Nothing says Christmas quite like a sweet, festive treat, and Santa Claus Macarons are the ultimate holiday indulgence. These delicate, melt-in-your-mouth cookies are dressed in cheerful red and white, with little Santa faces that bring instant smiles.

I remember making these with my kids, piping the creamy buttercream carefully and decorating each one with tiny edible details — it’s a magical, hands-on way to celebrate the season.

The crisp outer shell gives way to a soft, chewy center, filled with luscious buttercream or ganache, making them as decadent as they are adorable. Whether you’re planning a holiday cookie exchange, a Christmas brunch, or just a cozy night in with cocoa, these macarons add a touch of whimsy and elegance to your festivities.

With bright red shells and fluffy white details, they’re perfect for gifting, snacking, or just showing off your inner pastry chef this holiday season.

Why You’ll Love This Recipe

Festive and Fun – Adorable Santa faces that wow kids and adults alike.
Soft and Chewy – Classic macaron texture that melts in your mouth.
Customizable Fillings – Try buttercream, chocolate ganache, or festive jams.
Perfect for Gifting – Pack them in tins or boxes for a delightful Christmas present.
Holiday Showstopper – Bright red shells and cute decorations instantly bring festive cheer.

Ingredients

Macaron Shells:

1 cup (100 g) almond flour
1 ¾ cup (200 g) powdered sugar
3 large egg whites, room temperature
¼ cup (50 g) granulated sugar
Red gel food coloring

Filling:

½ cup (1 stick) unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
1–2 tsp milk or cream
Optional: mini chocolate chips or edible markers for decorating Santa’s face

Instructions

Prep your pans by lining two baking sheets with parchment paper or silicone mats. Preheat oven to 300°F (150°C).
Sift almond flour and powdered sugar into a bowl to remove lumps. Set aside.
Whip egg whites in a clean bowl until foamy. Gradually add granulated sugar and whip to stiff peaks.
Add red gel food coloring to the meringue and gently fold to combine.
Fold in dry ingredients in batches using a spatula, carefully folding until the batter flows like lava. Avoid overmixing.
Pipe small circles (~1 inch) onto the prepared baking sheets. Tap sheets on the counter to release air bubbles.
Let shells rest for 30–60 minutes until a skin forms (touch gently; they shouldn’t stick).
Bake 15–18 minutes, rotating halfway, until shells are firm but not browned. Cool completely before removing from sheets.
Make the buttercream: Beat butter until fluffy, add powdered sugar and vanilla, then a splash of milk until smooth.
Pipe filling onto one shell and sandwich with another.
Decorate Santa faces using extra buttercream, chocolate chips, or edible markers for eyes, beard, and hat trim.

Assembly

Arrange the Santa macarons on a festive tray or in decorative holiday boxes. For a playful touch, dust lightly with powdered sugar to resemble snow.

Mistakes to Avoid

Skipping the resting step: Shells won’t develop their signature “feet.”
Overmixing batter: Leads to flat, cracked macarons.
Under-whipping egg whites: Results in uneven, hollow shells.
Too much filling: Can make macarons fall apart.
Not cooling completely: Filling can melt and decorations can slide off.

Expert Tips

Use room-temperature egg whites for the best meringue.
Gel food coloring works best to avoid thinning the batter.
Store macarons in an airtight container for up to 5 days — refrigerate if using buttercream.
Decorate carefully; small details make them adorable, but even simple red and white piped shells are festive.
For extra festive flair, sprinkle a few edible glitter stars on Santa’s hat.

FAQs

1. Can I make macarons without almond flour?
Almond flour is key for texture. Use finely ground almonds if needed, but results may vary.

2. Can I freeze these macarons?
Yes! Freeze unfilled shells or fully assembled macarons in airtight containers for up to 1 month.

3. Can I use jam instead of buttercream?
Yes, fruit jams work beautifully as filling, especially raspberry or strawberry for a Christmas twist.

4. How do I get smooth, shiny shells?
Sift dry ingredients well, fold gently, and let shells rest until a skin forms before baking.

5. Can I make them vegan?
Traditional macarons use egg whites. Aquafaba (chickpea water) can be used as a substitute, but texture may slightly differ.

6. How long do they stay fresh?
Filled macarons stay fresh for up to 5 days in the fridge. Bring to room temperature before serving.