Santa Claus Macarons
These festive Santa Claus Macarons are a delightful treat perfect for holiday gatherings, combining fun decoration with delicious flavors.
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.
Notes
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."