Santa Claus Macarons

Festive Santa Macarons with Sugar Cookie Buttercream

Ingredients:

For the Macaron Shells:

- 100 grams granulated sugar

- 4 grams egg white powder (optional)

- 100 grams egg whites

- 105 grams almond flour

- 105 grams powdered sugar

- Red gel food coloring (optional for Santa's hat)

For the Royal Icing:

- 1 1/2 cups powdered sugar (187 grams)

- 1 tablespoon meringue powder

- 4 tablespoons water

- 2 drops black gel food coloring

- 1 drop yellow gel food coloring

For the Sugar Cookie Buttercream:

- 1/2 cup all-purpose flour (63 grams)

- 1/2 cup unsalted butter (113 grams), softened

- 1/4 cup granulated sugar (50 grams)

- 1 1/4 cups powdered sugar (156 grams)

- 1 teaspoon vanilla extract

- 1/8 teaspoon almond extract

- 1/2 tablespoon milk or heavy cream

- 1/4 cup shredded desiccated coconut (for decoration)

Directions:

1. Prepare the Macaron Shells:

- Preheat oven to 300°F (150°C). If using convection, lower to 270°F (130°C).

- In a heatproof bowl over simmering water, whisk granulated sugar and egg white powder until dissolved. Add egg whites and whisk until smooth.

- Transfer the mixture to a stand mixer and whip on medium-high until stiff peaks form (about 13–15 minutes).

- Sift almond flour and powdered sugar into the meringue. Fold gently, adding red food coloring for Santa’s hat. Mix until smooth and glossy.

- Pipe small circles onto a lined baking sheet. Tap the tray to release air bubbles and let rest for 30-60 minutes, until dry to the touch.

- Bake for 15-20 minutes, until firm. Let cool completely.

2. Make the Royal Icing:

- Mix powdered sugar and meringue powder. Gradually add water and beat until glossy and stiff.

- Divide icing: Color one portion black (Santa's belt) and the other yellow (buckle).

- Pipe a black line for Santa's belt on half of the shells and a yellow buckle in the center. Let dry.

3. Make the Sugar Cookie Buttercream:

- Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5 minutes to heat-treat. Cool completely.

- Beat butter, granulated sugar, and powdered sugar until light and creamy. Mix in cooled flour, vanilla, almond extract, and milk until smooth. Fold in shredded coconut.

4. Assemble the Macarons:

- Pipe buttercream onto the flat side of undecorated shells. Sandwich with decorated shells.

- Roll edges in shredded coconut for a festive Santa-inspired look.

Storage:

- Refrigerator: Store in an airtight container for up to 5 days.

- Freezer: Freeze for 1-2 months.

Nutritional Information:

Prep Time: 2 hours

Cook Time: 40 minutes

Total Time: 2 hours 40 minutes

Calories: 90 kcal per macaron

Servings: 22 macarons