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Santa Claus Macarons with Sugar Cookie Buttercream and Festive Royal Icing Decorations Recipe

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4.4 from 11 reviews

These festive Santa Claus Macarons feature delicate red almond macarons filled with a luscious Sugar Cookie Buttercream and topped with intricate royal icing decorations to resemble Santa Claus, perfect for holiday celebrations.

  • Total Time: 2 hours 40 minutes
  • Yield: 22 macarons

Ingredients

Macaron Shells

  • 100 grams Domino® Golden Sugar
  • 4 grams egg white powder (optional, see notes)
  • 100 grams egg whites
  • 105 grams almond flour
  • 105 grams Domino® Powdered Sugar

Royal Icing

  • 1 1/2 cups Domino® Powdered Sugar (187 grams)
  • 1 tbsp meringue powder
  • 4 tbsp water
  • 2 drops black gel food coloring
  • 1 drop yellow gel food coloring

Sugar Cookie Buttercream

  • 1/2 cup all-purpose flour (63 grams)
  • 1/2 cup unsalted butter (113 grams)
  • 1/4 cup Domino® Golden Sugar (50 grams)
  • 1 1/4 cup Domino® Powdered Sugar (156 grams)
  • 1 tsp vanilla extract
  • 1/8 tsp almond extract
  • 1/2 tbsp milk or heavy cream
  • 1/4 cup desiccated coconut shredded (50 grams)

Instructions

  1. Prepare Macaron Shells: Line two baking sheets with parchment paper or silicone mats. Sift powdered sugar and almond flour together and set aside. Preheat oven to 300ºF (or 270ºF if convection) for 60 to 90 minutes to stabilize temperature.
  2. Make Sugar Syrup for Meringue: Set a heatproof bowl over simmering water (bowl bottom should not touch water). Add granulated sugar and egg white powder (if using), whisking to prevent clumps. Add egg whites and whisk until the sugar dissolves completely, about a few minutes, without overheating or cooking the whites.
  3. Whip Meringue: Transfer mixture to a stand mixer bowl. Whip on low for 30 seconds, medium-low for 2 minutes, then medium-high until stiff, glossy peaks form (about 13-15 minutes). Don’t over whip to avoid hollow macarons.
  4. Fold Dry Ingredients: Gradually add sifted almond flour and powdered sugar to meringue. Add red gel food coloring (about 1 tbsp). Fold gently using a spatula in letter J motions, pressing along the bowl sides to deflate gently, until batter flows thickly and forms ribbons that take 10-15 seconds to blend back.
  5. Piping Shells: Transfer batter to a large piping bag fitted with a 1/4” round tip. Pipe onto prepared trays using a macaron template or freehand circles. Tap trays gently to release air bubbles; pop any remaining bubbles with a toothpick.
  6. Rest Shells: Allow shells to rest at room temperature until a firm skin forms on top and they are no longer sticky to touch. This is essential to avoid cracking during baking.
  7. Bake Shells: Bake one tray at a time for 15-20 minutes. Oven times vary; shells are done when feet form and tops are dry and firm, no longer jiggly or soft.
  8. Cool Shells: Remove from oven and let cool completely on baking sheets before handling.
  9. Prepare Royal Icing: Combine powdered sugar, meringue powder, and water in a mixer. Beat on low and gradually add water. Whip on medium-high until glossy and fluffy with a flowy consistency similar to sweetened condensed milk. Adjust water or powdered sugar as needed.
  10. Color Royal Icing: Divide icing into two bowls; tint one black, the other yellow with gel coloring. Transfer into piping bags fitted with size 3 tip (black) and size 2 tip (yellow). Keep covered to prevent drying.
  11. Decorate Macaron Shells: Pipe a black line across the middle of half the shells to form Santa’s belt. Allow to dry a few minutes (refrigerate to speed drying). Pipe a yellow square buckle on the black band. Leave other half undecorated for bottoms.
  12. Prepare Sugar Cookie Buttercream: Preheat oven to 350ºF. Spread flour on baking sheet, bake for 5 minutes stirring occasionally. Cool. Beat butter, golden sugar, and powdered sugar until creamy (4-5 minutes). Mix in cooled flour, vanilla, almond extract, and milk/cream. Adjust consistency as needed.
  13. Assemble Macarons: Pipe buttercream onto undecorated bottom shells, sandwich with decorated top shells. Roll edges in shredded coconut to finish.
  14. Storage: Store assembled macarons in fridge for up to 5 days or freeze for 1-2 months.

Notes

  • Egg white powder is optional; recommended only in humid climates (humidity over 30%).
  • Oven temperatures and bake times may vary; adjust according to your oven’s behavior.
  • Resting macarons before baking is essential, especially with added food coloring, to avoid cracking and achieve glossy feet.
  • Heat treating flour in buttercream ensures safety to eat raw.
  • Keep royal icing covered to prevent drying and crust formation.
  • Author: Maya
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/santa-claus-macarons-with-sugar-cookie-buttercream-and-festive-royal-icing-decorations-recipe/