Description
These festive Christmas Reindeer Macarons are delicate almond meringue cookies filled with creamy chocolate buttercream and decorated with colorful royal icing to resemble charming reindeer faces. Perfect for holiday celebrations, these macarons combine crisp shells with a smooth, rich filling for an irresistible seasonal treat.
Ingredients
Scale
Macaron Shells
- 90 grams powdered sugar
- 80 grams almond flour
- 70 grams egg whites (room temperature)
- 70 grams granulated sugar
- 2 grams egg white powder (optional)
- ½ tsp vanilla extract
- 4 drops brown gel food coloring
Chocolate Buttercream
- ¼ cup salted butter (½ stick)
- 1 cup powdered sugar
- 1 tsp heavy whipping cream
- ½ tsp cocoa powder
Royal Icing
- ½ cup powdered sugar
- ½ tsp meringue powder
- ½ tsp water (room temperature)
- 1 drop brown gel food coloring
- 1 drop red gel food coloring
- 2 drops black gel food coloring
Instructions
- Prepare dry ingredients: Sift powdered sugar and almond flour using a whisk to break down any clumps. Set aside. Line sheet pans with silicone mats and insert the piping tip into a 16 inch pastry bag.
- Make the meringue: Whisk egg whites on medium speed until small bubbles form, then gradually add granulated sugar in increments, whisking until soft then stiff peaks form. Add vanilla extract and brown gel food coloring and whisk for about 5 more minutes until stiff peaks are achieved.
- Combine ingredients: Fold in the powdered sugar and almond flour mixture in three parts, carefully combining without deflating the meringue too much. Deflate some air by smearing batter on the bowl sides, then fold until batter is smooth, glossy, and ribbons flow slowly off the spatula.
- Pipe the macarons: Transfer batter to the piping bag and pipe 3/4 inch circles on prepared mats. Tap the tray against the counter several times to release air bubbles, then let rest until a skin forms and surface is no longer sticky. Preheat oven to 315°F during resting.
- Bake the macarons: Bake for 14-16 minutes until macarons no longer shift when touched. Let shells cool for at least 30 minutes before decorating.
- Make the royal icing: Stir powdered sugar, meringue powder, and water to desired consistency, then separate into three portions. Tint with red, black, and brown gel food coloring respectively and transfer to separate piping bags with small tips.
- Decorate the macarons: Mark shells where antlers, eyes, and nose will go, then pipe the royal icing accordingly. Let dry about 1 hour before filling.
- Make chocolate buttercream: Whisk butter until smooth, add powdered sugar in two stages until combined, then add heavy cream and cocoa powder and mix until creamy and smooth.
- Assemble the macarons: Fill a pastry bag with buttercream, pipe in the center of bottom shells, then sandwich with decorated shells. Refrigerate for at least 24 hours to mature.
- Serve: Remove macarons from refrigerator and bring to room temperature for 20-30 minutes before eating for optimal flavor and texture.
Notes
- All ovens vary; adjust baking time and temperature as needed.
- Ensure mixing bowl is clean and grease-free for best meringue results.
- Weigh all ingredients in grams for accuracy.
- Use room temperature egg whites; warm them quickly by placing in a bowl of hot water for 5 minutes.
- Sift almond flour and powdered sugar together since almond flour can be moist and clump.
- Mix egg white powder with granulated sugar before adding to egg whites to ensure full dissolution.
- Whisk meringue until stiff peaks form.
- Let piped macarons rest and develop a skin before baking to prevent cracking.
- *Nutrition information applies to macaron shells only.
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 12g
- Sodium: 15mg
- Fat: 3.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
