Description
Santa Claus Macarons Recipe: Festive almond cookies with buttercream filling. Perfect for holiday parties and spreading Christmas cheer!
Ingredients
Scale
- 100g aged egg whites (approximately 3 large eggs, at room temperature)
- 50g granulated sugar
- 200g powdered sugar
- 110g almond flour (finely ground)
- Red gel food coloring (1-2 drops)
- 115g unsalted butter (1 stick, softened)
- 240g powdered sugar
- 5ml vanilla extract
- 15ml heavy cream
- Pinch of salt
- White fondant or marshmallows (for Santa’s pompom)
- Black edible marker (for eyes)
- Pink edible dust or marker (for cheeks)
Instructions
- Step 1: Prepare Your Workspace Begin by measuring all ingredients precisely using a kitchen scale for accuracy. Line 2-3 baking sheets with parchment paper or silicone mats. Prepare a piping bag fitted with a round tip (approximately 1/2 inch diameter). Ensure your work surface is completely clean and free of any grease or moisture that could affect the meringue.
- Step 2: Sift Dry Ingredients Sift the almond flour and powdered sugar together twice to eliminate any lumps. This step is non-negotiable for achieving smooth Santa Claus Macarons. Discard any large pieces that don’t pass through the sieve.
- Step 3: Make the Meringue In a clean, dry bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar while continuing to beat. Increase to high speed and beat until stiff peaks form – the meringue should stand straight up when the beater is lifted. Add the red gel food coloring and beat just until incorporated. Be careful not to overbeat, which can cause dry, cracked shells.
- Step 4: Create the Macaron Batter Add the sifted dry ingredients to the meringue in three additions, gently folding with a rubber spatula after each addition. Fold from the bottom up, rotating the bowl as you go. The proper consistency is reached when the batter flows like ribbon from the spatula and dissolves back into itself within 30 seconds – typically 40-50 folds.
- Step 5: Pipe and Rest Transfer the batter to your prepared piping bag. Pipe 1.5-inch circles onto the lined baking sheets, spacing them about 1 inch apart. Tap the baking sheets firmly against the counter 3-4 times to release air bubbles. Let the Santa Claus Macarons rest at room temperature until a skin forms and they’re no longer sticky to the touch (30-45 minutes).
- Step 6: Bake the Shells Preheat your oven to 300°F (150°C). Bake one sheet at a time for 15-18 minutes. The macarons are done when they barely move when gently touched. Allow them to cool completely on the baking sheets before attempting to remove them.
- Step 7: Prepare the Buttercream While the shells cool, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, heavy cream, and salt, beating until light and fluffy. Transfer to a piping bag fitted with a small round tip.
- Step 8: Decorate and Assemble Pair shells of similar size. Pipe buttercream onto the flat side of half the shells. Shape small pieces of white fondant into pompom balls for Santa’s hat and attach them to the top of each red shell. Use the edible marker to add eyes and the pink dust for rosy cheeks. Sandwich with the remaining shells, gently pressing together. Refrigerate your completed Santa Claus Macarons overnight for the best flavor and texture.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 macaron
- Calories: 126
- Sugar: 12g
- Sodium: 38mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 12mg