Santa macarons are the sweetest way to add a little magic to your holiday season! These festive treats combine the delicate crunch of classic French macarons with charming designs inspired by jolly old Saint Nick himself. Whether you’re planning a cozy Christmas party or looking for the perfect edible gift, you won’t want to miss these adorable delights—keep reading to discover why Santa macarons are the ultimate holiday must-have!
| Servings: | 24 macarons |
| Prep Time: | 45 minutes |
| Cook Time: | 20 minutes |
| Total Time: | 1 hour 5 minutes |
| Serving Size: | 2 macarons |
Ingredients
- 1 cup almond flour
- 1 and 2 thirds cups powdered sugar
- 3 large egg whites
- 1 fourth teaspoon cream of tartar
- 3 tablespoons granulated sugar
- Red gel food coloring
- 1 half cup unsalted butter
- 1 and 1 half cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate chips
- 1 tablespoon vegetable oil
- Gold fondant for belt buckles
Equipment
- Stand mixer or electric hand mixer
- Mixing bowls
- Fine mesh sieve
- Piping bags
- Round piping tip
- Baking sheets
- Silicone baking mats or parchment paper
- Offset spatula
- Toothpicks
- Double boiler or microwave-safe bowl
- Cooling rack
Instructions
- Prep the baking surface: Line two baking sheets with silicone mats or parchment paper. This ensures even baking and prevents sticking.
- Sift dry ingredients: In a large bowl, sift the almond flour and powdered sugar together. This helps create a smooth, lump-free batter. Discard any coarse bits left behind.
- Make your meringue: Place the egg whites in a clean mixing bowl. Beat on medium speed until they become foamy, then add the cream of tartar. Continue to beat until soft peaks form.
- Add sugar and color: Gradually sprinkle in the granulated sugar as you beat. Once you reach stiff peaks, add the red gel food coloring. I recommend starting with a few drops and gradually deepening as needed. Beat until fully incorporated.
- Fold in dry ingredients: Using a spatula, gently fold the sifted almond flour mixture into the meringue in three additions. Be patient here—this part is called macaronage. Fold just until the batter flows off the spatula like lava and ribbons back into itself without disappearing too quickly.
- Pipe your shells: Transfer the batter into a piping bag fitted with a round tip. Pipe 1 and one-half inch circles onto your prepared trays. Firmly tap the trays on your counter to release any air bubbles. Use a toothpick to pop stubborn ones for a smooth finish.
- Let them rest: This is critical. Allow the piped shells to rest at room temperature for 30 to 45 minutes. They should develop a dry top that does not stick to your finger when gently touched. This step helps form the iconic macaron feet in the oven.
- Bake: Preheat your oven to 300 degrees Fahrenheit. Bake the macarons for 16 to 18 minutes, rotating the trays halfway through. You will know they are ready when they can lift cleanly from the mat and have ruffled feet.
- Cool completely: Let the shells cool on the baking sheet before removing them. Moving them early may lead to cracked bottoms or sticking.
- Make the buttercream: Beat the butter until smooth and creamy. Add the powdered sugar gradually, then pour in the heavy cream and vanilla extract. Beat on high speed for about 2 minutes until it is light and fluffy.
- Fill the shells: Transfer your buttercream into a piping bag. Flip half the macaron shells over and pipe a small swirl onto each one. Sandwich with another shell and gently press to spread the filling.
- Decorate: Melt the chocolate chips with the oil either in a double boiler or in the microwave using 20-second intervals, stirring between each. Use a spoon or pastry brush to paint a chocolate belt across the center of each macaron.
- Finish with fondant: Roll out the gold fondant and cut tiny square buckles. Press one onto each chocolate belt while it is still slightly tacky so it adheres well.
- Rest and store: Place macarons in an airtight container and refrigerate for a minimum of 24 hours. This allows the flavor and texture to mature for that perfect bite.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Description
Santa macarons are the holiday treat that brings magic to the dessert table. With delicate almond shells dyed a festive bright red and filled with creamy vanilla buttercream, these little cookies are as whimsical as they are delicious. The smooth, crisp exterior gives way to a chewy center that melts in your mouth with each bite, like sweet snowflakes on your tongue. They are delightfully sandwiched and dressed up with chocolate belts and fondant buckles to resemble Santa Claus himself, creating a dessert that’s as photogenic as it is irresistible.
