1. How do I prevent my Santa Claus Macaron shells from cracking?

To avoid cracked macaron shells, ensure the macaron batter has the right consistency. When folding the dry ingredients into the meringue, be sure the batter flows easily and forms a figure-eight without breaking. Also, don't skip the resting time — the shells need to form a skin before baking. This prevents cracking during the baking process.

2. Can I make Santa Claus Macarons in advance?

Yes, you can make Santa Claus Macarons in advance. Once assembled, these macarons can be stored in an airtight container in the fridge for up to 5 days. If you want to store them for a longer period, freeze them for up to 1–2 months. Make sure to thaw them at room temperature before serving.

3. Can I use different fillings for these macarons?

Absolutely! While these Santa Claus Macarons feature a delicious sugar cookie buttercream filling, you can swap it out for other flavors like peppermint buttercream, chocolate ganache, or vanilla buttercream. The royal icing decoration and vibrant red macaron shells will still make the treat festive and delightful!

Santa Claus Macarons Recipe

Name: Santa Claus Macarons Recipe
Prep time: 2 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 100 grams Almond flour; 100 grams Powdered sugar; 4 grams Egg white powder (optional); 105 grams Egg whites; 105 grams Granulated sugar; 1 tablespoon Red gel food coloring; 1 1/2 cups Powdered sugar (for royal icing); 1 tablespoon Meringue powder; 4 tablespoons Water; 2 drops Black gel food coloring; 1 drop Yellow gel food coloring; 1/2 cup Unsalted butter; 1/4 cup Golden sugar; 1 1/4 cups Powdered sugar (for buttercream); 1 teaspoon Vanilla extract; 1/8 teaspoon Almond extract; 1/2 tablespoon Milk or heavy cream; 1/4 cup Shredded coconut (for rolling); 1/2 cup All-purpose flour

Description

Santa Claus Macarons are a festive holiday treat featuring vibrant red macaron shells filled with a delicious sugar cookie buttercream. These delightful macarons are decorated with royal icing to resemble Santa’s suit, making them perfect for any Christmas celebration.

Ingredients

Scale

100 grams Almond flour
100 grams Powdered sugar
4 grams Egg white powder (optional)
105 grams Egg whites
105 grams Granulated sugar
1 tablespoon Red gel food coloring
1 1/2 cups Powdered sugar (for royal icing)
1 tablespoon Meringue powder
4 tablespoons Water
2 drops Black gel food coloring
1 drop Yellow gel food coloring
1/2 cup Unsalted butter
1/4 cup Golden sugar
1 1/4 cups Powdered sugar (for buttercream)
1 teaspoon Vanilla extract
1/8 teaspoon Almond extract
1/2 tablespoon Milk or heavy cream
1/4 cup Shredded coconut (for rolling)
1/2 cup All-purpose flour

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Instructions

Preheat oven to 300°F (150°C). Sift together almond flour and powdered sugar and set aside.
Whisk egg whites and granulated sugar over a double boiler until sugar dissolves. Whip the mixture to stiff peaks.
Fold the sifted dry ingredients into the meringue, then add red gel food coloring until desired color is achieved.
Transfer the macaron batter to a piping bag and pipe out small circles on a baking sheet lined with parchment paper.
Tap the baking sheets to release any air bubbles, then let the shells rest for 2 hours to form a skin.
Bake the macaron shells for 15-20 minutes, or until firm to the touch. Let them cool completely.
For the royal icing, combine powdered sugar, meringue powder, and water in a mixer. Whisk on high until glossy and stiff. Divide and tint one batch black and the other yellow for the buckle design.
Decorate the shells with black icing for the belt, then add the yellow icing to form a buckle design. Allow the icing to dry.
To make the buttercream, heat-treat the flour in the oven for 5 minutes. Beat the butter and sugars together until creamy, then add the flour, vanilla, almond extract, and milk. Mix until smooth.
Pipe the buttercream onto one macaron shell and top with another decorated shell. Roll the sides in shredded coconut for a festive snowy touch.

Notes

Ensure the macaron shells are fully dry before baking to avoid cracking.
If using egg white powder, it helps stabilize the meringue in humid climates.
For vibrant red macaron shells, use a combination of both gel and powdered red food coloring.
Resting the macaron shells before baking is crucial to prevent cracking or lopsided shells.
Store macarons in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

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

Nutrition

Serving Size: 1 macaron
Calories: 90
Sugar: 7g
Sodium: 25mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg