Why Make This Recipe
Santa Claus Macarons are the perfect festive treat to enjoy during the holiday season. Not only do they bring joy with their cute design, but they also taste delicious! These sweet treats can add fun and creativity to your holiday celebrations, making them a favorite for both kids and adults alike. Plus, making macarons can be a rewarding experience, introducing you to the beautiful world of baking!
How to Make Santa Claus Macarons
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 ½ 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
- ½ cup all-purpose flour (63 grams)
- ½ cup unsalted butter (113 grams)
- ¼ cup Domino® Golden Sugar (50 grams)
- 1 ¼ cup Domino® Powdered Sugar (156 grams)
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- ½ tbsp milk or heavy cream
- ¼ cup desiccated coconut (shredded) (50 grams)
Directions:
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Macaron Shells: In a large bowl, combine the almond flour and powdered sugar. In another bowl, whip the egg whites until frothy. Slowly add the Domino® Golden Sugar and continue beating until stiff peaks form. Gently fold in the almond flour mixture until combined. Pipe small circles on a baking sheet lined with parchment paper. Let them rest for about 30 minutes.
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Royal Icing: In a mixing bowl, combine meringue powder and water. Whisk until it forms stiff peaks. Divide the icing and color a portion with black gel food coloring for Santa’s eyes.
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Decorate the Shells: Once the macaron shells have dried, pipe white royal icing to create Santa’s beard and white hat trim. Use black icing for the eyes and yellow icing for the nose. Allow the decorations to set.
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Sugar Cookie Buttercream: In another bowl, cream together the unsalted butter and both sugars until fluffy. Add in vanilla extract, almond extract, and milk. Mix until smooth.
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Fill the Shells: Place a dollop of the sugar cookie buttercream on the flat side of half of the macaron shells. Top with the remaining shells and press gently to squeeze the filling out to the sides.
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To Serve: Serve on a festive platter or store in an airtight container in the fridge for up to a week. For best flavor, let sit at room temperature for about 30 minutes before serving.
How to Serve Santa Claus Macarons
Serve your Santa Claus Macarons on a festive platter to impress your guests! These lovely treats are great for parties, family gatherings, or simply as a sweet holiday snack. They can also make wonderful gifts when placed in a decorative box.
How to Store Santa Claus Macarons
To keep your Santa Claus Macarons fresh, store them in an airtight container in the refrigerator. They can last for up to a week. Before serving, let them sit at room temperature for about 30 minutes to regain their delightful texture.
Tips to Make Santa Claus Macarons
- Ensure your egg whites are at room temperature for better whipping.
- Sift the almond flour and powdered sugar together to avoid lumps.
- Pipe your macaron circles with even pressure for uniformity.
- Don’t skip the resting time before baking; it helps form the macaron’s signature "foot."
Variation
You can change the filling of the macarons! Try using peppermint buttercream or even chocolate ganache for a delicious twist. Feel free to get creative with the decorations as well!
FAQs
Q: Why are my macarons cracking?
A: Cracking usually happens if the oven temperature is too high or if the macarons haven’t rested long enough. Make sure to follow the instructions closely for the best results.
Q: Can I use different colors for decorations?
A: Absolutely! You can use any food coloring to make Santa’s face uniquely yours. Get creative with different designs!
Q: What can I do if my macarons are too hollow?
A: This can happen if the egg whites are over-whipped. Aim for stiff peaks but be careful not to overdo it. Make sure to gently fold the almond flour mixture without losing too much air.
Santa Claus Macarons
Ingredients
Macaron Shells
- 100 grams Domino® Golden Sugar For sweetness
- 4 grams egg white powder (optional) Optional for better stability
- 100 grams egg whites Must be at room temperature
- 105 grams almond flour Sifted
- 105 grams Domino® Powdered Sugar For sweetness
- 1.5 cups Domino® Powdered Sugar Total needed for decoration
- 1 tbsp meringue powder For royal icing
- 4 tbsp water
- 2 drops black gel food coloring For decoration
- 1 drop yellow gel food coloring For decoration
Filling and Decoration
- 63 grams all-purpose flour
- 113 grams unsalted butter Softened
- 50 grams Domino® Golden Sugar For buttercream
- 156 grams Domino® Powdered Sugar For buttercream
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 0.5 tbsp milk or heavy cream
- 50 grams desiccated coconut (shredded) For decoration
Instructions
Macaron Shells
- In a large bowl, combine the almond flour and powdered sugar.
- In another bowl, whip the egg whites until frothy.
- Slowly add the Domino® Golden Sugar and continue beating until stiff peaks form.
- Gently fold in the almond flour mixture until combined.
- Pipe small circles on a baking sheet lined with parchment paper.
- Let them rest for about 30 minutes.
Royal Icing
- In a mixing bowl, combine meringue powder and water.
- Whisk until it forms stiff peaks.
- Divide the icing and color a portion with black gel food coloring for Santa's eyes.
Decorate the Shells
- Once the macaron shells have dried, pipe white royal icing to create Santa's beard and white hat trim.
- Use black icing for the eyes and yellow icing for the nose.
- Allow the decorations to set.
Sugar Cookie Buttercream
- In another bowl, cream together the unsalted butter and both sugars until fluffy.
- Add in vanilla extract, almond extract, and milk. Mix until smooth.
Fill the Shells
- Place a dollop of the sugar cookie buttercream on the flat side of half of the macaron shells.
- Top with the remaining shells and press gently to squeeze the filling out to the sides.
To Serve
- Serve on a festive platter or store in an airtight container in the fridge for up to a week.
- For best flavor, let sit at room temperature for about 30 minutes before serving.
