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Let me share these adorable Santa Claus macarons that steal the show at every holiday party! After lots of testing I found the perfect way to make these festive cookies they're filled with sugar cookie buttercream rolled in coconut "snow" and topped with an easy royal icing belt that makes them look just like Santa's belly!
Why These Are Special
Getting that perfect red color took some trial and error but I finally cracked the code! The coconut edges look like fluffy snow and that sugar cookie filling tastes just like Christmas. Plus that royal icing belt trick is way easier than you'd think perfect for making these with kids.
Round Up These Ingredients
- Almond Flour: Super fine blanched sift it three times no shortcuts.
- Powdered Sugar: For shells and filling keeps everything smooth.
- Egg Whites: Room temp helps them whip better.
- Granulated Sugar: Helps stabilize those egg whites.
- Red Gel Color: About a tablespoon gets that perfect Santa red.
- For The Filling: Soft butter golden sugar vanilla real stuff.
- Royal Icing: Egg white powder powdered sugar water for belts.
- The Decorations: Black food color gold for buckles shredded coconut.
- Extra Tools: Digital scale thermometer silicone mats piping bags.
Let's Create Some Magic
- Start With Your Basics
- First up we'll make our macaron batter. Sift your almond flour and powdered sugar three times sounds like a lot but trust me it's worth it! Whip those egg whites with a pinch of salt until foamy then slowly add your sugar until you get stiff glossy peaks.
- Getting That Perfect Red
- Now's when we add our color. Use about a tablespoon of red gel color might seem like a lot but we want Santa's suit red not pink! Fold it in gently with your dry ingredients remember macaronage is key about 40-50 folds until it flows like lava.
- Piping Time
- Fill your piping bag no need for fancy tips a plain round one works great. Pipe circles onto your lined baking sheets try to keep them the same size. Give your sheets a few good taps on the counter gets rid of air bubbles.
- The Waiting Game
- Here's where patience comes in these need to dry longer than regular macarons blame it on all that food coloring! Could take up to 2 hours you want them completely dry to the touch no stickiness at all.
- Baking Magic
- Pop them in at 300°F for about 17 minutes. You'll know they're done when you can lift them off the paper without sticking. Let them cool completely on the sheets don't rush this part!
- Make That Yummy Filling
- While they're cooling whip up your sugar cookie buttercream. Beat soft butter until it's super fluffy add that golden sugar gives it that cookie dough taste. Mix in vanilla and a tiny pinch of salt makes all the flavors pop.
- Santa's Belt Details
- Mix your royal icing - beat egg white powder and powdered sugar until it's thick but pipeable. Divide it up color most black for belts save some for gold buckles. Put them in tiny piping bags with the smallest tips you've got.
- Put It All Together
- Match up your shells by size. Pipe a nice ring of buttercream around the edge then fill the middle. Roll the sides in coconut while the filling's still soft. Add your black belt and gold buckle on top let them dry completely.
- Final Touches
- Let everything set up in the fridge for about an hour. Bring them to room temp before serving makes the filling nice and creamy. Watch everyone's faces light up when they see these little Santas!
Pro Tips
- Using golden sugar in the filling makes it taste just like cookie dough.
- Don't rush the drying time with red shells or they'll crack.
- Test your royal icing consistency before piping you want it thick enough to hold shape but thin enough to settle smooth.
Common Questions
- Why are my shells fading? You probably need more food coloring.
- Cracking or lopsided? They weren't dry enough.
- Royal icing too stiff? Add water a drop at a time.
- Too runny? More powdered sugar will fix it right up!
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Make Them Yours
- Try different filling flavors like peppermint or vanilla bean.
- Make mini versions for cookie boxes.
- Skip the coconut if you want just the belt design.
- These keep beautifully in the fridge for up to a week perfect for making ahead!
Frequently Asked Questions
- → Why rest the shells longer?
Red coloring requires longer drying time.
- → Is egg white powder needed?
Only in humid climates.
- → Can I freeze these?
Yes, up to 2 months.
- → Why heat treat flour?
Makes it safe to eat in raw frosting.
- → How long do they keep?
5 days refrigerated.