Why Make This Recipe
Santa Claus Macarons are not just a delightful treat; they are a festive addition to your holiday baking. Perfect for Christmas parties or as a special gift, these macarons will bring joy to any celebration. The charming design and delicious flavors of almond, buttercream, and coconut create a memorable experience for your family and friends.
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 tablespoon meringue powder
- 4 tablespoons 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 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/2 tablespoon 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). In a bowl, mix almond flour and powdered sugar. In another bowl, whip egg whites until frothy and gradually add in Domino® Golden Sugar. Whip until stiff peaks form. Gently fold in the almond flour mixture. If using, add egg white powder. Pipe the mixture onto a baking sheet lined with parchment paper in round shapes. Let them sit for about 30 minutes before baking. Bake for 15-18 minutes. Cool completely.
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Royal Icing: In a bowl, mix meringue powder with water to create royal icing. Add black and yellow gel food coloring to make Santa Claus’s details. Use this icing to decorate your macaron shells after they have cooled down.
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Decorate the Shells: Using the royal icing, create Santa’s eyes, nose, and hat details on half of the macaron shells. Let the icing dry completely.
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Sugar Cookie Buttercream: In a large bowl, cream the unsalted butter with Domino® Golden Sugar and powdered sugar until fluffy. Add vanilla and almond extract. Mix well. Finally, add milk or heavy cream to get the desired consistency.
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Fill the Shells: Spread or pipe the buttercream onto the flat side of the unadorned macaron shells. Top with the decorated shells to complete the macarons.
How to Serve Santa Claus Macarons
Serve Santa Claus Macarons on a festive platter to brighten up your holiday gatherings. These delightful treats are great for sharing with guests, or you can package them in decorative boxes for gifts. Pair them with hot cocoa or coffee for a cozy holiday treat.
How to Store Santa Claus Macarons
Store macarons in an airtight container in the refrigerator if you’re not eating them the same day. They can last for about 3-5 days. For longer storage, keep them in the freezer for up to a month. Just remember to let them defrost in the refrigerator before serving.
Tips to Make Santa Claus Macarons
- Ensure that your egg whites are at room temperature for better whipping.
- Use a kitchen scale for precise ingredient measurements.
- Sift the almond flour and powdered sugar to achieve a smooth macaron shell.
- Allow the macarons to "rest" before baking; this helps to create a nice shell.
- If you want extra crispy shells, let them dry longer before baking.
Variation
You can personalize your Santa Claus Macarons by changing the filling. Use flavored buttercreams, ganaches, or jams. You might also try adding Christmas-themed colors to the shells for a festive twist!
FAQs
Q: Can I use other types of sugar instead of Domino® Golden Sugar?
A: Yes, you can use regular granulated sugar, but this may alter the flavor slightly.
Q: Is egg white powder essential for this recipe?
A: No, it’s optional. However, it can help achieve a better texture if added.
Q: Can I make these macarons in advance?
A: Yes, you can make the shells and filling days in advance. Just store them properly to maintain freshness.
Santa Claus Macarons
Ingredients
Equipment
Method
- Sift almond flour and powdered sugar together into a bowl.
- Whip egg whites to soft peaks, then gradually add granulated sugar to form stiff, glossy meringue.
- Divide the meringue; color one portion red for Santa's hat and another white for his face.
- Gently fold the dry ingredients into each meringue portion until the batter flows like slow lava.
- Pipe red batter into hat shapes and white batter into face shapes onto parchment-lined baking sheets.
- Tap baking sheets to release air bubbles, then let shells rest at room temperature until a skin forms, about 30-60 minutes.
- Bake at 300°F (150°C) for 12-15 minutes, or until "feet" appear and shells are firm.
- Cool completely on the baking sheets before gently removing the shells from the parchment paper.
- In a bowl, beat the softened unsalted butter until it is creamy and smooth.
- Gradually add confectioners' sugar, heavy cream, and vanilla extract, beating until the mixture is light and fluffy.
- Pipe white buttercream onto the flat side of a red macaron shell to create Santa's hat trim.
- Pipe white buttercream onto the flat side of a white macaron shell to form Santa's beard.
- Carefully place a red shell (hat) on top of a white shell (face) to form Santa's head.
- Use black edible marker or melted chocolate for eyes and a small red candy or sprinkle for the nose.
- Pipe a small white pom-pom on the tip of Santa's hat using the remaining buttercream.