Santa Claus Macarons bring pure Christmas magic to your holiday baking, and I have spent years perfecting this delightful recipe that never fails to wow guests. These adorable red-shelled treats capture the festive spirit with their snowy coconut coating and charming royal icing details.
Last December, while preparing for our annual family Christmas gathering, I remember standing in my kitchen at dawn, piping dozens of these little Santa faces for the dessert table. The house filled with the sweet aroma of almond flour and vanilla, and my granddaughter Emma peeked around the corner, eyes wide with wonder at the tiny Santa army lined up on cooling racks. “Nonna Betty, they look just like the real Santa” she whispered, and I knew I had captured something truly special. These Santa Claus Macarons have since become our Christmas tradition, bringing smiles and creating memories with every bite. Time to get our hands floury and spread some holiday cheer.
What Makes These Santa Claus Macarons So Special
These festive treats combine everything I love about holiday baking. They are beautiful, delicious, and create lasting memories around the kitchen table. After years of making macarons for Christmas celebrations, I have discovered why these Santa-themed versions belong in every baker’s holiday repertoire.
Beautiful festive Santa Claus design perfect for Christmas Sugar cookie buttercream tastes like cookie dough in the best way Vibrant red shells that stay bright and cheerful after baking Easy royal icing decoration that anyone can master with a steady hand Coconut snow effect adds texture and authentic winter charm Perfect for gift giving in beautiful Christmas macaron boxes
I always tell my family that these macarons represent the joy of Christmas morning. They are colorful, sweet, and made with love that you can taste in every bite.
Ingredient Spotlight
Golden sugar forms the foundation of our meringue, creating the perfect texture and stability that I have relied on for years. Egg white powder helps strengthen the meringue structure, though I sometimes skip it when my egg whites are particularly fresh from the farm. Almond flour provides that classic macaron flavor and protein content. I always choose finely ground varieties for the smoothest shells.
Red gel food coloring delivers the vibrant Santa suit color without thinning the batter like liquid coloring would. Powdered sugar sweetens our shells while contributing to their delicate texture. All-purpose flour in the buttercream gets heat-treated for food safety, a technique I learned from professional bakers years ago.
Meringue powder creates our royal icing with consistent results every time. Desiccated coconut adds that magical snowy texture that makes these Santa Claus Macarons truly special. Vanilla and almond extracts bring warmth and depth to the sugar cookie buttercream filling.
How to Make Santa Claus Macarons
Step 1. I always start by preparing my equipment and lining baking sheets with parchment paper, then sift the powdered sugar and almond flour together. This step ensures smooth, professional-looking shells.
Step 2. Preheat your oven to 300°F for 60-90 minutes to achieve the temperature stability that makes the difference between success and disappointment.
Step 3. Betty’s technique involves placing the bowl over barely simmering water, adding granulated sugar and egg white powder while whisking to prevent any clumping.
Step 4. Add the egg whites and whisk until the sugar completely melts. I test this by feeling for granules between my fingers.
Step 5. Transfer to your stand mixer bowl and whip on low for 30 seconds, then medium for 2 minutes, then medium-high until stiff peaks form, which takes about 13-15 minutes total.
Step 6. I have learned that adding the sifted dry ingredients and about 1 tablespoon of red food coloring requires gentle folding in a J-shape motion with the spatula.
Step 7. Continue folding until the batter becomes glossy and flows off the spatula in 10-15 seconds, allowing you to draw figure 8s.
Step 8. Pipe the batter at 90 degrees over template centers for 3-5 seconds, then pull up with a slight twist for perfect rounds.
Step 9. Bang the trays against the counter and pop any air bubbles with a toothpick, then rest until completely dry and firm to touch. This can take up to 2 hours due to the heavy food coloring.
Step 10. Bake one tray at a time for 15-20 minutes until the macarons develop feet and do not feel jiggly when gently moved, then decorate with royal icing belts and buckles before filling with sugar cookie buttercream and rolling in coconut.
Keeping These Santa Claus Macarons Fresh
I typically store completed Santa Claus Macarons in airtight containers in the refrigerator for up to 5 days, though they are honestly at their best after the first 24 hours when all the flavors have melded together beautifully. The sugar cookie buttercream stays perfectly creamy, and the coconut coating maintains its delightful texture.
