Description
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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Step-by-Step Guide
1. Prepare the Meringue: Ensure your bowl and whisk are completely grease-free. Heat the sugar and egg white mixture over simmering water until it reaches 120°F (50°C), whisking constantly. This step (Italian meringue) is crucial for stable shells.
2. Master the Macaronage: When folding the dry ingredients into the meringue, use a firm, sweeping motion. The batter is ready when it flows like lava and a ribbon of batter dissolves back into itself within 20 seconds. Overmixing leads to flat macarons; undermixing causes hollow shells.
3. Pipe Consistently: Hold the piping bag vertically and pipe straight down. For uniform size, use a template under your parchment paper. Firmly tap the tray 3-4 times on the counter to release air bubbles.
4. Perfect the Rest: Let the piped shells sit until a skin forms and they are no longer sticky to a gentle touch. This can take 30-60 minutes depending on humidity. This step is non-negotiable for forming the classic “feet.”
5. Bake with Precision: Bake one tray at a time in the center of the oven. Test one shell at 15 minutes; it should not wobble when gently nudged. Let cool completely on the tray before attempting to remove.
Serving Suggestions
Present these Santa macarons on a festive platter lined with edible gold leaf or crushed candy canes. They pair beautifully with a cup of hot cocoa, spiced chai, or a dessert wine like Port. For a stunning centerpiece, stack them into a small Christmas tree shape using a dab of frosting as “glue” between layers.
How-to Summary
Create Santa macarons by making Italian meringue shells, letting them form a skin, then baking. Decorate cooled shells with royal icing belts and buckles. Fill with a safe-to-eat sugar cookie buttercream (made with heat-treated flour) and shredded coconut, then sandwich together.
Frequently Asked Questions
Can I use French meringue instead? Yes, but Italian meringue is more stable and forgiving, especially in humid environments. For French method, simply beat room-temperature egg whites with granulated sugar to stiff peaks.
Why are my macarons hollow? This is often due to overmixed batter, undermixed batter, or an oven temperature that’s too high. Ensure proper macaronage consistency and use an oven thermometer.
Can I make the components ahead of time? Absolutely. Bake shells and freeze them unfilled for up to a month. Buttercream can be refrigerated for 3 days. Assemble 24 hours before serving to allow flavors to meld.
What if I don’t have egg white powder? You can omit it. The powder helps stabilize the meringue but isn’t essential. Ensure your egg whites are fresh and at room temperature.
Why is the flour baked for the buttercream? This heat-treating process makes the raw flour safe to consume without altering the classic sugar cookie flavor profile of the frosting.
Common Mistakes to Avoid
- Using liquid food coloring, which alters batter consistency. Always use gel or powder colors.
- Not sifting the almond flour and powdered sugar together, leading to lumpy shells.
- Opening the oven door during the first 12 minutes of baking, which can cause cracking.
- Filling macarons before the royal icing details are completely dry, causing smudging.
- Overfilling the macarons, which causes the filling to squeeze out when sandwiched.
Conclusion
These Santa macarons are a show-stopping holiday project that combines technical baking with festive creativity. While they require patience and attention to detail, the process is deeply rewarding. The result is a delightful, elegant treat that perfectly captures the spirit of the season. Remember, even imperfect macarons are delicious, so embrace the practice and enjoy sharing your festive creations.