Santa Claus Macarons

$- 1 cup almond flour - 1 ¾ cup powdered sugar - 3 large egg whites, at room temperature - ¼ cup granulated sugar - ½ teaspoon vanilla extract - Red and white gel food coloring - ½ cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract - 2 tablespoons heavy cream - ¼ cup crushed freeze-dried strawberries - Extra powdered sugar for dusting - Tiny edible Christmas decorations {{ingredient_image_1}} First, set your oven to 300°F (150°C). While it heats, line two baking sheets with parchment paper. If you want, draw 1.5-inch circles on the paper as guides. This helps you pipe the shells evenly. Next, grab a clean bowl and a mixer. Beat the egg whites on medium speed until they are foamy. Slowly add granulated sugar while mixing. Increase the speed to high. Keep mixing until you see stiff peaks, which takes about 5-7 minutes. Don’t forget to mix in vanilla extract at the end for flavor. Now, sift the almond flour and powdered sugar into a bowl. This step is key for smooth shells. Gently fold this mixture into the meringue with a rubber spatula. Be cautious not to over-mix. The batter should flow like lava and form a ribbon when lifted. Next, divide the batter into two bowls. Color one bowl red using gel food coloring and leave the other white. Fold in the color until it is mixed well. Transfer each colored batter into separate piping bags. Pipe the red mixture onto half of the circles on the prepared sheets. Then, pipe the white mixture onto the other half. Make sure to leave space between the shells. Let the macarons rest for about 30-60 minutes. This allows a thin shell to form on top. After resting, it’s time to bake. Place the trays in the oven and bake for 15-18 minutes. Rotate the trays halfway through. The macarons should rise and form little feet. Let them cool completely on the baking sheets before moving them. While the macarons cool, make the filling. In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream. Mix until it is smooth and fluffy. Finally, fold in crushed freeze-dried strawberries for a fruity flavor. To assemble, pipe a dollop of filling onto a macaron shell and gently top it with another shell. To make perfect Santa Claus Macarons, follow these tips: - Sift Your Dry Ingredients: Always sift almond flour and powdered sugar. This helps create smooth shells. - Room Temperature Egg Whites: Use egg whites at room temperature. This will help form a stable meringue. - Beat to Stiff Peaks: When making meringue, beat until stiff peaks form. This is key for structure. - Fold Gently: When combining the mixtures, fold carefully. Over-mixing can ruin the batter. - Rest Your Shells: Allow piped shells to rest for 30-60 minutes. A skin should form on top. Avoid these common mistakes to ensure your macarons turn out well: - Skipping the Sifting Step: Not sifting can lead to lumps in your batter. - Under or Over Mixing: If the batter is too thick or too runny, the shells won't rise properly. - Not Rotating the Pan: Forgetting to rotate the baking sheet can cause uneven baking. - Skipping the Cooling Step: Letting the macarons cool is crucial before moving them. - Ignoring Humidity: High humidity can affect macaron texture. Try to bake on dry days. Decorating your Santa Claus Macarons can be fun! Here are some best practices: - Use Gel Food Coloring: Gel coloring is vibrant and won't alter the batter's texture. - Dust with Powdered Sugar: A light dusting gives a snowy effect and looks festive. - Add Edible Decorations: Tiny edible Christmas decorations can add charm. - Create Faces: Use melted chocolate for eyes and a nose on the macaron shells. - Use a Piping Bag: For filling, a piping bag makes it easy to add the filling neatly. These tips will help you make stunning and tasty Santa Claus Macarons that everyone will love! Pro Tips Room Temperature Egg Whites: Using egg whites at room temperature helps them whip up to a greater volume, creating a lighter macaron shell. Proper Folding Technique: When combining the meringue with the dry ingredients, use a gentle folding motion to maintain the airiness of the batter. Resting Time is Key: Allow the piped macarons to rest until a skin forms; this helps them develop the characteristic "feet" when baked. Experiment with Flavors: Feel free to customize the filling by using different freeze-dried fruits or flavored extracts to suit your taste. {{image_2}} You can change the filling of your Santa Claus Macarons for a new twist. Instead of strawberry, try a peppermint filling. Just mix in some crushed peppermint candies with the buttercream. You can also create a chocolate ganache filling. Simply melt dark chocolate and mix it with heavy cream. This gives a rich flavor that pairs well with the sweet shells. The fun part of making these macarons is decorating them! Use edible glitter for a sparkling look. You can also pipe little Santa faces with white and black icing. This makes them even more festive. For a simpler touch, sprinkle colored sugar on top before baking. It adds a nice crunch and a pop of color. You can adapt this recipe for other holidays too! For Halloween, use orange and black colors. Fill with pumpkin spice cream for a cozy flavor. For Easter, make pastel colors and fill with lemon curd. The base recipe stays the same, so you can enjoy these treats all year round. Just switch up the colors and fillings to match the season! To keep your Santa Claus Macarons fresh, store them in an airtight container. Layer them with parchment paper between each macaron to avoid sticking. Keep the container in a cool, dry place. Avoid direct sunlight, as it can affect flavor and texture. Proper storage keeps your treats looking and tasting great for days. You can freeze your macarons for up to three months. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to an airtight container. When you’re ready to enjoy, thaw them in the fridge overnight. This way, you can savor your festive treats anytime. Santa Claus Macarons last about five days at room temperature. If you store them in the fridge, they can last up to one week. Always check for any off smells or changes in texture before eating. Rotate your stock and use older macarons first to ensure freshness. Happy baking and storing! To get the perfect macaron shell, start with fresh egg whites. They should be at room temperature. Sift your almond flour and powdered sugar together. This makes the shells smooth. When you whip the egg whites, beat them until you see stiff peaks. Gently fold in the dry mix without over-mixing. The batter should flow like lava. This technique is key to getting those lovely feet on your macarons. If your macarons crack, it may be due to too much moisture or over-baking. Make sure to let the macarons rest before baking. This helps form a shell. If they still crack, check your oven temperature. Use an oven thermometer to ensure accuracy. Baking at a lower temperature may help. Finally, try not to over-mix the batter. This can also cause cracks. Yes, you can use any colors you like! For Santa Claus macarons, red and white are perfect. You can also mix in other colors for fun. Just use gel food coloring for the best results. Make sure to fold the color in gently to keep the batter fluffy. This way, your macarons will look festive and bright! You can find Santa Claus macarons at many local bakeries during the holiday season. Some gourmet shops may offer them as well. If you prefer online options, check specialty dessert shops. Many of them ship directly to your home. You can also find recipes online to make your own. This way, you can add your special touch! You learned how to make great macarons. We covered ingredients, step-by-step instructions, and tips. I shared fun ways to mix flavors and decorate. You now know how to store them well too. Use this guide to impress your friends with your skills. Macarons can be tricky, but with practice, you’ll succeed. Enjoy the process, and don’t forget to have fun in the kitchen!$

