These Santa Claus Macarons are a fun and festive way to celebrate the holiday season. Bright red, crisp shells sandwich a creamy sugar‑cookie buttercream filling and are decorated to look like Santa’s iconic suit. Perfect for gifting, party tables, or a sweet treat to make at home, these macarons combine classic French technique with playful holiday charm.
Why You’ll Love These Santa Claus Macarons
Making macarons can feel intimidating, but this recipe breaks it down step by step. You’ll love the combination of crisp, delicate shells with rich, flavorful buttercream. The festive design makes them stand out on any dessert table, while the sugar‑cookie buttercream filling adds a familiar, comforting flavor. They’re fun to assemble and decorate, offering a creative baking activity for families or a charming homemade gift for friends. Plus, these macarons store well, so you can make them ahead for parties or holiday gatherings.
Ingredients for Santa Claus Macarons
For the Macaron Shells
- 1 cup almond flour, finely ground
- 1 ¾ cups powdered sugar
- 3 large egg whites, room temperature
- ¼ cup granulated sugar
- Red gel or powder food coloring
For the Sugar Cookie Buttercream Filling
- ½ cup unsalted butter, room temperature
- ¼ cup heat-treated all-purpose flour
- 1 ½ cups powdered sugar
- 2 tablespoons golden sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1–2 tablespoons milk or cream
- Optional: shredded coconut for rolling edges
For Royal Icing Decorations
- 1 cup powdered sugar
- 1 tablespoon meringue powder
- 2–3 teaspoons water
- Black gel food coloring (belt)
- Yellow gel food coloring (buckle)
Ingredient Notes (Substitutions & Healthy Swaps)
- Egg whites: Can use pasteurized or powdered egg whites for convenience.
- Almond flour: Ensure it is finely ground to avoid lumpy shells.
- Buttercream: For lighter sweetness, reduce sugar slightly; flavor remains festive.
- Coconut: Optional for “snowy” effect on edges; skip if preferred.
- Food coloring: Gel or powdered is essential to maintain batter stability.
Step-by-Step Instructions
Step 1: Prepare the Macaron Shells
Sift almond flour and powdered sugar into a bowl. This ensures smooth, lump-free shells. In a separate bowl, whisk egg whites over simmering water with granulated sugar until sugar dissolves, then whip to stiff peaks.
Step 2: Add Food Coloring and Fold
Add red food coloring to the meringue. Gently fold in the sifted almond flour mixture until the batter is glossy and flows slowly off the spatula; this is the macaronage stage.
Step 3: Pipe the Shells
Transfer batter to a piping bag and pipe uniform circles onto a parchment-lined baking tray. Tap the tray gently to release air bubbles. Let the shells rest until a dry skin forms (typically 30–60 minutes depending on humidity).
Step 4: Bake the Shells
Preheat oven to 300°F (150°C). Bake the macarons 15–20 minutes, until they lift easily from parchment and shells are firm. Allow to cool completely.
Step 5: Prepare the Sugar Cookie Buttercream
Heat-treat the flour by baking it at 350°F (175°C) for 5 minutes. Beat butter until creamy, then gradually add powdered sugar, golden sugar, flour, vanilla, almond extract, and milk. Beat until smooth and fluffy.
Step 6: Make Royal Icing
Mix powdered sugar, meringue powder, and water until thick but pipeable. Divide and color: black for the belt and yellow for the buckle. Pipe belt and buckle designs on half the cooled shells; let dry.
Step 7: Assemble the Macarons
Pipe a generous amount of buttercream onto undecorated shells. Top with decorated shells to form Santa Claus macarons. Optionally roll sides in shredded coconut for a snowy effect.
Pro Tips for Success
- Sift your dry ingredients to ensure smooth macaron shells.
- Fold gently but thoroughly; overfolding deflates the batter, and underfolding gives lumpy shells.
- Rest shells until they develop a skin to prevent cracking.
- Use gel or powdered coloring to maintain batter stability.
- Temperature matters: Room-temperature egg whites whip better for stable meringue.
- Decorate once shells are completely cool to avoid melting royal icing.
