Description
Delightful Santa Claus Macarons are festive treats that bring creamy holiday bliss to your celebrations, beautifully decorated with royal icing.
Ingredients
Scale
- 1 cup Domino® Golden Sugar
- 1 tbsp Egg White Powder (optional)
- 3 large Egg Whites (aged)
- 1 cup Almond Flour
- 1.5 cups Domino® Powdered Sugar
- 1.5 cups Domino® Powdered Sugar (for royal icing)
- 1 tbsp Meringue Powder
- 2–4 tbsp Water (for icing)
- 1 tsp Black Gel Food Coloring
- 1 tsp Yellow Gel Food Coloring
- 0.5 cup All-Purpose Flour (heat-treated)
- 0.5 cup Unsalted Butter (room temperature)
- 0.25 cup Domino® Golden Sugar
- 1.25 cups Domino® Powdered Sugar (for buttercream)
- 1 tsp Vanilla Extract
- 0.125 tsp Almond Extract (optional)
- 0.5 tbsp Milk or Heavy Cream
- 0.25 cup Desiccated Coconut (optional)
Instructions
- Preheat your oven to 300ºF and let it warm for 60-90 minutes.
- Sift together the powdered sugar and almond flour to eliminate lumps.
- In a double boiler, combine the Golden Sugar and optional egg white powder, heating until dissolved. Whisk in egg whites until well incorporated.
- Using a stand mixer, beat the mixture for about 13-15 minutes until it reaches stiff peaks and is glossy and firm.
- Gently fold in the sifted dry ingredients and a few drops of red food coloring until the batter flows like lava.
- Line baking sheets with parchment paper or silicone mats. Fill a piping bag with the macaron batter and pipe 1.5-inch rounds onto the sheets.
- Tap the baking sheets on the counter to release any air bubbles. Let them rest at room temperature until dry, about 2 hours.
- Once a skin has formed, place them in the preheated oven. Bake for 15-20 minutes until firm and small feet are visible.
- Allow macarons to cool completely on the sheets before gently removing them.
- In a mixing bowl, combine the powdered sugar and meringue powder for the royal icing, then gradually add water until smooth.
- Heat-treat the flour by baking it at 350ºF for 5 minutes. Beat the butter and sugars until creamy, then add the flour and extracts.
- Pair similar-sized macaron shells together, pipe a dollop of Buttercream onto one shell, and press another shell on top.
- Decorate with royal icing and optionally roll the edges in desiccated coconut for a festive finish.
Notes
- Using aged egg whites helps to create a better meringue.
- Make sure to sift the powdered sugar and almond flour to achieve smooth macaron shells.
- The resting time is crucial for forming a skin on the macarons before baking.
- Adjust the thickness of the royal icing to your preference with additional water.
- Desiccated coconut adds a nice texture and festive touch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 12g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg