Can I make Santa Claus Macarons in advance?

Yes, you can make these macarons ahead of time! Once assembled, store them in an airtight container in the fridge for up to 5 days, or freeze them for up to 1-2 months. Just make sure to let them thaw in the fridge before serving for the best texture.

Can I use a different color for the macaron shells?

While red is classic for Santa Claus Macarons, you can certainly experiment with other colors. Just remember that food coloring may affect the consistency of the macaron batter, so be sure to rest the shells properly before baking to avoid cracking.

Can I substitute the Sugar Cookie Buttercream with something else?

Yes, if you're not a fan of Sugar Cookie Buttercream, you can swap it for other filling options such as chocolate ganache, vanilla buttercream, or even a peppermint buttercream for a festive twist.

Santa Claus Macarons: A Festive Delight for the Holidays

Description

Santa Claus Macarons are a festive and delicious treat filled with Sugar Cookie Buttercream and topped with royal icing to resemble Santa. These macarons are perfect for Christmas celebrations and are sure to impress with their vibrant red shells and fun decoration.

Ingredients

Scale

100 grams Almond flour
100 grams Egg whites
100 grams Granulated sugar
105 grams Powdered sugar
Red gel food coloring
1/2 cup Powdered sugar (for royal icing)
1 tbsp Meringue powder
4 tbsp Water
Black gel food coloring
Yellow gel food coloring
1/2 cup Unsalted butter
1/4 cup Golden sugar
1 1/4 cups Powdered sugar
1/2 tbsp Milk or heavy cream
1/2 tsp Vanilla extract
1/8 tsp Almond extract
1/4 cup Desiccated coconut (for decoration)

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Instructions

Preheat your oven to 300°F (150°C). Sift together the powdered sugar and almond flour, then set aside.
Whisk the egg whites with granulated sugar until stiff peaks form. Gently fold in the sifted dry ingredients and red gel food coloring.
Transfer the macaron batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper.
Tap the baking sheet to release air bubbles and let the macaron shells rest for 1-2 hours, until they form a skin.
Bake the shells for 15-20 minutes, ensuring they have formed feet and are not soft when touched. Let them cool completely.
For the royal icing, mix powdered sugar and meringue powder with water, and whip until glossy. Color with black and yellow gel food coloring.
Pipe black royal icing to create a belt on half of the macaron shells, then pipe yellow royal icing to make a buckle on top of the black icing.
For the buttercream, heat treat the flour by baking it at 350°F for 5 minutes, then let it cool. Beat butter, golden sugar, and powdered sugar until smooth, then add the flour, vanilla, and almond extract.
Pipe the sugar cookie buttercream onto the bottom of each macaron shell and top with a decorated shell. Roll the sides in desiccated coconut for added decoration.
Refrigerate the assembled macarons for 1-2 hours to allow the flavors to meld and set before serving.

Notes

Rest the macaron shells for at least 1-2 hours to prevent cracking during baking.
If you don’t have meringue powder, you can skip it and still achieve great results.
Be sure to use gel food coloring for vibrant and stable color in the macaron shells.
These macarons can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 1-2 months.

Prep Time: 2 hours
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 macaron
Calories: 90 kcal
Sugar: 7g
Sodium: 20mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg