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–+ servings
Santa Claus Macarons

Santa Claus Macarons with Irresistible Sugar Cookie Filling

Delight in these festive Santa Claus Macarons filled with Sugar Cookie Buttercream, perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1 cup Domino® Golden Sugar Regular granulated sugar can be used if needed.
  • 1 tbsp Egg White Powder Optional, helps stabilize the meringue.
  • 3 large Egg Whites Using fresh eggs yields the best results.
  • 1 cup Almond Flour Finely ground sunflower seeds can be used for a nut-free version.
  • 2 cups Powdered Sugar You can substitute half with granulated sugar if necessary.
For the Royal Icing
  • 2 cups Powdered Sugar No substitutions are recommended.
  • 2 tbsp Meringue Powder Can replace with egg whites but adjust water accordingly.
  • 1 tbsp Water Add as needed for icing consistency.
  • 2 tbsp Gel Food Coloring Black & yellow for decoration.
For the Sugar Cookie Buttercream
  • 1 cup All-Purpose Flour Important to heat-treat for safety.
  • 1 cup Unsalted Butter Use salted butter if preferred but adjust salt content.
  • 1 cup Domino® Golden Sugar Substitute with brown sugar for a richer taste.
  • 1 tbsp Vanilla Extract Opt for pure vanilla for the best results.
  • 1 tsp Almond Extract Can be omitted in case of nut allergies.
  • 2 tbsp Milk or Heavy Cream Non-dairy options can also be used.
  • 1 cup Desiccated Coconut Optional for decoration.

Equipment

  • piping bag
  • Mixing bowls
  • Oven
  • Silicone baking mats
  • Double boiler

Method
 

Step-by-Step Instructions
  1. Prepare ingredients by gathering and measuring all components. Preheat oven to 300ºF (150ºC) and line baking sheets.
  2. Make macaron shells: Combine granulated sugar and egg whites over simmering water until warm.
  3. Transfer macaron batter to a piping bag and pipe onto prepared baking sheets. Let macarons sit for 1-2 hours to dry.
  4. Bake shells for 15-20 minutes until they hold shape. Allow to cool completely on sheets.
  5. Prepare royal icing by mixing powdered sugar and meringue powder with water until the right consistency is achieved.
  6. Decorate macarons with the royal icing to create Santa Claus designs, allowing decoration to dry completely.
  7. Make buttercream by heat-treating flour and beating with butter and sugars until creamy. Add extracts and adjust with milk.
  8. Assemble macarons by adding buttercream between macarons and sandwiching them together. Roll in coconut if desired.

Nutrition

Serving: 1macaronCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 35mgPotassium: 20mgSugar: 8gVitamin A: 5IUCalcium: 15mgIron: 0.4mg

Notes

Store macarons in an airtight container in the fridge for up to 5 days or freeze for 1-2 months. Ensure macarons cool completely before storing.

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