Precision yields consistent macarons. This Santa-themed variation uses a French meringue base tinted with red gel for saturated color without excess moisture. Double-sifted dry ingredients, strict macaronage to a lava-like flow, and a 30–45 minute rest deliver smooth shells and stable feet. Baking at 300°F (150°C) minimizes hollows while maintaining a tender chew. A lightly salted vanilla buttercream provides structure and clean piping for the beard effect. Simple royal-icing accents and a food-safe marker complete the Santa look, making these ideal for cookie exchanges or plated desserts alongside a Bûche de Noël. Macarons mature best after 12–24 hours; plan production accordingly for optimal texture.
Time Breakdown
- Prep: 35 min
- Rest: 30–45 min
- Bake: 14–16 min
- Maturation: 12–24 hrs (recommended)
- Yield: ~24 macarons
Ingredients List
Shells
- 120 g almond flour, fine
- 200 g powdered sugar
- 100 g granulated sugar
- 100 g egg whites, room temp
- 1 g cream of tartar (¼ tsp), optional
- 1 tsp vanilla extract
- ½–1 tsp red gel coloring
Filling
- 113 g unsalted butter, room temp
- 180 g powdered sugar, sifted
- 15–30 ml cream or milk
- 1 tsp vanilla, pinch salt
Decor
- White royal icing; black edible marker; optional gelatin-free sprinkles
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Scale, fine sieve
- Mixer with whisk
- Piping bags + round tips
- Macaron mats or parchment
- Oven thermometer, sheet pans, cooling racks
Step-by-Step Instructions
- Sift almond flour + powdered sugar twice.
- Whip egg whites (cream of tartar optional) to soft peaks; gradually add granulated sugar to medium-stiff peaks.
- Mix in vanilla + red gel.
- Fold in dry mix until batter flows slowly off the spatula (ribbon holds 8–10 sec).
- Pipe 1.5 in rounds; tap trays; pop bubbles.
- Rest 30–45 min to form a dry skin.
- Bake 300°F/150°C 14–16 min; cool fully.
- Beat filling; pipe beard ring, sandwich shells.
- Add royal-icing hat brim/puff; dot eyes. Chill to mature.
Pro Tips
- Humidity control: Use a dehumidifier or fan if skins won’t form.
- Color integrity: Gel only; avoid liquid.
- Hollows: Slightly under-mix? Add 1–2 more macaronage folds.
- Transport: Mature overnight for stronger shells.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 macaron | 110 | 2 g | 16 g | 5 g | 1 g | 14 g |