Flavor Variations
- Minty Santa: Add a few drops of peppermint extract to the buttercream.
- Chocolate Santa: Fold cocoa powder into the buttercream or add mini chocolate chips.
- Vanilla Almond: Keep classic buttercream but add extra almond extract.
- Coconut Cream: Use coconut extract in buttercream and roll sides in coconut.
- Berry Surprise: Add a thin layer of raspberry jam under the buttercream for fruity flavor.
Serving Suggestions
- Display on a festive holiday platter.
- Gift in decorative boxes or mason jars.
- Serve alongside hot cocoa, eggnog, or holiday tea.
- Perfect for cookie swaps or as a whimsical addition to a dessert buffet.
Storage and Freezing Instructions
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Macarons can be frozen after assembly for up to 1 month; thaw in refrigerator.
Reheating: Serve at room temperature for best texture; avoid microwaving to maintain crisp shells.
Nutrition Facts (Per Macaron)
| Nutrient | Amount |
|---|---|
| Calories | ~120 |
| Protein | ~2g |
| Carbohydrates | ~15g |
| Fat | ~6g |
| Fiber | ~1g |
| Sodium | ~35mg |
(Approximate values; varies by size and filling.)
FAQ About Santa Claus Macarons
Are macarons difficult to make?
They require some technique, particularly in folding (macaronage) and resting the shells, but following the steps carefully makes them manageable, even for home bakers.
Can I make the shells ahead of time?
Yes. Shells can be baked, cooled, and stored airtight for a few days before assembly.
What is the best way to decorate them?
Use royal icing once shells are completely cool. Let the belt and buckle dry fully before assembling to avoid smudging.
Can I replace almond flour?
Almond flour is key for texture and flavor; substituting may affect the macaron structure. Blanched almond flour is recommended.
How do I make them extra festive?
Add shredded coconut, edible glitter, or mini sugar decorations. You can also use different colored buttercream accents for hats or Santa’s buttons.
Easy Santa Claus Macarons
Equipment
- mixing bowls
- stand mixer or hand mixer
- sifter
- parchment-lined baking sheets
- piping bags
- round piping tip
- small piping tips for royal icing
- spatula
Ingredients
- 1 cup almond flour, finely ground
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- red gel or powder food coloring
- 1/2 cup unsalted butter, room temperature
- 1/4 cup heat-treated all-purpose flour
- 1 1/2 cups powdered sugar
- 2 tbsp golden sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1–2 tbsp milk or cream
- optional shredded coconut for edges
- 1 cup powdered sugar (for royal icing)
- 1 tbsp meringue powder
- 2–3 tsp water
- black gel food coloring (belt)
- yellow gel food coloring (buckle)
Instructions
- Sift almond flour and powdered sugar together. Whisk egg whites over simmering water with granulated sugar until dissolved, then whip to stiff peaks.
- Add red gel coloring to meringue. Fold in almond flour mixture until batter is glossy and flows slowly (macaronage stage).
- Pipe uniform circles onto parchment-lined trays. Tap trays to remove air bubbles and rest 30–60 minutes until a skin forms.
- Bake at 300°F (150°C) for 15–20 minutes until shells lift easily. Cool completely before decorating.
- Heat-treat flour at 350°F (175°C) for 5 minutes. Beat butter until creamy; add powdered sugar, golden sugar, flour, vanilla, almond extract, and milk. Beat until smooth.
- Mix powdered sugar, meringue powder, and water to form royal icing. Color black and yellow separately. Pipe Santa suit designs on half the shells.
- Pipe buttercream on undecorated shells and top with decorated shells. Optionally roll sides in shredded coconut.
Notes
Nutrition
Final Thoughts
These Easy Santa Claus Macarons — Festive Holiday Treats are a show-stopping dessert for the holidays. With crisp red shells, creamy sugar-cookie buttercream, and fun Santa decorations, they are perfect for parties, gifting, or adding a whimsical touch to your dessert table. They combine the elegance of French macarons with the playful spirit of Christmas, making baking and sharing them a joyful experience.
