Description

Santa Claus Macarons are festive red macarons filled with sugar cookie buttercream and decorated with royal icing to resemble Santa’s belt. These whimsical treats are perfect for holiday gifting and dessert tables.

Ingredients

100 grams Domino® Golden Sugar

4 grams egg white powder (optional)

100 grams egg whites

105 grams almond flour

105 grams Domino® Powdered Sugar

Red gel food coloring

1 1/2 cups Domino® Powdered Sugar (187 grams)

1 tbsp meringue powder

4 tbsp water

2 drops black gel food coloring

1 drop yellow gel food coloring

1/2 cup all-purpose flour (63 grams)

1/2 cup unsalted butter (113 grams)

1/4 cup Domino® Golden Sugar (50 grams)

1 1/4 cup Domino® Powdered Sugar (156 grams)

1 tsp vanilla extract

1/8 tsp almond extract

1/2 tbsp milk or heavy cream

1/4 cup desiccated coconut, shredded (50 grams)

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Instructions

Sift almond flour and powdered sugar together. Set aside. Line baking sheets with silicone mats.
Preheat oven to 300ºF (or 270ºF for convection).
Place granulated sugar, egg white powder, and egg whites in a bowl over simmering water. Whisk until sugar dissolves.
Transfer to stand mixer and whip until stiff, glossy peaks form (about 13–15 minutes).
Fold in dry ingredients and red food coloring until batter flows in ribbons and forms a figure 8.
Pipe batter onto prepared mats. Tap trays to release air bubbles. Let rest until a skin forms.
Bake for 15–20 minutes. Cool completely before decorating.
For royal icing: Beat powdered sugar, meringue powder, and water until glossy. Divide and color one part black, the other yellow.
Pipe a black belt on half the macaron shells. Let dry. Add a yellow buckle in the center.
Heat-treat flour by baking at 350ºF for 5 minutes. Let cool.
Beat butter and sugars until creamy. Add flour, vanilla, almond extract, and milk. Mix until smooth.
Pipe buttercream onto the bottom shells. Top with decorated shells.
Roll filled edges in shredded coconut for Santa’s fur trim effect.

Notes

You can swap the buttercream for peppermint ganache or cinnamon-spiced cream.

Skip royal icing for a simpler design using just red shells and coconut edges.

Gel food coloring is preferred to avoid thinning the batter.

Buttercream can be made ahead and re-whipped before use.

Resting the shells before baking is crucial to avoid cracking.

Prep Time: 2 hours
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: French-American

Nutrition

Serving Size: 1 macaron
Calories: 140
Sugar: 18g
Sodium: 10mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0g
Protein: 2g
Cholesterol: 15mg