Santa Claus Macarons

The pressure builds and you start counting down minutes until you eat. Y'all, it20ts kinda exciting when you hear that float valve pop and know your cooker has reached the right pressure. You sense that your kitchen is about to smell like something super sweet and festive. Macarons might sound fancy, but with a pressure cooker, it simplifies the whole deal.

You spot the bright red gel food coloring mixing in the meringue and feel that the texture is just righte20like lava flowing, smooth and luscious. The batter20s ready, and you pipe those little circles onto parchment paper with shaky but hopeful hands. Tapping the trays to get rid of air bubbles is kinda fun in a weird way.

Then you wait. The macarons need to sit until they form a skin, no longer sticky to touch. This waiting game builds even more pressure, but it20s worth it. Soon you hear the timer beep after they baked perfectly, and the ganache is thick and ready. Dang, y20all, a tender pull on the cooling macarons feels like the start of a cozy holiday treat you can't wait to devour.

Why Your Cooker Beats Every Other Pot

• It locks in heat and steam so your macarons cook evenly every time.
• The sealing ring keeps all that pressure right where it belongs20no sneaky escapes.
• Quick release helps you stop cooking just at the right moment.
• The float valve tells you when pressure is set and ready to roll.
• Steam cues give you that visual hint to keep your timing perfect.
• It20s super fast compared to a regular oven or stove.
• The enclosed space keeps moisture away so you get that crisp outside and chewy inside texture.

The Complete Shopping Rundown

• 4 oz. confectioners sugar e20get that powdered stuff real fine for smooth shells.
• 2 oz. almond flour e20Bob20s Red Mill is my go-to for the perfect texture.
• 1 oz. granulated sugar e20you gotta build that meringue sturdy.
• 2 oz. egg whites e20roughly two eggs at room temperature works best.
• Red GEL food coloring for the classic Santa red and a touch for decoration.
• ½ cup white chocolate chips e20melting with cream makes the dream ganache.
• ¼ cup heavy whipping cream e20helps the ganache get that silky feel.
• 1 cup powdered sugar plus corn syrup and coconut milk e20for that shiny, thick frosting to decorate.

You also want a little vanilla or your favorite extract to add flavor, plus some black, white, and yellow food coloring for the details that make your macarons look like Santa himself. It sounds like a lot but grabbing these few things is all you need to get real close to a pro look and taste without the fuss.

The Exact Process From Start to Finish

1. Line two baking sheets with parchment paper or silicone baking mats. Taping down the edges helps keep 'em steady.
2. Blend confectioners sugar and almond flour in a food processor until fine. Then sift into a big bowl so no lumps sneak in.
3. Beat egg whites and salt at medium speed until you get foamy bubbles. Then slowly add granulated sugar and whip until stiff peaks forme20the meringue's gotta be firm.
4. Add vanilla and red gel coloring to your fluffy meringue. Gently fold it in so you don20t break the eggs.
5. Fold dry ingredients carefully into the meringue in three parts, mixing until the batter flows like thick lava and can form a ribbon when lifted. This tender pull texture is key.
6. Put the batter in a piping bag with a round tip. Pipe small circles about the size of a quarter onto your baking sheets.
7. Tap the trays firmly on the counter to pop air bubbles out. Let the macarons rest at room temp for 30-60 minutes until they form a skin and feel drye20not stickye20to the touch.
8. Preheat your oven to 300b0F (150b0C). Bake the macarons for 15-18 minutes, flipping the tray halfway through so they cook evenly. Let 'e20em cool completely before you peel off the parchment.

To make the ganache, heat cream in a small pan until it barely simmers, pour over white chocolate chips, and let sit a few minutes before stirring smooth. Cool until thick enough to pipe.

Fill half the shells with ganache, sandwich with the rest, then decorate to look like Santa with extra icing or colored chocolate. This gets dang cute at the holidays!

Valve Hacks You Need to Know

• If you need to speed things up, use quick release but watch out for those little splatters of hot steam.
• Checking the float valve is your best buddy for knowing when pressuree20s right without guessing.
• You can keep the sealing ring clean by soaking it in warm water after every use to stop smells from sticking.
• Steam cues help you know when the cooker is heating properlye20if you don20t see steam, no pressure buildup yet.
• Practice patience and don20t rush releasing the pressure unless the recipe calls for quick release; otherwise, your macarons might deflate or crack.

