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Santa Claus Macarons

Santa Claus Macarons – Cute, Festive & Melt-in-Your-Mouth Sweet!
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Delightful holiday-themed macarons resembling Santa Claus, perfect for festive celebrations.

Ingredients

Scale
  • 100 grams Domino® Golden Sugar
  • 4 grams egg white powder (optional)
  • 100 grams egg whites
  • 105 grams almond flour
  • 1 1/2 cups Domino® Powdered Sugar
  • 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
  • 1/2 cup unsalted butter
  • 1/4 cup Domino® Golden Sugar
  • 1 1/4 cup Domino® Powdered Sugar
  • 1 tsp vanilla extract
  • 1/8 tsp almond extract
  • 1/2 tbsp milk or heavy cream
  • 1/4 cup desiccated coconut (shredded)

Instructions

  1. Preheat your oven to 300°F (150°C) for 60 to 90 minutes, especially if using a convection oven. Line two baking sheets with parchment paper or a silicone mat.
  2. Sift together the powdered sugar and almond flour, set aside. In a double boiler, whisk together the granulated sugar and egg white powder (if using), then add the egg whites and heat until sugar is dissolved.
  3. Transfer the mixture to a stand mixer and whip on medium-high speed until stiff peaks form, about 13-15 minutes.
  4. Once the meringue has formed stiff peaks, gently fold in the sifted almond flour and powdered sugar mixture. Add red gel food coloring and continue folding until the batter is smooth and glossy.
  5. Transfer the batter to a piping bag and pipe small circles onto the baking sheets. Let the macaron shells rest for 30 minutes to form a skin before baking.
  6. Bake each tray for 15-20 minutes, checking for the characteristic macaron feet and firm tops. Let the macaron shells cool completely.
  7. Make the royal icing by mixing powdered sugar, meringue powder, and water in a stand mixer. Divide the icing into two bowls and color one black and the other yellow. Pipe a black line across the middle of the macaron shells to create Santa’s belt, then pipe a yellow square for the buckle.
  8. To make the sugar cookie buttercream, cream together butter, sugars, and vanilla. Add the heat-treated flour, almond extract, and milk, mixing until smooth.
  9. Once the macaron shells are fully cooled, pipe the sugar cookie buttercream onto one shell and top with a decorated shell. Roll the sides of the macaron in shredded coconut.

Notes

  • Ensure that all your equipment is completely dry to avoid ruining the meringue.
  • You can add more gel food coloring if you want a deeper red color.
  • Store macarons in the refrigerator to maintain their texture and flavor.

Nutrition

Find it online: https://www.spiritsdrink.com/santa-claus-macarons-holiday-recipe/