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Santa Claus Macarons

Santa Claus Macarons
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Santa Claus Macarons are festive red almond meringue cookies filled with a sugar cookie buttercream and decorated with royal icing to resemble Santa’s iconic belt. These macarons are chewy, crisp, and perfect for holiday dessert trays or edible gifting.

Ingredients

  • 100 grams golden sugar
  • 4 grams egg white powder (optional)
  • 100 grams egg whites
  • 105 grams almond flour
  • 105 grams powdered sugar
  • 1 tablespoon red gel food coloring
  • 1/2 cup all-purpose flour (63 grams), heat-treated
  • 1/2 cup unsalted butter (113 grams)
  • 1/4 cup golden sugar (50 grams)
  • 1 1/4 cups powdered sugar (156 grams)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/2 tablespoon milk or heavy cream
  • 1 1/2 cups powdered sugar (187 grams, for royal icing)
  • 1 tablespoon meringue powder
  • 4 tablespoons water
  • 2 drops black gel food coloring
  • 1 drop yellow gel food coloring
  • 1/4 cup shredded coconut (50 grams)

Instructions

  1. Sift almond flour and powdered sugar together and set aside. Line two baking sheets with parchment or silicone mats. Preheat oven to 300ºF (or 270ºF for convection) for at least 60 minutes.
  2. In a heatproof bowl over simmering water, whisk golden sugar, egg white powder (if using), and egg whites until sugar dissolves. Transfer to a mixer and whip until stiff, glossy peaks form (about 15 minutes).
  3. Fold dry ingredients and red gel food coloring into the meringue until the batter flows slowly and can form a figure 8 without breaking.
  4. Transfer batter to a piping bag fitted with a 1/4-inch round tip. Pipe circles on trays. Tap trays to release air and pop bubbles. Rest macarons for up to 2 hours until dry to the touch.
  5. Bake one tray at a time for 15–20 minutes until feet form and tops are set. Let cool before filling.
  6. To make the buttercream, heat-treat flour at 350ºF for 5 minutes, then cool. Cream butter and sugars for 4–5 minutes. Add flour, extracts, and milk. Mix until smooth and fluffy.
  7. For royal icing, beat powdered sugar, meringue powder, and water until fluffy. Divide and color: black and yellow. Transfer to piping bags with small round tips.
  8. Decorate half the shells by piping a black line across the center. Let dry slightly, then add a yellow square buckle. Keep icing covered to prevent drying.
  9. Pipe buttercream onto the undecorated shells and sandwich with decorated tops. Roll sides in shredded coconut if desired.

Notes

  • Use both gel and powder food coloring for deeper red tones if available.
  • Egg white powder helps stabilize meringue in humid climates but is optional.
  • Macarons improve after resting 24 hours in the fridge.
  • Can be frozen assembled for up to 2 months.
  • Royal icing is preferred over batter for clean decoration.

Find it online: https://www.recipebyelena.com/santa-claus-macarons/