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