Santa Claus Macarons: The Ultimate Holiday Treat!

These Santa Claus Macarons are a delightful blend of festive cheer and indulgent flavor. With soft, chewy macaron shells, a creamy Sugar Cookie Buttercream filling, and a charming Santa-inspired decoration, they’re guaranteed to impress at any holiday gathering! Perfect for gifting or as the centerpiece of your dessert table. 

Ingredients

For the Macaron Shells:

100g Domino® Golden Sugar
4g egg white powder (optional)
100g egg whites
105g almond flour
105g Domino® Powdered Sugar

For the Royal Icing:

1 1/2 cups Domino® Powdered Sugar (187g)
1 tbsp meringue powder
4 tbsp water
2 drops black gel food coloring
1 drop yellow gel food coloring

For the Sugar Cookie Buttercream:

1/2 cup all-purpose flour (heat-treated)
1/2 cup unsalted butter (113g), softened
1/4 cup Domino® Golden Sugar (50g)
1 1/4 cups Domino® Powdered Sugar (156g)
1 tsp vanilla extract
1/8 tsp almond extract
1/2 tbsp milk or heavy cream
1/4 cup shredded desiccated coconut (50g)

Instructions

Make the Macaron Shells:
Prepare the Pan:

Line two baking sheets with parchment paper or silicone mats. Use a macaron template if needed for even shells.
Preheat the Oven:

Set your oven to 300°F (150°C), or 270°F (130°C) for convection.
Make the Meringue:

In a heatproof bowl, whisk sugar and egg white powder over simmering water until dissolved. Add egg whites and whisk until smooth.
Transfer to a stand mixer and beat on low, gradually increasing to medium-high speed, until stiff peaks form (13–15 minutes).
Fold the Batter:

Sift almond flour and powdered sugar into the meringue. Add red food coloring (if desired) and fold gently until the batter flows like lava in a thick ribbon.
Pipe & Rest:

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared trays. Tap trays to remove air bubbles. Let rest for 30-60 minutes until dry to the touch.
Bake:

Bake for 15-20 minutes until the shells form feet and are firm. Cool completely before decorating.
Make the Royal Icing:
Prepare the Icing:

Mix powdered sugar and meringue powder. Gradually add water, whipping until glossy and stiff. Divide into bowls and tint one black and the other yellow.
Decorate the Shells:

Pipe a black line for Santa’s belt on half the shells. Let dry, then pipe a yellow square in the center for the buckle. Allow to dry completely.
Make the Sugar Cookie Buttercream:
Heat-Treat the Flour:

Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let cool.
Make the Buttercream:

Beat butter and sugars until creamy. Add flour, vanilla, almond extract, and mix until smooth. Stir in coconut.
Assemble the Macarons:
Pipe a generous amount of buttercream onto the flat side of undecorated shells. Top with decorated shells and press gently.
Roll the edges in shredded coconut for a snowy trim.
Storage & Details
Storage: Macarons freeze for 1-2 months or keep in the fridge for 5 days.
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: ~2 hours 40 minutes
Servings: 22 macarons
Calories: 90 kcal per macaron