Santa Claus Macarons: 5 Steps for a Terrific Christmas Treat

Scale

1 cup almond flour

1 ¾ cup powdered sugar

3 large egg whites, room temperature

¼ cup granulated sugar

Red gel food coloring

White chocolate or royal icing

1 tsp vanilla extract

½ cup unsalted butter (softened)

2 tbsp heavy cream

1 ½ cups powdered sugar for buttercream

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1. Sift almond flour and powdered sugar.

2. Whip egg whites until stiff peaks form, adding granulated sugar gradually.

3. Add red gel coloring and fold in dry mixture until smooth and flowing.

4. Pipe onto lined tray, rest 30–40 minutes, then bake at 300°F for 15–17 minutes.

5. Let cool and decorate with icing for Santa’s beard and hat.

6. Prepare vanilla buttercream, fill, and sandwich shells together.

Macarons taste best after 24 hours of refrigeration.

You can freeze the shells for up to 1 month.

Try peppermint or chocolate filling for variation.