Ingredients:

For the Macaron Shells:
• 100 grams granulated sugar
• 4 grams egg white powder (optional)
• 100 grams egg whites
• 105 grams almond flour
• 105 grams powdered sugar
• Red gel food coloring (optional for Santa’s hat)

For the Royal Icing:

• 1 1/2 cups powdered sugar (187 grams)
• 1 tablespoon meringue powder
• 4 tablespoons water
• 2 drops black gel food coloring
• 1 drop yellow gel food coloring

For the Sugar Cookie Buttercream:

• 1/2 cup all-purpose flour (63 grams)
• 1/2 cup unsalted butter (113 grams), softened
• 1/4 cup granulated sugar (50 grams)
• 1 1/4 cups powdered sugar (156 grams)
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/2 tablespoon milk or heavy cream
• 1/4 cup shredded desiccated coconut (for decoration)

Directions:

Prepare the Macaron Shells:
1. Preheat the Oven: Set the oven to 300°F (150°C). If using convection, lower to 270°F (130°C).
2. Create Sugar Syrup: Whisk together the granulated sugar and egg white powder (if using) in a bowl over simmering water until dissolved. Add egg whites and whisk until smooth.
3. Whip Meringue: Move the mixture to a stand mixer and beat on low for 30 seconds, then increase to medium-high until stiff peaks form (about 13–15 minutes).
4. Fold the Batter: Sift almond flour and powdered sugar into the meringue. Add red food coloring if desired. Fold gently until the batter is smooth and glossy.
5. Pipe the Shells: Place the batter in a piping bag with a round tip and pipe small circles onto a lined baking sheet. Tap the tray to release air bubbles. Let the shells rest for 30-60 minutes until they’re dry to the touch.
6. Bake: Bake for 15-20 minutes until firm with characteristic « feet. » Allow to cool on the baking sheet.

Make the Royal Icing:

7. Prepare Icing: Combine powdered sugar and meringue powder in a bowl. Add water gradually and mix on medium-high until glossy and stiff. Divide and color one portion black (for Santa’s belt) and the other yellow (for the buckle).
8. Decorate Shells: Use a piping bag to draw a black line across the center of each shell for Santa’s belt and a yellow square as the belt buckle. Let dry completely.

Make the Sugar Cookie Buttercream:

9. Heat-Treat Flour: Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5 minutes to remove any bacteria. Let cool.
10. Prepare Buttercream: Beat butter, granulated sugar, and powdered sugar for 4-5 minutes until light and creamy. Add cooled flour, vanilla, almond extract, and milk, then mix until smooth. Stir in shredded coconut.

Assemble the Macarons:

11. Fill the Shells: Pipe Sugar Cookie Buttercream onto the flat side of half the macaron shells. Place a decorated shell on top, pressing gently to sandwich together.
12. Decorate: Roll the edges of each macaron in shredded coconut for a festive, Santa-inspired fur trim.