Santa Claus Macarons
Festive Santa Claus Macarons are fun holiday treats that bring cheer to your gatherings and make delightful gifts.
Ingredients
Macaron Shells
- 100 grams Domino® Golden Sugar
- 4 grams egg white powder (optional) Read notes
- 100 grams egg whites Age for better results
- 105 grams almond flour
- 105 grams Domino® Powdered Sugar
- 1.5 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
Filling and Decoration
- 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 cups Domino® Powdered Sugar (156 grams)
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1/2 tbsp milk or heavy cream
- 1/4 cup desiccated coconut (shredded) (50 grams)
Instructions
Macaron Shells
- In a bowl, mix the almond flour and powdered sugar.
- In another bowl, whip the egg whites until stiff peaks form.
- Slowly add the sugar while continuing to whip.
- Fold the flour mixture into the whipped egg whites until fully combined.
- Pipe small circles onto a baking sheet lined with parchment paper.
- Let them sit for about 30 minutes to form a skin.
Royal Icing
- Combine the meringue powder, water, and powdered sugar in a bowl.
- Whip until you achieve a thick icing.
- Use food coloring to make it festive if desired.
Bake and Decorate
- After the macaron shells have rested, bake them in a preheated oven at 300°F (150°C) for about 15-20 minutes.
- Let them cool completely.
- Once cooled, use the royal icing to decorate the shells like Santa Claus faces.
Sugar Cookie Buttercream
- In a mixing bowl, beat the unsalted butter until creamy.
- Gradually add the powdered sugar, vanilla extract, almond extract, and milk or heavy cream.
- Mix until smooth.
Fill the Shells
- Spread or pipe the sugar cookie buttercream onto the flat side of one macaron shell and sandwich it with another shell.
Notes
Store your Santa Claus Macarons in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator for up to a week or freeze for up to a month. Make sure to age your egg whites for better results by letting them sit covered at room temperature for a few hours or overnight. Ensure your equipment is completely clean and dry.