Santa Macarons

Directions

Macarons

1. Prepare two baking trays by lining them with greaseproof baking paper or a silicone mat.

2. Mix the sifted almond flour and icing sugar and set aside.

3. Using the whisk attachment on a stand mixer or a handheld whisk, whisk the egg whites until they start to foam.

4. Add the cream of tartar and continue whisking until soft peaks form.

5. While whisking, gradually add the caster sugar and whisk until stiff peaks form.

6. Mix in the red gel food colouring (we used Sugarflair Red Extra) until evenly distributed.

7. 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.

8. Spoon the macaron batter into a piping bag fitted with a round nozzle.

9. Pipe 3cm rounds onto your prepared baking tray, leaving a gap between each.

10. Rest the piped macarons for around 30 minutes, or until they form a skin.

11. While resting, preheat your oven to 150°C/130°C fan.

12. 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.

13. Remove from the oven and leave on the tray for 15 minutes.

14. Gently remove them from the tray and place upside down on a cooling rack.

Filling & Decoration

1. With a handheld or stand mixer, beat the butter for 2-3 mins until pale and fluffy.
2. Add the icing sugar, along with the vanilla extract and milk and beat for a few minutes until smooth.
3. Pipe a thick ring of buttercream onto one of the macaron shells.
4. Fill the middle with jam and place a second shell on top.
5. Roll the sides of the macarons in desiccated coconut.
6. Using black and white royal icing, made with Whitworths Royal Icing Sugar, pipe a belt and some buttons on top of each macaron.
7. Paint the belt buckles gold using edible gold paint.
8. Enjoy!