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Santa Claus Macarons

Santa Claus Macarons Recipe

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Prep Time 30 minutes
Cook Time 18 minutes
60 resting time 1 hour
Servings: 24 macarons
Calories: 110
Ingredients Method Notes

Ingredients
  

For the Macaron Shells:
  • 1 3/4 cups powdered sugar
  • 1 cup almond flour finely ground
  • 3 large egg whites at room temperature
  • 1/4 cup granulated sugar
  • Red gel food coloring
  • Black and white gel food coloring for decorating
For the Buttercream Filling:
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk
For Decorating:
  • Royal icing white and red or edible paint pens
  • Mini marshmallows for Santa's beard
  • Edible pearls or sprinkles for eyes and hat decoration

Method
 

Prepare the macaron shells:
  1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats.
  2. Sift the powdered sugar and almond flour together into a large bowl to remove any lumps.
Make the meringue:
  1. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
  2. Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
  3. Add a few drops of red gel food coloring and mix until fully incorporated and evenly colored.
Combine and fold:
  1. Gently fold the sifted powdered sugar and almond flour mixture into the meringue in small batches. Use a spatula to fold, being careful not to deflate the meringue.
  2. The batter should be smooth and flow like "lava" when dripped from the spatula.
Pipe the macarons:
  1. Transfer the macaron batter into a piping bag fitted with a round tip.
  2. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron shell.
  3. Tap the baking sheets on the counter a few times to release any air bubbles.
  4. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface (you should be able to touch them without the batter sticking to your finger).
Bake the macarons:
  1. Bake the macarons for 15-18 minutes, or until the tops are set and the "feet" have formed around the edges.
  2. Let the macarons cool completely on the baking sheets before removing them.
Make the buttercream filling:
  1. In a bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and vanilla extract, then add the heavy cream or milk. Beat until light and fluffy.
Assemble the macarons:
  1. Once the macaron shells have cooled, pair them by size.
  2. Pipe the buttercream filling onto the flat side of one shell and sandwich it with the other.
Decorate the macarons:
  1. Use white royal icing or edible white paint to create Santa’s beard and hat trim. Red icing can be used for the hat itself.
  2. Add mini marshmallows for a fluffy beard or to decorate Santa’s hat.
  3. Use black gel food coloring or edible pearls to create Santa's eyes.
  4. Let the decorations set before serving.
Serve and enjoy:
  1. Your festive Santa Claus Macarons are ready to enjoy for the holidays!

Notes

These adorable Santa Claus Macarons are the perfect holiday treat, combining the delicate crunch of macarons with a festive design that’s sure to impress!