Santa Claus Macarons Recipe

There’s something undeniably festive about whipping up a batch of Santa-themed macarons during the holiday season. Between the adorable design and the perfect blend of textures and flavors, these Santa Claus macarons have become a family favorite in my household. I’ve always been a sucker for holiday-themed baking, and nothing feels more Christmasy than piping out little macarons decorated like the jolly man himself. Whether you’re preparing these as a cute gift or serving them at a Christmas gathering, they’re bound to bring smiles (and maybe a little extra Christmas spirit) to everyone who tries them!

this RECIPE

🎄 A fun and festive twist on classic macarons

What makes these Santa Claus macarons so special? For one, they’re not just pretty to look at—they also pack a flavorful punch with a sugar cookie buttercream filling that tastes exactly like biting into a holiday cookie. The delicate macaron shells are decorated to resemble Santa’s belt, complete with a yellow royal icing buckle. They’re cute, delicious, and guaranteed to be a conversation starter at your next holiday party. Plus, there’s something extra special about homemade macarons—they’re a labor of love, and trust me, when you see the finished product, it’s worth every minute spent folding batter and piping!

My macarons memory: A kitchen adventure in holiday spirit

The first time I made these Santa Claus macarons was a bit of a comedy of errors. It was two days before Christmas, and the kitchen was a chaos of powdered sugar clouds and food coloring stains. My kids were underfoot, decorating the kitchen floor with their own artistic versions of Santa’s belt (and my countertops with royal icing). The first batch of macarons was a disaster—too runny, and they cracked in the oven (ugh). But by the second attempt, things started looking up. The shiny little shells had developed their perfect “feet” and didn’t break, and after a few missteps with the piping bag, we had a tray of mini Santas ready to be filled and eaten. Despite the mess, it became a beloved family tradition. Now, every year we gather in the kitchen, laugh about my first macaron attempt, and recreate this holiday magic together.

A bit of macaron history (because who doesn’t love trivia?)

Macarons have a long history dating back to the 8th century when they were made by Italian monks. These almond-based cookies evolved over the centuries, becoming a staple in French patisseries. It wasn’t until recently that macarons transformed into whimsical, themed treats. From unicorns to Santa Claus, the possibilities are endless. What I love about these festive Santa macarons is how they combine the elegance of the classic French treat with playful holiday cheer. Decorating them as Santa belts just feels like the perfect way to celebrate Christmas in edible form!

Let’s talk ingredients: the good, the better, and the festive magic

• Egg whites: These are the backbone of the macaron shells. They whip up to form the meringue that gives the shells their signature texture—crispy on the outside, chewy on the inside. For best results, I recommend using room-temperature egg whites. If you forget to leave them out, no worries! Pop the eggs in warm water for 5 minutes.
• Almond flour: This provides that delicious, nutty base for the macaron shells. Make sure to use finely ground almond flour, or you’ll end up with lumpy shells. If you’re ever in a pinch, you can sift your own almonds at home!
• Domino® Golden Sugar and Powdered Sugar: The mix of golden sugar in the buttercream adds a slight molasses-y depth that regular sugar just doesn’t give, while powdered sugar creates that beautifully smooth texture in the meringue and icing.
• Food coloring: Red and black gel colors will help you achieve the iconic Santa look. Don’t be afraid to use a generous amount of red—macaron batter tends to dull in color as it bakes.
• Desiccated coconut: This shredded coconut adds the perfect snowy texture to the finished macarons, making them not only taste delicious but look the part too!

Kitchen gear: What you need (and what you can totally skip)

For perfect macarons, you’ll need a few trusty kitchen tools. A stand mixer is your best friend here—it makes whipping up that perfect glossy meringue much easier. If you don’t have a stand mixer, a hand mixer will work too, but prepare for a bit of an arm workout! You’ll also need:

• Piping bags with a round tip for piping the macaron shells and the buttercream filling. I like to use a 1/4-inch tip.
• Silicone baking mats or parchment paper: Both work well to prevent sticking, but silicone mats often have pre-printed circles to guide your piping!
• Sifter: Don’t skip this step—it ensures you don’t end up with clumps of almond flour or powdered sugar.
• Toothpick: For popping any sneaky air bubbles that might appear on your macaron shells before baking. If you’re a minimalist, you can definitely make do with fewer tools, but these ones help make the process smoother (and more fun).

