Santa Claus Macarons
These festive red macarons are crisp on the outside, chewy on the inside, and filled with silky vanilla buttercream. Decorated with coconut and chocolate chip 'eyes,' they’re perfect for Christmas gifting or dessert tables.
Equipment
- Mixing Bowls
- Electric Mixer
- Sifter
- Spatula
- Piping bags
- Round piping tip
- Baking sheets
- Parchment paper or silicone macaron mat
- Oven
Ingredients
For the Macaron Shells
- almond flour sifted
- powdered sugar sifted
- egg whites room temperature
- granulated sugar
- red gel food coloring as needed for color
For the Buttercream Filling
- unsalted butter softened
- powdered sugar
- vanilla extract
- heavy cream
- salt pinch
Optional Decoration
- white sanding sugar or coconut flakes for beard effect
- mini chocolate chips for Santa's eyes
Instructions
- Sift almond flour and powdered sugar together twice. Set aside.
- Whip egg whites until foamy, then gradually add granulated sugar. Beat to stiff, glossy peaks.
- Add red gel food coloring and fold in dry ingredients in two parts. Mix until batter flows like thick lava.
- Transfer to piping bag and pipe small circles onto lined baking sheets. Tap trays to remove air bubbles.
- Let macarons rest for 30 minutes until tops are dry. Preheat oven to 300°F (150°C).
- Bake for 12–15 minutes, rotating halfway. Let cool completely before removing from trays.
- To make filling, beat butter until smooth. Add powdered sugar, vanilla, salt, and cream. Beat until fluffy.
- Pipe filling onto half the shells, top with remaining shells. Decorate with coconut and mini chocolate chips if desired.
Notes
For best results, use a scale to weigh your ingredients. Let macarons mature in the fridge overnight for improved texture.
Nutrition
Calories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 2.5gCholesterol: 10mgSodium: 15mgPotassium: 20mgFiber: 0.3gSugar: 10gVitamin A: 60IUCalcium: 10mgIron: 0.2mg
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