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–+ servings

Santa Macarons

Santa macarons bring holiday magic to the dessert table: delicate almond shells filled with creamy vanilla buttercream, dressed with chocolate belts and fondant buckles to resemble Santa Claus, perfect for Christmas celebrations.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine French
Servings 24 macarons
Calories 160 kcal

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.

Nutrition

Calories: 160kcalCarbohydrates: 20gProtein: 2gFat: 8gSodium: 15mgFiber: 1gSugar: 18g
Keyword Christmas, Santa macarons, Holiday cookies, French macarons, Holiday desserts
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