Santa Belt Christmas Macarons Recipe
Santa Belt Christmas Macarons are festive almond meringue cookies filled with a rich buttercream and decorated to look like Santa’s belt. Perfect for holiday parties or gift-giving, these colorful macarons combine a delicate, crunchy shell with creamy filling and charming decoration, capturing the spirit of Christmas in a delightful treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes plus 30-60 minutes resting and chilling time
- Yield: 24 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
For the Macaron Shells:
- 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)
For the Buttercream Filling:
- 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
- Prepare the Macaron Shells: Sift together the almond flour and powdered sugar in a bowl and set aside. In a clean mixing bowl, beat the egg whites until frothy. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. Add vanilla extract and red gel food coloring if desired. Gently fold the dry ingredients into the meringue without deflating it, folding until the batter flows like lava and forms a ribbon when lifted. Transfer to a piping bag and pipe 1.5-inch circles onto a parchment-lined baking sheet. Let them rest at room temperature for 30–60 minutes until a skin forms and they are not sticky to the touch.
- Bake the Macaron Shells: Preheat the oven to 300°F (150°C). Bake the macarons for 15–20 minutes until they have risen and formed their characteristic “foot” and are not sticky when touched. Allow to cool completely on the baking sheet before handling.
- Prepare the Buttercream Filling: Beat softened butter in a bowl until creamy. Gradually add powdered sugar alternating with heavy cream, beating until smooth and fluffy. Stir in vanilla extract. Add black gel food coloring to darken the buttercream for decorating Santa’s belt.
- Assemble the Macarons: Pair the macaron shells by size. Pipe a small amount of buttercream on the flat side of one shell and gently sandwich with another shell. Using a piping bag fitted with a small round tip, pipe a belt buckle design on the top shell with the black buttercream, creating a square or rectangular shape to resemble Santa’s belt buckle.
- Serve: Refrigerate the assembled macarons for at least one hour to allow flavors to meld. Serve chilled or at room temperature for best taste and texture.
Notes
- Macarons are naturally gluten-free due to almond flour as the base.
- Allowing the shells to rest before baking is essential for developing the skin to prevent cracking.
- Adjust gel food coloring to achieve desired festive colors for the shells and decorations.
- Store macarons in an airtight container refrigerated up to 5 days or freeze for up to a month to maintain freshness.
- Variations include using different extracts like peppermint or almond in the buttercream and substituting filling with chocolate ganache or fruit preserves.
- Make ahead tip: Prepare shells and buttercream separately and assemble just before serving for best texture.
Keywords: Santa Belt Macarons, Christmas Macarons, Holiday Cookies, Almond Macarons, Festive Desserts, Buttercream Filled Macarons, Gluten Free Christmas Treats
Find it online: https://lucabites.com/santa-belt-christmas-macarons-recipe/
