Santa Macarons Recipe

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Santa macarons recipe is ridiculously cute and makes the best neighbor gift or cookie for Santa…

Santa Macaron

“So hang your stockings and say your prayers ’cause I’m cookin’ Santa Macarons tonight!”

I’m sure you’re gonna love these macarons as much as I do. But who loves them the most? The kids or Santa? I can’t decide.

These cute Santa belly macarons are so delightful and at the same time, you want to gobble them up immediately. 

The Santa Macarons Recipe

Before going straight to the recipe, be sure to check out these 12 Hacks for Perfect Macarons. You may find them very useful, particularly if you’re new to making macarons. 

We are gonna need a few tools here. Such as this simple-to-use digital scale. This is a must. Because you have to weigh some of the ingredients – measuring them out just won’t cut it.

And a simple template for measuring how much to pipe onto my silicone mat…you know, things.

But that’s it, I promise.

Easy Santa Macaron Recipe

Making these Santa macarons are not really that complicated. Surely, you’re going to enjoy making them.

Santa Macarons Ingredients

COOKIES

  • 4  oz.  confectioners sugar
  • 2  oz.  almond flour (I recommend Bob’s Red Mill)
  • 1  oz  granulated sugar
  • 1/4  tsp salt
  • 2  oz.  egg whites roughly two eggs at room temperature
  • 1  tsp  vanilla optional or you can use your favorite extract
  • 1/4  tsp  salt
  • 2  tsp  red GEL food color

GANACHE

  • 1/2  cup  chocolate chips
  • 1/4  cup  heavy whipping cream

ICING 

  • 1 cup powdered sugar
  • 1/4 cup corn syrup
  • ½  tbsp coconut milk, like what you use in cereal is fine
  • Black, white, and yellow food coloring

INSTRUCTIONS

COOKIES

  1. First, weigh out all of your ingredients.
  2. Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
  3. Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
  4. Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. (see photo about, VERY important) Add the food color to the meringue mixture before adding in dry ingredients.
  5. After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
  6. Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
  7. Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
  8. Place the macaron template under a silicon mat on a baking sheet.
  9. Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2-inch circles.
  10. After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
  11. Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
  12. Preheat your oven to 300 ⁰F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
  13. Allow them to cool COMPLETELY before taking them off the baking sheet.
Christmas macarons

GANACHE

  1. Place the chocolate chips, food coloring and heavy whipping cream in a microwave-safe bowl and melt in thirty-second increments until fully melted. Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
  2. Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells.
  3. Sandwich them with the remaining macaron shells.

ICING

  1. Mix your coconut milk, powdered sugar, and ⅓ cup of your corn syrup together. If it’s still too dry, add more corn syrup. (The mixture should be the consistency of white glue, or maybe a little thicker.)
  2. Add a couple of drops each of food coloring and stir. Add more color as you prefer.
  3. Using a piping bag with Wilton tip #3 or #4, decorate the cookies. (Brown for the belt, yellow for the buckle, and white for the buttons.
  4. Allow to chill in the refrigerator for 10 minutes or until the icing is set.
  5. Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
Christmas macarons recipe

Enjoy!

Loving this but not quite ready to break out the almond flour? No sweat – just pin this into your favorite holiday cookies Pinterest Board so you can find the recipe again fast when you’re ready for more!

Santa Macaron
Yield: 12 Santa Macaron Cookies

Santa Macarons Recipe

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

Super fun, this easy Santa macaron recipe is the perfect tasty treat for a holiday gift or a fun homemade cookie for Santa!

Ingredients

Cookies

  • 4 oz. confectioners sugar
  • 2 oz. almond flour (I recommend Bob’s Red Mill)
  • 1 oz granulated sugar
  • 1/4 tsp salt
  • 2 oz. egg whites roughly two eggs at room temperature
  • 1 tsp vanilla optional or you can use your favorite extract
  • 1/4 tsp salt
  • 2 tsp red GEL food coloring

Ganache

  • 1/2 cup white chocolate chips
  • 1/4 cup heavy whipping cream
  • 1/8 tsp red GEL food coloring

Icing

  • 1 cup powdered sugar
  • 1/4 cup corn syrup
  • ½ tbsp coconut milk, like what you use in cereal is fine
  • Black, white, and yellow food coloring

Instructions

  1. To make the cookies, go ahead and weigh out all of your ingredients.
  2. Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
  3. Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
  4. Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. (see photo about, VERY important) Add the food color to the meringue mixture before adding in dry ingredients.
  5. After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
  6. Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
  7. Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
  8. Place the macaron template under a silicon mat on a baking sheet.
  9. Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2-inch circles.
  10. After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
  11. Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
  12. Preheat your oven to 300 ⁰F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
  13. Allow them to cool COMPLETELY before taking them off the baking sheet.
  14. To make the ganache, place the chocolate chips, food coloring and heavy whipping cream in a microwave-safe bowl and melt in thirty-second increments until fully melted. Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
  15. Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells.
  16. Sandwich them with the remaining macaron shells.
  17. To make the icing, mix your coconut milk, powdered sugar, and ⅓ cup of your corn syrup together. If it's still too dry, add more corn syrup. (The mixture should be the consistency of white glue, or maybe a little thicker.)
  18. Add a couple of drops each of food coloring and stir. Add more color as you prefer.
  19. Using a piping bag with Wilton tip #3 or #4, decorate the cookies. (Brown for the belt, yellow for the buckle, and white for the buttons.
  20. Allow to chill in the refrigerator for 10 minutes or until the icing is set.
  21. Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 206Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 135mgCarbohydrates: 34gFiber: 1gSugar: 31gProtein: 3g

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If you are looking for more Macaron Recipes, here are a few more to tickle your fancy!

Thank you for sharing!

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