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Santa Claus Macarons Recipe

Santa Claus Macarons Recipe
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★★★★★

5 from 28 reviews

Delight in these festive Santa Claus Macarons, featuring delicate almond meringue shells colored in vibrant red and a smooth, creamy vanilla buttercream filling. Perfect for holiday celebrations or any special occasion, these elegant treats combine crispness and chewiness with a luscious, sweet center.

Ingredients

Scale

Macaron Shells

  • 1 cup almond flour, finely sifted
  • 1 3/4 cups powdered sugar
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • Few drops red gel food coloring (use gel only)

Filling

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 2 tbsp milk or heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Prepare Dry Ingredients: Sift the almond flour and powdered sugar together into a large mixing bowl. This ensures there are no lumps and your macaron shells will be smooth.
  2. Whip Egg Whites: In a stand mixer, whisk the egg whites with the cream of tartar until they become foamy. Gradually add the granulated sugar while continuing to whip until stiff peaks form, indicating a stable meringue.
  3. Fold Ingredients: Gently fold the sifted dry ingredients into the meringue mixture using a spatula. Continue folding until the batter flows slowly off the spatula like lava, achieving the correct macaronage consistency.
  4. Add Color: Divide the batter in half and add a few drops of red gel food coloring to one portion. Fold until the color is evenly distributed without overmixing.
  5. Pipe Macarons: Transfer the colored batter to a piping bag fitted with a round tip. Pipe uniform circles onto a silicone macaron mat placed on a baking tray. Tap the tray firmly against the counter a few times to release any trapped air bubbles.
  6. Rest the Shells: Allow the piped shells to rest at room temperature for 30 to 45 minutes, or until a skin forms on the surface. They should no longer be sticky to the touch.
  7. Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes, rotating the tray halfway through for even baking. Once done, let the shells cool completely on the mat before removing.
  8. Make the Filling: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, then mix in the milk or heavy cream and vanilla extract until the buttercream filling is light and fluffy.
  9. Assemble the Macarons: Pair similar-sized shells and pipe a dollop of buttercream onto one shell of each pair. Carefully sandwich with the other shell, gently pressing to spread the filling evenly.

Notes

  • Use gel-based food coloring to avoid altering the batter consistency.
  • Room temperature egg whites whip better for a stable meringue.
  • Make sure to rest the shells properly before baking to achieve the characteristic macaron feet.
  • Macarons are best stored in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • Bring refrigerated macarons to room temperature before serving for best texture and flavor.

Nutrition

Keywords: macarons, Santa Claus macarons, holiday desserts, French macarons, red macarons, buttercream filled macarons, festive cookies

Find it online: https://cheframiflavor.com/santa-claus-macarons-recipe/