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Santa Claus Macarons

Delightful Santa Claus Macarons for Your Festive Table

Celebrate the holiday season with delightful Santa Claus Macarons, featuring a delicious sugar cookie buttercream filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 100 grams Domino® Golden Sugar Can substitute with granulated sugar.
  • 4 grams egg white powder Optional; stabilizes the meringue in humid climates.
  • 100 grams egg whites Acts as the base for the meringue.
  • 105 grams almond flour Can substitute with finely ground hazelnuts for a nut-free version.
  • 105 grams Domino® Powdered Sugar Aids in achieving a smooth texture.
For the Royal Icing
  • 1.5 cups Royal Icing For decoration; maintain the right consistency.
  • 1 tablespoon meringue powder Stabilizes royal icing.
  • 4 tablespoons water Used to adjust icing consistency.
  • Black and yellow gel food coloring For decorating the Santa hat and belt.
For the Sugar Cookie Buttercream
  • 0.5 cup all-purpose flour Substitute with gluten-free flour for a gluten-free variant.
  • 113 grams unsalted butter Creates a rich filling.
  • 50 grams Domino® Golden Sugar Adds a deep nutty flavor.
  • 156 grams Domino® Powdered Sugar Sweetens the buttercream filling.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1/8 teaspoon almond extract Optional depending on taste preference.
  • 0.5 tablespoon milk or heavy cream Adjusts buttercream consistency.
  • 50 grams desiccated coconut Optional but adds a wintery touch.

Equipment

  • Mixing Bowls
  • piping bags
  • Oven
  • baking sheet
  • Silicone mat or parchment paper

Method
 

Step-by-Step Instructions
  1. Gather all ingredients and prepare piping bags with round tips. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Sift almond flour and Domino® powdered sugar together into a bowl, combining gently to aerate.
  3. In a heatproof bowl, combine granulated sugar and egg white powder over simmering water until dissolved. Whisk egg whites to stiff peaks and fold in sifted dry ingredients.
  4. Incorporate red gel food coloring into the macaron batter until a vibrant shade is achieved.
  5. Pipe small circles onto the lined baking sheet and tap gently to release air bubbles. Allow to rest for 1 to 2 hours.
  6. Bake the macaron shells for 15-20 minutes until they rise and tops are firm.
  7. Whisk together powdered sugar, meringue powder, and water for royal icing consistency. Divide and color as needed.
  8. Decorate cooled macaron shells with royal icing to create Santa's belt and hat details, allowing to dry.
  9. Heat treat flour for buttercream, then mix with butter and sugars until creamy. Add extracts and adjust with milk.
  10. Assemble macarons by piping buttercream onto half of the shells and sandwiching with the other halves. Roll sides in desiccated coconut, if desired.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 45mgPotassium: 20mgSugar: 12gVitamin A: 2IUCalcium: 2mgIron: 2mg

Notes

Store macarons in an airtight container to maintain texture. They can be frozen for longer enjoyment.

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