This holiday season I rediscovered a little bit of pastry magic: Santa Claus macarons. I first experimented with this idea on a snowy December afternoon when I wanted to make something whimsical for a family cookie swap. The idea of tiny, delicate sandwiches decorated like Santa — bright red cheeks, white beards of coconut, and tiny piped eyes — felt joyful and a little daring. The shells are crisp on the outside, tender and chewy inside, and when paired with a sugar-cookie–inspired buttercream they create a bite that tastes both festive and nostalgic.

These macarons are special because they combine three components that each require attention: a classic French-style shell, a sturdy but smooth sugar-cookie buttercream that mimics the flavor of a baked sugar cookie, and royal icing accents that let you paint tiny facial details. They’re perfect for gifting because they transport well in a box, and they’re crowd-pleasing — even people who say they don’t like macarons often come back for seconds. Over several trials I tuned the textures so the shells hold up to the slightly denser buttercream but still give that delicate chew we all expect.

Ingredients

• Macaron Shells: 1/2 cup Domino® Golden Sugar (about 100 g) — provides sweetness and helps create a crisp exterior; choose fine granulated sugar for even dissolution. Use superfine if you live in a humid climate to avoid graininess.
• Egg white powder (optional): 1 teaspoon — helps stabilize the meringue in humid kitchens; omit if using very fresh egg whites.
• Egg whites: 3 large egg whites (about 100 g) — room temperature whites whip more easily and yield more volume; separate shells the day before and rest on the counter covered.
• Almond flour: 1 cup plus 2 tbsp finely ground, blanched almond flour (about 105 g) — use a finely sifted brand for smooth shells; Bob’s Red Mill or Blue Diamond superfine work well.
• Powdered sugar: 7/8 cup Domino® Powdered Sugar (about 105 g) — sifted with almond flour to remove clumps and ensure glossy shells.
• Royal icing: 1 1/2 cups powdered sugar (187 g), 1 tbsp meringue powder, 1/4 cup water, 2 drops black gel food coloring and 1 drop yellow gel — used for eyes and belt buckle accents; gel colors give intense hue without thinning the icing.
• Sugar-cookie buttercream: 1/2 cup all-purpose flour (63 g), 1/2 cup unsalted butter (1 stick), 1/4 cup Domino® Golden Sugar, 1 1/4 cups powdered sugar, 1 tsp vanilla extract, 1/8 tsp almond extract, 1/2 tbsp milk or heavy cream, and 1/4 cup desiccated shredded coconut — the flour is toasted in butter to remove raw taste, which gives the buttercream an authentic baked cookie flavor.

Instructions

Prepare and sift the dry ingredients: Measure almond flour and powdered sugar precisely and sift together at least twice into a large bowl to remove any lumps. This creates the fine, even texture necessary for smooth macaron shells. Pulse in a food processor for a few seconds if you see larger bits, then sift again. Whip the meringue: Whisk room-temperature egg whites with granulated sugar (and optional egg white powder) on medium-high speed until stiff, glossy peaks form. Use a stand mixer or hand mixer; the meringue should hold a firm peak and not look grainy. This can take 6–8 minutes at medium-high speed. Macaronage (folding): Fold the sifted dry mix into the meringue in thirds using a spatula. The goal is a flowing batter that falls from the spatula in a ribbon and smooths out within 10 seconds. Overmix and batter will be too runny; undermix and piping will be lumpy. Practice with a small test piped circle if unsure. Pipe and rest: Transfer batter to a piping bag fitted with a 1/2-inch round tip. Pipe uniform 1 1/4-inch rounds onto a silicone mat or parchment-lined sheet. Tap the tray sharply against the counter to release air bubbles. Let the piped shells rest at room temperature until a dry skin forms on top — this typically takes 30–60 minutes depending on humidity; you should be able to lightly touch without batter sticking. Bake: Preheat the oven to 300°F (150°C). Bake trays one at a time for 12–15 minutes rotating halfway through. Shells are done when they no longer wobble and feet are set. Cool completely on the tray before removing to avoid splitting the shells. Make royal icing: Whisk powdered sugar, meringue powder, and water until smooth and thick. Tint a small portion black and a tiny amount yellow for eyes and buckle highlights. Transfer to fine piping bags for small details; the consistency should be pipeable but not runny. Prepare sugar-cookie buttercream: In a small skillet, gently toast the flour in the butter until it smells nutty and pale golden to remove raw flavor (about 3–4 minutes). Cool slightly, then beat with remaining butter and sugars until fluffy. Add vanilla, almond extract, and milk to reach spreading consistency; fold in shredded coconut for texture. Assemble and decorate: Pipe a dollop of buttercream onto half the shells. Sandwich with a matching shell. Use royal icing to pipe Santa’s eyes, belt, and mouth. Sprinkle coconut onto the lower half of Santa’s face while buttercream is still slightly tacky so it adheres like a beard. Add tiny yellow buckle dots and small black dots for pupils.

Storage Tips

Store assembled sandwiches in a single layer in an airtight container. If stacking is necessary, separate layers with parchment. At room temperature they stay best for 2–3 days; refrigeration extends life to about one week but can slightly firm the buttercream. For longer storage, freeze unfilled shells in a zip-top bag for up to one month and fill after thawing. Reheat frozen shells briefly at room temperature to avoid moisture sweating on the shells.

Ingredient Substitutions

If almond flour is unavailable, use finely ground pistachio flour for a nutty twist but expect green-tinted shells; avoid coconut flour as a 1:1 replacement because it behaves very differently. For dairy-free buttercream use a non-dairy spread and coconut milk in place of cream—flour-to-butter toasting gives the cookie flavor and still works with plant-based fats. Omit the flour in buttercream for a classic Swiss-style buttercream, but the toasted flour adds the sugar-cookie character.

Serving Suggestions

Present these on a festive platter lined with parchment or in bakery boxes for gifts. Pair with lightly sweetened espresso, mulled cider, or spiced tea to balance the sweetness. For a party, arrange them in tiers, alternating Santa faces with plain red-dusted shells for color contrast. Garnish platters with fresh cranberries or rosemary sprigs for a holiday touch.

Cultural Background

French macarons have long been adapted worldwide as canvases for seasonal creativity. Decorating sandwich cookies like characters is a modern evolution of decorative confectionery popular in European holiday markets. The Santa motif borrows visual cues from classic Christmas iconography and pairs well with the cookie flavors Americans associate with the season—vanilla, toasted coconut, and sugar-cookie buttercream.

Seasonal Adaptations

For winter variations, swap the coconut beard for white chocolate shavings or toasted coconut for a darker, nutty finish. Use peppermint extract (about 1/4 teaspoon) in the buttercream for a cool holiday bite. In summer, replace red food coloring with bright fruit purées in the buttercream for an airy, seasonal twist while still keeping the Santa silhouette for fun.

Meal Prep Tips

Make the shells a day ahead and store in a single layer. Prepare and cool the toasted flour buttercream 2–3 days in advance in the fridge; bring to room temperature and re-whip briefly before using. Royal icing can be stored in a sealed container for several days; keep small piping bags ready with black and yellow for quick decorating when guests arrive.

These Santa Claus treats are as rewarding to make as they are to give away—tiny in size but huge in smiles. I hope they become a cheerful part of your holiday baking rotation.