Santa Claus Macarons Delight

Santa Claus macarons bring holiday cheer to any dessert display with their festive appearance and irresistible taste. Delicate almond shells sandwich a sweet buttercream and coconut filling that both kids and adults adore. I love making these with my family every December as a special treat we can decorate together and gift to friends or enjoy ourselves by the tree.

I first made these on Christmas Eve with my niece, and now we look forward to our annual macaron afternoon every holiday season.

Gather Your Ingredients

• Domino Golden Sugar: Delivers a subtle molasses note that deepens the flavor and gives the shells a beautiful hue. Always choose finely granulated sugar for smooth shells
• Egg whites: The soul of macarons. Use room temperature, fresh eggs to get the best volume and stability in your meringue
• Almond flour: Provides the classic nutty base. Look for finely ground almond flour with no skins for a smooth texture
• Domino Powdered Sugar: Gives sweetness and a snowy finish. Sift well to prevent lumps
• Meringue powder and water: Stabilize the buttercream and help it hold its shape in festive decorations
• Black and yellow gel food coloring: Adds detail for Santa's features. Gel colors work best for vibrant hues without thinning batters or buttercream
• All-purpose flour and unsalted butter: Form the base of a melt-in-your-mouth cookie layer. Choose high quality European-style butter for extra flavor
• Vanilla and almond extract: Give a rich aroma and an unmistakable festive taste
• Milk or heavy cream: Makes the buttercream silky and fluffy. Choose heavy cream for extra richness
• Desiccated coconut: Brings texture and a snowy look for decorating Santa’s beard or hat. Toast lightly for extra flavor if desired

How to Make It

Prepare the Macaron Batter:

Start by measuring egg whites exactly at 100 grams using a kitchen scale for accuracy. In a clean metal bowl, beat egg whites on medium speed until foamy. Add Domino Golden Sugar slowly while beating and continue whipping until stiff glossy peaks form. Take time here because sturdy meringue is key for perfect shells

Sift Dry Ingredients:

In a separate bowl sift almond flour and Domino Powdered Sugar together at least twice. This removes any lumps and yields the classic smooth and shiny shell. Gently fold into the whipped meringue using a spatula. Stop folding as soon as the batter slowly flows off the spatula in a thick ribbon

Pipe the Macarons:

Transfer batter into a piping bag fitted with a medium round tip. On a parchment-lined sheet pan pipe circles about the size of a silver dollar. Tap the sheet pan firmly two or three times on the counter to release any air bubbles. Let piped shells rest at room temperature until a skin forms about 30 minutes. Lightly touch the macarons the surface should feel dry not sticky

Bake the Shells:

Preheat the oven to 300 degrees Fahrenheit. Place trays on the center rack and bake for 15 to 18 minutes. Rotate halfway through for even cooking. Shells are done when they lift cleanly off the parchment and have risen "feet" at the base

Make the Buttercream Filling:

Beat unsalted butter using a mixer on medium speed until creamy. Add Domino Powdered Sugar in stages until fully incorporated and fluffy. Mix in meringue powder water vanilla and almond extract. Drizzle in milk or heavy cream a little at a time until the buttercream is smooth and spreadable

Decorate and Assemble:

Place half the shells base sides up. Pipe a generous dollop of buttercream in the center and top with desiccated coconut for Santa’s beard. Use food coloring to tint small amounts of buttercream black for eyes and yellow for belt or hat accents. Gently sandwich with matching shell

Dressing up each shell is my favorite part especially using coconut for Santa’s beard. My nephew laughs every time we give Santa wobbly icing eyes and a big bushy mustache.

Flavor Boosters

Macarons keep best stored in an airtight container in the fridge and will stay fresh for up to five days. Bring them back to room temperature before serving for maximum flavor. If making ahead for a party shells can be frozen then thawed and filled just before decorating.

Serving Suggestions

Arrange on a tray with other festive cookies for a showstopping holiday dessert spread. These are perfect for cookie exchanges or as edible ornaments on your dessert table. You can even nestle one in a holiday mug as a surprise gift.

Creative Twists

Macarons originated in Italy before coming to France and becoming a patisserie staple. Decorating with Santa faces gives a playful holiday twist that children love. It is a cherished tradition in our family ever since my grandmother baked her first Christmas macarons.

Use gel coloring very sparingly to avoid thinning your macaron or icing batter.

Common Questions About This Recipe

→ How do I achieve the red color for Santa hats?

Use red gel food coloring to tint a portion of the macaron batter, ensuring vibrant holiday color and even mixing for consistent results.

→ What type of filling pairs well with these macarons?

Vanilla or almond buttercream works beautifully with the almond flour shells, balancing sweetness and adding festive flavor.

→ Can I substitute ingredients for dietary needs?

Try almond flour alternatives like finely ground pistachios or use dairy-free butter options to cater to different dietary preferences.

→ What is the purpose of meringue powder in this dish?

Meringue powder stabilizes the whipped egg whites, helping achieve the proper texture and structure for delicate macarons.

→ How should macarons be stored after baking?

Place the cooled macarons in an airtight container and refrigerate for up to 5 days. Allow them to come to room temperature before serving.