Santa Claus Macarons
Delightful almond cookies filled with creamy buttercream, adorned in festive red and white, perfect for holiday celebrations.
Ingredients
For the Macaron Shells
- 100 grams 100 grams Domino® Golden Sugar
- 4 grams 4 grams egg white powder (optional) Omit if not using
- 100 grams 100 grams egg whites Use aged egg whites for best results
- 105 grams 105 grams almond flour
- 105 grams 105 grams Domino® Powdered Sugar
For the Decorations
- 187 grams 1 ½ cups Domino® Powdered Sugar
- 1 tablespoon 1 tbsp meringue powder
- 4 tablespoons 4 tbsp water
- 2 drops 2 drops black gel food coloring
- 1 drop 1 drop yellow gel food coloring
For the Sugar Cookie Buttercream
- 63 grams ½ cup all-purpose flour
- 113 grams ½ cup unsalted butter
- 50 grams ¼ cup Domino® Golden Sugar
- 156 grams 1 ¼ cups Domino® Powdered Sugar
- 1 teaspoon 1 tsp vanilla extract
- 1/8 teaspoon 1/8 tsp almond extract
- ½ tablespoon ½ tbsp milk or heavy cream
- 50 grams ¼ cup desiccated coconut (shredded) For garnish
Instructions
Preparation
- In a bowl, combine egg whites and whip until foamy. Gradually add the Domino® Golden Sugar until stiff peaks form.
- Sift together almond flour and powdered sugar. If using, mix in the egg white powder.
- Gently fold the dry ingredients into the whipped egg whites. Be careful not to over-mix; you want a smooth batter.
- Transfer the batter into a piping bag and pipe Santa faces onto a parchment-lined baking sheet. Let them sit for 30-60 minutes to form a skin.
Baking
- Preheat your oven to 300°F (150°C) and bake the macarons for 15-18 minutes. Allow them to cool completely before removing from the sheet.
Decoration
- Beat together the meringue powder, water, and confectioner’s sugar until smooth. Use this to decorate the cooled shells.
Buttercream Filling
- Cream the unsalted butter and sugars until fluffy. Mix in the vanilla, almond extract, and milk until well combined.
Assembly
- Fill half of your macaron shells with the buttercream and replace with the other half.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. You can freeze unfilled macaron shells for up to a month for later use. Consider aging egg whites for best results and avoid baking on humid days.