If you're dreaming of charming holiday treats that delight both eyes and taste buds, this Santa Claus Macarons Recipe is the one to try. These festive macarons are perfect for Christmas gatherings, gift-giving, or simply adding a bit of magic to your winter baking. Not only do they capture Santa's iconic look with a playful design, but they also offer that delicate balance of crisp shell and soft, luscious filling that makes macarons so irresistible.
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Why This Recipe Works
I love how this Santa Claus Macarons Recipe makes the festive spirit approachable with thoughtful techniques and reliable ingredients, ensuring you'll get those perfect chewy yet airy macarons every time.
- Consistent Texture: Combining egg white powder with careful meringue whipping helps create stable, sturdy shells that won't crack or hollow.
- Deep, Balanced Flavor: The sugar cookie buttercream adds warmth with vanilla and almond extracts, rounding out the light almond shells beautifully.
- Simple Ingredients: Leveraging pantry staples like Domino® sugars and almond flour keeps the recipe straightforward and accessible.
- Fast Prep, Big Payoff: Resting the shells properly ensures a smooth surface and "feet," while the quick royal icing decor transforms them into Santa himself!
Ingredient Game Plan
To make the most out of the Santa Claus Macarons Recipe, I recommend using fine, fresh almond flour for smooth shells and high-quality sugars for consistent sweetness and texture. The colors come alive with gel food coloring, and each step's success leans on fresh, clean ingredients.
- Domino® Golden Sugar: A rich, caramel-like flavor that adds depth to your sweet buttercream.
- Egg white powder (optional): Helps improve meringue stability, especially handy in humid environments.
- Almond flour: Choose finely ground, blanched almond flour for smooth, uniform shells.
- Meringue powder: Essential for royal icing's ideal structure while keeping it silky.
- Gel food coloring: Use concentrated gels for bold red, black, and yellow accents without watery batter.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Santa Claus Macarons Recipe
Step 1 - Prep & Season
Start by prepping your workspace-line two baking sheets with parchment paper or a silicone mat with macaron templates. Measure and sift together almond flour and powdered sugar to create a fine, clump-free base for your shells. Preheat your oven low and slow; I like 300ºF but adjusting to your oven's quirks is key. Meanwhile, whisk your sugar, egg white powder (if using), and egg whites over simmering water to melt the sugar smoothly without cooking the eggs. This careful warming sets the foundation for your perfect meringue. Then, whip the mixture to glossy stiff peaks-the moment when peaks stand tall but still have a slight bend indicates you've hit that sweet spot.
Step 2 - Build Flavor
Fold your sifted dry ingredients into the meringue gently but thoroughly, adding the festive red gel coloring now. The goal here is a batter that flows like thick ribbons but still holds its shape-a tricky balance. Test it by holding some batter on your spatula and tracing a figure eight; the batter should drip slowly without breaking. Once ready, pipe evenly sized rounds onto your lined sheets. A few gentle taps against the counter will pop air bubbles and help the batter settle. Now, be patient: allowing the shells to rest until they develop a dry, firm skin is crucial to prevent cracking during baking. You can tell they're ready when they don't feel tacky at all.
Step 3 - Finish for Best Texture
Bake your trays one at a time, for about 15 to 20 minutes, keeping a close eye. The macarons should develop "feet," a slight rise at their base, and feel firm when touched-not jiggly or soft. Ovens vary, so test one shell before pulling the whole tray out. After cooling, prepare your royal icing and sugar cookie buttercream fillings. The icing flows on like a dream for Santa's belt and buckle, while the buttercream adds sweet, nutty warmth on the inside. Assemble by sandwiching filled bottoms with decorated tops, then gently roll the edges in shredded coconut to evoke Santa's fluffy suit trim. The result? A charming cookie that's as joyful to make as it is to eat.
Pro Moves I Swear By
From my many rounds of trial and error with macarons, a few simple touches make all the difference in this Santa Claus Macarons Recipe.
- Doneness Cue: Look for glossy feet and a matte, not shiny, top shell that resists gentle pokes.
- Temperature Trick: Preheating your oven for an hour helps avoid hot spots that cause cracking or uneven baking.
