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!
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.