Santa Claus Macarons
These festive Santa Claus Macarons are filled with a Sugar Cookie Buttercream and decorated to look like Santa.
Equipment
- large piping pastry bag
- mixing bowls
- Stand Mixer
- baking trays
- parchment paper or silicone mat
- oven
Ingredients
Macaron Shells
- 100 grams Domino® Golden Sugar
- 4 grams egg white powder optional, read notes
- 100 grams egg whites
- 105 grams almond flour
- 105 grams Domino® Powdered Sugar
Royal Icing
- 187 grams Domino® Powdered Sugar 1 ½ cups
- 1 tablespoon meringue powder
- 4 tablespoons water
- 2 drops black gel food coloring
- 1 drop yellow gel food coloring
Sugar Cookie Buttercream
- 63 grams all-purpose flour ½ cup
- 113 grams unsalted butter ½ cup
- 50 grams Domino® Golden Sugar ¼ cup
- 156 grams Domino® Powdered Sugar 1 ¼ cup
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ½ tablespoon milk or heavy cream
- 50 grams desiccated coconut shredded (¼ cup)
Instructions
Macaron Shells
- Prepare a large piping pastry bag with a round tip and line two baking sheets with parchment paper or silicone mat.
- Pre-heat the oven to 300ºF for 60 to 90 minutes.
- Sift the powdered sugar and almond flour together. Set it aside.
- Whisk the granulated sugar and egg white powder over simmering water until the sugar is completely melted.
- Whip the mixture in a stand mixer until stiff peaks form.
- Fold the sifted powdered sugar and almond flour into the meringue.
- Transfer the batter to the piping bag and pipe onto the macaron template.
- Let the macarons rest until dry before baking.
- Bake for 15 to 20 minutes, depending on oven type.
- Let the macarons cool before filling and decorating.
Royal Icing
- Mix powdered sugar and meringue powder, adding water gradually. Whip until glossy.
- Divide and color the icing black and yellow, placing in piping bags.
Decorate the shells
- Pipe a line of black royal icing for Santa's belt, let it dry, then draw a yellow square for the buckle.
Sugar Cookie Buttercream
- Heat treat the flour by baking it at 350ºF for 5 minutes.
- Beat the butter and sugars until creamy, then mix in the flour, vanilla, and almond extract.
Fill the Shells
- Pipe the buttercream on a macaron shell and roll the sides in shredded coconut.
Notes
Egg white powder is optional; use if living in a humid climate.
Nutrition
Serving: 1macaronCalories: 90kcal
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