INTRODUCTION
Santa Claus Macarons are delightful treats that bring the spirit of the holiday season to your kitchen. These cute little cookies not only taste amazing, but their festive design makes them a perfect gift or dessert for parties. With a smooth shell and a sweet filling, they are sure to impress your family and friends. Making macarons can seem tricky at first, but with a little patience, you will create beautiful and tasty treats that everyone will love. Let’s dive into how you can make your very own Santa Claus Macarons that are perfect for the holidays!
WHY YOU WILL LOVE THIS RECIPE
This recipe for Santa Claus Macarons is special for several reasons. First of all, they are fun to make and decorate. Watching your cookies turn into little Santa faces can be very rewarding. The flavors blend perfectly, featuring sweet meringue and creamy buttercream, making each bite a joy. Also, these macarons are not only delicious but also visually stunning, providing a festive touch to your table. They make great gifts and are also ideal for holiday parties.
Furthermore, this recipe uses common ingredients that are easy to find, and we explain each step along the way. Whether you are a beginner or an experienced baker, you will enjoy making and sharing these wonderful cookies.
HOW TO MAKE Santa Claus Macarons
To create Santa Claus Macarons, you need a few ingredients and some simple equipment. Follow the step-by-step instructions for the best results.
EQUIPMENT NEEDED
To make Santa Claus Macarons, you will need the following equipment:
- Mixing bowls
- Electric mixer or whisk
- Baking sheets
- Parchment paper
- Sifter
- Spatula
- Piping bags
- Round piping tip
- Small bowls for coloring icing
- Food coloring
- Plastic wrap or airtight container for storing
Ingredients You’ll Need :
- 100 grams Domino® Golden Sugar
- 4 grams egg white powder (optional, read notes)
- 100 grams egg whites
- 105 grams almond flour
- 105 grams Domino® Powdered Sugar
- 1 1/2 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
- 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 cup 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))
STEP-BY-STEP INSTRUCTIONS
Macaron Shells
- Prepare the Ingredients: Start by measuring out all your ingredients accurately. This ensures that your macarons will come out perfectly.
- Whip the Egg Whites: In a clean mixing bowl, whip the egg whites using an electric mixer on medium speed. Slowly add the golden sugar while continuing to beat the egg whites. Mix until stiff peaks form.
- Combine Dry Ingredients: In another bowl, sift together the almond flour and the powdered sugar. This step is important to remove any lumps and to ensure a smooth batter.
- Fold the Mixture: Gradually fold the dry mixture into the whipped egg whites. Be careful not to overmix. You want the mixture to flow but still hold its shape.
- Pipe the Shells: Transfer the mixture into a piping bag fitted with a round tip. Pipe small circles onto the baking sheets lined with parchment paper.
- Rest the Shells: Let the piped macarons sit at room temperature for about 30-60 minutes. This allows a skin to form on top.
- Bake the Shells: Preheat your oven to 300°F (150°C). Bake the macarons for about 15-20 minutes. They should be firm and have little feet.
- Cool: Once baked, remove them from the oven and let them cool completely on the baking sheet before attempting to remove them.
Royal Icing
- Mix the Icing: In a bowl, mix meringue powder and water until frothy. Gradually add powdered sugar and mix until smooth.
- Color the Icing: Divide the icing into small bowls. Use food coloring to make red, white, and black icing.
Decorate the Shells
- Decorate the Faces: Use the royal icing to create Santa Claus faces on half of the macaron shells. Use white for the beard, red for the hat, and black for the eyes.
- Add Details: You can sprinkle desiccated coconut on the icing while it is still wet to create a snowy effect.
Sugar Cookie Buttercream
- Make the Buttercream: In a bowl, cream the unsalted butter until fluffy. Gradually add the powdered sugar, mixing well.
- Flavor the Buttercream: Add vanilla and almond extract. Mix until smooth and creamy. You can adjust the consistency by adding milk or heavy cream.
Fill the Shells
- Assemble the Macarons: Take the macaron shells that do not have decorations and pipe a generous amount of the sugar cookie buttercream onto each shell.
- Top with Faces: Gently press the decorated shells on top of the filled ones to create a sandwich effect.
HOW TO SERVE Santa Claus Macarons
These Santa Claus Macarons can be served on a festive plate or in a decorative box. They make wonderful treats for holiday gatherings and are sure to please all ages. Pair them with hot chocolate or coffee for a delightful dessert experience.
STORAGE & FREEZING : Santa Claus Macarons
To keep your macarons fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Make sure to freeze them unfilled for the best texture. Just place them in a single layer in a freezer-safe container. To enjoy them, simply let them thaw at room temperature before filling and serving.
SERVING SUGGESTIONS
Serve Santa Claus Macarons as a part of your holiday dessert table. They can be combined with other cookies, cakes, and treats. They also make fantastic gifts, especially when placed in a festive box.
VARIATIONS
You can change the flavor of the buttercream to suit your taste. Try adding peppermint extract for a peppermint twist or use different colors to decorate the faces differently. You can also experiment with different fillings, like ganache or fruit preserves.
FAQs
1. Why do my macarons crack?
Macarons crack if they are baked at too high a temperature or if they don’t rest long enough before baking. Make sure to let them sit until they form a skin and bake at the recommended temperature.
2. How do I know when macarons are done baking?
Macarons are done when they do not wobble if gently shaken, and they have formed a hard shell on the outside. You can also check if they easily lift off the baking sheet.
3. What do I do if my macarons don’t have feet?
Macarons may not have feet due to over-mixing the batter or not letting them rest adequately. Ensure you gently fold and allow proper resting time before baking.
4. Can I use a different type of flour?
Almond flour is best for macarons, but you can try other nut flours. Keep in mind this may affect texture and flavor.
MAKE-AHEAD TIPS FOR Santa Claus Macarons
You can prepare the macaron shells ahead of time and freeze them until you are ready to fill and decorate. The buttercream can be made a day or two in advance and kept in the fridge. Just give it a quick mix before using. Enjoy the holiday baking experience with these festive Santa Claus Macarons!
Santa Claus Macarons
Ingredients
Method
- Prepare the Ingredients: Start by measuring out all your ingredients accurately.
- Whip the Egg Whites: In a clean mixing bowl, whip the egg whites using an electric mixer on medium speed, gradually adding the golden sugar until stiff peaks form.
- Combine Dry Ingredients: Sift together the almond flour and powdered sugar to remove lumps.
- Fold the Mixture: Gradually fold the dry mixture into the whipped egg whites; do not overmix.
- Pipe the Shells: Transfer the mixture into a piping bag and pipe small circles onto baking sheets lined with parchment paper.
- Rest the Shells: Let the piped macarons sit at room temperature for 30-60 minutes.
- Bake the Shells: Preheat the oven to 300°F (150°C) and bake for 15-20 minutes.
- Cool: Remove from oven and let cool completely on the baking sheet.
- Mix the Icing: In a bowl, mix meringue powder and water until frothy; gradually add powdered sugar.
- Color the Icing: Divide the icing and color it using food coloring.
- Decorate the Faces: Use royal icing to create Santa Claus faces on half the macaron shells.
- Add Details: Sprinkle desiccated coconut on the icing while wet for a snowy effect.
- Make the Buttercream: Cream unsalted butter until fluffy, then gradually add powdered sugar.
- Flavor the Buttercream: Add vanilla and almond extract; mix until smooth.
- Assemble the Macarons: Pipe a generous amount of buttercream onto the un-decorated shells and top with decorated shells.