Betty’s freezing method works wonderfully for make-ahead planning. These macarons freeze beautifully for up to 1-2 months when properly wrapped. I place them in single layers between parchment paper in freezer-safe containers, which prevents the delicate shells from cracking. When you are ready to serve, simply thaw them in the refrigerator overnight.
For the best texture and flavor, I always serve these at room temperature after removing them from cold storage. The shells regain their perfect chewiness, and the buttercream softens to creamy perfection that melts on your tongue.
Santa Claus Macarons Recipe
Festive Santa Claus Macarons with vibrant red shells, sugar cookie buttercream filling, and coconut snow coating. Perfect Christmas treats with royal icing belt decorations.
Piping bags with size 2 and 3 tips for royal icing
Method
Prepare equipment and line baking sheets with parchment paper or silicone mats. Sift powdered sugar and almond flour together and set aside.
Preheat oven to 300°F for 60-90 minutes to ensure temperature stability.
Place bowl over pan with barely simmering water. Add granulated sugar and egg white powder, whisk to prevent clumping.
Add egg whites and whisk until sugar completely melts (test by feeling for granules between fingers).
Transfer to stand mixer bowl. Whip on low 30 seconds, then medium 2 minutes, then medium-high until stiff peaks form (13-15 minutes total).
Add sifted dry ingredients and red food coloring (about 1 tablespoon). Fold gently forming J-shape with spatula.
Continue folding until batter is glossy and flows off spatula in 10-15 seconds, able to draw figure 8s.
Transfer to piping bag. Pipe 90 degrees over template centers for 3-5 seconds, pull up with slight twist.
Bang trays against counter, pop air bubbles with toothpick. Rest until completely dry and firm to touch (up to 2 hours due to food coloring).
Bake one tray at a time for 15-20 minutes until macarons have feet and don’t feel jiggly when moved.
For royal icing: Mix powdered sugar and meringue powder. Gradually add water, whip until glossy and flowing. Divide into two bowls, color one black and one yellow. Transfer to piping bags.
Decorate shells by piping black belt line across middle, let dry. Add yellow square buckle in center of belt on half the shells.
For buttercream: Heat treat flour at 350°F for 5 minutes, let cool. Beat butter and sugars 4-5 minutes. Add flour, vanilla, almond extract, and milk if needed.
Fill shells with buttercream, sandwich together, and roll sides in shredded coconut.
Notes
Must rest shells longer due to heavy food coloring to prevent cracking. Use about 1 tablespoon red gel food coloring for vibrant color. Royal icing consistency should be like sweetened condensed milk. Heat treat flour for food safety in buttercream.
Perfect Partners for Santa Claus Macarons
Hot chocolate or spiced cider creates a cozy contrast to the sweet, delicate shells Vanilla bean ice cream makes an elegant dessert course for Christmas dinner, similar to how we serve our rainbow cake for special occasions Fresh berries and whipped cream add bright, festive colors to your dessert spread Christmas sugar cookies complement the sugar cookie buttercream flavors perfectly For those who enjoy baked treats, try pairing these with our chocolate chip bread pudding for a decadent dessert table Mulled wine or eggnog for the adults while the kids enjoy milk and cookies
These pairings celebrate the rich tradition of American Christmas entertaining, where every element on the table contributes to the magical atmosphere of the season.
Storage and Reheating Tips
These delicate treats require no reheating. They are meant to be enjoyed at room temperature where their flavors and textures shine brightest. Many home cooks find success storing them in the refrigerator immediately after assembly, which actually helps the flavors develop.
I recommend keeping the decorated shells and buttercream separate until serving day if you are planning ahead. The royal icing decorations can be made days in advance and stored at room temperature, while the unfilled shells stay fresh in airtight containers for up to a week.
FAQs
Can I make the shells without egg white powder? I have made these successfully without egg white powder when my fresh egg whites are at their peak. Just ensure they are completely free of any yolk traces for the best meringue.
How do I prevent the red color from fading? Betty’s solution is using gel food coloring instead of liquid varieties, and I always add a generous tablespoon to achieve that vibrant Santa red that holds its color through baking.
What if my macarons crack during baking? The most common cause is not resting the piped shells long enough. With heavy food coloring, these need up to 2 hours to develop a proper skin before baking.
Can I substitute the sugar cookie buttercream? Many home cooks find success with vanilla buttercream or even chocolate ganache, though the sugar cookie flavor really complements the Christmas theme beautifully.
