Santa Claus macarons are a tasty treat to enjoy during the holidays. They make for a gourmet addition to a tin full of Christmas cookies as a gift for family and friends.
You can use your favorite macaron recipe and bake for the exact time in your recipe to make these Santa Claus shaped macarons.
Draw your own template if you need a template. Use parchment paper and draw your design out using a pencil.
You’ll need to make a “forward” and “reverse” design so that the macaron will sandwich together once you’ve baked the macarons.
Basically you need the hat going to the right, and going to the left. Make sure you make the same amount of hats going to the left and the right.
Place Silpat mat or parchment paper onto an aluminum baking pan.
Place tracer underneath Silpat or parchment paper.
Pipe macarons using the face color as normal – 1/2″ tip, in a circle ~ 1.5″ wide.
Leave a little more room above and below the macaron for the hat. Keep a reserve of the plain macaron batter for the end of the hat.
Place red macaron batter into a piping bag fitted with a 1/4″ tip.
Starting at the edge of the face, pipe along the edge of the macaron on the top of the face.
Pipe a small triangle going off to one side. This will create the hat. You’ll need to pipe the hat going to the other side as well to create a sandwich macaron.
At the edge of the triangle, pipe a small circle using the plain colored macaron batter for the pom pom of the hat.
Pipe all of your macarons this way.
Remove tracer from the baking pan.
Let dry for 30 minutes.
Bake your macarons for the same amount of time in your recipe.
Let the shells cool to room temperature – about 20 min.
Fill Santa hat macarons with filling, and sandwich them together.
Draw on the eyes and eye brows using an edible marker.
Melt a small amount of white chocolate.
Use a toothpick to add the nose and mustache, and little on the eyebrows.
Let the Santa hat macarons dry for 30 minutes prior to storing in the fridge or freezer.
