Festive Santa Claus Macarons with Sugar Cookie Filling (Print version)

Red Santa Claus macarons filled with sugar cookie buttercream, decorated with royal icing belts, and rolled in coconut for a snowy holiday finish.

# Ingredients:

For the red macaron shells

01 - 105 g (about 1 cup) almond flour, finely ground
02 - 105 g (about 3/4 cup plus 2 tablespoons) powdered sugar
03 - 100 g (about 3 large) egg whites, room temperature
04 - 100 g (1/2 cup) granulated sugar
05 - 1/4 teaspoon cream of tartar
06 - 1-2 teaspoons red gel food coloring, as needed

For the royal icing decor

07 - 1 cup (120 g) powdered sugar
08 - 1 tablespoon meringue powder
09 - 2-3 tablespoons water, plus more as needed
10 - Black gel food coloring
11 - Yellow gel food coloring

For the sugar cookie filling

12 - 1/2 cup (63 g) all-purpose flour
13 - 1/2 cup (113 g) unsalted butter, softened
14 - 1 1/4 cups (155 g) powdered sugar
15 - 2 tablespoons granulated sugar
16 - 1 teaspoon vanilla extract
17 - 1/8 teaspoon almond extract
18 - 1-2 tablespoons heavy cream or milk
19 - 1/3 cup (25 g) finely shredded sweetened coconut

# Instructions:

01 - Line 2 baking sheets with parchment paper or silicone macaron mats. Fit a piping bag with a round tip. Sift almond flour and powdered sugar together twice and set aside.
02 - Beat egg whites and cream of tartar until foamy. Add granulated sugar slowly, then beat on medium-high speed until the meringue is glossy and holds stiff peaks.
03 - Add the sifted almond mixture and red gel coloring. Fold until the batter flows in a slow ribbon and the surface smooths out in about 10-15 seconds.
04 - Pipe 1 1/2-inch rounds onto the prepared trays. Tap the trays firmly, pop visible bubbles with a toothpick, and rest for 30-75 minutes until the tops feel dry.
05 - Bake one tray at a time at 300 F for 15-18 minutes, until the macarons have feet and do not wiggle when gently touched. Cool completely on the tray.
06 - Beat powdered sugar, meringue powder, and water into a pipeable royal icing. Tint a small amount yellow and the rest black. Pipe black belts and yellow buckles onto half of the cooled shells.
07 - Spread flour on a lined baking sheet and bake at 350 F for 5 minutes. Cool fully. Beat butter, powdered sugar, granulated sugar, cooled flour, vanilla, almond extract, and cream until fluffy.
08 - Pipe buttercream onto plain shells, top with decorated shells, and roll the exposed filling in shredded coconut. Refrigerate in an airtight container overnight before serving.

# Good to know:

01 - Best after 24 hours of chilling, which helps the shells soften and the filling settle.
02 - Humidity can lengthen the shell resting time.
03 - Use gel or powdered food coloring for the strongest red color.

Back