Ultimate Santa Claus Macarons: Festive Christmas Macaron Recipe

If you’re searching for a fun, festive, and standout Santa Claus Macarons recipe to elevate your holiday baking, this guide walks you through every step with clarity and confidence.

Why You’ll Love This Santa Claus Macarons Recipe

These macarons bring holiday magic to any dessert table. They combine crisp, chewy almond shells, a soft sugar-cookie buttercream, and playful Santa-themed decorations that delight both kids and adults. Their bright red color, adorable “belt and buckle” design, and coconut-snow edges make them as joyful to look at as they are delicious to eat. Whether you’re gifting homemade treats, hosting a Christmas event, or building a holiday cookie box, these macarons are always a hit.

Ingredients for Santa Claus Macarons

Macaron Shells

• 1 cup almond flour
• ¾ cup powdered sugar
• 3 large egg whites (room temperature)
• ½ cup granulated sugar (or golden sugar)
• 1 tsp egg white powder (optional)
• Red gel food coloring

Sugar-Cookie Buttercream

• 1 cup unsalted butter (softened)
• ½ cup granulated sugar
• 1 cup powdered sugar
• ½ cup all-purpose flour (heat-treated)
• 1–2 tbsp milk or heavy cream
• 1 tsp vanilla extract
• ¼ tsp almond extract
• ½ cup shredded coconut (for texture and rolling)

Royal Icing Decorations

• 1 cup powdered sugar
• 1 tbsp meringue powder
• 2–3 tbsp water
• Black gel food coloring
• Yellow gel food coloring

Ingredient Notes (Substitutions & Helpful Tips)

• Egg white powder strengthens your meringue, especially helpful in humid climates.
• Golden sugar can be swapped with plain granulated sugar without affecting texture.
• Buttercream softness: Add cream only as needed to keep the texture pipeable.
• Coloring: Gel color works best because it won’t thin your macaron batter.
• Nut-free variation: Swap almond flour with fine sunflower-seed flour (color may deepen).
• No almond extract? Add extra vanilla for a classic sugar-cookie flavor.
• No heavy cream? Milk works perfectly.
• No shredded coconut? Crushed freeze-dried fruit or sanding sugar makes a nice “snowy” edge.

Step-by-Step Instructions

Step 1 – Prepare Macaron Batter

1. Sift almond flour and powdered sugar together to remove lumps.
2. In a clean bowl, whisk egg whites over simmering water until sugar dissolves.
3. Transfer to a mixer; whip to stiff peaks.
4. Add red gel food coloring.
5. Fold the dry mixture into the meringue and macaronage until it flows in a thick ribbon.

Step 2 – Pipe and Rest the Shells

1. Pipe 1.5-inch circles onto parchment or silicone mats.
2. Tap trays to release air bubbles.
3. Let shells dry on the counter until the tops are matte (often 1–2 hours for heavily colored batter).

Step 3 – Bake the Macaron Shells

1. Bake at 300°F (150°C) for 15–20 minutes.
2. Let shells cool fully before decorating.

Step 4 – Make the Royal Icing

1. Mix powdered sugar, meringue powder, and water until smooth.
2. Divide into two small bowls.
3. Color one bowl black (belt) and the other yellow (buckle).
4. Pipe a straight belt across each top shell; add the yellow buckle on top.

Step 5 – Prepare the Sugar-Cookie Buttercream

1. Heat-treat flour (microwave 1 minute, stirring halfway).
2. Cream butter, granulated sugar, and powdered sugar.
3. Add flour, extracts, and cream to reach a pipeable consistency.
4. Fold in shredded coconut.

Step 6 – Assemble the Macarons

1. Pipe a generous ring of buttercream on the bottom shells.
2. Place decorated shells on top.
3. Roll sides in shredded coconut so the edges look like fluffy Santa trim.
4. Refrigerate for 24 hours before serving for best texture.

Ultimate Santa Claus Macarons: Festive Christmas Macaron Recipe

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• Author: Dolly
• Total Time: 65 minutes
• Yield: 20 macarons

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Description

Festive Santa Claus macarons with bright red shells, sugar-cookie buttercream, and adorable belt-and-buckle decorations, finished with coconut-snow edges for the perfect Christmas treat.