- Make-Ahead Move: The shells can be baked a day ahead and stored airtight; decorate right before assembling for fresher details.
- Skip This Pitfall: Don't skip resting the batter on the pans-it's the secret to cracking-free shells, especially with that deep red coloring.
Serve It Up
Finishing Touches
For final decorating, I like to use royal icing because it dries hard and lets you add crisp details like Santa's belt and buckle. Black and yellow gel colors create that iconic contrast, making these macarons truly pop on the holiday table. The shredded coconut along the edges adds texture and the perfect snowy effect. It's those small touches that really bring the Santa theme to life.
Great Pairings
You'll enjoy pairing these macarons with warm drinks like spiced chai or hot cocoa-their sweetness balances rich flavors beautifully. If you want to add crunch and freshness, try serving alongside tangy cranberry compote or lightly salted nuts for contrast. These simple accompaniments highlight the macarons without overwhelming them.
Easy Plating Wins
To keep it effortless, arrange the macarons on a white platter sprinkled with edible glitter or sprinkle powdered sugar over fresh pine branches for a festive vibe. For a cozy vibe, stack them beside a bowl of holiday candy canes or place on a wooden board with rustic accents. Even a simple cluster on a linen napkin feels special. Presentation is part of the magic, and with these, you can't go wrong.
Make-Ahead & Storage
Storing Leftovers
Store leftover Santa Claus Macarons in an airtight container in the fridge for up to five days. Macarons technically improve when rested a day after assembly, so the flavors meld nicely. Keep them away from strong odors, and you'll notice the shells maintain their crisp exteriors and soft interiors well.
Freezer Notes
These macarons freeze very well for 1 to 2 months. Freeze individually on a tray before storing in a sealed container to prevent sticking or crushing. When you're ready, thaw them in the fridge for several hours or overnight for best texture retention. This trick lets you spread out your baking for holiday prep stress relief.
Reheating Santa Claus Macarons Recipe Without Drying Out
To gently warm your macarons without drying them, try a quick zap in the microwave on low power for 5 to 8 seconds, checking often. Alternatively, a brief 2-3 minute heat in a 300ºF oven wrapped loosely in foil can refresh their softness without losing that delicate chew. You can also use an air fryer at low temperature; just keep a close eye to avoid overheating. Moisture retention is key-never overdo the heat.
Frequently Asked Questions
Yes! You can skip the egg white powder-just be sure to whisk the sugar and egg whites gently over simmering water to fully dissolve the sugar, which helps create a stable meringue.
Cracking usually happens if the shells haven't formed a dry skin before baking or if your oven temperature is too high. Be patient with the resting stage and consider using an oven thermometer for accuracy.
Use gel food coloring and add it just after folding in dry ingredients to avoid overmixing. Adding too much liquid dye can affect the batter consistency, so concentrated gels work best.
You can substitute with finely chopped white chocolate shavings or crushed freeze-dried raspberries for texture, but shredded coconut adds the signature fluffy look that complements Santa's suit perfectly.
Final Thoughts
Making this Santa Claus Macarons Recipe is always a joyful project for me-especially sharing the process with friends and watching their delight at the first bite. While macarons might seem intimidating, breaking each step down and focusing on gentle folding, patient resting, and careful baking makes it so achievable. When you see that crisp exterior, those delicate feet, and the fun festive decorations, you'll know the effort was worth every second. So grab your piping bag, warm up that mixer, and bring a little holiday magic to your kitchen-you've got this!
