Description
Delight in the festive charm of Christmas Reindeer Macarons, delicate almond meringue shells filled with smooth chocolate buttercream, and artistically decorated with colorful royal icing to resemble adorable reindeer faces. Perfect for holiday gatherings, these macarons combine classic French technique with playful seasonal flair.
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 together using a whisk to eliminate clumps and ensure a fine mixture. Set aside on the counter. Line sheet pans with silicone mats to prepare for piping the macarons. Insert the piping tip into a 16 inch pastry bag, ready for use.
- Make the Meringue: Whisk the room temperature egg whites at medium speed (speed 4) until small bubbles appear—typically within 15 seconds. Gradually add 3 tablespoons of granulated sugar, one tablespoon at a time, waiting about 10 seconds between each addition. Continue whisking until you see distinct tracks in the meringue. Increase the mixer speed to 6 and slowly add the remaining granulated sugar, one tablespoon at a time, until fully incorporated. Whisk until stiff peaks form. Stop the mixer, scrape the bowl sides, then add vanilla extract and brown gel food coloring. Whisk for an additional 5 minutes until the meringue is glossy and stiff.
- Combine Ingredients: Gently fold the powdered sugar and almond flour mixture into the meringue in three additions, fully incorporating each before adding the next. Take care to stop folding as soon as the batter is homogeneous. Deflate excess air by smearing some batter on the bowl’s sides two to three times, then folding once or twice. Repeat this folding and smearing process until the batter is smooth, glossy, and flows slowly off the spatula in ribbons that sink back into themselves within 30 seconds. Transfer this macaron batter into the prepared pastry bag.
- Pipe the Macarons: Hold the pastry bag vertically at a 90° angle and pipe ¾ inch circles onto the lined sheet pans. Firmly tap the tray on the counter 7 to 8 times to release any trapped air bubbles. Allow the macarons to rest at room temperature until a skin forms on top and they are no longer sticky to the touch, about 20 minutes. Meanwhile, preheat the oven to 315°F (160°C).
- Bake the Macarons: Bake the macarons for 14 to 16 minutes at 315°F. They are done when they no longer shift when you gently touch the tops. Remove from the oven and let the shells cool completely on the silicone mats—plan for at least 30 minutes to prevent cracking during decoration.
- Make the Royal Icing: In a small bowl, combine powdered sugar, meringue powder, and a few drops of water, stirring to achieve a smooth texture. Add water dropwise until the icing takes about 20 seconds to settle back into itself when lifted by a spoon, indicating the right consistency. Divide the icing into three portions: tint one with red gel food coloring, one with black gel food coloring, and one with brown gel food coloring. Transfer each to separate small piping bags, cutting tiny openings for precise decoration.
- Decorate the Macarons: Using food coloring markers, mark where the royal icing will go for the reindeer antlers, eyes, and nose on the macaron shells. Pipe each color accordingly and permit the royal icing to dry thoroughly, about one hour, before assembly.
- Make the Chocolate Buttercream: In a medium bowl, use a stand mixer to whisk the butter until smooth. Gradually add powdered sugar in two additions, mixing until fully combined after each. Add heavy cream and cocoa powder, then mix until the buttercream is creamy and smooth.
- Assemble the Macarons: Fill an 8 inch pastry bag with the chocolate buttercream, cutting a ¼ inch opening at the tip. Pipe a dollop of buttercream onto each bottom macaron shell. Gently sandwich with the decorated top shells. Refrigerate assembled macarons for at least 24 hours to mature and develop flavor. Before serving, remove from the refrigerator and allow to come to room temperature for 20 to 30 minutes for optimal taste and texture.
Notes
- Oven temperatures and baking times may vary; use these as guidelines and adjust accordingly.
- Ensure mixing bowls and utensils are clean and grease free to achieve proper meringue peaks.
- Weigh ingredients precisely in grams for best consistency and results.
- Use room temperature egg whites; to quickly warm eggs, place them in hot water for about 5 minutes.
- Sift almond flour and powdered sugar together since almond flour is moist and doesn’t sift well alone.
- Mix egg white powder with granulated sugar before adding to egg whites to ensure it fully dissolves.
- Whisk meringue until stiff peaks form for a stable macaron shell.
- Allow macarons to rest and develop a skin before baking to prevent cracking.
- *Calorie count provided corresponds to macaron shells only.
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 8g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
