There’s something magical about holiday baking that turns even the simplest ingredients into edible joy. When I first attempted Santa Claus Macarons, I wanted to create something that blended French pastry sophistication with Christmas cheer—and oh boy, did these little guys deliver! I remember piping those first wobbly red shells, holding my breath as they baked, then carefully adding Santa’s signature details with royal icing. The moment I set them out at our family’s Christmas Eve gathering, they disappeared faster than cookies left out for the real Santa! What makes these Santa Claus Macarons so special isn’t just their adorable faces—it’s how they capture that festive spirit in every bite. The crisp shell gives way to a chewy interior, while the coconut-trimmed edges add playful texture. They’re like tiny edible ornaments that taste as good as they look. If you’re looking for a showstopping holiday dessert that’ll have everyone reaching for seconds (and snapping photos for Instagram), these are it. Trust me, once you’ve made them, they’ll become part of your Christmas traditions just like they did for me. And if you love festive baking as much as I do, you might also enjoy my chocolate peppermint bread—another holiday favorite that always gets rave reviews!
Why You’ll Love These Santa Claus Macarons
Let me tell you why these little guys will steal the show at your holiday gatherings:
- They’re almost too cute to eat – With their rosy red shells and tiny Santa faces, these macarons look like they jumped straight off a Christmas card. I still catch people hesitating before taking that first bite!
- The texture is pure magic – That perfect crisp shell giving way to a chewy center? It’s like Christmas morning in your mouth. The coconut “fur” trim adds the most delightful crunch.
- They make you look like a pastry pro – Even though they’re simpler to make than they appear, these will have your guests thinking you trained in Paris. My neighbor still asks if I “brought those fancy French Santas” to every potluck.
- They capture the holiday spirit – There’s something about biting into one of these that just feels festive. Maybe it’s the vanilla-almond buttercream, or maybe it’s the joy of edible art – either way, they’re instant mood-lifters.
Ingredients for Santa Claus Macarons
Gathering the right ingredients is half the battle when making these festive treats. I learned the hard way that macarons are picky little things – use the wrong sugar or cold egg whites, and you’ll end up with sad, flat Santas instead of plump, jolly ones. Here’s exactly what you’ll need, broken down by component:
For the Macaron Shells:
- 100 grams Domino Golden Sugar (granulated – don’t substitute!)
- 4 grams egg white powder (this helps stabilize the meringue)
- 100 grams egg whites (aged 24 hours at room temperature – trust me, it matters)
- 105 grams almond flour (superfine, sifted twice – no lumps allowed)
- 105 grams Domino Powdered Sugar (sifted with the almond flour)
- Red gel food coloring (liquid will make your batter too runny)
For the Royal Icing Details:
- 1 1/2 cups Domino Powdered Sugar (187 grams – measure then sift)
- 1 tbsp meringue powder (this gives the icing structure)
- 4 tbsp water (add gradually to reach piping consistency)
- Black and yellow gel food coloring (gel won’t thin your icing)
For the Buttercream Filling:
- 1/2 cup all-purpose flour (63 grams – yes, flour in buttercream!)
- 1/2 cup unsalted butter (113 grams, softened but still cool)
- 1/4 cup Domino Golden Sugar (50 grams – for that caramel note)
- 1 1/4 cup Domino Powdered Sugar (156 grams – sifted to avoid lumps)
- 1 tsp vanilla extract (pure, not imitation)
- 1/8 tsp almond extract (just a whisper – too much overpowers)
- 1/2 tbsp milk or heavy cream (as needed for consistency)
- 1/4 cup desiccated coconut (50 grams – for Santa’s “fur” trim)
Pro tip: Measure everything by weight for perfect results every time. And if you love cream cheese fillings as much as I do, try swapping the buttercream for the raspberry cream cheese filling from my other holiday recipe – it adds a lovely tang that balances the sweetness beautifully!