Festive macarons decorated in red and white, filled with a strawberry buttercream.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 18

Total Time 2

Course Dessert

Cuisine French

Servings 20

Calories 100 kcal

Ingredients

1 cup almond flour
1.75 cup powdered sugar
3 large egg whites, at room temperature
0.25 cup granulated sugar
0.5 teaspoon vanilla extract
1 set red and white gel food coloring
0.5 cup unsalted butter, softened
2 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
0.25 cup crushed freeze-dried strawberries

Instructions

Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
In a bowl, sift together the almond flour and powdered sugar.
In a clean bowl, beat the egg whites on medium speed until foamy. Gradually add granulated sugar, increasing the speed to high until stiff peaks form, about 5-7 minutes. Gently mix in the vanilla extract.
Fold the almond flour mixture into the meringue using a rubber spatula.
Divide the batter into two bowls. Color one portion red with gel food coloring and leave the other white.
Transfer each colored batter into separate piping bags. Pipe the red mixture onto half of the circles on the prepared baking sheets and the white mixture onto the other half.
Let the macarons sit for about 30-60 minutes at room temperature.
Bake for 15-18 minutes, rotating halfway through. Let them cool completely on the baking sheet.
In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream. Blend until smooth and fluffy. Fold in crushed freeze-dried strawberries.
Pipe a generous dollop of strawberry filling onto the bottom of a macaron shell, then gently sandwich it with another shell.

Notes

Serve on a festive platter and dust with powdered sugar for a snowy effect.

Keyword Christmas, dessert, festive, macarons