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Santa Claus Macarons with Sugar Cookie Filling

Santa Claus Macarons with festive decorations
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These festive Santa Claus Macarons are filled with a sugar cookie buttercream and topped with adorable royal icing decorations to resemble Santa’s belt. Perfect for holiday baking, these sweet treats are as fun to make as they are to eat.

Ingredients

Scale

Macaron Shells:

  • 100 grams Domino® Golden Sugar
  • 4 grams egg white powder (optional)
  • 100 grams egg whites
  • 105 grams almond flour
  • 105 grams Domino® Powdered Sugar
  • Red gel food coloring (about 1 tbsp)

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 (50 grams)

Instructions

1. Line two baking sheets with parchment or silicone mats. Sift almond flour and powdered sugar together. Set aside.

2. Place a bowl over a simmering pot of water. Add granulated sugar and egg white powder, if using. Whisk in egg whites until sugar dissolves.

3. Transfer mixture to a stand mixer and whip to stiff peaks.

4. Fold in sifted dry ingredients and red food coloring. Mix until batter flows off spatula in ribbons and forms figure 8.

5. Transfer to piping bag fitted with round tip. Pipe onto prepared trays. Tap trays to remove air bubbles and pop any visible with a toothpick.

6. Let shells rest until dry to the touch. Bake at 300°F for 15–20 minutes, one tray at a time. Let cool completely.

7. Make royal icing by whipping powdered sugar, meringue powder, and water until thick and glossy. Divide and color black and yellow. Pipe a black belt across half of the shells, then add a yellow buckle.

8. For the buttercream, heat treat flour at 350ºF for 5 minutes. Cool. Beat butter and sugars for 4–5 minutes. Add cooled flour, extracts, and cream. Adjust texture with more sugar or cream as needed.

9. Pipe buttercream onto plain macaron shells. Top with decorated shell and roll sides in shredded coconut.

10. Refrigerate assembled macarons for at least 24 hours for best flavor. Store in fridge for up to 5 days or freeze for up to 2 months.

Notes

Use egg white powder if your environment is humid for more stable meringue.

Let macarons mature in the fridge for optimal texture and flavor.

Avoid overwhipping or underwhipping the meringue to prevent hollow shells.

Keep royal icing covered while working to prevent it from drying out.

Find it online: https://cookingwithramsay.com/santa-claus-macarons/