Santa Macarons are the perfect Christmas showstopper!! Almond flavoured macarons, with a raspberry jam filling rolled in a layer of snowy coconut, what's not to love!!
Santa Macarons are the perfect Christmas showstopper!! Almond flavoured macarons, with a raspberry jam filling rolled in a layer of snowy coconut, what's not to love!!
Prepare two baking trays by
lining them with greaseproof baking paper or a silicone mat.
Mix the sifted almond flour and
icing sugar and set aside.
Using the whisk attachment on a
stand mixer or a handheld whisk, whisk the egg whites until they start to foam.
Add the cream of tartar and
continue whisking until soft peaks form.
While whisking, gradually add the
caster sugar and whisk until stiff peaks form.
Mix in the red gel food colouring
(we used Sugarflair Red Extra) until evenly distributed.
Fold in the almond flour and
icing sugar until the mixture runs off your spatula in a continuous ribbon. You
should be able to make a number eight with the batter and it will take 8-10 seconds
to sink back into itself.
Spoon the macaron batter into a
piping bag fitted with a round nozzle.
Pipe 3cm rounds onto your
prepared baking tray, leaving a gap between each.
Rest the piped macarons for
around 30 minutes, or until they form a skin.
While resting, preheat your oven
to 150°C/130°C
fan.
Bake one tray at a time for 18 minutes
on the middle shelf. The macarons should form feet and be firm to the touch
when ready. If they wobble or sink when touched they need more baking
time.
Remove from the oven and leave on
the tray for 15 minutes.
Gently remove them from the tray
and place upside down on a cooling rack.
Filling & Decoration
With a handheld or stand mixer, beat
the butter for 2-3 mins until pale and fluffy.
Add the icing sugar, along with
the vanilla extract and milk and beat for a few minutes until smooth.
Pipe a thick ring of buttercream
onto one of the macaron shells.
Fill the middle with jam and
place a second shell on top.
Roll the sides of the macarons in
desiccated coconut.
Using black and white royal
icing, made with Whitworths Royal Icing Sugar, pipe a belt and some buttons on
top of each macaron.
Paint the belt buckles gold using
edible gold paint.
