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Santa Claus Macarons

Santa Claus macarons are crisp-edged, chewy red almond meringue cookies filled with fluffy vanilla buttercream. Pipe on a beard, hat, and chocolate-chip eyes for a festive holiday finish.
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Prep Time 30 minutes
Cook Time 36 minutes
Resting and chilling 1 day 1 hour
Total Time 1 day 2 hours 6 minutes
Servings: 20 servings
Course: Dessert
Cuisine: French
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 1.5 cup almond flour 5 1/3 ounces
  • 1.25 cup confectioners' sugar 5 1/3 ounces; shells portion of 3 1/4 cups (13 1/3 ounces), divided
  • 3 egg whites large, at room temperature
  • 0.25 tsp cream of tartar
  • 0.5 cup granulated sugar 3 1/2 ounces
  • 0.5 tsp red gel food coloring
For the buttercream
  • 0.5 cup unsalted butter 1 stick, softened
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 0.125 tsp salt
  • 2 cup confectioners' sugar 8 ounces; buttercream portion of 3 1/4 cups (13 1/3 ounces), divided
For the decorations
  • 40 semisweet chocolate chips mini
  • 20 candy-coated chocolates red, mini

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

Make the shells
  1. Line two 18x13-inch rimmed baking sheets with parchment paper and set them aside.
  2. Preheat the oven to 300°F with a rack in the center.
  3. Sift the almond flour and 1 1/4 cups confectioners' sugar into a bowl, then sift them together once more.
  4. In a clean, grease-free bowl, beat the egg whites on medium speed until foamy.
  5. Add the cream of tartar and gradually beat in the granulated sugar.
  6. Increase to medium-high and beat until stiff, glossy peaks form, 5–7 minutes.
  7. Beat in the red gel food coloring.
  8. Fold the dry mixture into the meringue in three additions until the batter falls in a thick ribbon and its trail merges back in about 10–15 seconds.
  9. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch rounds about 1 inch apart on the prepared sheets.
  10. Tap each sheet firmly on the counter and use a toothpick to pop any visible air bubbles.
  11. Let the piped shells stand at room temperature for 30–60 minutes, until their surfaces feel dry and are not tacky when lightly touched.
  12. Bake one sheet at a time on the center rack for 15–18 minutes, rotating the sheet halfway through, until the shells are set and do not wobble when gently touched.
  13. Cool the shells completely on the baking sheets before carefully peeling them off the parchment.
Make the buttercream
  1. Beat the butter in a bowl on medium speed until smooth and fluffy, about 2 minutes.
  2. Add the remaining 2 cups confectioners' sugar, heavy cream, vanilla extract, and salt.
  3. Beat on low until combined, then on medium-high until fluffy, about 2 minutes.
Assemble and decorate
  1. Pair the shells by size.
  2. Pipe buttercream onto the flat side of half of the shells.
  3. Sandwich with the remaining shells, pressing gently until the filling reaches the edges.
  4. Pipe a white beard, mustache, hat brim, and pompom on each macaron with the remaining buttercream.
  5. Press two chocolate chips in as eyes and one red candy in as the nose.
Chill and serve
  1. Arrange the macarons in a single layer in an airtight container and refrigerate for 12–24 hours.
  2. Bring the macarons to room temperature for 20 minutes before serving.

Notes

For smooth shells, fold only until the batter’s trail merges back in about 10–15 seconds. Store refrigerated in an airtight container for up to 5 days; freeze yes, in an airtight container. For a dairy-free adaptation, use plant-based butter and a dairy-free cream alternative.