Description
These Christmas Santa Claus Macarons are a festive delight with almond flour shells and a creamy sugar cookie buttercream, making them a must-have for your holiday celebrations!
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)
Instructions
- Preheat oven to 300ºF and prepare baking sheets.
- Mix sifted almond flour and half the powdered sugar in a bowl.
- Whisk egg whites and optional powder over a simmer, until sugar dissolves.
- Beat meringue until glossy, stiff peaks form.
- Gently fold dry mixture into meringue, adding food coloring if desired.
- Pipe macaron shells on sheets and let rest until dry.
- Bake for 15-20 minutes, then cool completely.
- Combine powdered sugar and meringue powder for royal icing, adding water to desired consistency.
- Decorate macaron shells with icing and let dry.
- Prepare sugar cookie buttercream and fill macarons, rolling edges in coconut.
Notes
Ensure egg whites are room temperature for best volume.
Sift all powdered sugar to avoid clumps before use.
Rest the piped macarons until a skin forms for best results.
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 12g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg