Why You’ll Love This Recipe
Santa Claus Macarons are a delightful twist on the classic French treat. They’re not just delicious; they’re fun to make and perfect for holiday gatherings. These festive cookies add a touch of whimsy to any dessert table and are sure to impress your friends and family. With their vibrant colors and playful designs, they bring the spirit of Christmas to life in every bite!
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:
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Macaron Shells: Start by preheating your oven to 300°F (150°C). Whisk together the almond flour and powdered sugar. In a separate bowl, whip the egg whites until frothy, then add the egg white powder. Gradually add in the golden sugar and continue to whip until stiff peaks form. Fold the dry mixture into the whipped egg whites gently until you achieve a smooth batter. Pipe circles onto a baking sheet lined with parchment paper. Let them sit to form a skin, then bake for 15-20 minutes.
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Royal Icing: Mix together meringue powder and water until you have a smooth consistency. Add gel food coloring as desired to create Santa faces.
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Decorate the Shells: Once the macaron shells are cool, use the royal icing to create Santa faces, complete with a white beard and black eyes.
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Sugar Cookie Buttercream: In a bowl, beat the softened butter until creamy. Gradually mix in the golden sugar and powdered sugar, followed by the vanilla and almond extracts. Add milk or cream to achieve the right consistency.
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Fill the Shells: Pipe the sugar cookie buttercream onto one macaron shell, then sandwich it with another shell.
Tips to Make Santa Claus Macarons
- Make sure your egg whites are at room temperature for the best volume.
- Sift the almond flour and powdered sugar to avoid lumps in your batter.
- Let the macarons sit before baking for a smooth top and chewy center.
- Use gel food coloring for vibrant and festive decorations.
How to Serve Santa Claus Macarons
Serve Santa Claus Macarons on a festive platter at holiday parties or as a charming dessert for Christmas dinner. They also make fantastic gifts when packaged in decorative boxes.
How to Store Santa Claus Macarons
Store your macarons in an airtight container in the fridge. They’ll stay fresh for about a week, but the flavors develop even more after a day! Just let them sit at room temperature before serving.
Variation
You can easily change the design of these macarons. Try adding different colors for hats or faces, or mix up the filling by using different flavors of buttercream to suit your taste.
FAQs About Santa Claus Macarons
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Can I make the macarons in advance?
Yes, you can make the shells a few days ahead of time. Just store them in an airtight container until you’re ready to fill and decorate them. -
What’s the best way to avoid macaron failures?
Follow the recipe closely and measure your ingredients accurately. Make sure to whip the egg whites until they reach stiff peaks and rest the piped shells before baking. -
Can I use different fillings?
Absolutely! Feel free to experiment with different flavored buttercreams or ganaches for the filling. -
Why are my macarons cracked on top?
Cracked tops can result from either not resting the shells long enough before baking or baking at too high a temperature. Make sure to follow the instructions carefully!
Santa Claus Macarons
Delightful and festive Santa Claus Macarons that are perfect for holiday gatherings, adding whimsy and charm to any dessert table.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 pieces
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
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)
Instructions
- Preheat your oven to 300°F (150°C).
- Whisk together the almond flour and powdered sugar.
- In a separate bowl, whip the egg whites until frothy, then add the egg white powder.
- Gradually add in the golden sugar and continue to whip until stiff peaks form.
- Fold the dry mixture into the whipped egg whites gently until you achieve a smooth batter.
- Pipe circles onto a baking sheet lined with parchment paper.
- Let them sit to form a skin, then bake for 15-20 minutes.
- For the royal icing, mix together meringue powder and water until smooth, adding gel food coloring as desired.
- Once macaron shells are cool, use royal icing to create Santa faces.
- For sugar cookie buttercream, beat softened butter, then gradually mix in golden sugar and powdered sugar, followed by vanilla and almond extracts. Add milk or cream to reach desired consistency.
- Pipe the buttercream onto one macaron shell and sandwich it with another shell.
Notes
Ensure egg whites are at room temperature for better volume and sift almond flour and powdered sugar to avoid lumps.
