Description
Celebrate the festive season with these delightful Christmas Reindeer Macarons. These elegant French macarons are beautifully decorated with chocolate buttercream and colorful royal icing to resemble cute reindeer, making them a perfect treat for holiday gatherings. The recipe guides you step-by-step from creating smooth macaron shells to decorating with detailed royal icing for a fun and impressive holiday dessert.
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 break down any clumps and set aside. Line sheet pans with silicone mats and prepare a 16 inch pastry bag with piping tip.
- Make the meringue: Whisk the egg whites at medium speed until small bubbles appear, then slowly add 3 tablespoons of granulated sugar one tablespoon at a time, waiting 10 seconds between additions. Continue whisking to soft peaks, then increase speed and add remaining sugar gradually until stiff peaks form. Add vanilla extract and brown gel food coloring, whisk an additional 5 minutes.
- Combine ingredients: Fold the sifted powdered sugar and almond flour mixture into the meringue in three parts until fully combined. Deflate some air by smearing batter around the bowl sides and folding it until the batter is smooth, glossy, and falls in ribbons that sink back within 30 seconds.
- Pipe the macarons: Transfer batter to the pastry bag and pipe ¾ inch circles on the lined trays. Tap trays against the counter several times to remove air bubbles. Let macarons rest until a skin forms and tops are no longer sticky. Preheat oven to 315°F during this time.
- Bake the macarons: Bake for 14-16 minutes until macarons are set and don’t shift when touched. Allow them to cool completely for at least 30 minutes before decorating.
- Make royal icing: In a small bowl, combine powdered sugar, meringue powder, and a few drops of water. Stir continuously, adding water dropwise to achieve icing that sinks back in about 20 seconds. Divide into three bowls and color with red, black, and brown gel food colorings separately. Transfer to small piping bags with tiny openings.
- Decorate the macarons: Mark placements for antlers, eyes, and nose on shells using food coloring markers if available. Pipe royal icing accordingly and allow to dry for about 1 hour before filling the macarons.
- Make chocolate buttercream: Whisk softened butter until smooth. Gradually add powdered sugar in two parts, whisking after each addition. Incorporate heavy whipping cream and cocoa powder and mix until creamy and smooth.
- Assemble the macarons: Fill a pastry bag with buttercream and pipe onto bottom shells. Sandwich tops onto them. Refrigerate assembled macarons for at least 24 hours to mature. Before serving, bring to room temperature for 20-30 minutes for best flavor and texture.
Notes
- All ovens vary; baking times and temperatures should be used as a guideline only.
- Ensure mixing bowls are clean and grease-free for best meringue results.
- Weigh all ingredients accurately in grams for consistent results.
- Use room temperature egg whites; to quickly bring to room temperature, place eggs in a bowl of hot water for 5 minutes.
- Sift almond flour and powdered sugar together to avoid clumping since almond flour is moist.
- If using egg white powder, mix it with granulated sugar first to ensure it dissolves fully into the egg whites.
- Whisk meringue until stiff peaks form for proper macaron texture.
- Allow macarons to rest before baking to form a skin, preventing cracks during baking.
- Calories indicated are for macaron shells only, excluding fillings and decorations.
Nutrition
- Serving Size: 1 macaron shell
- Calories: 85
- Sugar: 6 g
- Sodium: 10 mg
- Fat: 5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
