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Santa Claus Macarons with Red and Black Decorations Recipe

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★★★★★

4.8 from 136 reviews

Celebrate the holiday season with these delightful Santa Claus Macarons, featuring vibrant red almond meringue shells decorated with royal icing to resemble Santa’s belt and buckle. Filled with a rich sugar cookie buttercream and finished with shredded coconut for a festive fur trim, these macarons combine classic French technique with seasonal charm, perfect for Christmas parties or gifting.

Ingredients

Scale

Macaron Shells

  • 100g Domino® Golden Sugar
  • 4g egg white powder (optional)
  • 100g egg whites
  • 105g almond flour
  • 105g Domino® Powdered Sugar
  • 1 tbsp red gel food coloring

Sugar Cookie Buttercream

  • 1/2 cup all-purpose flour (63g), heat-treated
  • 1/2 cup unsalted butter (113g)
  • 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 (optional)

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

Decoration

  • 1/4 cup desiccated shredded coconut (50g)

Instructions

  1. Sift dry ingredients. Sift powdered sugar and almond flour together to ensure a smooth and lump-free mixture for the macaron shells.
  2. Prepare baking trays and oven. Preheat the oven to 300ºF (270ºF for convection ovens) and line two baking trays with parchment paper or silicone mats.
  3. Melt sugar mixture. Whisk the golden sugar and egg white powder over simmering water until the sugar dissolves completely, creating a warm sugar syrup.
  4. Whip egg whites. Add the egg whites to the sugar syrup and whip in a stand mixer on high speed until stiff peaks form, about 13–15 minutes, creating a glossy meringue.
  5. Fold in dry mix and color. Gently fold the sifted dry ingredients and red gel food coloring into the meringue until the batter flows smoothly in a figure-8 motion, indicating proper consistency.
  6. Pipe macaron shells. Using a piping bag, pipe 1.5-inch rounds onto the lined baking trays. Tap the trays against the counter to release any air bubbles.
  7. Rest macarons. Allow the piped shells to rest at room temperature for approximately 2 hours, or until they are fully dry to the touch to prevent cracking during baking.
  8. Bake macarons. Bake one tray at a time for 15–20 minutes until the shells develop feet and are set. Remove from the oven and let cool completely on the trays.
  9. Heat-treat flour. For the buttercream, heat-treat the all-purpose flour by baking it at 350ºF for 5 minutes to eliminate any raw taste, then allow it to cool.
  10. Beat butter and sugars. In a mixing bowl, beat the unsalted butter, golden sugar, and powdered sugar together for 4–5 minutes until light and smooth.
  11. Add remaining buttercream ingredients. Mix in the cooled flour, vanilla extract, and almond extract until combined. Adjust the consistency with milk or heavy cream as needed.
  12. Prepare royal icing. Whip the powdered sugar, meringue powder, and water together until the icing is glossy and holds peaks.
  13. Tint royal icing. Divide the royal icing into portions and tint one portion black and another yellow using gel food coloring.
  14. Decorate macaron shells. Pipe a black royal icing belt across each red macaron shell and let it dry completely.
  15. Add buckle decoration. Pipe a small yellow buckle on top of the black belt and allow it to set thoroughly.
  16. Assemble macarons. Pipe the sugar cookie buttercream onto one shell and sandwich with a decorated shell.
  17. Apply coconut trim. Roll the edges of the assembled macarons in desiccated shredded coconut to create the “fur trim” effect.
  18. Storage. Refrigerate the finished macarons for up to 5 days or freeze them for up to 2 months for optimal freshness.

Notes

  • Heat-treating flour ensures the buttercream is safe to consume by eliminating any potential bacteria.
  • Resting macaron shells before baking is crucial to develop a smooth top and prevent cracking.
  • Use gel food coloring to avoid altering the macaron batter’s consistency.
  • Macarons can be made ahead and stored in the freezer; thaw in the refrigerator before serving.
  • To achieve stiff peaks, ensure mixing bowls and beaters are completely clean and free of grease.

Keywords: Santa Claus Macarons, Christmas macarons, holiday cookies, almond macarons, royal icing decorations, sugar cookie buttercream

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