Description
Santa Claus Macarons blend whimsical French pastry with festive holiday cheer, creating adorable red and white cookie treats. Delicate almond shells and creamy filling bring magical Christmas spirit to your dessert table, delighting guests with playful seasonal charm.
Ingredients
Scale
Macaron Shells:
- 105 grams almond flour
- 100 grams egg whites
- 4 grams egg white powder (optional)
- 100 grams Domino Golden Sugar
- 105 grams Domino Powdered Sugar
- 1 1/2 cups (187 grams) Domino Powdered Sugar
- 1 tablespoon meringue powder
- 2 drops black gel food coloring
- 1 drop yellow gel food coloring
Buttercream Filling:
- 1/2 cup (113 grams) unsalted butter
- 1 1/4 cup (156 grams) Domino Powdered Sugar
- 1/4 cup (50 grams) Domino Golden Sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/2 tablespoon milk or heavy cream
Additional Ingredients:
- 1/2 cup (63 grams) all-purpose flour
- 1/4 cup (50 grams) desiccated coconut, shredded
Instructions
- Prepare dry ingredients by meticulously sifting almond flour and powdered sugar together, ensuring a silky, uniform texture for impeccable macaron shells.
- Create meringue by whisking egg whites and granulated sugar over gentle heat, then transfer to mixer. Whip until achieving glossy, stiff peaks with robust structure, approximately 10-15 minutes.
- Incorporate dry ingredients into meringue using delicate folding technique. Aim for lava-like consistency where batter flows smoothly and figure 8 pattern dissolves gracefully without breaking.
- Transfer batter to piping bag and precisely pipe uniform circles onto silicone baking mat. Tap trays firmly against countertop to eliminate potential air pockets, using toothpick to burst remaining bubbles.
- Allow macaron shells to rest at room temperature, developing protective skin. Wait 30-45 minutes until surface becomes matte and gentle touch produces no residue.
- Preheat oven to 300°F. Bake shells for 15-18 minutes, watching for signature ruffled feet and firm texture. Remove when centers appear set and surfaces look smooth.
- Prepare royal icing, separating into distinct color batches for decorative elements. Carefully pipe black belt and yellow buckle details onto shell surfaces.
- Craft buttercream by blending butter, sugars, vanilla, and almond extract until creamy. Adjust consistency with minimal milk if needed.
- Assemble macarons by spreading buttercream on bottom shells, gently pressing decorated tops. Roll edges in desiccated coconut for festive, snow-like finish.
Notes
- Precision matters most when making macarons, so invest in a kitchen scale for accurate measurements and consistent results.
- Egg whites work best when separated a day ahead and left at room temperature, allowing them to whip more effectively and create stronger meringue structure.
- Coconut can be substituted with crushed white chocolate or powdered sugar for different textural and flavor variations, making the recipe adaptable to personal preferences.
- Humidity plays a critical role in macaron success, so avoid making these on rainy or overly humid days to prevent potential shell cracking or uneven texture.
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 182
- Sugar: 30 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg