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Santa Claus Macarons Recipe

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4.6 from 3 reviews

Festive Santa Claus Macarons featuring delicate almond macaron shells, decorated with royal icing and filled with a flavorful sugar cookie buttercream rolled in desiccated coconut. This recipe guides you through making perfect macaron shells, vibrant icing decoration, and a rich buttercream filling, ideal for holiday celebrations.

Ingredients

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 red gel food coloring

Royal Icing

  • 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

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 Macaron Shells. Line two baking sheets with parchment paper or silicone mats and prepare a piping bag fitted with a 1/4” diameter round tip. Sift the almond flour and powdered sugar together and set aside.
  2. Preheat Oven. Preheat your oven to 300ºF for 60 to 90 minutes to stabilize temperature for consistent baking. Adjust temperature to 270ºF if using a convection oven.
  3. Make Sugar Syrup. Place a bowl over simmering water without touching the water. Add granulated sugar and egg white powder if using, whisking to dissolve. Add egg whites and whisk until sugar is fully melted, about several minutes, avoiding overheating to prevent cooking the whites.
  4. Whip Meringue. Transfer the warm syrup to a stand mixer bowl and start whipping on low for 30 seconds, then medium-low for 2 minutes. Increase speed to medium-high and whip until stiff, glossy peaks form, about 13 to 15 minutes depending on conditions.
  5. Fold Dry Ingredients. Gently fold sifted almond flour and powdered sugar into the meringue along with red gel food coloring until a glossy, thick, and flowing batter forms. Test readiness by drawing a figure 8 with the batter; it should take 10 to 15 seconds to blend back.
  6. Pipe Macarons. Transfer batter to piping bag and pipe 1.5-inch rounds onto prepared baking sheets using a macaron template if available. Tap trays several times to release air bubbles and pop any visible bubbles with a toothpick.
  7. Rest Shells. Let piped shells rest at room temperature until a dry, firm skin forms on the surface, approximately 30 to 60 minutes depending on humidity.
  8. Bake Shells. Bake one tray at a time at 300ºF for 20 minutes. Shells should develop feet and no longer jiggle. Adjust bake time as needed between 13 to 30 minutes depending on your oven. Let cool completely.
  9. Prepare Royal Icing. Beat powdered sugar, meringue powder, and water on low, then increase speed to medium-high and whip until glossy and fluffy with a thick, flowing consistency. Divide and color into black and yellow icing.
  10. Decorate Shells. Pipe a black line across half the shells to form Santa’s belt. Allow black icing to dry for a few minutes or refrigerate briefly. Pipe a yellow buckle square on the belt. Leave the other half undecorated as bottom shells.
  11. Heat Treat Flour. Spread flour on a baking tray and bake at 350ºF for 5 minutes, stirring once, then cool completely before use in buttercream.
  12. Make Buttercream. Beat butter and sugars until creamy (4-5 minutes). Add cooled flour, vanilla, almond extract, and milk or cream. Adjust consistency with more powdered sugar if needed.
  13. Assemble Macarons. Pipe buttercream onto an undecorated shell, sandwich with a decorated shell, and roll the edges in shredded coconut.
  14. Storage. Store assembled macarons in the refrigerator up to 5 days or freeze for up to 2 months.

Notes

  • If you don’t have egg white powder, you can omit it; the recipe will still work well.
  • Experiment with oven temperature for perfect macarons as all ovens vary; starting at 300ºF and adjusting is recommended.
  • Resting the shells is crucial for a smooth surface and to avoid cracks when baking.
  • Ensure the meringue achieves stiff peaks but avoid overwhipping to prevent hollow macarons.
  • Heat treat the flour to make the buttercream safe to consume raw.
  • Keep royal icing covered to prevent drying and crust formation during decorating.
  • Seal the piping bag top to maintain batter consistency during piping.
  • Freeze macarons in an airtight container to maintain freshness.

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