F for 60-90 minutes to stabilize the temperature. If using a convection oven, reduce the temperature to 270°F and adjust as needed based on results.
- Place a heatproof bowl over a pan of gently simmering water. Add the Domino® Golden Sugar and optional egg white powder to the bowl. Whisk thoroughly to prevent clumping. Pour in the egg whites and whisk until the sugar dissolves completely. Test by rubbing the mixture between your fingers—if you feel sugar granules, continue whisking.
- Transfer the sugar syrup to a stand mixer and whisk on low speed for 30 seconds. Gradually increase the speed to medium and then medium-high, whisking until stiff peaks form. This process may take 13-15 minutes but monitor closely for texture rather than timing. The meringue should be glossy and hold a firm peak with a slight bend.
- Fold the sifted almond flour and powdered sugar mixture into the meringue. Add food coloring, if desired, during this step. Gently fold in a “J” motion, then press the batter against the sides of the bowl to remove excess air. The batter should flow thickly but smoothly. Perform the figure-8 test: the batter should form continuous ribbons that take 10-15 seconds to blend back into the mixture.
- Transfer the batter into the piping bag and pipe circles onto the prepared trays, holding the bag at a 90-degree angle. Tap the trays against the counter to release air bubbles and use a toothpick to pop any remaining ones. Allow the shells to rest until a dry, firm skin forms on their surface. Bake one tray at a time for 15-20 minutes, adjusting time based on your oven. Let the shells cool completely before filling.
Royal Icing
- In a mixing bowl, combine powdered sugar and meringue powder. Start mixing on low speed and gradually add water until fully incorporated. Increase the speed to medium-high and whip until the icing is glossy and has the consistency of condensed milk. Adjust the consistency with additional water or powdered sugar as needed.
- Divide the icing into two portions and color one black and the other yellow. Transfer to piping bags with size 3 and size 2 tips, respectively. Always keep the icing covered to prevent it from drying out.
- Decorate the macaron shells with a stripe of black icing to mimic Santa’s belt. Allow it to set briefly, then use yellow icing to create a buckle design on half the shells.
Sugar Cookie Buttercream
- Heat-treat the flour by spreading it on a lined baking sheet and baking at 350°F for about 5 minutes, stirring halfway through. Let it cool completely before use.
- In a mixing bowl, beat butter and sugars together until light and fluffy. Gradually add the cooled flour, vanilla extract, almond extract, and milk or cream. Mix until smooth and creamy, adjusting the texture with additional powdered sugar if needed.
Assemble the Macarons
- Fill a piping bag with the buttercream and pipe onto the bottom macaron shells. Top with the decorated shells and gently press together. Roll the edges in shredded coconut for a festive finish.
Storage
- Refrigerate macarons for up to 5 days or freeze for 1-2 months in an airtight container.