Santa Claus Macarons Dessert (Recipe for Printing)
Celebrate the holidays with charming Santa Claus macarons, featuring almond flour, shredded coconut, and hints of vanilla. Ideal for Christmas dessert tables and festive occasions. Save & click.
# What You Need:
→ Macaron Shell
01 -
3 large egg whites (100 grams)
02 -
3/4 cup almond flour (105 grams), finely ground
03 -
7/8 cup powdered sugar (105 grams)
04 -
1/2 cup golden sugar (100 grams)
→ Royal Icing & Decorations
05 -
1 1/2 cups powdered sugar (187 grams)
06 -
1 tablespoon meringue powder
07 -
4 tablespoons water
08 -
2 drops black gel food coloring
09 -
1 drop yellow gel food coloring
→ Buttercream Filling
10 -
1/2 cup all-purpose flour (63 grams)
11 -
1/2 cup unsalted butter, softened (113 grams)
12 -
1/4 cup golden sugar (50 grams)
13 -
1 1/4 cups powdered sugar (156 grams)
14 -
1 teaspoon vanilla extract
15 -
1/8 teaspoon almond extract
16 -
1/2 tablespoon milk or heavy cream
→ Finishing Touch
17 -
1/4 cup desiccated coconut, shredded (50 grams)
# How to Make It:
01 -
Sift almond flour and powdered sugar together. In a stand mixer, whisk egg whites until foamy, then gradually add golden sugar and continue beating to stiff glossy peaks.
02 -
Gently fold sifted dry mixture into the whipped egg whites until the batter flows slowly in ribbons when lifted.
03 -
Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto a parchment-lined baking sheet. Tap trays to release air bubbles. Let rest at room temperature until tops are no longer sticky, 30-40 minutes.
04 -
Preheat oven to 300°F (150°C). Bake shells for 15-20 minutes until firm and just coming away from the baking paper. Cool completely on racks.
05 -
Combine powdered sugar, meringue powder, and water. Beat until stiff and pipeable. Tint portions with black and yellow gel food coloring as needed for decoration detail.
06 -
Cook flour and milk or cream over low heat to a paste. Cool. Cream unsalted butter and golden sugar until pale and fluffy. Beat in vanilla and almond extracts. Blend in flour paste and powdered sugar until smooth.
07 -
Pipe buttercream onto the flat side of half the shells. Sandwich gently with remaining shells.
08 -
Use royal icing to pipe Santa faces and hats onto macaron tops. Apply desiccated coconut for beard and hat accents. Allow icing to set before serving.
# Extra Tips:
01 -
For best results, age egg whites by leaving them uncovered in the refrigerator overnight. Allow macarons to mature filled for 24 hours for optimal texture.