There’s something magical about holiday baking that makes the whole house feel warmer. And when the treats are as cute as they are delicious, it’s a win-win. These Santa Claus Macarons are packed with sugar cookie flavor, decorated to look just like jolly Saint Nick, and perfect for gift boxes, dessert tables, or just a festive kitchen moment with hot cocoa and Christmas tunes in the background.
Table of Contents
Why These Santa Claus Macarons Are the Cutest Thing You’ll Make This Christmas
Each little red shell is topped with Santa’s signature belt and buckle
They’re filled with sugar cookie buttercream that tastes like childhood
Royal icing makes the decorating part so fun and beginner friendly
They freeze beautifully so you can make them ahead for cookie swaps
They’ll be the star of your dessert tray next to gingerbread crinkle cookies or peppermint chocolate shortbread
Tools You’ll Need
Stand mixer or hand mixer
Sifter or fine mesh sieve
Oven thermometer for accurate baking
Silicone baking mats or parchment
Piping bags
Small round piping tip
Toothpicks for detail
Bowls and spatulas for mixing
Ingredients for Santa Claus Macarons
For the red macaron shells
100g granulated sugar
4g egg white powder (optional but helpful)
100g egg whites
105g almond flour
105g powdered sugar
Red gel food coloring
For the royal icing
1 ½ cups powdered sugar
1 tbsp meringue powder
4 tbsp water
Black and yellow gel coloring
For the sugar cookie buttercream
½ cup all-purpose flour (heat-treated)
½ cup unsalted butter
¼ cup golden or brown sugar
1 ¼ cups powdered sugar
1 tsp vanilla extract
⅛ tsp almond extract
½ tbsp milk or cream
¼ cup shredded coconut
If you’ve tried our holidaysugar cookies , you’ll recognize this nostalgic vanilla-almond frosting. It’s sweet and buttery with just the right crumbly cookie taste.
How to Make Santa Claus Macarons
Step 1: Prep the macaron batter
Whisk granulated sugar and egg white powder together. Add egg whites and whisk over a double boiler until the sugar dissolves. Transfer to your mixer and whip until you get stiff, glossy peaks.
Sift almond flour and powdered sugar and fold gently into the meringue with red gel coloring. You want the batter to flow slowly and form ribbons.
Pipe onto a macaron mat or parchment-lined tray and rest at room temp until completely dry. This can take up to 2 hours for rich red shells.
Step 2: Bake and cool
Preheat the oven to 300°F. Bake one tray at a time for 15 to 20 minutes. Let cool completely before decorating or filling.
Step 3: Make the royal icing
Beat powdered sugar, meringue powder, and water until glossy and thick. Divide into two bowls and color one black and one yellow.
Use piping bags with small tips to draw a black belt across half of the shells. Add a small yellow square buckle in the center. Use a toothpick to clean up any details if needed.
Step 4: Make the buttercream
First, heat-treat the flour by baking it at 350°F for 5 minutes to kill any bacteria. Let cool completely.
Beat the butter and sugars until fluffy. Add in the flour, vanilla, and almond extract. Adjust the consistency with a splash of milk or extra powdered sugar until it’s spreadable and light.
Step 5: Fill and finish
Pipe buttercream onto the undecorated shell. Press a decorated shell on top to sandwich.
Roll the sides in shredded coconut for a snowy, festive edge.
They’re just as stunning as they are tasty. And if you’re building a cookie box, don’t forget to add a few cheesy garlic chicken wraps for a savory surprise in the mix.
Ely’s Tips for Perfect Macarons Every Time
Let shells rest fully before baking especially when using deep colors
Weigh all ingredients in grams for precision
Use gel food coloring instead of liquid to avoid watering down the batter
Always use room temp egg whites for stable meringue
Don’t skip the coconut at the end it makes the whole cookie look like Santa’s fuzzy coat
Storage and Gifting Tips
Store in an airtight container in the fridge for up to 5 days
Freeze assembled macarons in a single layer and transfer to a freezer-safe bag
Let them come to room temperature before serving for best flavor and texture
Wrap in clear cookie bags with ribbon for an adorable edible gift
Ely’s Holiday Memory
The first time I made these was during a snowstorm, and my kitchen smelled like sugar cookies and cheer. My kids helped pipe on the tiny belts and we laughed at the wonky ones, which of course were the tastiest. Now they ask for “Santa cookies” every year. They’ve become part of our December tradition along with chewy cookies
FAQs About Santa Claus Macarons
Can I make these without egg white powder?
Yes You can skip it if you’re not in a humid area. It just helps with stabilization.
Can I use American buttercream instead?
You can but the sugar cookie filling really makes these extra special and seasonal.
Can I make the shells ahead of time?
Absolutely Make them up to a week ahead and freeze. Decorate and fill the night before serving.
More Holiday Treats to Bake and Gift
Looking for more sweet little things to bake this season? Try our
holiday sugar cookie sandwich bites
peppermint chocolate shortbread
soft gingerbread crinkle cookies
Wrap-Up: A Jolly Cookie That Steals the Show
These Santa Claus Macarons are holiday magic in bite-sized form. Whether you’re making them with your kids, gifting them to neighbors, or treating yourself to a festive afternoon, they’re guaranteed to make spirits bright.
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Santa Claus Macarons
Equipment
- Stand or hand mixer
- Sifter or fine mesh sieve
- Oven thermometer
- Piping bags and small round tips
- Silicone mats or parchment
- Mixing bowls and spatulas
Ingredients
- 100 g granulated sugar
- 4 g egg white powder (optional)
- 100 g egg whites
- 105 g almond flour
- 105 g powdered sugar
- red gel food coloring
- 1½ cups powdered sugar (for royal icing)
- 1 tbsp meringue powder
- 4 tbsp water
- black and yellow gel food coloring
- ½ cup all-purpose flour (heat-treated)
- ½ cup unsalted butter
- ¼ cup brown sugar or golden sugar
- 1¼ cups powdered sugar (for buttercream)
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- ½ tbsp milk or cream
- ¼ cup shredded coconut
Instructions
- Whisk granulated sugar and egg white powder in a heatproof bowl. Add egg whites and gently heat over a double boiler, whisking constantly until the sugar dissolves.
- Transfer mixture to a mixer and whip until stiff, glossy peaks form. Sift almond flour and powdered sugar together, then fold into the meringue with red gel coloring. Batter should ribbon off the spatula.
- Pipe 1-inch circles onto parchment or a silicone mat. Rest macarons at room temp until dry to the touch, up to 2 hours for deep red shells.
- Bake at 300°F for 15–20 minutes, one tray at a time. Let cool completely before decorating or filling.
- To make royal icing, beat powdered sugar, meringue powder, and water until thick and glossy. Divide and tint one black and one yellow.
- Use piping bags to draw a black belt across the top of half the shells. Add a yellow square buckle in the center. Let dry completely.
- Heat-treat flour by baking it at 350°F for 5 minutes. Let cool fully.
- Beat butter and sugars until fluffy. Add flour, vanilla, and almond extract. Adjust texture with milk or powdered sugar if needed.
- Pipe buttercream onto the undecorated shell. Sandwich with a decorated shell. Roll sides in shredded coconut for a snowy effect.
Notes
• Use gel coloring to avoid changing the batter consistency
• Macaron shells can be frozen ahead for up to a week
• Royal icing decorations harden as they dry—store them carefully