These delightful Santa Claus macarons are not only a feast for the eyes but also a treat for the taste buds. With their delicate almond shells, creamy sugar cookie buttercream filling, and festive royal icing decorations, they are perfect for holiday gatherings or as a special gift for loved ones.
Why You Will Love This Recipe
You will love this recipe because it combines the classic French macaron technique with a whimsical holiday theme. The macarons are light, airy, and have a wonderful almond flavor that pairs perfectly with the sweet and creamy buttercream. Additionally, the royal icing adds a decorative touch that makes these macarons a standout dessert. Whether you’re an experienced baker or a novice, this recipe will guide you through each step to create these charming treats that are sure to impress.
Introduction
Macarons are a beloved French pastry known for their delicate texture and vibrant colors. They can be filled with a variety of fillings, from ganache to buttercream to jam. In this recipe, we will create festive Santa Claus macarons that are perfect for the holiday season. The combination of almond flour and sugar creates a light and airy shell, while the sugar cookie buttercream filling adds a delightful sweetness. With a little patience and practice, you’ll be able to master the art of macarons and bring a touch of holiday cheer to your table.
Ingredients:
Macaron Shells:
- 100 grams Domino® Golden Sugar
- 4 grams egg white powder (optional, see notes)
- 100 grams egg whites
- 105 grams almond flour
- 105 grams Domino® Powdered Sugar
Royal Icing:
- 1 1/2 cups Domino® Powdered Sugar (187 grams)
- 1 tbsp meringue powder
- 4 tbsp water
- 2 drops black gel food coloring
- 1 drop yellow gel food coloring
Sugar Cookie Buttercream:
- 1/2 cup all-purpose flour (63 grams)
- 1/2 cup unsalted butter (113 grams), softened
- 1/4 cup Domino® Golden Sugar (50 grams)
- 1 1/4 cup Domino® Powdered Sugar (156 grams)
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1/2 tbsp milk or heavy cream
- 1/4 cup desiccated coconut, shredded (50 grams)
Preparation:
Step 1:
Prepare your workspace by gathering all ingredients and tools. Set up a large piping bag fitted with a large round tip (1/4” diameter) and line two baking sheets with parchment paper or a silicone mat. If you have a macaron template, use it to guide your piping.
Step 2:
Preheat your oven to 300°F (150°C) for 60 to 90 minutes. This extended preheating helps stabilize the temperature for baking macarons. If using a convection oven, lower the temperature to 270°F (130°C) and adjust as needed based on your oven’s performance.
Step 3:
In a heatproof bowl over simmering water, combine the granulated sugar and egg white powder (if using). Whisk gently to prevent clumping. Add the egg whites and continue whisking until the sugar is fully melted, about 2-3 minutes. Test by rubbing the mixture between your fingers; it should feel smooth without any granules.
Step 4:
Transfer the warm mixture to a stand mixer bowl and whip on low speed for 30 seconds. Gradually increase to medium speed and continue whipping until stiff peaks form, approximately 10-15 minutes. The meringue should be glossy and hold its shape when the whisk is removed.
Step 5:
Sift the almond flour and powdered sugar together, then gently fold them into the meringue using a spatula. Add food coloring at this stage if desired. Continue folding until the batter is smooth and flows easily off the spatula, resembling a thick ribbon. Transfer the batter to the piping bag, seal it, and pipe rounds onto the prepared baking sheets.
COOKING Rating:
Difficulty: Intermediate
Time Commitment: Moderate
Impressiveness: High
Serving Suggestions:
These Santa Claus macarons are perfect for holiday parties, cookie exchanges, or as a charming dessert for Christmas dinner. Serve them on a festive platter or package them in decorative boxes to give as gifts. Pair with a cup of hot cocoa or a glass of milk for a delightful treat.
Tips:
- Aging Egg Whites: For best results, separate your egg whites a day in advance and let them age in the refrigerator. This helps reduce moisture, leading to better meringue.
- Humidity Control: Macarons are sensitive to humidity. If it’s a particularly humid day, consider using a dehumidifier or baking in a drier environment.
- Piping Practice: Practice piping on parchment paper before making the actual macarons to get comfortable with the technique.
- Resting the Shells: Allow the piped macarons to rest for 30-60 minutes before baking until they form a skin. This helps prevent cracking during baking.
- Experiment with Flavors: Feel free to experiment with different fillings and colors to suit your taste or occasion!
Prep Time:
- 30 minutes (plus resting time)
Cook Time:
- 15-20 minutes
Total Time:
- 1 hour 15 minutes (plus cooling time)
Nutritional Information (per macaron):
- Calories: 100
- Protein: 2g
- Sodium: 30mg
Conclusion
Creating Santa Claus macarons is a rewarding baking project that brings festive joy to any occasion. With their whimsical design and delicious flavor, these macarons are sure to be a hit with friends and family. Remember, practice makes perfect, so don’t be discouraged if your first batch doesn’t turn out exactly as planned. With each attempt, you’ll refine your technique and create beautiful, delicious macarons that will impress everyone around you.
Questions and Answers:
- Can I use liquid egg whites instead of fresh egg whites?
- Yes, you can use liquid egg whites, but for the best results, fresh egg whites are recommended as they whip better and create a more stable meringue.
- What can I substitute for almond flour?
- If you have a nut allergy, you can use sunflower seed flour or oat flour, but keep in mind that the texture and flavor will differ from traditional macarons.
- How do I store leftover macarons?
- Store macarons in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months; just make sure to separate layers with parchment paper.
- Can I make the macaron shells in advance?
- Yes, you can prepare the macaron shells ahead of time. Once baked and cooled, store them in an airtight container until you’re ready to fill them.
- What is the best way to pipe the macaron shells?
- Hold the piping bag vertically above the template and apply gentle, even pressure while piping. Release the pressure quickly to avoid peaks and then smooth out any imperfections with a toothpick.