Step-by-step: How to make Santa Claus macarons

Ready to dive into the holiday macaron madness? Let’s do this!

1. Sift the dry ingredients: Start by sifting your almond flour and powdered sugar together. This ensures a smooth, lump-free batter.
2. Whip the meringue: In a heatproof bowl over simmering water, whisk egg whites and Domino® Golden Sugar until the sugar is dissolved. Then, whip the mixture into stiff peaks using a stand mixer. This step can take up to 15 minutes, so be patient—it’s worth it!
3. Fold in the dry ingredients: Once your meringue is glossy and forms stiff peaks, gently fold in the sifted dry ingredients. Be careful not to overmix! You want the batter to flow like lava (sounds odd, I know, but you’ll recognize it when you see it).
4. Pipe and rest the shells: Pipe the macaron batter onto your silicone mat, making even circles. Gently tap the tray to release air bubbles and let them rest until a skin forms on the surface—this is key to avoiding cracks.
5. Bake: Bake at 300ºF for 15-20 minutes. If they still feel soft or jiggly, give them a few more minutes. Once done, let them cool completely before decorating.
6. Decorate: Using royal icing, pipe Santa’s belt onto the macarons. Let them set in the fridge before adding the yellow buckle.
7. Fill with buttercream: Prepare the sugar cookie buttercream, pipe it onto the bottom shell, and sandwich it with a decorated top shell. Roll the sides in shredded coconut for that snowy holiday effect.

Variations and adaptations: Make them your own

• Vegan-friendly: You can swap out the egg whites for aquafaba (the liquid from a can of chickpeas) to make these vegan. Just be sure to adjust whipping times!
• Gluten-free: These macarons are naturally gluten-free, but double-check your almond flour to ensure it hasn’t been cross-contaminated.
• Flavors: Try adding peppermint extract to the buttercream for a festive twist, or swap the almond flour with hazelnut flour for a nutty variation.

Serving and presentation: Hosting holiday magic

When serving these macarons, I love to display them on a tiered stand, with a sprinkling of powdered sugar for that “fresh snow” look. Garnish the plate with a few sprigs of holly or a cinnamon stick for extra holiday flair.

Drink pairings: What goes with Santa macarons?

Hot cocoa is a no-brainer here—especially if you top it with whipped cream and a candy cane stirrer! If you’re hosting adults, a glass of eggnog or mulled wine also pairs perfectly with the sweet, nutty flavors of the macarons.

Storage and reheating: Keeping the magic alive

These macarons freeze beautifully. Just store them in an airtight container in the freezer, and they’ll last up to 2 months. If you have leftovers (a rare event in my house!), they keep in the fridge for up to 5 days.

Adjusting for serving sizes

If you want to scale this recipe up or down, it’s pretty forgiving. Just remember, smaller batches of macarons tend to whip up quicker, so adjust your mixer time accordingly.

FAQs

1. Why did my macarons crack? They likely didn’t rest long enough. Make sure a skin forms on top before baking.

2. Can I make the buttercream in advance? Yes, the buttercream can be stored in the fridge for 3 days. Let it come to room temperature before piping.

3. Why are my macarons hollow? You may have over-whipped the meringue. Whip until you achieve stiff peaks, but don’t overdo it!

4. How can I get a deeper red color? Use gel food coloring, and don’t be afraid to add more. Macarons tend to dull in color once baked.

5. What can I use if I don’t have almond flour? You can make your own by pulsing blanched almonds in a food processor. Just make sure to sift it well.

Final thoughts

Give these Santa Claus macarons a try this holiday season. They’re fun to make, delicious to eat, and full of festive charm. And remember, macarons take practice, so don’t be discouraged if they aren’t perfect the first time. Happy baking and happy holidays!

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