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–+ servings
Santa Claus Macarons

Delightful Santa Claus Macarons for Festive Holiday Cheer

Create festive Santa Claus Macarons that are delightful bites of holiday cheer, featuring a chewy texture and creamy Sugar Cookie Buttercream filling.
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Prep Time 1 hour
Cook Time 20 minutes
Resting Time 2 hours
Total Time 3 hours 20 minutes
Servings: 24 macarons
Course: Desserts
Cuisine: French
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Macaron Shells
  • 1 cup Domino® Golden Sugar Sweetness that enhances flavor
  • 1 tbsp Egg White Powder Optional for stabilization
  • 3 large Egg Whites Using aged egg whites is best
  • 1 cup Almond Flour Finely ground for smooth shells
  • 1.5 cups Domino® Powdered Sugar Sift to remove lumps
Royal Icing
  • 1.5 cups Domino® Powdered Sugar Stability required for decoration
  • 1 tbsp Meringue Powder Can substitute with egg whites
  • 2-4 tbsp Water Adjust for desired consistency
  • 1 tsp Black Gel Food Coloring For decoration
  • 1 tsp Yellow Gel Food Coloring For buckle detail
Sugar Cookie Buttercream
  • 0.5 cup All-Purpose Flour Heat-treated for safety
  • 0.5 cup Unsalted Butter Room temperature for easier mixing
  • 0.25 cup Domino® Golden Sugar Sweetness enhancer
  • 1.25 cups Domino® Powdered Sugar Adjust to taste
  • 1 tsp Vanilla Extract Use pure for best results
  • 0.125 tsp Almond Extract Optional for added flavor
  • 0.5 tbsp Milk or Heavy Cream Add as needed for consistency
  • 0.25 cup Desiccated Coconut Optional decorative item

Equipment

  • stand mixer
  • piping bag
  • baking sheets
  • parchment paper
  • Double boiler

Method
 

Preparation Instructions
  1. Preheat your oven to 300ºF and let it warm for 60-90 minutes. Sift together the powdered sugar and almond flour to eliminate lumps.
  2. In a double boiler, combine the Golden Sugar and optional egg white powder, heating until dissolved. Whisk in egg whites until well incorporated.
  3. Using a stand mixer, beat the mixture for about 13-15 minutes until it reaches stiff peaks and is glossy and firm.
  4. Gently fold in the sifted dry ingredients and a few drops of red food coloring until the batter flows like lava.
  5. Line baking sheets with parchment paper or silicone mats. Fill a piping bag with the macaron batter and pipe 1.5-inch rounds onto the sheets.
  6. Tap the baking sheets on the counter to release any air bubbles. Let them rest at room temperature until dry, about 2 hours.
  7. Once a skin has formed, place them in the preheated oven. Bake for 15-20 minutes until firm and small feet are visible.
  8. Allow macarons to cool completely on the sheets before gently removing them.
  9. In a mixing bowl, combine the powdered sugar and meringue powder for the royal icing, then gradually add water until smooth.
  10. Heat-treat the flour by baking it at 350ºF for 5 minutes. Beat the butter and sugars until creamy, then add the flour and extracts.
  11. Pair similar-sized macaron shells together, pipe a dollop of Buttercream onto one shell, and press another shell on top.
  12. Decorate with royal icing and optionally roll the edges in desiccated coconut for a festive finish.

Nutrition

Serving: 1macaronCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 10mgSodium: 20mgPotassium: 30mgSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Ensure the mixing bowl and beaters are clean and dry for perfect meringue. Use egg white powder in humid conditions for stabilization.

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