Santa Claus Macarons Recipe

If you’re looking to wow your friends and family this holiday season, I’ve got just the recipe for you. This Santa Claus Macarons Recipe is not only festive and adorable but also delightfully delicious. When I first made these, I was blown away by how charming they looked and how easily they melted in my mouth. Trust me, you’ll want to keep these festive treats on hand for all your holiday celebrations!

this …

Ingredients You’ll Need

For this Santa Claus Macarons Recipe, picking the right ingredients is key to achieving that picture-perfect macarons look and melt-in-your-mouth taste. I always recommend using fresh egg whites and quality almond flour for the shells, and don’t forget the special touch of desiccated coconut in the buttercream!

• Domino® Golden Sugar: Provides sweetness and caramel undertones, especially wonderful in the macaron shells and buttercream.
• Egg White Powder (optional): I use this only when humidity spikes; it helps stabilize the meringue for a flawless rise.
• Egg Whites: Fresh is best to whip into a stiff, glossy meringue for that delicate shell.
• Almond Flour: Choose finely ground and fresh to keep shells smooth and crack-free.
• Domino® Powdered Sugar: It blends perfectly with almond flour to create the base for the shells and sweet buttercream.
• Meringue Powder: Essential for the royal icing to create detailed Santa decorations.
• Black and Yellow Gel Food Coloring: These help bring Santa’s belt and buckle to life.
• All-Purpose Flour: Heat-treated for safe eating in the sugar cookie buttercream.
• Unsalted Butter: Use at room temperature for the creamiest buttercream texture.
• Vanilla and Almond Extracts: Add warm, cozy flavors to the buttercream.
• Milk or Heavy Cream: Helps thin the buttercream to just the right spreadability.
• Desiccated Coconut: Adds a pleasant crunch and festive texture around the edges of the macarons.

Variations

I love experimenting with the basic Santa Claus Macarons Recipe to suit different tastes or dietary needs. You can personalize the filling flavors or switch up decoration colors to keep things fresh and fun.

• Flavor Swap: I’ve made this recipe with a peppermint buttercream instead of sugar cookie for a classic holiday minty twist — my family went nuts for it!
• Nut-Free Version: If almond flour isn’t an option, try chickpea or oat flour (though texture differs slightly); just be gentle folding in the dry ingredients.
• Vegan Adaptation: Use aquafaba (chickpea water) whipped in place of egg whites and a plant-based butter alternative for the filling. It took a bit of trial but totally doable.
• Color Variations: Use white or green food coloring to create different Christmas characters like snowmen or elves instead of Santa.

How to Make Santa Claus Macarons Recipe

Step 1: Perfectly Prepare Your Macaron Ingredients and Space

I always start by setting out each ingredient measured and ready—this helps keep the process smooth and stress-free. Line your baking trays with parchment or a silicone mat with macaron templates for consistent sizes. Pre-heating the oven for a solid hour at 300°F helps keep temperature steady, which is crucial because uneven heat can crack your shells or mess up the texture.

Step 2: Master the Meringue

This part can be tricky, but here’s what I learned: whisk your sugar with egg white powder over a simmering water bath until you feel no sugar granules between your fingers—patience is key here. Then whip your egg whites starting low, gradually increasing until stiff peaks form and the meringue turns glossy. That peak test isn’t just for show—stiff but not overwhipped meringue is what gives you those perfect macarons.

Step 3: Folding Dry Ingredients into Meringue

Sifted almond flour and powdered sugar join the party now, along with your red gel color for that iconic Santa red. Folding is all about gentle persistence—fold with a spatula making a letter J motion, pushing down the sides to squeeze air out but don’t overmix! The batter should flow slowly off your spatula like warm lava—too thick or too runny, and your macarons will lose their magic.

Step 4: Pipe, Rest, and Bake Your Shells

Pipe your rounds carefully over the template, keeping your hand steady for even circles. After piping, bang your tray on the counter a few times to level the batter and pop bubbles with a toothpick. Resting the shells until they dry to the touch (this can take 30 minutes or more because of the red coloring) is absolutely non-negotiable to stop cracking during baking. Bake each tray for about 15-20 minutes, checking that the shells have feet, aren’t jiggly, and feel firm on top before pulling them out.

Step 5: Make the Royal Icing and Decorate

Mix your royal icing to a thick but flowy texture, then divide into black and yellow portions for Santa’s belt and buckle details. Pipe the black stripe first and let it dry to the touch—pop it in the fridge to speed this up—then add the yellow buckle. It’s easier to decorate half of the shells because the other half will be the bottoms, which stay plain.

Step 6: Whip up the Sugar Cookie Buttercream and Assemble

Heat-treat your flour to make it safe for the frosting, then beat butter and sugars until creamy, adding extracts and milk to get that perfect smooth texture. Pipe onto the undecorated bottom shells, then sandwich with decorated tops. For that extra holiday crunch and charm, roll the edges in shredded coconut—it really finishes these macarons beautifully.

How to Serve Santa Claus Macarons Recipe

Garnishes

I like to add a little edible gold dust over the yellow belt buckles for extra sparkle, which makes these little treats even more festive and gift-worthy. A light sprinkle of powdered sugar just before serving also adds a nice snow-dusted effect.

Side Dishes

Pair your Santa macarons with a warm cup of peppermint tea or a rich hot chocolate, perhaps with a splash of Bailey’s for the adults. They also go surprisingly well with a lightly spiced mulled wine or roasted chestnuts for that full holiday vibe.

Creative Ways to Present

For holiday parties, I arrange these macarons in a circular tower on a festive cake stand, interspersed with sprigs of fresh pine and holly berries. Wrapping individual macarons in clear cellophane bags with a red ribbon makes charming party favors, too.

Make Ahead and Storage

Storing Leftovers

Leftover macarons can be stored in an airtight container in the fridge for up to 5 days. I find they actually taste even better after a day or two as the flavors marry, so planning ahead is a nice bonus.

Freezing

I freeze mine in single layers between parchment paper inside a sealed container. They keep great for 1-2 months and thaw perfectly if you bring them to room temperature for about 30 minutes before serving — no noticeable texture loss.

Reheating

Macarons don’t need reheating, but if they’re slightly soft from fridge storage, just let them sit at room temp. For the best texture, avoid microwaving or heating directly. I’ve found patience works better than heat here!

FAQs

Final Thoughts

I absolutely love how this Santa Claus Macarons Recipe brings together festive fun and classic French technique in such a joyful way. Making these has become one of my favorite holiday traditions—not just because they taste amazing, but because every step feels like a little celebration. You’ll be so proud when you share these perfect, colorful macarons with your loved ones. Give them a try—you’ll be amazed how festive baking can become your new happy place!

Print