I still remember the first time I attempted to make macarons. My kitchen was a whirlwind of flour, colors, and a hint of chaos, but amid the laughter and cheerful bouncing of my children, Amelia Jr. and Matthew, I discovered that cooking is not just about creating delicious treats; it’s about creating memories. It was around Christmas time, a season that brings the family together, and I felt inspired to create something special: Santa Claus Macarons. These delightful treats, adorned with festive colors and flavors, quickly became a symbol of our holiday traditions.
As I gathered my family in the kitchen, I explained my vision. “We’ll make little Santa faces!” I exclaimed, my eyes sparkling with excitement. With my husband Chris at the helm, directing my little ones on how to measure and mix, the kitchen transformed into Santa’s workshop. Dust motes danced in the air as we practiced the art of patience while waiting for our macarons to develop that perfect “foot.” Our laughter mingled with the sweet aroma of baking, reminding us that even in the busiest times, it’s essential to pause and savor the moment.
Through those cheerful moments of culinary magic, I realized how much I love experimenting with flavors and colors. If you’re looking for a joyful project this holiday season, let me walk you through creating my beloved Santa Claus Macarons. I promise they are as fun to make as they are to eat!
Why Make This Recipe
There’s something incredibly heartwarming about baking during the holiday season. Making Santa Claus Macarons with my children allows us to connect as a family and teach the kids some valuable kitchen skills. Creating these whimsical desserts together sparks their imaginations and brings us closer as we share stories and laughter over the mixing bowl.
These macarons add a festive touch to any holiday gathering. Whether you’re hosting a family dinner or packing a treat for your child’s classroom party, these Santa-themed cookies leave a lasting impression. Every time I make them, I am reminded of my own childhood memories of baking alongside my mom. The excitement and anticipation of waiting for our creations to cool before indulging delightfully mirror those cherished moments. Plus, with their bright colors and sweet flavors, Santa Claus Macarons are an experience everyone will remember.
Creating these macaron delights may seem intimidating, but trust me, they are well worth the effort. Each bite is a crunchy shell housing a rich filling that melts in your mouth, which ultimately translates to joy for my family and others who get to enjoy them.
How to Make Santa Claus Macarons
Creating Santa Claus Macarons is a fun endeavor that incorporates both cooking and artistry. Below, I break down the process and provide you with all the details to make your own festive batch.
Ingredients
- 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
- 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
- Macaron Shells:
- Start by preheating your oven to 300°F (150°C).
- In a large bowl, sift together almond flour and Domino® Powdered Sugar. Set aside.
- In a separate bowl, combine egg whites and Golden Sugar. Using a hand mixer, whip the mixture until soft peaks form. If using egg white powder, add it here.
- Gradually fold in the sifted flour mixture until combined. Be careful not to deflate the mixture.
- Color the batter by adding black and yellow gel food coloring, and mix until the color is even.
- Pipe the batter into circles on a baking sheet lined with parchment paper. Tap the sheet to remove any air bubbles.
- Let the shells sit for 30 minutes until they form a skin.
- Bake for about 15-20 minutes. Once cool, gently remove the shells from the parchment paper.
- Royal Icing:
- In a bowl, mix meringue powder and water until it forms stiff peaks. You can color this icing if you wish.
- Decorate the Shells:
- Use the royal icing to pipe Santa faces on your macaron shells. Add little eyes and a nose, and sprinkle the desiccated coconut for Santa’s beard.
- Sugar Cookie Buttercream:
- In another bowl, cream together unsalted butter and Golden Sugar until creamy.
- Gradually mix in Domino® Powdered Sugar and vanilla extract until smooth.
- Add a splash of milk or heavy cream to achieve your desired frosting consistency.
- Fill the Shells:
- Pair up macaron shells and spread or pipe the Sugar Cookie Buttercream onto one half, then sandwich it with the other half.
How to Serve Santa Claus Macarons
These festive Santa Claus Macarons are a delightful addition to any holiday table. I usually arrange them on a bright red platter, garnished with fresh mint leaves or even small candy canes for decoration. During our holiday gatherings, my kids proudly serve these creations to friends and family. Watching them beam with joy as they present their work is truly the highlight of the experience for me.
They also make for beautiful gifts! Just pack a few in a decorative box, and you have a heartfelt, homemade treat that anyone would appreciate.
How to Store Santa Claus Macarons
Store your Santa Claus Macarons in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving for the best flavor. If made ahead of time, these can also be frozen. Just make sure they are well-sealed in an airtight container or freezer bag to prevent them from drying out.
Tips to Make Santa Claus Macarons
- Use aged egg whites: Leaving your egg whites out covered at room temperature for 24 hours can improve the macaron’s final texture.
- Sifting is key: Always sift your almond flour and powdered sugar to get rid of any lumps and ensure a smooth final product.
- Coloring options: Feel free to use different colors for Santa’s hat or background depending on your preferences and festive themes!
- Practice patience: Allowing the shells to rest before baking is crucial. This step helps develop that beautiful shiny crust which is quintessential for perfect macarons.
Variation
If you wish to explore beyond Santa faces, try creating different characters or themes for various holidays. With some simple alterations to colors and fillings, you can create Halloween pumpkins, Easter bunnies, or even birthdays with custom designs! The options are limitless!
FAQs
1. Can I use egg whites from a carton?
Yes, you can utilize egg whites from the store. However, make sure they are pasteurized, and check the measurements since carton quantities may vary.
2. What can I substitute for almond flour?
If you have nut allergies, you can try using sunflower seed flour or even a gluten-free all-purpose blend, though the texture and flavor may differ slightly.
3. Why do my macarons crack on top?
Cracking often results from under-mixing or over-baking. Make sure to whip your egg whites until soft peaks form and allow the macarons to develop a skin before baking.
As I reminisce about our family baking sessions, I encourage you to try making Santa Claus Macarons. They are an embodiment of love, laughter, and creativity, just perfect for sharing during the jolliest time of the year. I hope this recipe fills your kitchen with warmth and joy, just as it does for my family! Enjoy the process, and happy baking!
Santa Claus Macarons
Ingredients
Method
- Preheat your oven to 300°F (150°C).
- In a large bowl, sift together almond flour and Domino® Powdered Sugar. Set aside.
- In a separate bowl, combine egg whites and Golden Sugar. Using a hand mixer, whip the mixture until soft peaks form. If using egg white powder, add it here.
- Gradually fold in the sifted flour mixture until combined, being careful not to deflate the mixture.
- Color the batter by adding black and yellow gel food coloring, and mix until the color is even.
- Pipe the batter into circles on a baking sheet lined with parchment paper and tap the sheet to remove any air bubbles.
- Let the shells sit for 30 minutes until they form a skin.
- Bake for about 15-20 minutes. Once cool, gently remove the shells from the parchment paper.
- In a bowl, mix meringue powder and water until it forms stiff peaks. This can be colored if desired.
- Use the royal icing to pipe Santa faces on your macaron shells. Add little eyes and a nose, and sprinkle the desiccated coconut for Santa’s beard.
- In another bowl, cream together unsalted butter and Golden Sugar until creamy.
- Gradually mix in Domino® Powdered Sugar and vanilla extract until smooth.
- Add a splash of milk or heavy cream to achieve your desired frosting consistency.
- Pair up macaron shells and spread or pipe the Sugar Cookie Buttercream onto one half, then sandwich it with the other half.