Santa Claus Macarons
These Santa Claus Macarons are festive, delicate cookies filled with creamy vanilla buttercream. With red and white shells decorated like Santa’s hat, they make an adorable and delicious holiday treat for gifting or parties.
Servings: 20 macarons
Calories: 95kcal
Cost: 15
Equipment
- mixing bowls
- electric mixer
- sifter
- piping bags with round tip
- baking sheet
- parchment paper
- oven
Ingredients
- 100 g almond flour
- 100 g powdered sugar
- 2 large egg whites (room temperature)
- 50 g granulated sugar
- 1/4 tsp cream of tartar
- 1 red gel food coloring
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar (for filling)
- 1 tsp vanilla extract
- 1 tbsp milk or cream (to adjust consistency)
- white chocolate, mini marshmallows, and sprinkles for decoration
Instructions
- Sift almond flour and powdered sugar together into a bowl to remove any lumps.
- In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue whipping until stiff, glossy peaks form.
- Add red gel food coloring to the meringue and gently fold in the sifted almond mixture until the batter flows like lava.
- Transfer batter to a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet. Tap the sheet to release air bubbles.
- Let shells rest at room temperature for 30–40 minutes until a skin forms on top. Preheat oven to 300°F (150°C).
- Bake for 14–15 minutes until firm and slightly shiny. Allow to cool completely before removing from the parchment.
- In a bowl, beat butter, powdered sugar, vanilla, and milk until smooth and fluffy. Transfer to a piping bag.
- Pipe filling onto half the macaron shells and top with remaining shells. Decorate tops with white chocolate, marshmallows, and sprinkles to resemble Santa hats.
Notes
Macarons require precision — weigh ingredients carefully and allow the piped shells to rest before baking. You can color the shells with gel food coloring for vibrant red tones. Store filled macarons in the fridge for up to 3 days to allow flavors to develop.