BitySweet almond shells with a buttery-soft bite, a whisper of vanilla, and that unmistakable snowy tug of coconut, these Santa Claus macarons are as quirky and festive as your Aunt Linda’s sweater collection. They’re made with almond flour, egg whites, powdered sugar, butter, and a little holiday magic.
Right, so let’s talk about the little guys. These Christmas Santa Claus Macarons are cheerful, bite-sized desserts dressed to impress in their red suits and coconut “fur.” There’s something wildly satisfying about the slightly crisp shell giving way to the fudgy cookie-dough buttercream filling. They taste like the North Pole smells after Mrs. Claus has been stress-baking all night. You’ll want one. Then three. Possibly eight while pretending you’re “just checking for consistency.”
Quick Breakdown
Why You’ll Love this Santa Claus Macarons Recipe
So, no sob stories or overly sentimental nonsense here. These are macarons. Dressed like Santa. That’s enough to make anyone smile, especially if you’re nibbling them with a hot mug of cider and socks that look like reindeer.
- Not your average sugar bomb: The almond base gives them a rich, nutty warmth that balances the sweetness perfectly.
- Addictively chewy texture: That soft-center bite with a whisper of crispness on the outside? Actual magic.
- Make-ahead friendly: Bake now, eat later… or hoard in your freezer like a festive squirrel.
- Perfect for gifting: Pop them in a tin, tie with a bow, and suddenly you’re the holiday MVP.
- Customizable decorating: Go full Picasso or keep it minimalist. Santa won’t judge (but I might).
- Festive flavor combo: Kind of like biting into a buttery sugar cookie and a cloud at the same time.
Ingredient Notes
No curveballs here—just a little prep and some basic ingredients, with a few optional flourishes if you’re feelin’ fancy.
- Golden sugar: Slightly deeper flavor than classic white sugar, but you can swap if needed (I won’t call the sugar police).
- Egg white powder (optional): Helps stabilize the meringue if your whisking skills feel… ambitious.
- Egg whites: Room temp is best for fluffiness. Fresh, not carton, unless you’re asking for heartbreak.
- Almond flour: Superfine, always sifted. Clumpy almond flour = lumpy macaron shells, and nobody wants lumpy Santas.
- Powdered sugar: Twice in this recipe, one for the shells and one for the icing—and no, you can’t combine them because we like drama.
- Meringue powder: For royal icing that doesn’t slump like a sugar crash nap.
- Black and yellow gel food coloring: Trust the gel. Liquid colors mess with the meringue. Been there, regretted that.
- All-purpose flour (for buttercream): Yep, it’s a cookie dough-style filling. The flour makes it thick and safe to eat heat-treated. Don’t skip the bake!
- Unsalted butter: Room temp, always. Cold butter ruins lives.
- Vanilla and almond extracts: Together, they make it taste like a holiday cookie and candy shop had a baby.
- Shredded coconut: You’ll roll the edges in this for that Santa beard fluff vibe.
How To Make This Santa Claus Macarons Recipe
Take a breath, get your bowls ready, and maybe cue up your favorite holiday playlist. Macaron-making involves a little rhythm, a touch of patience, and one or two deep sighs (but in a good way).
- Start with prep and vibes: Line two baking sheets with silicone mats or parchment. Sift your almond flour and powdered sugar together. Very glam, very Paris. Meanwhile, set a pan of simmering water on the stove and cue up your best whisking arm.
- Make the glossy meringue: Combine golden sugar, egg whites, and egg white powder over simmering water and whisk continuously for a few minutes until warm to the touch and glossy. Then, whip it up to stiff peaks that hold a point like whipped cream drama.
- Fold and color: Gently fold the sifted almond + powdered sugar mix into the meringue. Add your red food coloring while it’s still loose so it mixes evenly. Keep folding (macaronage, if you wanna sound fancy) until the batter flows slowly and makes V-shaped ribbons.
- Pipe and dry: Pipe little 1.5-inch circles onto the baking mats. Tap trays to knock out air bubbles (I like to knock them two or three times, with feeling). Use a toothpick if any stubborn ones stay. Let them rest at room temp for 30–60 minutes until dry to the touch.
- Bake with care: Bake at 300ºF for 15–20 minutes. They should be firm, with little feet at the bottom. Let them cool completely on the tray. Patience, young cookie wizard.
- Decorate like Santa’s intern: Mix up your royal icing and divide it for the belt and buckle. Use black for the belt across the middle, yellow for the square buckle. This is the part where your inner holiday crafter emerges or panics.
- Make the buttercream filling: First, heat-treat that flour (350ºF for 5 minutes on a baking sheet). Then, beat the butter and sugars until fluffy. Add the cooled flour, extracts, and just enough cream until it’s pipeable and dreamy.
- Assemble and roll: Match undecorated shells with their Santa-decorated partners. Pipe buttercream on the plain ones, sandwich gently, then roll the edges in a little shredded coconut. It clings like holiday tinsel.
- Try not to eat five immediately: Or do. I mean, you’re the baker here.
Storage Options
Okay, so you made a big batch (nice work). Now what?
If you’re planning to enjoy them within a few days, just pop the finished Santa Claus macarons in an airtight container and refrigerate. They actually get better after a little chill time—more melded and chewy, like they’ve found their inner balance overnight. Up to 5 days is your sweet spot.
Yes, you can freeze them! Assemble the macarons fully, then layer in a freezer-safe container with parchment between if you’re stacking (no smooshing Santa’s belly, please). They’ll keep for 1 to 2 months. To thaw, just move them to the fridge a day before you need them—or defrost at room temp for about 30 minutes if you’re in a sweet emergency.
Oh, and don’t try to reheat them. That’s a bad time (ask me how I know). Macarons are delicate souls, not microwave warriors.