The Flavor Experience Waiting for You

Once you bite into these Santa Macarons, you notice the crisp outside shell gives way to that soft, chewy middlee20just like it20s supposed to. The almond flavor kinda sneaks up calmly and pairs perfectly with the sweet, white chocolate ganache inside. Dang, it20is like a little holiday hug in your mouth.

The whipped cream in the ganache adds a smooth richness that melts nice and easy as you savor each bite. The balance of tartness from the corn syrup in the frosting pops a little bright note.

Each macaron sandwich feels light, but the flavors stack nicely so you20re not left wanting more, but you sure want another one. The red color and festive decorations make every bite feel special and merry.

You feel satisfaction knowing you used that pressure cooker to help make something so delicate and fancy looking but actually pretty simple to enjoy. Y20all, this flavor trip is worth every step.

Smart Storage That Actually Works

• Store the macarons in an airtight container lined with parchment paper to stop 'e20em from sticking together. Keep them in the fridge for up to a week.
• You can freeze macarons without filling for up to a month. Wrap tightly in plastic wrap, then foil or a zip bag to protect from freezer burn.
• If you freeze the filled macarons, let them thaw in the fridge for a few hours before eating so the ganache firms up and you don20t get a mess.

Don20t forget to keep your macarons away from strong odors in the fridge; they soak up smells real easy. And let them sit at room temp a little before serving, so everything is soft and tasty again.

Common Questions and Real Answers

• Can I skip the quick release step? You gotta follow the recipe20s cues. Quick release is great if you want to stop cooking immediately but sometimes natural release helps keep textures just right.
• Why does my macaron batter sometimes look too runny? It might be over-folded or under-mixed. You20re aiming for the tender pull, where the batter flows thick like lava but holds some shape.
• How do I know when the skin has formed? You can gently touch the tops and if they don20t feel sticky or wet, the skin20s ready. That rest makes the shells smooth and crack-free.
• What if my macarons crack while baking? Could be the oven temp is too high or the skin didn20t form well. Make sure to let them rest long enough.
• Is it okay to use any food coloring? GEL coloring is best since it won20t mess up the texture or batter with too much liquid. Avoid liquid dyes.
• Can I prepare the batter ahead of time? You can mix ingredients but piping and resting is best fresh for the best texture and rise.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don20t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.

Santa Macarons Recipe

Festive and fun, these Santa Macarons bring holiday cheer with their crisp shells, chewy centers, and sweet ganache filling. Perfect for gifting or leaving out for Santa!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Mexican

Servings 1 cookie

Calories 206 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Macaron Ingredients

• 4 oz Confectioners sugar powdered, fine texture
• 2 oz Almond flour preferably Bob’s Red Mill
• 1 oz Granulated sugar to stabilize meringue
• ¼ teaspoon Salt added to egg whites
• 2 oz Egg whites room temperature, about 2 eggs
• 1 teaspoon Vanilla extract or any preferred extract
• 2 teaspoon Red gel food coloring for red macaron color
• ½ cup White chocolate chips for ganache
• ¼ cup Heavy whipping cream for ganache
• ⅛ teaspoon Red gel food coloring for ganache
• 1 cup Powdered sugar for icing
• ¼ cup Corn syrup for icing
• ½ tablespoon Coconut milk for icing, cereal variety is fine
• Black, white, and yellow food coloring for decorating
• Vanilla or favorite extract optional for added flavor

Instructions

 

Preparation Steps

• Line two baking sheets with parchment paper or silicone baking mats.
• Sift together almond flour and confectioners sugar; set aside.
• Beat egg whites and salt on medium speed until frothy. Gradually add sugar and beat to stiff peaks.
• Fold in vanilla and red gel food coloring to meringue.
• Add dry ingredients in thirds to the meringue, folding until batter flows like lava and holds a ribbon shape.
• Pipe quarter-sized circles onto baking sheets using a round tip piping bag.
• Tap trays on the counter to remove air bubbles. Rest at room temp for 30–60 minutes until a skin forms.
• Preheat oven to 300°F (150°C). Bake for 15 minutes or until tops are set. Allow to cool completely.
• To make ganache, heat cream and pour over white chocolate chips with red coloring. Stir smooth, cool until thick.
• Pipe ganache onto half the shells and sandwich with other halves.
• For icing, mix powdered sugar, coconut milk, and corn syrup to glue-like consistency. Add coloring as desired.
• Decorate with icing using a piping bag. Chill 10 minutes to set. Store airtight for 24–48 hours to mature.

Notes

Store in airtight containers in the fridge for up to a week. Freeze unfilled shells tightly wrapped for longer storage. Allow macarons to come to room temp before serving.