Santa Claus Macarons Recipe

If you’re dreaming of festive treats that bring a smile the moment you see them, then you’re going to adore this Santa Claus Macarons Recipe. I absolutely love how these macarons come to life with bright red shells, a cute little belt made from royal icing, and a creamy sugar cookie buttercream filling that just melts in your mouth. Whether you’re a macaron pro or dipping your toes in for the first time, this recipe will guide you every step of the way to festive success. Ready to make some magic?

this …

Ingredients You’ll Need

Choosing the right ingredients is crucial for a vibrant, tender, and flavorful macaron. The smooth almond flour mixed with the powdered sugar gives you that iconic crisp shell with a chewy inside, while the royal icing and buttercream finish the look and flavor perfectly. Let me share some tips on the key players here.

• Domino® Golden Sugar: Adds a subtle caramel note, perfect for both sweetness and depth in your macaron shells and buttercream.
• Egg white powder (optional): If you live somewhere humid like I do, this helps stabilize your meringue; otherwise, you can skip it without worry.
• Egg whites: Fresh is best here, but if you whisk them just right, frozen and thawed egg whites will do the trick too!
• Almond flour: Make sure it’s finely ground and fresh to avoid gritty macarons; I like to sift it with powdered sugar for a lighter texture.
• Domino® Powdered Sugar: This is your go-to for smoothness and sweetness in both shells and fillings.
• Meringue powder: Essentials for that glossy royal icing; it helps with structure and stability.
• Gel food coloring (black, yellow, red): I trust gels because they give vibrant color without thinning the batter or icing.
• All-purpose flour: Used in the buttercream, but it’s toasted first—this step was a game-changer to keep the frosting safe and delicious.
• Unsalted butter: Softened, this is the creamy base for the sugar cookie buttercream that your taste buds will thank you for.
• Vanilla and almond extracts: Add a warm, comforting aroma and subtle nutty notes that elevate the overall flavor.
• Desiccated coconut: Rolled along the edges for extra texture and that charming snowy effect on the macarons.

Variations

While I adore the classic Santa look, I love playing around with this recipe to suit different tastes and occasions. Feel free to tweak colors, fillings, or even the shapes to keep things fresh and personalized for your celebrations!

• Color Variations: I’ve swapped the bright red for pastel pink or green to create a fun elf or vintage Santa vibe—totally charming and just as tasty.
• Flavored Buttercream: Adding a hint of peppermint extract transforms these into a peppermint dream, which my family goes wild over every Christmas.
• Vegan Adaptation: I’ve experimented with aquafaba instead of egg whites for meringue, and while it works, the texture differs slightly—perfect for those avoiding eggs but still craving macarons.
• Without Coconut: If coconut isn’t your thing, finely crushed freeze-dried raspberries on the edges make a lovely alternative with a pop of color and tartness.

How to Make Santa Claus Macarons Recipe

Step 1: Preparing to Bake Perfection

First things first: organize your space and ingredients. Lay out your piping bags, baking mats, bowls, and sift your almond flour with the powdered sugar. I like to preheat my oven to 300ºF for about an hour beforehand. It sounds long, but stabilizing the temperature helps me avoid cracked or lopsided shells. Be patient—finding your oven’s sweet spot can take time, but it’s worth it.

Step 2: Make the Meringue with Love

Whisk the golden sugar (and egg white powder if you’re using it) over simmering water until fully dissolved—you want that syrup silky, no sugar crunching under your fingers! Then whip the egg whites in your mixer, building from low to a stiff, glossy peak. This step can take 13-15 minutes, so grab a cup of coffee and chat with yourself about how gorgeous this meringue is becoming. Avoid overwhipping—it leads to hollow shells, and trust me, you don’t want that disaster.

Step 3: Folding in the Dry Ingredients

Bring in the sifted almond flour and powdered sugar, fold gently in a ‘J’ motion, and gradually press the air out by scraping the sides and bottom. The batter’s ready when it’s shiny and flows slowly off your spatula in a figure-8 shape without breaking. I learned this visual cue saved me from under- or over-mixing—a crucial step for those perfect feet on your macarons.

Step 4: Piping and Resting

Fill your piping bag, seal it at the top for control, and pipe neat circles over your template. Once piped, give the tray a good bang on the counter—that shakes out air bubbles. Use a toothpick to pop any stubborn bubbles on your shells. Here’s a biggie: don’t rush resting your macarons, especially with that red food coloring we use for the Santa shell—it needs a good 30-60 minutes to form a dry, firm skin to prevent cracking. This was a game changer when I first made this recipe!

Step 5: Baking with Care

Bake one tray at a time for 15 to 20 minutes at 300ºF. Watch for that tell-tale sign: nicely formed feet and no jiggle when you gently tap. If the tops are still soft, give them a few more minutes—the exact time varies by oven. Once out, cool completely before moving to the magic of decorating.

Step 6: Royal Icing Belt Decoration

Whip up the royal icing until glossy and fluffy, then divide and color it black and yellow. Pipe a thin black belt line near the center of half your macarons, let that set (a fridge chill helps!), then add a bright yellow buckle atop the belt. It sounds fancy, but the contrast makes your Santa shells instantly recognizable and charming.

Step 7: Make the Sugar Cookie Buttercream

Don’t skip baking the flour first—this step ensures it’s safe and adds a warm, toasty flavor to your buttercream. Beat your butter and sugars until creamy, then add the toasted flour and extracts. If your buttercream feels too thick or thin, tweak with a splash of milk or additional powdered sugar until spreadable yet stable. It’s the perfect fluffy partner to those delicate shells.

Step 8: Assembly and Coconut Coating

Pipe the buttercream onto the bottoms, nestle the decorated Santa shells on top, then roll the edges in desiccated coconut for that snowy, festive touch. It adds a delightful texture and finishes the look beautifully. My family goes crazy for this final touch—it just screams holiday happiness.

How to Serve Santa Claus Macarons Recipe

Garnishes

I love serving these with a light dusting of powdered sugar as faux snow around the plate, or sprigs of fresh rosemary to suggest mini Christmas trees—it just adds to the festive feel and smells fantastic.

Side Dishes

Pair these with warm spiced tea or a creamy hot chocolate—both complement the sweet, buttery flavors perfectly and make for a cozy holiday treat.

Creative Ways to Present

For holiday parties, I’ve arranged these macarons on serving platters shaped like Santa’s sleigh or arranged in clusters with string lights for extra sparkle. Gift boxes tied with red ribbon also make wonderful presents that ooze charm and personality.

Make Ahead and Storage

Storing Leftovers

Store these macarons in an airtight container in the fridge for up to five days. I usually place parchment paper between layers to keep them neat, and they maintain their texture wonderfully if eaten within this window.

Freezing

If you want to prep in advance, these freeze beautifully for up to 1-2 months. Just wrap them tightly and thaw in the fridge overnight before serving—fresh-tasting and festive whenever you need a hit of holiday cheer.

Reheating

I usually let frozen macarons come to room temperature naturally; microwaving tends to ruin the delicate texture. If you’re in a hurry, a short 10-second blast on low power in the microwave does the trick, but be cautious!

FAQs

Final Thoughts

This Santa Claus Macarons Recipe holds a special place in my heart because it combines the challenge of perfect macarons with the fun of festive decorating. Each batch feels like gifting a little bit of holiday joy, and I promise, once you master this, you’ll be sharing these beauties year after year. Give it a try—you’ll be amazed at how satisfying and fun making these seasonal treats can be!

Print