Description
These Christmas Reindeer Macarons are delicate, festive treats featuring crisp almond meringue shells tinted with brown food coloring, filled with rich chocolate buttercream, and decorated with colorful royal icing to resemble reindeer. Perfect for holiday celebrations, these macarons combine a smooth, glossy exterior with a chewy interior, finished with whimsical royal icing antlers, eyes, and noses for a fun seasonal twist.
Ingredients
Scale
Macaron Shells
- 90 grams powdered sugar
- 80 grams almond flour
- 70 grams egg whites (room temperature)
- 70 grams granulated sugar
- 2 grams egg white powder (optional)
- ½ tsp vanilla extract
- 4 drops brown gel food coloring
Chocolate Buttercream
- ¼ cup salted butter (½ stick)
- 1 cup powdered sugar
- 1 tsp heavy whipping cream
- ½ tsp cocoa powder
Royal Icing
- ½ cup powdered sugar
- ½ tsp meringue powder
- ½ tsp water (room temperature)
- 1 drop brown gel food coloring
- 1 drop red gel food coloring
- 2 drops black gel food coloring
Instructions
- Prepare dry ingredients: Sift the powdered sugar and almond flour thoroughly using a whisk to break down any clumps. Set aside. Line baking sheet pans with silicone mats. Insert the appropriate piping tip into a 16 inch pastry bag for later use.
- Make the meringue: Whisk the room temperature egg whites on medium speed (speed 4) until small bubbles form, which may take around 15 seconds. Gradually add 3 tablespoons of granulated sugar, one tablespoon at a time, waiting about 10 seconds between each addition. Continue whisking until soft peaks start to form. Increase speed to 6 and carefully add the remaining granulated sugar, again one tablespoon at a time, until all sugar is incorporated. When stiff peaks are reached, stop mixing, scrape down the sides of the bowl, then add vanilla extract and brown gel food coloring. Whisk for approximately 5 more minutes until stiff peaks form again.
- Combine ingredients: Gently fold the sifted powdered sugar and almond flour mixture into the meringue in three additions, folding each part thoroughly until fully combined. Avoid overfolding; once combined, stop. Deflate some air by smearing batter against the bowl sides a few times and folding lightly until the batter appears smooth, glossy, and runs down the spatula in slow ribbons that sink back into the mixture within 30 seconds. Transfer batter to prepared pastry bag.
- Pipe the macarons: Holding the pastry bag at a 90° angle, pipe ¾ inch circles onto prepared baking sheets. Tap the trays gently on the counter about 7-8 times to release air bubbles. Allow macarons to rest at room temperature until a skin forms and they are no longer sticky to the touch (approximately 20 minutes). Meanwhile, preheat oven to 315°F (160°C).
- Bake the macarons: Place the trays in the preheated oven and bake for 14-16 minutes. Macarons are done when they no longer shift when gently touched at the top. Remove from oven and let shells cool completely for at least 30 minutes before decorating.
- Make the royal icing: In a small bowl, combine powdered sugar, meringue powder, and water. Stir well, adding water dropwise until the icing consistency causes it to sink back to itself in approximately 20 seconds when lifted by a spoon. Divide the icing into three portions; tint one with 1 drop red food coloring, one with 2 drops black, and one with 1 drop brown. Transfer each colored icing to separate small piping bags with tiny openings.
- Decorate the macarons: Optionally mark macaron tops with food coloring markers to guide the placement of antlers, eyes, and nose. Pipe royal icing decorations accordingly. Allow icing to dry and set for about 1 hour before assembling.
- Prepare chocolate buttercream: Using a stand mixer, whisk softened butter until smooth. Gradually add powdered sugar in two parts, whisking until fully incorporated. Add heavy cream and cocoa powder, mixing until creamy and smooth.
- Assemble the macarons: Fill an 8 inch pastry bag with chocolate buttercream fitted with a ¼ inch opening. Pipe buttercream onto the center of half the macaron shells. Gently place the decorated shells on top to form sandwiches. Refrigerate assembled macarons for at least 24 hours to allow flavors to mature.
- Serve: Remove macarons from the refrigerator about 20-30 minutes before serving to reach room temperature and enjoy the perfect texture and flavor.
Notes
- All ovens vary; baking times and temperatures should be used as a guideline and may require adjustment.
- Ensure mixing bowls and utensils are clean and grease-free to achieve proper meringue.
- Accurately weigh all ingredients in grams for best results.
- Use room temperature egg whites for optimal meringue consistency; to quickly bring eggs to room temperature, place them in warm water for 5 minutes.
- Sift almond flour and powdered sugar together since almond flour tends to be moist and doesn’t sift well alone.
- If using, mix egg white powder with granulated sugar before adding to egg whites to ensure full dissolution.
- Whisk meringue until stiff peaks form to provide structure for the macarons.
- Let piped macarons dry before baking so skins form which prevents cracking.
- *Nutrition info reflects only the macaron shells, excluding fillings and decorations.
Nutrition
- Serving Size: 1 macaron
- Calories: 70
- Sugar: 6 g
- Sodium: 5 mg
- Fat: 3 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 0 mg