PrintComplete Recipe
Santa Claus Macarons Recipe
Santa Claus Macarons are festive, delicate French cookies featuring bright red almond-flour shells decorated with royal icing to resemble Santa's belt and buckle. Filled with a rich sugar cookie buttercream and rolled in shredded coconut, these macarons offer a perfect holiday treat with a balance of crisp shell and creamy filling.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 2 hours 40 minutes
- Yield: 24 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Macaron Shells
- 100 grams Domino Golden Sugar
- 4 grams egg white powder (optional)
- 100 grams egg whites
- 105 grams almond flour
- 105 grams Domino® Powdered Sugar
- about 1 tablespoon red gel food coloring
Royal Icing
- 1 ½ cups (187 grams) Domino® Powdered Sugar
- 1 tablespoon meringue powder
- 4 tablespoon water
- 2 drops black gel food coloring
- 1 drop yellow gel food coloring
Sugar Cookie Buttercream
- ½ cup (63 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter
- ¼ cup (50 grams) Domino® Golden Sugar
- 1 ¼ cup (156 grams) Domino® Powdered Sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ½ tablespoon milk or heavy cream
- ¼ cup (50 grams) desiccated coconut shredded
Instructions
- Prepare Ingredients: Gather all ingredients and equipment. Fit a large piping bag with a ¼-inch round tip. Line two baking sheets with parchment paper or silicone mats and set aside.
- Sift Dry Ingredients: Sift together almond flour and powdered sugar, and set aside.
- Preheat Oven: Preheat the oven to 300ºF for about 60 to 90 minutes to stabilize temperature, or 270ºF if using a convection oven.
- Make Sugar Syrup with Egg Whites: Place a bowl over simmering water (without touching water). Add granulated sugar and egg white powder if using, whisk to prevent clumps. Add egg whites and whisk until sugar dissolves, testing by feeling no sugar granules.
- Whip Meringue: Transfer mixture to stand mixer bowl, whisk on low 30 seconds, medium-low 2 minutes, then medium-high until stiff, glossy peaks form (about 13-15 minutes). Stop before over-whipping to avoid hollow shells.
- Fold Dry Ingredients and Color: Add sifted almond flour and powdered sugar to meringue, add red gel food coloring. Fold gently using spatula forming a letter J, pressing batter down along bowl sides to remove air. Stop when batter is glossy with thick flowing consistency, forming slow figure 8s without breakage.
- Piping Batteries onto Sheets: Transfer batter to piping bag, seal top to prevent drying. Pipe rounds onto sheets, 90 degrees angle, about 3 to 5 seconds each. Tap trays on counter to release air bubbles. Pop surface bubbles with a toothpick.
- Rest Shells: Let shells rest at room temperature until surface forms a thick, dry skin (not soft) to prevent cracking during baking.
- Bake Shells: Bake one tray at a time for 20 minutes. Macarons are done when they have feet, deeper color, and tops are firm to touch without jiggle.
- Cool Shells: Remove shells from oven, cool completely before filling and decorating.
- Make Royal Icing: In mixer bowl, combine powdered sugar and meringue powder. Mix on low, gradually add water. Increase to medium-high and whip until glossy and fluffy with a thick, flowy consistency. Adjust water or sugar as needed. Divide evenly to two bowls and color one black and the other yellow. Place each into separate piping bags fitted with size 3 (black) and size 2 (yellow) tips. Keep covered to prevent crusting.
- Decorate Shells: Pipe a black royal icing line across half the shells to form Santa's belt. Let dry a few minutes, refrigerating speeds drying. Pipe a yellow buckle square over the black belt line.
- Heat Treat Flour: Spread flour on lined baking tray and bake at 350ºF for 5 minutes, stirring once. Cool before use in buttercream.
- Make Sugar Cookie Buttercream: Beat butter and sugars for 4-5 minutes until creamy. Add heat-treated flour, vanilla, almond extract and mix low. Add milk or cream if needed to adjust consistency. Add more powdered sugar if too runny.
- Fill Macarons: Pipe buttercream onto bottom shells, sandwich with decorated top shells. Roll filled edges in shredded coconut.
- Storage: Store macarons in fridge up to 5 days or freeze up to 2 months.
Notes
- Egg white powder is optional; if omitted, no recipe changes needed.
- Resting the macaron shells before baking is essential to forming a dry skin and avoiding cracks.
- Oven temperatures and baking times may vary; adjust according to your oven's behavior.
- Heat treat the flour before using in frosting to make it safe to eat.
- Seal piping bag tops while working to prevent batter from drying out.
- Allow royal icing to dry completely before proceeding to avoid smudging decorations.
- Macarons freeze well; thaw in fridge before serving for best texture.
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