Name: Christmas Santa Claus Macarons
Prep time: 30 min
Cook time: PT-491552H12M10S
Cuisine: French
Ingredients: Domino® Golden Sugar (100 grams); Egg White Powder (4 grams, optional); Egg Whites (100 grams); Almond Flour (105 grams); Domino® Powdered Sugar (105 grams + 187 grams); Meringue Powder (1 tbsp); Water (4 tbsp); Black & Yellow Gel Food Coloring; All-Purpose Flour (1/2 cup, 63 grams); Unsalted Butter (1/2 cup, 113 grams); Domino® Powdered Sugar for Buttercream (1/4 cup, 50 grams); Vanilla Extract (1 tsp); Almond Extract (1/8 tsp); Milk or Heavy Cream (1/2 tbsp); Desiccated Coconut (1/4 cup, 50 grams)

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There’s something truly magical about the holidays, especially when you’re surrounded by delightful scents of freshly baked cookies and sweet confections wafting through the air. As the warmth of the kitchen envelops you, the sight of vibrant red macarons smiling back with Santa’s soft grin brings a wave of nostalgia. I can still remember the first time I attempted to make these adorable Christmas Santa Claus Macarons—it felt like I was crafting my own holiday tradition, filled with laughter, a sprinkle of powdered sugar, and a pinch of chaos.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make christmas Santa Claus Macarons
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Christmas Santa Claus Macarons

As families gather to celebrate together, these festive treats not only taste divine with their sugar cookie buttercream filling but also embody the spirit of joy and cheer. Crafted with love, they will surely become a cherished part of your holiday festivities. So, roll up your sleeves and let’s embark on this creative baking journey to create something memorable and delicious that will light up your holiday season!

Why You’ll Love This Recipe

Simple & Quick: Despite their beautiful appearance, these macarons are surprisingly easy to whip up in about 2 hours.
Irresistible Flavor: The combo of almond-flour shells with a dreamy sugar cookie buttercream filling is a flavor explosion in every bite.
Eye-Catching Appeal: With their cute Santa Claus design, these macarons will wow your guests and children alike!
Flexible Serving: Perfect as snacks, party desserts, or holiday gifts—everyone loves a homemade treat!
Diet-Friendly Options: Substitute ingredients easily; I’ll share some tips for gluten-free or dairy-free adaptations too!

Ingredients You’ll Need

Domino® Golden Sugar (100 grams): Use this for sweetness and to achieve that lovely caramel flavor; you can substitute with brown sugar if necessary.
Egg White Powder (4 grams, optional): Helps stabilize the meringue; if you don’t have it, simply skip it without altering the recipe.
Egg Whites (100 grams): Aim for room temperature eggs for better volume; refrigerate extra eggs to use later!
Almond Flour (105 grams): This gives your macarons that signature nutty flavor; don’t swap it with regular flour as it won’t yield the desired texture.
Domino® Powdered Sugar (105 grams + 187 grams): Critical for sweetness and texture; always sift before use to prevent clumps!
Meringue Powder (1 tbsp): This has the same stabilizing effect as egg whites; use if you prefer a more consistent texture for your icing.
Water (4 tbsp): Needed to help in creating your royal icing; filtered water works best for clarity!
Black & Yellow Gel Food Coloring: Just a couple of drops for some fine detailing; feel free to use natural colors if you want a healthier option.
All-Purpose Flour (1/2 cup, 63 grams): Vital for the buttercream; heat treat it before using to ensure safety.
Unsalted Butter (1/2 cup, 113 grams): Stick to unsalted for a cleaner flavor profile, and soften it to get a fluffy consistency when mixing.
Domino® Powdered Sugar for Buttercream (1/4 cup, 50 grams): A must for deliciously sweet frosting; again, sift before use.
Vanilla Extract (1 tsp) & Almond Extract (1/8 tsp): Both enhance the flavor beautifully, and almond extract complements the nutty shells.
Milk or Heavy Cream (1/2 tbsp): Use to adjust the consistency of your buttercream; if you like it thicker, add a bit more powdered sugar.
Desiccated Coconut (1/4 cup, 50 grams): For that beautiful Santa beard finish on your macarons; toasted coconut will add a depth of flavor!

How to Make christmas Santa Claus Macarons

Preheat and Prepare: Before you begin, preheat your oven to 300ºF. I recommend letting it warm up for at least 60 minutes to stabilize the heat, which helps prevent uneven baking. Line two baking sheets with parchment paper or a silicone mat. If you have a macaron template, it makes piping easier. Also, measure out and sift almond flour and powdered sugar together to ensure everything is nice and fine!

Combine Dry Ingredients: In a medium bowl, mix together the sifted almond flour and half the specified powdered sugar (105 grams). This helps to eliminate lumps and incorporate air, making your macaron shells light and airy. Set this dry mix aside while we tackle the next steps!

