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Santa Claus Macarons

Delicious Santa Claus Macarons to Brighten Your Holidays

These enchanting Santa Claus Macarons are a delightful gluten-free treat, perfect for holiday gatherings and sure to impress with their festive presentation.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1 cup Domino® Golden Sugar You can use granulated sugar if desired.
  • 2 tablespoons Egg White Powder Omit if humidity is low.
  • 3 large Egg Whites Age these for optimal performance.
  • 1 cup Almond Flour Substitute with finely ground pistachios for variation.
  • 1 cup Domino® Powdered Sugar Opt for high-quality brands.
  • As needed Gel Food Coloring Use vibrant colors for festive flair.
For the Sugar Cookie Buttercream
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 1 cup Unsalted Butter Ensure it’s at room temperature.
  • 1 teaspoon Vanilla Extract Adjust according to preference.
  • 1 teaspoon Almond Extract Optional if you have nut allergies.
  • 2 tablespoons Milk or Heavy Cream Non-dairy milk can be used for dairy-free.
For the Royal Icing
  • 1 tablespoon Meringue Powder Stabilizes the icing for decorating.
  • As needed tablespoons Water Adjust for desired consistency.
For Toppings
  • As desired Desiccated Coconut Optional for added texture.

Equipment

  • Piping Bag
  • stand mixer
  • Double boiler
  • baking sheets
  • Parchment Paper
  • Silicone mat
  • Macaron template

Method
 

Step‑by‑Step Instructions
  1. Gather all ingredients and equipment. Set up a piping bag with a large round tip for the macaron batter and line baking sheets with parchment paper.
  2. Combine Domino® Golden Sugar and egg white powder in a heatproof bowl and heat over a double boiler until it reaches 160°F. Whip the egg whites to stiff peaks.
  3. Sift powdered sugar and almond flour into whipped meringue and gently fold until the mixture is shiny and flowing.
  4. Transfer batter to piping bag and pipe small rounds on lined baking sheets. Bang trays on the counter to release air bubbles.
  5. Let piped macarons rest for 1 to 2 hours until a skin forms on their surface.
  6. Preheat oven to 300°F (150°C). Bake trays for 15-20 minutes until macarons rise and firm up.
  7. While cooling, prepare royal icing by beating meringue powder, powdered sugar, and water until smooth.
  8. Heat treat all-purpose flour by baking at 350°F for 5 minutes. Combine cooled flour, butter, vanilla extract, and milk in a mixer and beat until smooth.
  9. Pipe a swirl of buttercream onto half of the macaron shells and top with remaining shells to make sandwiches. Decorate with royal icing.
  10. Optionally, roll the sides of the assembled macarons in desiccated coconut. Allow to set for about 30 minutes before serving.

Nutrition

Serving: 1macaronCalories: 100kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 2IUCalcium: 1mgIron: 2mg

Notes

These macarons are gluten-free and can be decorated creatively with edible glitter or sprinkles for added festive flair.

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