There is something truly nostalgic about biting into one of these festive macarons. The flavors take you back to childhood Christmas memories — sipping hot cocoa by the fireplace or helping decorate cookies at the kitchen counter. Each Santa macaron feels like a tiny gift, hand-crafted in the flavor workshop of the North Pole. They are the perfect blend of holiday charm and rich, sophisticated taste.
Why You’ll Love This Recipe
Santa macarons are a joy to make and even more rewarding to share. This recipe offers clear and approachable steps to help you master the art of macaron-making, whether you are a seasoned baker or trying these for the first time. The holiday theme brings creativity and fun into your kitchen, making it a perfect group activity for family gatherings or festive brunches.
These festive cookies are also surprisingly flexible. You can switch up the filling with peppermint, chocolate ganache, or flavored buttercream to suit your preferences. Whether you package them as gifts, place them on a dessert platter, or leave a few out for Santa himself, this recipe will leave a lasting impression.
Serving and Storage Tips
Santa macarons are best served at room temperature to allow the filling to soften just enough for the perfect bite. After assembling, refrigerate them in an airtight container for at least 24 hours to let the flavors meld. They can be made up to five days in advance and stored in the fridge. Always allow them to come to room temperature for about 30 minutes before serving.
To freeze, place the filled macarons in a single layer in an airtight container with parchment paper separating the layers. They can be frozen for up to one month. Defrost in the refrigerator overnight, then bring them to room temperature before serving. You can also make the macaron shells ahead and freeze them unfilled for up to two months.
Macaron batter is sensitive to humidity. On rainy days, allow extra time for your shells to dry before baking. If you live in a humid climate year-round, a dehumidifier in the kitchen can help maintain consistency.
FAQ
Can I skip the resting step?
No, this is essential. Resting helps form a skin on the shells, which promotes smooth tops and the classic ruffled feet. Without it, your macarons are more likely to crack or dome unevenly during baking.
How long should I age the egg whites?
I recommend separating the egg whites and letting them sit covered at room temperature for 24 hours. Aged whites whip better and create more stable meringue. You can also age them in the refrigerator for up to 5 days, just bring them to room temperature before using.
Can the fondant decorations be made in advance?
Yes. You can cut the gold fondant buckle shapes a day or two ahead of time. Let them air dry slightly so they are easier to handle when adding onto the macarons. Store in a single layer covered lightly with plastic wrap.
We hope you enjoyed this article about Santa Claus macarons! If it brought you some festive inspiration, let us know in the comments — we’d love to hear from you! Don’t forget to pin this article or your favorite image from it on Pinterest and give it a like — it really means a lot to us and helps more people discover our content. Thank you for supporting us and helping us grow! 🎄✨
Santa Macarons
Ingredients
- 1 cup almond flour
- 1 and 2/3 cups powdered sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3 tablespoons granulated sugar
- Red gel food coloring
- 1/2 cup unsalted butter
- 1 and 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate chips
- 1 tablespoon vegetable oil
- Gold fondant for belt buckles
Instructions
- Line two baking sheets with silicone mats or parchment paper. Set aside.
- Sift together almond flour and powdered sugar in a bowl. Discard any large bits remaining.
- In a stand mixer bowl, beat egg whites on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
- Gradually add granulated sugar while beating. Increase speed to high and beat until stiff peaks form.
- Add several drops of red gel food coloring and beat to incorporate fully.
- Gently fold the sifted almond flour mixture into the meringue in three additions. Continue folding until the batter flows like lava and forms ribbons.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto the prepared baking sheets. Tap trays firmly to release air bubbles, and use a toothpick to pop remaining bubbles.
- Allow the macarons to rest at room temperature for 30 to 45 minutes or until the tops are dry to the touch.
- Preheat oven to 300°F (150°C). Bake the macarons for 16 to 18 minutes, rotating halfway. Let cool completely on the baking sheet.
- To make the buttercream, beat the butter until smooth. Add powdered sugar and beat slowly until combined. Add heavy cream and vanilla extract, then beat until light and fluffy.
- Transfer the buttercream to a piping bag and pipe a dollop onto half the macaron shells. Top with remaining shells to form sandwiches.
- Melt chocolate chips with vegetable oil using a double boiler or microwave in short bursts, stirring until smooth.
- Using a spoon or brush, decorate the center of each macaron with a chocolate belt.
- Cut small belt buckles out of gold fondant and attach them to the chocolate belts to complete the Santa look.
- Store macarons in an airtight container in the refrigerator for at least 24 hours to mature before serving.
