Description
These Christmas Reindeer Macarons are delicate French almond cookies with a smooth, glossy shell and a soft, chewy center, filled with rich chocolate buttercream and decorated with festive royal icing. Perfect for holiday celebrations, these macarons combine classic techniques with playful reindeer-themed decorations to create a charming and delicious treat.
Ingredients
Scale
Macaron Shells
- 90 grams powdered sugar
- 80 grams almond flour
- 70 grams egg whites (room temperature)
- 70 grams granulated sugar
- 2 grams egg white powder (optional)
- ½ tsp vanilla extract
- 4 drops brown gel food coloring
Chocolate Buttercream Filling
- ¼ cup salted butter (½ stick)
- 1 cup powdered sugar
- 1 tsp heavy whipping cream
- ½ tsp cocoa powder
Royal Icing
- ½ cup powdered sugar
- ½ tsp meringue powder
- ½ tsp water (room temperature, plus more if needed)
- 1 drop brown gel food coloring
- 1 drop red gel food coloring
- 2 drops black gel food coloring
Instructions
- Prepare dry ingredients: Sift powdered sugar and almond flour together using a whisk to remove any clumps and ensure a smooth mixture. Set aside, and line sheet pans with silicone mats. Insert the piping tip into a 16 inch pastry bag.
- Make the meringue: Whisk the room temperature egg whites on medium speed until small bubbles form (about 15 seconds). Gradually add 3 tbsp of granulated sugar, one tablespoon at a time, waiting 10 seconds between each addition. Whisk until you see meringue tracks. Increase speed and slowly add remaining granulated sugar one tablespoon at a time. Stop when stiff peaks form. Scrape the sides, add vanilla extract and brown gel food coloring, and whisk for about 5 more minutes until peaks are stiff and glossy.
- Combine dry ingredients and meringue: Fold the sifted powdered sugar and almond flour mixture into the meringue in three parts, folding gently each time until fully combined. Deflate the batter by smearing it against the bowl’s sides two or three times and folding once or twice. Repeat until the batter is smooth, glossy, and flows in slow ribbons when lifted with a spatula, sinking back within 30 seconds.
- Pipe the macarons: Transfer batter to pastry bag and pipe 3/4 inch circles onto prepared mats, holding the bag at a 90° angle. Tap trays firmly on the counter several times to release air bubbles. Let macarons rest until they form a skin and are not sticky to the touch, about 20 minutes.
- Bake the macarons: Preheat oven to 315°F (160°C). Bake macarons for 14-16 minutes until they do not shift when touched on top. Let cool on trays for at least 30 minutes before decorating.
- Prepare royal icing: In a small bowl, mix powdered sugar, meringue powder, and water, stirring until smooth. Adjust water to reach a consistency where the icing sinks back into itself in about 20 seconds. Divide icing into three portions and tint with red, black, and brown gel food coloring respectively. Transfer each color into separate small piping bags with tiny openings.
- Decorate the macarons: Optionally mark the macaron shells using food coloring markers where antlers, eyes, and nose will be piped. Pipe royal icing decorations accordingly. Allow royal icing to dry for about an hour.
- Make chocolate buttercream: In a medium bowl, beat softened butter until smooth. Gradually add powdered sugar in two parts, mixing until combined. Add heavy cream and cocoa powder, mixing until creamy and well combined.
- Assemble macarons: Fill an 8-inch pastry bag with buttercream and cut a ¼ inch opening. Pipe buttercream onto the center of the macaron bottoms. Sandwich decorated shells on top. Refrigerate assembled macarons for at least 24 hours to mature. Before serving, allow them to come to room temperature for 20-30 minutes.
Notes
- Oven temperatures and baking times may vary; use times as guidelines.
- Ensure mixing bowl is clean and grease-free for optimal meringue.
- Weigh all ingredients in grams for accuracy and consistency.
- Use room temperature egg whites; to quickly bring eggs to room temp, place in warm water for 5 minutes.
- Sift almond flour and powdered sugar together as almond flour alone is moisture-rich and does not sift well.
- Mix egg white powder with granulated sugar before adding to egg whites to ensure full dissolution.
- Whisk meringue to stiff peaks for proper macaron texture.
- Let piped macarons rest before baking to form a skin, preventing cracks.
- Calories shown relate to macaron shells only, excluding fillings and decorations.
Nutrition
- Serving Size: 1 macaron
- Calories: 80
- Sugar: 8 g
- Sodium: 15 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 10 mg