How to Make Santa Claus Macarons
Okay, let’s get to the fun part – turning all those carefully measured ingredients into adorable Santa faces! I won’t lie, macarons can be a bit finicky, but when you follow these steps exactly, you’ll end up with perfect little Santas every time. Just promise me you’ll be patient – rushing any of these steps is a surefire way to end up with cracked shells or sad, flat macarons. Here’s how we do it:
Preparing the Macaron Shells
First things first – sift that almond flour and powdered sugar together twice. I know it seems like overkill, but trust me, those tiny lumps will ruin your smooth shells. While that’s sitting, whisk your egg whites, granulated sugar, and egg white powder over a double boiler until the sugar dissolves (about 2 minutes). Now here’s the critical part – whip that mixture on high until you get stiff, glossy peaks that hold their shape when you lift the whisk. This usually takes me about 5 minutes in my stand mixer. Once you’ve got perfect meringue, gently fold in your dry ingredients and red food coloring using a spatula. You want to mix just until the batter flows like lava – overmix and your macarons will spread too thin. Pipe 1.5-inch circles onto parchment-lined baking sheets, then let them rest until they form a skin (about 30-45 minutes). This resting period is non-negotiable – it’s what gives Santa his perfect little hat shape!
Decorating Santa Claus Macarons
After baking your shells (300°F for 15-20 minutes – they’re done when they don’t wiggle when nudged), let them cool completely before decorating. For the royal icing, I like to use a #2 piping tip for the black belt – pipe a straight line across the middle of each macaron top. The yellow buckle goes right in the center – just a small square with a dot in the middle. Pro tip: If your icing starts to dry out while piping, cover it with a damp paper towel. Once decorated, let the icing set for about an hour before assembling. For the filling, pipe your buttercream onto the bottom shells, leaving a small border for the coconut “fur.” Gently press the decorated tops on, then roll the edges in coconut. The first time I did this, I got coconut everywhere – now I do it over a bowl to catch the excess!
See? Not so scary once you break it down step by step. The key is taking your time and enjoying the process – after all, you’re creating edible Christmas magic!
Tips for Perfect Santa Claus Macarons
After making more batches of these Santa macarons than I can count (some successful, some… not so much), I’ve picked up some foolproof tricks that’ll save you from the heartbreak of cracked shells or runny icing. Here’s what I wish I knew when I started:
- Age those egg whites! Leave them uncovered at room temperature for 24 hours before using. It sounds weird, but it helps evaporate excess moisture so your meringue whips up stiffer and more stable. My first attempt with fresh egg whites turned into Santa pancakes.
- Invest in gel food coloring. The liquid stuff will make your batter too wet. I use about 1/4 teaspoon of red gel to get that perfect Santa suit color without altering the batter consistency.
- Rest your piped shells until they’re completely dry. Gently touch one – if no batter sticks to your finger, they’re ready to bake. I learned this the hard way when impatient me baked tacky shells that cracked like ice on a pond.
- Use a toothpick for tricky details. If your royal icing Santa belts aren’t perfectly straight, dip a toothpick in water and gently nudge the icing into place. It’s my secret weapon for picture-perfect Santas every time.
- Rotate your pans halfway through baking. Most ovens have hot spots, and nothing’s sadder than lopsided Santas! I give mine a 180-degree turn at the 8-minute mark for even color.
Remember, even imperfect macarons still taste amazing – my “ugly” batches always get devoured by family before I can fix them! The more you make, the better you’ll get. Soon you’ll be turning out Santa squads that look like they came from a Parisian patisserie.
Storing and Serving Santa Claus Macarons
Now that you’ve created these adorable edible Santas, let’s talk about keeping them fresh and showing them off! These macarons actually taste better after 24 hours in the fridge – the flavors meld and the texture becomes perfectly chewy. Store them in an airtight container with parchment between layers (I reuse those bakery boxes from the grocery store – perfect fit!). They’ll stay fresh for up to 5 days refrigerated, or you can freeze them for 1-2 months (just thaw overnight in the fridge before serving).
When it’s time to serve, I love arranging them on a vintage cake stand with sprigs of fresh rosemary for a “Christmas tree” effect. For parties, I’ll sometimes stack them in a pyramid like edible ornaments – just be ready with extras because they disappear fast! They make gorgeous edible gifts too – tuck a few into small boxes lined with holiday tissue paper. And if you’re looking for more festive packaging ideas, check out my Valentine cookie wrapping tips – the same principles work beautifully for Christmas treats!
