Home Recipes Santa Belt Christmas Macarons
Festive treat
Santa Belt Christmas Macarons
Add a magical touch to your holiday dessert table with these adorable Santa Belt Christmas Macarons. These delicate red almond shells are filled with fluffy vanilla buttercream and decorated with bla…
How to make it
-
Add a magical touch to your
Add a magical touch to your holiday dessert table with these adorable Santa Belt Christmas Macarons. These delicate red almond shells are filled with fluffy vanilla buttercream and decorated with black fondant belts and golden buckles-just like Santa’s! Perfect for gifting, cookie exchanges, or festive entertaining, these charming macarons combine elegant French technique with playful holiday cheer. They’re not only delicious, but a show-stopping treat sure to delight guests of all ages. Santa Belt Christmas Macarons Recipe Ingredients For the Macaron Shells: 1 ¾ cups (200g) powdered sugar 1 cup (120g) almond flour 3 large egg whites (room temperature) ¼ cup (50g) granulated sugar ½ teaspoon red gel food coloring Pinch of salt For the Buttercream Filling: ½ cup (115g) unsalted butter, softened 1 ½ cups (180g) powdered sugar 2 tablespoons heavy cream 1 teaspoon vanilla extract Pinch of salt For the Decoration: Black fondant or black food-safe edible marker Yellow fondant for Santa’s belt buckle Edible glue (if using fondant) Steps Making the Macaron Shells:
-
Prepare the Dry Ingredients
Sift together the powdered sugar and almond flour in a large bowl to remove any lumps. Set aside. Whip the Egg Whites:
-
In a clean, grease-free bowl, beat
In a clean, grease-free bowl, beat the egg whites with a pinch of salt using a hand mixer or stand mixer. Begin on medium speed until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form and the mixture is glossy.
-
Add the Food Coloring
Once your meringue has stiff peaks, gently fold in the red gel food coloring, being careful not to over-mix.
-
Add the Food Coloring
Once your meringue has stiff peaks, gently fold in the red gel food coloring, being careful not to over-mix.
-
Pipe the Macarons
Pipe the Macarons:
-
Transfer the batter to a piping
Transfer the batter to a piping bag fitted with a round tip.
-
Pipe 1.5-inch circles onto a baking
Pipe 1.5-inch circles onto a baking sheet lined with parchment paper or a silicone mat. Firmly tap the baking sheet on the counter a few times to remove air bubbles. Rest the Macarons: Let the macarons sit at room temperature for 30-60 minutes until a skin forms on the surface and they are no longer tacky to the touch.
Keep cooking
