Santa Claus Macarons

ByMadison Rae
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Why make this recipe

Santa Claus Macarons are a fun and festive treat that can bring joy to your holiday gatherings. These delightful cookies are not only tasty but also visually appealing, making them perfect for celebrating the season. The combination of almond flour and sweet fillings creates a deliciously chewy texture that will impress your family and friends. Moreover, making these macarons can be a wonderful activity to do with kids or loved ones during the holidays.

How to make Santa Claus Macarons

Ingredients:

  • 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
  • 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
  • 1/2 cup all-purpose flour (63 grams)
  • 1/2 cup unsalted butter (113 grams)
  • 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)

Directions:

  1. Macaron Shells: First, sift the almond flour and powdered sugar together. In a bowl, beat the egg whites until foamy. Gradually add Domino® Golden Sugar while beating until you achieve stiff peaks. Add the sifted almond flour mixture and gently fold until combined. Pipe circles onto a baking sheet lined with parchment paper. Let them set for 30-60 minutes before baking at 300°F (150°C) for about 15-20 minutes.

  2. Royal Icing: In a bowl, combine the meringue powder and water. Mix until thick and glossy. Separate into bowls and tint with black and yellow food coloring for decorations.

  3. Decorate the Shells: Once the macaron shells have cooled, use royal icing to create a Santa Claus face on the top of half the shells. Use the black icing for eyes, yellow for the nose, and the remaining icing for the Santa hat.

  4. Sugar Cookie Buttercream: In a separate bowl, cream the butter with Golden Sugar, vanilla extract, and almond extract. Gradually add in the powdered sugar and mix until fluffy. Then add the milk or heavy cream to reach your desired consistency.

  5. Fill the Shells: Fill the bottom half of the macaron shells with sugar cookie buttercream and place the decorated halves on top. Press gently to seal.

How to serve Santa Claus Macarons

Serve these festive macarons on a platter at your holiday parties or give them as sweet gifts. Pair them with hot cocoa, coffee, or your favorite holiday beverage for a delightful treat.

How to store Santa Claus Macarons

Store the macarons in an airtight container in the refrigerator for up to five days. They can also be frozen for a month. Just make sure to let them thaw in the fridge when you’re ready to enjoy them.

Tips to make Santa Claus Macarons

  • Ensure your egg whites are at room temperature for better volume.
  • Use a kitchen scale for precise measurements to achieve perfect macarons.
  • Let the shells dry completely before baking to avoid cracking.
  • If you don’t have coconut, you can omit it or use sprinkles for decoration.

Variation

You can change the flavor of the buttercream by substituting vanilla for peppermint extract or adding a hint of cocoa powder for chocolate-flavored macarons.

FAQs

Q1: Can I make these macarons without egg white powder?
Yes, you can omit the egg white powder, but using it may help stabilize the meringue.

Q2: What if my macaron shells crack while baking?
Cracking can happen if there’s too much moisture in the air or if the shells were not dried long enough before baking. Make sure to dry them adequately.

Q3: How can I prevent my macarons from being hollow?
Make sure to fold your batter gently and thoroughly to avoid incorporating too much air but still keep the meringue light and airy.

Print
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Santa Claus Macarons

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 24 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Festive and visually appealing Santa Claus Macarons, perfect for holiday gatherings.

Ingredients

Scale
  • 100 grams Domino® Golden Sugar
  • 4 grams egg white powder (optional)
  • 100 grams egg whites
  • 105 grams almond flour
  • 187 grams Domino® Powdered Sugar (1 1/2 cups)
  • 1 tbsp meringue powder
  • 4 tbsp water
  • 2 drops black gel food coloring
  • 1 drop yellow gel food coloring
  • 63 grams all-purpose flour (1/2 cup)
  • 113 grams unsalted butter (1/2 cup)
  • 50 grams Domino® Golden Sugar (1/4 cup)
  • 156 grams Domino® Powdered Sugar (1 1/4 cups)
  • 1 tsp vanilla extract
  • 1/8 tsp almond extract
  • 1/2 tbsp milk or heavy cream
  • 50 grams desiccated coconut (shredded) (1/4 cup)

Instructions

  1. Macaron Shells: Sift almond flour and powdered sugar together. Beat egg whites until foamy and gradually add Domino® Golden Sugar until stiff peaks form. Fold in sifted almond mixture, pipe onto parchment-lined baking sheets, and let set for 30-60 minutes. Bake at 300°F (150°C) for 15-20 minutes.
  2. Royal Icing: Mix meringue powder with water until thick and glossy. Separate and tint with food coloring for decorations.
  3. Decorate the Shells: Once cooled, use royal icing to create a Santa Claus face on half of the macaron shells.
  4. Sugar Cookie Buttercream: Cream butter with Golden Sugar, vanilla extract, and almond extract. Gradually add powdered sugar and mix fluffy. Add milk or heavy cream to achieve desired consistency.
  5. Fill the Shells: Fill macaron shells with sugar cookie buttercream and press decorated halves on top.

Notes

Ensure egg whites are at room temperature for better volume. Use a kitchen scale for precise measurements. Let shells dry completely before baking to avoid cracking. If coconut is unavailable, use sprinkles for decoration.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 macaron
  • Calories: 150
  • Sugar: 17g
  • Sodium: 50mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 15mg

Keywords: macarons, holiday treats, festive dessert, Santa Claus, baking

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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