Description
Bring the holiday spirit to life with these adorable Santa Claus Macarons! Crisp and chewy almond shells are filled with a sweet buttercream or ganache and decorated to resemble Santa’s cheerful face. These festive macarons are as fun to make as they are to eat!
Ingredients
Units
Scale
For the Macaron Shells:
- 1 3/4 cups (175g) powdered sugar
- 1 cup (120g) almond flour
- 3 large egg whites, room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon vanilla extract
- Red gel food coloring
For the Filling:
- 1/2 cup (113g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1–2 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
For Decoration:
- White royal icing or melted white chocolate
- Edible black marker or melted dark chocolate (for eyes)
- Pink food coloring (for cheeks)
- Mini marshmallows (for hat fluff)
- Red and white sprinkles (optional)
Instructions
Make the Macaron Shells:
- Prepare Ingredients:
Sift together the powdered sugar and almond flour into a large bowl. Discard any large pieces. - Whip the Egg Whites:
In a clean, dry bowl, beat the egg whites on medium speed until frothy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form. Add vanilla extract and a few drops of red gel food coloring, mixing until evenly colored. - Fold the Batter:
Gently fold the dry ingredients into the meringue using a spatula. Mix until the batter flows like lava and forms ribbons that hold their shape for about 10 seconds before blending back in. - Pipe the Macarons:
Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a silicone baking mat or parchment-lined baking sheet. For Santa hats, pipe small red triangles at the top of some shells. - Rest the Macarons:
Tap the baking sheets firmly on the counter to release air bubbles. Let the macarons sit at room temperature for 30–60 minutes, or until the tops form a skin and no longer stick to your finger when touched. - Bake:
Preheat the oven to 300°F (150°C). Bake the macarons for 14–16 minutes, one tray at a time, rotating halfway through. Allow the shells to cool completely before removing them from the baking sheet.
Make the Filling:
- In a bowl, beat the butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy.
Assemble the Macarons:
- Pair the macaron shells by size. Pipe or spread the filling onto the flat side of one shell and sandwich it with another.
Decorate:
- Use white royal icing or melted white chocolate to create Santa’s beard and hat trim.
- Add eyes using an edible marker or melted dark chocolate.
- Tint a bit of royal icing or buttercream with pink food coloring for rosy cheeks. Add mini marshmallows or white sprinkles for hat fluff.
Notes
- Store macarons in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Allow assembled macarons to rest for at least 24 hours for optimal flavor and texture.