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Ingredients

• 1 cup almond flour
• 3/4 cup powdered sugar
• 3 large egg whites (room temperature)
• 1/2 cup granulated sugar or golden sugar
• 1 tsp egg white powder (optional)
• Red gel food coloring
• 1 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1 cup powdered sugar
• 1/2 cup all-purpose flour (heat-treated)
• 1–2 tbsp milk or heavy cream
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 cup shredded coconut (for rolling)
• 1 cup powdered sugar (for royal icing)
• 1 tbsp meringue powder
• 2–3 tbsp water
• Black gel food coloring
• Yellow gel food coloring

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Instructions

1. Sift almond flour and powdered sugar together.
2. Whisk egg whites over simmering water until sugar dissolves, then beat to stiff peaks.
3. Add red gel food coloring, then fold in dry ingredients until batter flows in a thick ribbon.
4. Pipe 1.5-inch circles onto lined trays, tap to release bubbles, and dry until matte.
5. Bake at 300°F (150°C) for 15–20 minutes and cool completely.
6. Prepare royal icing by mixing powdered sugar, meringue powder, and water; divide and color black and yellow.
7. Pipe a belt and buckle on cooled shells.
8. Prepare buttercream: cream butter with sugars, add flour, extracts, and cream; fold in shredded coconut.
9. Pipe buttercream onto bottom shells, top with decorated shells, and roll edges in coconut.
10. Refrigerate 24 hours before serving for best texture.

Notes

Use gel food coloring only. Allow shells to fully dry before baking to prevent cracks. Rest assembled macarons overnight for ideal texture.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Pro Tips for Success

• Let your shells fully dry before baking—this prevents cracking.
• Use a kitchen scale for precise measurements.
• Avoid liquid food coloring; it can ruin macaron consistency.
• Rest assembled macarons overnight for the best chewy texture.
• Bake one tray at a time for even heat distribution.
• Store shells and filling separately if prepping ahead.

Flavor Variations

• Peppermint Santa Macarons: Add a drop of peppermint extract to the buttercream.
• Chocolate Santa Macarons: Add 1 tbsp cocoa powder to the macaron dry mix.
• Strawberry Santa Macarons: Mix freeze-dried strawberry powder into the buttercream.
• Spiced Cookie Buttercream: Add cinnamon, nutmeg, and a touch of brown sugar.
• Coconut Snow Santa: Use coconut-infused shells and extra coconut around the edges.

Serving Suggestions

• Add these macarons to holiday cookie boxes or dessert platters.
• Pair with hot chocolate, peppermint mocha, or festive tea.
• Use them as edible place cards for Christmas dinner.
• Package in clear treat bags as homemade teacher or neighbor gifts.

Storage and Freezing Instructions

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze fully assembled macarons in a single layer, then transfer to a sealed container for up to 2 months.
• Thawing: Let thaw in the refrigerator, unopened, to prevent condensation.

Nutrition Facts (Per Serving)

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• Easy Christmas Charcuterie Board for Holiday Parties
• Simple Pineapple Pecan Cheese Ball: Sweet & Savory Magic

FAQ About Santa Claus Macarons

How hard is it to make Santa Claus Macarons for beginners?

Macarons can seem intimidating, but this version is very approachable if you follow the steps closely. Most of the challenge is in mastering the batter consistency and allowing the shells to dry properly. The decorations are simple and forgiving, and the filling is easy to make. With patience and precise measurements, even first-time bakers can succeed.

Why did my macaron shells crack in the oven?

Cracked shells usually come from under-dried tops or a meringue that wasn’t whipped enough. Let the shells rest until they’re completely matte to the touch before baking. Excess oven heat or trapped air bubbles can also cause cracking, so make sure to tap trays firmly and consider using an oven thermometer to verify temperature accuracy.

How do I get bright red macaron shells without overmixing?

Use a high-quality gel food coloring and mix it into the meringue before adding dry ingredients. This prevents extra folding at the end, which can deflate the batter. Because red pigment tends to deepen during baking, you need less color than you might expect.

Can I make the buttercream ahead of time?

Yes—this buttercream stores well. You can refrigerate it for up to a week or freeze it for two months. Before using, let it soften at room temperature and remix to restore fluffiness. If it feels too thick, add a splash of milk to help it become smooth again.

How long should assembled macarons rest before eating?

Macarons taste best after maturing for at least 12–24 hours in the refrigerator. During this time, the shells absorb some moisture from the filling, creating that perfect soft-chewy bite. If you taste one immediately after assembly, the texture will be firmer and less balanced.

Final Thoughts

Santa Claus Macarons bring charm, color, and holiday cheer to festive baking. With bright red shells, sweet coconut-kissed filling, and adorable decorations, they’re a delightful project for Christmas fans. Whether you’re gifting them or enjoying them at home, these macarons feel special in every way.For more inspiration, check out this Easy Pumpkin Pie Tacos — A Fun Fall Dessert or explore more on Pinterest for your next meal idea!