Festive Fun in Every Bite

Christmas macarons are the epitome of holiday elegance. These Santa Claus Macarons combine delicate French technique with whimsical seasonal design. Their crisp, smooth shells hide a creamy vanilla filling, offering the perfect bite of festive indulgence.

Making these macarons may seem intimidating, but with careful steps and proper tools, anyone can create a batch of charming Santa Claus Macarons to impress friends and family.

Why Santa Claus Macarons Are Perfect for Christmas

• Visually stunning: Bright red shells and white trims capture Santa’s iconic look.
• Flavorful yet classic: Sweet vanilla filling balances the delicate almond-flavored shell.
• Giftable: Package them in festive boxes or tins for homemade holiday gifts.
• Party-ready: Ideal for dessert tables or holiday cookie swaps.

INGREDIENTS

– 1 cup almond flour
– 1 ½ cups powdered sugar
– 3 large egg whites, at room temperature
– ¼ cup granulated sugar
– 1 teaspoon vanilla extract
– Red gel food coloring (as needed)
– ½ cup unsalted butter, softened
– 1 cup powdered sugar (for buttercream filling)
– 1 teaspoon vanilla extract (for buttercream)
– 1–2 tablespoons milk (as needed for buttercream consistency)

INSTRUCTIONS

1. Sift dry ingredients.
   Combine almond flour and powdered sugar in a bowl, sifting to remove lumps. This ensures smooth macaron shells.
2. Whip the egg whites.
   In a clean mixing bowl, whip egg whites on medium speed until foamy. Gradually add granulated sugar, whipping until stiff peaks form.
3. Add color and vanilla.
   Fold in vanilla extract and red gel food coloring gently. Be careful not to deflate the meringue.
4. Macaronage (folding).
   Gradually fold the dry almond flour mixture into the meringue. The batter should flow like lava, creating ribbons when lifted with a spatula.
5. Pipe the shells.
   Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets, spacing about 1 inch apart.
6. Tap to remove air bubbles.
   Gently tap baking sheets on the counter to release trapped air. Let macarons rest 30–60 minutes until a skin forms on top.
7. Preheat oven and bake.
   Preheat oven to 300°F (150°C). Bake macarons 15–18 minutes. Let cool completely before filling.
8. Prepare the vanilla buttercream.
   Beat butter until creamy. Gradually add powdered sugar and vanilla extract. Add milk as needed to reach smooth, spreadable consistency.
9. Assemble the macarons.
   Pair shells of similar size. Pipe buttercream onto one half and sandwich with the other.
10. Decorate like Santa.
    Use white buttercream to pipe the hat trim and beard. Optional: add tiny dots for eyes.

Presentation Tips

• Place macarons on a white platter with holly or pine sprigs.
• Use red and white striped cupcake liners for a festive touch.
• Sprinkle with edible glitter for extra holiday sparkle.

Flavor & Technique Tips

• Avoid overmixing during macaronage: Too thin batter will flatten.
• Let shells rest properly: Ensures smooth tops and prevents cracking.
• Color carefully: Gel food coloring is best; avoid liquid which may alter texture.
• Flavor variations: Try peppermint buttercream or chocolate filling for extra variety.

Fun Holiday Story Behind Santa Macarons

Decorating macarons as Santa Claus is not just fun — it’s a tradition in many homes where baking doubles as a family activity. The red-and-white design evokes nostalgic childhood memories of holiday cheer and festive baking afternoons. Each macaron becomes a miniature work of edible art, perfect for creating joyful memories.

Storage

• Store macarons in an airtight container at room temperature for 2–3 days.
• For longer storage, refrigerate up to 1 week. Bring to room temperature before serving.
• Do not freeze decorated macarons; frostings and decorations may separate.

Santa Claus Macarons

Festive red and white macarons with creamy vanilla filling, perfect for Christmas parties, gifting, and holiday dessert tables.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 18 minutes mins

Total Time 2 minutes mins

Servings: 24 macarons

Course: Dessert, Snack

Cuisine: Christmas, French

Calories: 90

Ingredients Equipment Method Notes

Ingredients

  

Macaron Shells

• 1 cup almond flour
• 1.5 cups powdered sugar
• 3 egg whites room temperature
• 0.25 cup granulated sugar
• 1 tsp vanilla extract
• red gel food coloring as needed

Buttercream Filling

• 0.5 cup unsalted butter softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk as needed

Equipment

• Mixing bowls
• Electric mixer
• Sifter
• Piping bag with round tip
• Baking sheet
• Parchment paper

Method

 

1. Sift almond flour and powdered sugar to remove lumps.
2. Whip egg whites until foamy, gradually adding granulated sugar until stiff peaks form.
3. Fold in vanilla and red gel food coloring gently.
4. Fold dry ingredients into meringue until smooth, flowing like lava.
5. Pipe 1.5-inch circles onto parchment-lined baking sheets.
6. Tap baking sheets to release air bubbles and rest 30–60 minutes until skin forms.
7. Preheat oven to 300°F (150°C) and bake 15–18 minutes. Cool completely.
8. Prepare buttercream by beating butter, powdered sugar, vanilla, and milk to smooth consistency.
9. Pipe buttercream onto one shell and sandwich with another.
10. Decorate with white buttercream for hat trim and beard.

Notes

Store in airtight container at room temperature 2–3 days or refrigerated up to 1 week.