Description
Festive Santa claus macarons bring holiday magic to dessert tables with whimsical charm. Delicate almond shells and creamy filling combine for a sweet celebration that delights both children and adults during Christmas season.
Ingredients
Scale
Main Ingredients (Macaron Shell):
- 1 cup (120 g) almond flour
- 3 large egg whites, room temperature
- 1 ¾ cups (175 g) powdered sugar
- ¼ cup (50 g) granulated sugar
Sugar and Flavoring:
- ½ teaspoon vanilla extract
- Red gel food coloring
Filling and Decoration Ingredients:
- ½ cup (113 g) unsalted butter, softened
- 1 ½ cups (180 g) powdered sugar
- 12 tablespoons (180 ml) heavy cream or milk
- ½ teaspoon vanilla extract
- White royal icing or melted white chocolate
- Edible black marker or melted dark chocolate (for eyes)
- Pink food coloring (for cheeks)
- Mini marshmallows (for hat fluff)
- Red and white sprinkles (optional)
Instructions
- Meticulously sift powdered sugar and almond flour through a fine-mesh strainer into a pristine mixing bowl, ensuring no coarse particles remain.
- Sanitize and dry a mixing bowl thoroughly. Whip egg whites at medium velocity until they transform into a soft, airy foam. Progressively introduce granulated sugar while continuing to beat, creating a lustrous, stiff meringue. Incorporate vanilla essence and scarlet gel coloring, blending until uniformly tinted.
- Delicately integrate the dry ingredients into the glossy meringue using a flexible spatula. Fold with precision, achieving a molten consistency that cascades like volcanic lava, forming ephemeral ribbons that momentarily maintain their shape before seamlessly reabsorbing.
- Carefully transfer the macaronage to a piping apparatus equipped with a circular nozzle. Artfully pipe diminutive crimson triangles representing Santa’s iconic headwear atop select shells, creating 1.5-inch circular foundations on a silicone mat or parchment-lined tray.
- Firmly strike the baking sheet against the countertop to dislodge trapped air bubbles. Allow the delicate shells to rest at ambient temperature, developing a protective membrane that becomes touch-resistant within 30-60 minutes.
- Calibrate the oven to 300F (150C). Position a single tray at a time, rotating midway through the 14-16 minute baking process. Permit the shells to cool completely before gently liberating them from the baking surface.
Notes
- Sift ingredients thoroughly to achieve smooth, crack-free macaron shells with no lumps blocking your piping perfection.
- Use room temperature egg whites for maximum volume and stability when whipping your meringue base, ensuring gorgeous glossy peaks.
- Control folding technique by mixing batter gently until it creates a lava-like consistency that flows smoothly and settles within 10 seconds.
- Create uniform shells by using a template underneath parchment paper or investing in a macaron silicone mat for consistent sizing.
- Allow proper resting time before baking to develop a delicate skin that creates the classic macaron “feet” during baking.
- Prevent cracking by maintaining consistent oven temperature and avoiding opening the oven door during baking process.
- Experiment with natural food colorings like beetroot powder for red Santa hat color instead of artificial gel food coloring.
- Store completed macarons in an airtight container in the refrigerator to maintain texture and allow flavors to develop overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 14g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg