Description
A festive guide to making adorable Santa Claus macarons, perfect for the holiday season. Learn techniques for piping, decorating, and filling these delightful treats.
Ingredients
Scale
- 250g almond flour
- 250g powdered sugar
- 200g granulated sugar
- 180g egg whites
- 1/4 tsp cream of tartar
- 100g butter (room temperature)
- 250g powdered sugar (for filling)
- 30ml milk
- 1 tsp vanilla extract
- Red gel food coloring
Instructions
- Preheat oven to 300°F (150°C).
- Weigh and sift almond flour and powdered sugar together.
- In a separate bowl, whip the egg whites and cream of tartar until foamy, then gradually add granulated sugar and beat until stiff peaks form.
- Fold dry ingredients into meringue until the batter flows like lava.
- If desired, divide batter, add red food coloring to half, then pipe onto a silicone mat or parchment paper.
- Tap trays to release air bubbles and let rest until skin forms, approximately 30-45 minutes.
- Bake for about 15 minutes, then cool completely.
- For the filling, beat butter until smooth, then gradually mix in powdered sugar, milk, and vanilla. Pipe onto macaron shells and sandwich them.
Notes
Allow the shells to rest until a skin forms to ensure proper feet. Store unfilled shells in an airtight container at room temperature for up to 3 days.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 12g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg