🎅🍪 Santa Claus Macarons 🎅🍪
Ingredients:
For the Macaron Shells:
- 100 grams granulated sugar
- 4 grams egg white powder (optional)
- 100 grams egg whites
- 105 grams almond flour
- 105 grams powdered sugar
- Red gel food coloring (optional for Santa's hat)
For the Royal Icing:
- 1 1/2 cups powdered sugar (187 grams)
- 1 tablespoon meringue powder
- 4 tablespoons water
- 2 drops black gel food coloring
- 1 drop yellow gel food coloring
For the Sugar Cookie Buttercream:
- 1/2 cup all-purpose flour (63 grams)
- 1/2 cup unsalted butter (113 grams), softened
- 1/4 cup granulated sugar (50 grams)
- 1 1/4 cups powdered sugar (156 grams)
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/2 tablespoon milk or heavy cream
- 1/4 cup shredded desiccated coconut (for decoration)
Directions:
1. Prepare the Macaron Shells:
- Preheat the Oven: Set the oven to 300°F (150°C). If using convection, lower to 270°F (130°C).
- Create Sugar Syrup: Whisk together the granulated sugar and egg white powder (if using) in a bowl over simmering water until dissolved. Add egg whites and whisk until smooth.
- Whip Meringue: Move the mixture to a stand mixer and beat on low for 30 seconds, then increase to medium-high until stiff peaks form (about 13–15 minutes).
- Fold the Batter: Sift almond flour and powdered sugar into the meringue. Add red food coloring if desired. Fold gently until the batter is smooth and glossy.
- Pipe the Shells: Place the batter in a piping bag with a round tip and pipe small circles onto a lined baking sheet. Tap the tray to release air bubbles. Let the shells rest for 30-60 minutes until they’re dry to the touch.
- Bake: Bake for 15-20 minutes until firm with characteristic "feet." Allow to cool on the baking sheet.
2. Make the Royal Icing:
- Prepare Icing: Combine powdered sugar and meringue powder in a bowl. Add water gradually and mix on medium-high until glossy and stiff. Divide and color one portion black (for Santa's belt) and the other yellow (for the buckle).
- Decorate Shells: Use a piping bag to draw a black line across the center of each shell for Santa's belt and a yellow square as the belt buckle. Let dry completely.
3. Make the Sugar Cookie Buttercream:
- Heat-Treat Flour: Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5 minutes to remove any bacteria. Let cool.
- Prepare Buttercream: Beat butter, granulated sugar, and powdered sugar for 4-5 minutes until light and creamy. Add cooled flour, vanilla, almond extract, and milk, then mix until smooth. Stir in shredded coconut.
4. Assemble the Macarons:
- Fill the Shells: Pipe Sugar Cookie Buttercream onto the flat side of half the macaron shells. Place a decorated shell on top, pressing gently to sandwich together.
- Decorate: Roll the edges of each macaron in shredded coconut for a festive, Santa-inspired fur trim.
Storage:
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for 1-2 months.
Nutritional Information:
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 2 hours 40 minutes
- Kcal: 90 kcal per macaron
- Servings: 22 macarons
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