Name: Santa Belt Christmas Macarons Recipe
Prep time: 30 min
Cook time: 20 min
Total time: PT-491716H22M16S
Cuisine: French
Ingredients: 1 cup almond flour; 1 3/4 cups powdered sugar; 3 large egg whites (room temperature); 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract; Red gel food coloring (optional); 1/2 cup unsalted butter (softened); 2 cups powdered sugar; 2 tablespoons heavy cream (or milk); 1 teaspoon vanilla extract; Black gel food coloring (for decorating)

Ingredients

1 cup almond flour

1 3/4 cups powdered sugar

3 large egg whites (room temperature)

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

Red gel food coloring (optional)

1/2 cup unsalted butter (softened)

2 cups powdered sugar

2 tablespoons heavy cream or milk

1 teaspoon vanilla extract

Black gel food coloring (for decorating)

Instructions

Step 1: Sift together almond flour and powdered sugar in a bowl; set aside. In a clean bowl, beat egg whites until frothy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add vanilla extract and red gel food coloring if using, mixing gently.

Step 2: Carefully fold the almond flour mixture into the meringue until the batter flows like lava and forms a ribbon when lifted. Transfer batter to a piping bag fitted with a round tip and pipe 1.5-inch circles onto a parchment-lined baking sheet, leaving space between each.

Step 3: Let the piped shells rest at room temperature for 30 to 60 minutes, until a skin forms and they are not sticky to the touch.

Step 4: Preheat oven to 300°F (150°C). Bake macarons for 15 to 20 minutes, until they have risen and formed a foot. Remove and cool completely on the baking sheet before handling.

Step 5: To make the buttercream, beat the softened butter until creamy. Gradually add powdered sugar and heavy cream alternately; beat until fluffy. Mix in vanilla extract. Add black gel food coloring if desired for decorating.

Step 6: Match macaron shells by size. Pipe buttercream onto the flat side of one shell, then gently press another on top to form a sandwich.

Step 7: Decorate each macaron by piping a small belt buckle design on the top shell with black buttercream, creating a square or rectangular shape to resemble Santa’s belt buckle.

Step 8: Refrigerate assembled macarons for at least one hour to allow flavors to meld. Serve chilled or at room temperature.

Tips & Variations

Add peppermint or almond extract to the buttercream for festive flavor twists.

Use different gel food colors to create vibrant, multi-colored macaron shells.

Swap the buttercream filling for chocolate ganache, fruit preserves, or flavored creams.

Ensure the macaron batter is folded properly for glossy, smooth shells and avoid cracking by letting shells rest before baking.

FAQs

Can I make these macarons ahead of time?

Yes, you can prepare the macaron shells and buttercream filling a day in advance. Assemble the macarons just before serving for the best texture and freshness.

Are macarons gluten-free?

Yes, macarons are naturally gluten-free because they are made with almond flour instead of wheat flour.

What can I do if my macarons crack?

Cracking often happens if the oven temperature is too high or the shells haven’t rested long enough before baking. Make sure to rest the piped shells at room temperature until a skin forms and carefully monitor your oven temperature to prevent cracking.