Santa Belt Christmas Macarons are festive and delightful treats that are perfect for the holiday season. These almond meringue cookies are filled with a rich buttercream or ganache and decorated to resemble Santa’s belt. They make a great addition to holiday parties or as gifts for friends and family!
Ingredients List
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)
Timing
Preparing Santa Belt Christmas Macarons takes about 30 minutes of prep time and 1 hour of baking time, plus cooling time.
Step-by-Step Instructions
Step 1: Prepare the Macaron Shells
- Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar. Set aside.
- Whip Egg Whites: In a clean mixing bowl, beat the egg whites until frothy. Gradually add the granulated sugar while continuing to beat. Whip until stiff peaks form and the meringue is glossy. Add the vanilla extract and a few drops of red gel food coloring (if using) to achieve your desired color.
- Fold Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the meringue, being careful not to deflate the mixture. Fold until the batter flows like lava and forms a ribbon when lifted.
- Pipe the Shells: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper. Leave some space between each macaron.
- Rest the Shells: Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface and they are no longer sticky to the touch.
Step 2: Bake the Macaron Shells
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Bake: Bake the macarons for 15-20 minutes, or until they have risen and formed a “foot.” They should not be sticky when touched.
- Cool: Remove the macarons from the oven and let them cool completely on the baking sheet before removing them.
Step 3: Prepare the Buttercream Filling
- Beat Butter: In a mixing bowl, beat the softened butter until creamy.
- Add Sugar and Cream: Gradually add the powdered sugar, alternating with the heavy cream, and beat until smooth and fluffy. Add the vanilla extract and mix well.
- Color the Buttercream: If desired, add a small amount of black gel food coloring to the buttercream to make it darker for the belt decoration.
Step 4: Assemble the Macarons
- Fill the Shells: Pair the macaron shells by size. Pipe a small amount of buttercream onto the flat side of one shell and gently press another shell on top to create a sandwich.
- Decorate: Use a piping bag fitted with a small round tip to pipe a belt buckle design on the top shell using the black buttercream. You can create a square or rectangular shape to resemble Santa’s belt buckle.
Step 5: Serve
- Chill and Enjoy: Refrigerate the assembled macarons for at least an hour to allow the flavors to meld. Serve chilled or at room temperature.
Nutritional Information
Here’s a quick glance at the nutritional profile of Santa Belt Christmas Macarons (per macaron, based on 24 macarons):
| Nutrient | Amount per Macaron |
|---|---|
| Calories | 90 |
| Protein | 1g |
| Fat | 4g |
| Carbohydrates | 12g |
| Sugar | 9g |
Tips for Customization
- Flavor Variations: Add different extracts (like almond or peppermint) to the buttercream for a unique flavor twist.
- Colorful Shells: Use different gel food colors to create a variety of festive macaron colors.
- Filling Options: Substitute the buttercream with chocolate ganache, fruit preserves, or flavored creams for different fillings.
Storing Tips for the Recipe
Store the Santa Belt Christmas Macarons in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month; just ensure they are well sealed to prevent freezer burn.
Conclusion
Santa Belt Christmas Macarons are a fun and festive treat that will impress your holiday guests. With their delightful flavor and charming decoration, these macarons are sure to become a holiday favorite!
FAQs
Can I make these macarons ahead of time?
Yes! You can prepare the macaron shells and filling a day in advance. Assemble them just before serving for the best texture.
Are macarons gluten-free?
Yes! Macarons are naturally gluten-free since they are made with almond flour.
What can I do if my macarons crack?
Cracking can occur if the oven temperature is too high or if the macarons did not rest long enough. Make sure to let them dry before baking and monitor the oven temperature closely.
Santa Belt Christmas Macarons Recipe
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
1 hour 30 minutes
Ingredients
- 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
Step 1: Prepare the Macaron Shells
- Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar. Set aside.
- Whip Egg Whites: In a clean mixing bowl, beat the egg whites until frothy. Gradually add the granulated sugar while continuing to beat. Whip until stiff peaks form and the meringue is glossy. Add the vanilla extract and a few drops of red gel food coloring (if using) to achieve your desired color.
- Fold Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the meringue, being careful not to deflate the mixture. Fold until the batter flows like lava and forms a ribbon when lifted.
- Pipe the Shells: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper. Leave some space between each macaron.
- Rest the Shells: Let the piped macarons rest at room temperature for 30–60 minutes, or until a skin forms on the surface and they are no longer sticky to the touch.
Step 2: Bake the Macaron Shells
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Bake: Bake the macarons for 15–20 minutes, or until they have risen and formed a “foot.” They should not be sticky when touched.
- Cool: Remove the macarons from the oven and let them cool completely on the baking sheet before removing them.
Step 3: Prepare the Buttercream Filling
- Beat Butter: In a mixing bowl, beat the softened butter until creamy.
- Add Sugar and Cream: Gradually add the powdered sugar, alternating with the heavy cream, and beat until smooth and fluffy. Add the vanilla extract and mix well.
- Color the Buttercream: If desired, add a small amount of black gel food coloring to the buttercream to make it darker for the belt decoration.
Step 4: Assemble the Macarons
- Fill the Shells: Pair the macaron shells by size. Pipe a small amount of buttercream onto the flat side of one shell and gently press another shell on top to create a sandwich.
- Decorate: Use a piping bag fitted with a small round tip to pipe a belt buckle design on the top shell using the black buttercream. You can create a square or rectangular shape to resemble Santa’s belt buckle.
Step 5: Serve
- Chill and Enjoy: Refrigerate the assembled macarons for at least an hour to allow the flavors to meld. Serve chilled or at room temperature.