Variations and Substitutions
You can absolutely play with this concept a bit without getting on Santa’s naughty list.
- Vanilla bean paste instead of extract: Adds those little speckles and a deeper, more fragrant vanilla aroma if you’ve got some hiding in the pantry.
- Peppermint extract for a twist: Go easy, though. A little turns these from Santa to North Pole Mint Patrol real fast.
- White chocolate ganache instead of buttercream: Bougie? A little. Worth it for something less sweet and meltier.
- Desiccated coconut instead of shredded: If you don’t like big coconut flakes. It’s more subtle and still gives that fuzzy beard edge.
- Add sanding sugar on top: Sparkly snowflakes? More glittery belt buckles? Why not. Tis the season to sparkle.
What to Serve with Santa Claus Macarons
These little cookie dudes are festive all on their own, but I’ve got a few pairings that hit the holiday jackpot if you’re feeling extra celebratory.
- A mug of spiced hot cocoa with whipped cream practically begs to be enjoyed with one of these. The warm drink melts the buttercream ever so slightly. You’re welcome.
- A classic cup of strong black coffee balances out the sweetness like a pro. Morning macarons? I won’t tell.
- Planning a party? Add them to a dessert platter with cut fruit, a few cheeses, and some homemade air fryer sweet potato fries. Unexpected, but weirdly perfect.
- Want a grown-up twist? Serve alongside mulled wine or a small glass of Irish cream. Like an elf with a secret after-hours bar.
- Bonus idea: Pair them with other themed cookies and a little bowl of savory bites like salmon canapés to keep your table balanced between sweet and snacky.
Frequently Asked Questions
Do I really need to age my egg whites for macarons?
Nope! Not for this version. As long as they’re room temperature (and not from a carton), you’re good to go. Some pros age their egg whites to evaporate moisture and get a tighter meringue, but with the heat-and-whip method we’re using here, it’s not essential. Save yourself the stress of planning three days ahead during the holidays!
Can I make the Santa decorations ahead of time?
Yes, definitely. Once the macaron shells are baked and cooled, you can decorate them with royal icing a day or two before assembling. Just let the icing dry completely before stacking or storing. I sometimes decorate on a lazy evening, then sandwich them the next morning when my coffee’s kicked in.
Why did my macarons crack or come out hollow?
Common culprits are undermixed or overmixed batter, not letting them rest before baking, or baking at the wrong temp. Also, check for high humidity or overly oily almond flour. Don’t feel bad—it happens. These cookies are basically little baking divas.
What type of food coloring should I use for macarons?
Always go with gel coloring. Liquid ones can mess up the delicate moisture ratio in your meringue, making the batter too loose and sad. Gel gives you bold colors with barely any extra liquid. Bonus: they also last forever in the pantry and come in wildly fun shades.
Santa Claus Macarons
Equipment
- Stand mixer or electric mixer
- Mixing bowls
- Sifter or fine mesh sieve
- Silicone Baking Mat or Parchment
- Piping bags
- Baking sheets
Ingredients
Macaron Shells
- 120 g almond flour superfine and sifted
- 200 g powdered sugar sifted
- 100 g egg whites room temperature (about 3 large eggs, not from carton)
- 100 g golden sugar or granulated sugar
- 1 tsp egg white powder optional, for stable meringue
- red gel food coloring
Royal Icing Decor
- 1 cup powdered sugar
- 1 tbsp meringue powder
- 2–3 tbsp water as needed
- black gel food coloring
- yellow gel food coloring
Cookie Dough Buttercream Filling
- 1/2 cup all-purpose flour heat-treated for safety
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar lightly packed
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 tbsp heavy cream as needed for consistency
Assembly & Decoration
- 1/2 cup shredded coconut for Santa’s beard and hat trim
Instructions
- Line two baking sheets with silicone mats or parchment. Sift almond flour and powdered sugar together into a large bowl. Set aside.
- Set a pan of simmering water on the stove. In a clean bowl, combine egg whites, golden sugar, and egg white powder (if using). Place bowl over simmering water and whisk for 2–3 minutes until sugar dissolves and mixture is warm and glossy.
- Remove from heat and beat with mixer to stiff, glossy peaks (about 3–5 minutes).
- Fold dry sifted almond mixture into the stiff meringue, adding red gel food coloring. Gently fold until batter flows slowly and forms thick ribbons—do not overmix (aim for 40–50 folds).
- Transfer to a piping bag. Pipe 1.5-inch circles onto prepared trays. Firmly tap trays 2–3 times to remove air bubbles. Pop remaining bubbles with a toothpick if necessary.
- Let shells rest at room temperature 30–60 minutes, until dry to the touch.
- Bake in preheated oven at 300°F (150°C) for 15–20 minutes until firm with classic "feet." Cool completely on tray before removing.
- Meanwhile, make royal icing: Whisk powdered sugar, meringue powder, and 2–3 tbsp water until smooth and thick. Divide and tint with black and yellow gel for Santa’s belt & buckle. Transfer to piping bags.
- Decorate HALF of the cooled macaron shells with royal icing belt and buckle. Pipe white icing for fur trim if desired. Let dry fully.
- For buttercream: Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to heat treat. Cool. Beat butter and sugars until fluffy, then mix in cooled flour, vanilla, almond extract, and just enough cream to make a pipeable filling.
- Pipe buttercream onto undecorated shells. Sandwich with decorated tops. Roll edges in shredded coconut for “Santa’s beard.”
- Chill assembled macarons in an airtight container at least 24 hours before serving for best texture (if you can wait that long!).
Notes
- Store in an airtight container in the fridge up to 5 days, or freeze up to 2 months.
- Let macarons rest overnight for optimal chewiness.