Santa Claus Macarons FAQs
I get so many questions about these festive little treats – here are the ones that pop up most often from fellow holiday bakers:
Can I use liquid food coloring instead of gel?
Oh honey, I learned this one the hard way! Liquid food coloring will make your macaron batter too runny, and nobody wants sad, flat Santas. Gel coloring gives you that vibrant red without altering the texture. If you’re in a pinch, you can reduce some of the water in your recipe to compensate, but trust me – gel is the way to go for picture-perfect Christmas macarons.
How long do Santa Claus macarons stay fresh?
These little guys actually get better after a day in the fridge! The flavors meld beautifully, and that classic macaron chew develops perfectly. Stored in an airtight container, they’ll stay delicious for up to 5 days refrigerated. For longer storage, freeze them (without the coconut trim) for 1-2 months – just thaw overnight in the fridge before serving.
My macaron shells cracked – what went wrong?
Don’t worry, we’ve all been there! The usual culprits are: not resting the piped shells long enough (they need that dry “skin”), oven temperature fluctuations (get an oven thermometer!), or overmixing the batter. Next time, try aging your egg whites and being extra patient during the resting phase. Even cracked ones still taste amazing though – just call them “Santa’s workshop rejects”!
Can I make these Santa Claus macarons nut-free?
While traditional macarons use almond flour, you can experiment with sunflower seed flour for a nut-free version. The flavor will be different, and you might need to adjust baking times slightly. For holiday parties with allergy concerns, I sometimes make a test batch with the substitute flour first – better safe than sorry when it comes to Christmas treats!
What’s the secret to getting the coconut trim to stick?
Ah, the finishing touch! Pipe your buttercream filling so it slightly overflows the edges, then gently roll the assembled macaron in a shallow bowl of coconut. The buttercream acts like glue – just work quickly before it sets. If some spots are bare, you can dab on a tiny bit of extra buttercream with a toothpick and add more coconut. Pro tip: Toast the coconut lightly first for extra flavor and a “snowy” look!
Nutritional Information
Just a quick note about nutrition – these Santa Claus Macarons are definitely a special occasion treat! The nutritional values can vary depending on the exact brands of ingredients you use and how generous you are with that delicious buttercream filling. Consider the numbers more like cheerful estimates than strict rules – after all, it’s Christmas! If you’re watching specific dietary needs, you might tweak the recipe slightly (like using sugar substitutes), but personally, I think holidays are for indulging in these little edible works of art.
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Santa Claus Macarons
- Total Time: 100 min
- Yield: 24 macarons 1x
- Diet: Vegetarian
Description
Festive macarons decorated to look like Santa Claus, perfect for holiday gatherings.
Ingredients
- 100 grams Domino Golden Sugar
- 4 grams egg white powder
- 100 grams egg whites
- 105 grams almond flour
- 105 grams Domino Powdered Sugar
- 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
- 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
- Prepare macaron shells by sifting powdered sugar and almond flour together.
- Whisk granulated sugar, egg white powder, and egg whites over a water bath until sugar melts.
- Whip the mixture into stiff peaks using a stand mixer.
- Fold in sifted dry ingredients and red food coloring.
- Pipe batter onto baking sheets and let rest until dry.
- Bake at 300°F for 15-20 minutes per tray.
- Prepare royal icing by mixing powdered sugar, meringue powder, and water.
- Divide icing and color portions black and yellow.
- Pipe black icing for Santa’s belt and yellow for the buckle.
- Make sugar cookie buttercream by creaming butter, sugars, and flour.
- Pipe buttercream onto macaron shells and sandwich with decorated tops.
- Roll edges in shredded coconut.
Notes
- Rest macaron shells before baking to prevent cracking.
- Store macarons in the fridge for up to 5 days or freeze for 1-2 months.
- Prep Time: 60 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10
- Sodium: 15
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Keywords: Santa Claus Macarons, Holiday Baking, Christmas Treats, Christmas Desserts