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Santa Claus Macarons

Santa Claus Macarons
Ingredients:
Macaron Shells:
100 grams granulated sugar
4 grams egg white powder (optional, read notes)
100 grams egg whites
105 grams almond flour
105 grams powdered sugar
Royal Icing:
1 1/2 cups (187 grams) powdered sugar
1 tbsp meringue powder
4 tbsp water
2 drops black gel food coloring
1 drop yellow gel food coloring
Sugar Cookie Buttercream:
1/2 cup (63 grams) all-purpose flour
1/2 cup (113 grams) unsalted butter
1/4 cup (50 grams) granulated sugar
1 1/4 cup (156 grams) powdered sugar
1 tsp vanilla extract
1/8 tsp almond extract
1/2 tbsp milk or heavy cream
1/4 cup (50 grams) desiccated coconut, shredded
Instructions:
1. Prepare the Macaron Shells:
Preheat Oven:
Preheat your oven to 300°F (150°C). If using a convection oven, reduce the temperature to 270°F (130°C). Preheat for 60-90 minutes to stabilize the temperature.
Prepare Ingredients:
Line two baking sheets with parchment paper or silicone mats. If using a template, place it under the parchment paper.
Make Meringue:
Combine the granulated sugar and egg white powder (if using) in a bowl over a pan of simmering water. Whisk until the sugar is completely dissolved and the mixture is warm to the touch.
Transfer to a stand mixer and whip on low speed for 30 seconds, then increase to medium. Continue whipping until stiff peaks form (about 13-15 minutes).
Fold in Dry Ingredients:
Sift together powdered sugar and almond flour. Gently fold into the meringue in batches. Add red gel food coloring if desired.
Fold until the batter flows smoothly and forms a figure 8 without breaking.
Pipe and Rest:
Transfer batter to a piping bag fitted with a large round tip. Pipe onto the prepared sheets, creating uniform circles.
Tap the trays on the counter to remove air bubbles and let the shells rest until they form a skin and are no longer tacky (about 30-60 minutes).
Bake:
Bake one tray at a time for 15-20 minutes. The macarons should have a firm shell and no jiggle. Let cool completely before removing from the baking sheet.
2. Prepare the Royal Icing:
Mix Ingredients:
Combine powdered sugar and meringue powder in a mixing bowl. Gradually add water, mixing on low speed until incorporated. Increase speed to medium-high and whip until glossy and fluffy.
Divide icing into two bowls. Color one with black gel food coloring and the other with yellow gel food coloring.
Decorate:
Use a piping bag fitted with a size 3 tip for the black icing to pipe Santa’s belt. Allow it to dry slightly.
Use a piping bag fitted with a size 2 tip for the yellow icing to pipe the belt buckle on top of the black belt.
3. Prepare the Sugar Cookie Buttercream:
Heat Treat Flour:
Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let cool.
Make Buttercream:
Beat butter and sugars until creamy. Add cooled flour, vanilla extract, and almond extract. Mix until combined. Add milk or heavy cream if needed for consistency.
4. Assemble the Macarons:
Fill the Shells:
Pipe buttercream onto the bottom shell and top with another decorated shell.
Roll the sides of the macarons in shredded coconut.
Storage:
Store in the refrigerator for up to 5 days or freeze for 1-2 months.
Enjoy your festive Santa Claus macarons!
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