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Santa Claus Macarons

Santa Claus Macarons: Festive Treats with Sugar Cookie Bliss

Delight in these Santa Claus Macarons filled with Sugar Cookie Buttercream—perfect festive treats for your holiday gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Servings: 20 macarons
Course: Dessert
Cuisine: Christmas
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 100 grams Almond Flour No recommended substitutes for authentic taste.
  • 100 grams Domino® Powdered Sugar Sift before use for best results.
  • 100 grams Egg Whites Use fresh for the best results.
  • 100 grams Domino® Golden Sugar Can be substituted with granulated sugar if needed.
  • Egg White Powder Optional; helps stabilize meringue in humid climates.
For the Royal Icing
  • 2 tablespoons Meringue Powder Can be replaced with an equal amount of egg whites.
  • 4 cups Powdered Sugar Sift before use.
  • Water Adjusts icing consistency; add as needed.
  • Black Gel Food Coloring Optional for decoration.
  • Yellow Gel Food Coloring Used for decorations.
For the Sugar Cookie Buttercream
  • 1 cup Unsalted Butter Using salted butter is fine, adjust salt in the recipe accordingly.
  • 2 cups Sifted Powdered Sugar
  • 2 tablespoons Heat-Treated All-Purpose Flour Heat-treated for safety.
  • Vanilla Extract Enhances flavor.
  • Almond Extract Optional for flavor depth.
  • Milk or Heavy Cream Helps with spreadable consistency.
For the Finishing Touch
  • Desiccated Coconut Can be omitted for nut-free versions.

Equipment

  • Stand Mixer
  • piping bag
  • Baking sheets
  • Parchment Paper
  • Spatula
  • Heat-proof bowl

Method
 

Step-by-Step Instructions for Santa Claus Macarons
  1. Gather all your ingredients for the Santa Claus Macarons. Measure 100 grams of almond flour and 100 grams of powdered sugar, then sift them together.
  2. Combine 100 grams of egg whites and 100 grams of Domino® Golden Sugar in a heat-proof bowl over simmering water; stir until the sugar dissolves.
  3. Transfer the mixture to a stand mixer and whip until stiff peaks form (about 5-7 minutes).
  4. Gently fold in the sifted almond flour and powdered sugar mixture. Add red gel food coloring, folding until you achieve a ribbon-like batter.
  5. Pipe circles about 1.5 inches in diameter onto prepared baking sheets, and gently tap to release air bubbles.
  6. Allow the piped macarons to rest at room temperature for 1-2 hours until a skin forms.
  7. Preheat oven to 300°F (150°C) and bake each sheet for 15-20 minutes until firm to the touch.
  8. Combine 2 tablespoons of meringue powder and 4 cups of powdered sugar in a mixing bowl, adding water until you achieve glossy icing.
  9. In a stand mixer, beat 1 cup of unsalted butter until creamy, then gradually add 2 cups of sifted powdered sugar and vanilla and almond extracts.
  10. Assemble your Santa Claus Macarons by piping a dollop of Sugar Cookie Buttercream onto one shell, sandwiching it with another. Decorate as desired.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 20mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Accurate measurements are vital for macaron success. Store macarons in an airtight container for up to 5 days, or freeze for 1-2 months.

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