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Santa Claus Macarons

Red Santa Claus Macarons decorated with black belts and gold buckles, with one macaron featuring a full Santa face and beard.
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Santa Claus Macarons are festive red almond meringue cookies filled with a sugar cookie buttercream and decorated with royal icing to resemble Santa’s belt. These holiday treats are perfect for gifting, parties, and adding a whimsical touch to your dessert table.

Ingredients

Scale
  • 100 grams egg whites (room temperature)
  • 105 grams almond flour
  • 105 grams powdered sugar
  • 100 grams granulated sugar
  • 4 grams egg white powder (optional)
  • 1 tbsp red gel food coloring
  • 1.5 cups (187g) powdered sugar (for royal icing)
  • 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 (63g, heat-treated)
  • 1/2 cup unsalted butter (113g)
  • 1/4 cup golden sugar (50g)
  • 1 1/4 cup powdered sugar (156g)
  • 1 tsp vanilla extract
  • 1/8 tsp almond extract
  • 1/2 tbsp milk or heavy cream (optional)
  • 1/4 cup shredded desiccated coconut (50g)

Instructions

  1. Line baking sheets with parchment or silicone mats and sift almond flour with powdered sugar.
  2. Heat egg whites with granulated sugar (and egg white powder if using) over simmering water until sugar dissolves.
  3. Whip into stiff peaks using a stand mixer.
  4. Fold sifted dry ingredients into the meringue, add red food coloring, and mix to macaronage consistency.
  5. Pipe 1.5-inch circles on the trays and tap to release air bubbles. Let dry for 90–120 minutes until firm to touch.
  6. Bake at 300ºF (270ºF for convection) for 15–20 minutes or until shells have formed feet and tops are firm.
  7. Make royal icing by mixing powdered sugar, meringue powder, and water until glossy. Color portions black and yellow. Pipe a belt and buckle on half of the shells.
  8. Heat-treat flour in the oven at 350ºF for 5 minutes. Cream butter and sugars, then add flour, vanilla, almond extract, and optional milk to make buttercream.
  9. Pipe buttercream onto undecorated shells, sandwich with decorated shells, and roll edges in shredded coconut.
  10. Chill to set and serve.

Notes

  • Let shells dry thoroughly when using heavy food coloring to prevent cracking.
  • Adjust royal icing consistency by adding water or sugar.
  • Royal icing decorations must dry completely before freezing.
  • Macarons can be frozen for 1–2 months or stored in the fridge for up to 5 days.
  • You can swap the filling with peppermint, eggnog, or cranberry flavors.

Nutrition

Find it online: https://recipeeasily.com/santa-claus-macarons-delicious-recipe/