Whisk Wet Ingredients: In a separate bowl, get ready to create the meringue by placing egg whites in with your optional egg white powder and granulated sugar over a simmering water bath. Gently whisk until the sugar has completely melted, which should take a couple of minutes. Be cautious not to heat the mixture too much; you just want it warm enough to dissolve the sugar!

Beat to Stiff Peaks: Transfer the warm meringue mixture to your stand mixer bowl and whip it initially on low before ramping up to medium speed. Whisk for about 10-15 minutes until you achieve glossy, stiff peaks. Keep an eye out for the perfect consistency: it should look smooth and hold its shape as you lift the whisk.

Fold Together Gently: Carefully add the sifted almond flour mixture and, if desired, your food coloring to the meringue. Using a spatula, gently fold the batter to combine. This is where the magic happens! Make a sweeping motion, lifting and folding like you’re forming a letter “J.” Keep folding until you can draw a figure 8 with the batter. This ensures just the right texture for your macaron shells!

Pipe and Rest: Transfer the batter to your piping bag and start piping each macaron shell onto your prepared baking sheets. Ensure you’re holding the bag straight to get even shapes. Don’t forget to give your trays a gentle bang on the counter to release any air bubbles! Let the piped shells sit for about 30 minutes, or until they form a skin that feels dry to the touch.

Bake Until Golden: While your shells rest, keep an eye on your oven. When they’re ready, bake your macarons for 15–20 minutes—depending on your oven, watch for them to rise slightly and form feet! A good sign they’re done is that the tops don’t jiggle when touched and they develop a firmer texture. Once done, let the shells cool completely before assembling.

Make Royal Icing: To create this decorative icing, combine the remaining powdered sugar and meringue powder in a mixing bowl. Slowly add water while mixing until you reach a thick, pourable consistency like sweetened condensed milk. Divide and color your icing black and yellow, then quickly grab your piping bags!

Decorate the Shells: Pipe the black icing for Santa’s belt on half of the macaron shells and let it dry for a few minutes. Next, use the yellow icing to create buckles in the middle of Santa’s belt. Comedy gold and the perfect touch! Allow the icing to fully dry before moving on to the next steps.

Make Sugar Cookie Buttercream: The star of the show! First, heat treat your flour by baking it at 350ºF for about 5 minutes. Then, let it cool! Combine softened butter and both sugars in a mixer and whip for 4–5 minutes until light and creamy. Then mix in the treated flour, vanilla, and almond extracts until fluffy. If it’s too thick, loosen it up with a bit of milk.

Fill the Shells: Pair every decorated shell with a plain one and pipe your luscious buttercream onto the flat side of the bottom shell. Gently top it with the decorated shell and then roll the edges in shredded coconut for a fun Santa beard. The contrast of textures is simply delightful!

Storing & Reheating

To store your Christmas Santa Claus Macarons, place them in an airtight container and keep them at room temperature for up to 5 days. For longer storage, you can freeze them for up to 1–2 months. Just be sure to keep them separated with parchment paper to avoid sticking. To refresh them after freezing, let them thaw in the fridge for a couple of hours for optimal texture and flavor.

Chef’s Helpful Tips

Watch out for over-mixed meringue! This can lead to hollow shells or crazy cracks on the surface.
Ensure eggs are at room temperature before whipping them; it helps the meringue rise beautifully.
If your batter seems too runny, fold in more almond flour slowly, but if it’s too thick, add a tiny splash of water to loosen it.
Don’t skip the resting phase! It’s essential for achieving the Macaron’s coveted feet.
Want to wow guests? Consider adding a chocolate ganache filling for an even richer experience!

The Christmas Santa Claus Macarons are not just treats; they’re a heartfelt creation that brings everyone together during the holidays. Each bite delivers a delightful crunch followed by creamy sweetness. Experiment, enjoy the process, and don’t be afraid to add your own little twist to this classic recipe. These cookies embody the spirit of the season—joyful, colorful, and a little mischievous!

Recipe FAQs

Can I make these macarons ahead of time?

Absolutely! You can prepare the macaron shells a day or two in advance and store them in an airtight container. Just assemble them with the buttercream filling on the day you plan to serve them to ensure they maintain their crisp texture.

What can I substitute for almond flour?

If you have nut allergies or prefer not to use almond flour, you can use finely ground coconut flour or sunflower seed flour. Keep in mind that this will slightly alter the flavor and texture of your shells, but they will still be delicious!

How do I fix cracks on my macarons?

Crack-free macarons often come from meticulous folding and adequate resting time prior to baking. If they still crack, try adjusting your oven temperature, as sometimes it might be too hot. A baking stone can also help with even heat distribution.

Why did my macarons turn out hollow?

Hollow macarons can often result from overbeating the meringue or underfolding the batter. Be sure to fold until you reach the right consistency and avoid whipping the egg whites too long, which can cause instability.