REINDEER MACARONS
These adorable reindeer macarons are the perfect festive treat for the holidays. With a crunchy shell and a creamy filling, they are decorated to resemble little reindeer, making them a fun and delicious dessert for Christmas parties.
Ingredients
For the Macaron Shells:
- 1 cup powdered sugar
- 1 cup almond flour
- 2 large egg whites room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Brown food coloring optional
For the Filling:
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
For the Decoration:
- 2 candy eyes
- 12 small pretzels for antlers
- 12 red candy noses such as red M&Ms or candy-coated chocolates
Instructions
Prepare the Macaron Shells:
- Sift powdered sugar and almond flour into a bowl to remove any lumps. In a separate bowl, beat the egg whites on medium speed until frothy. Gradually add the granulated sugar and beat until stiff peaks form. Add a drop of brown food coloring, if desired.
Fold in Dry Ingredients:
- Fold the almond flour and powdered sugar mixture into the beaten egg whites. Be careful not to overmix; fold just until combined and the batter flows like lava.
Pipe the Macarons:
- Transfer the macaron batter into a piping bag and pipe 12 small circles onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to remove air bubbles. Let the macarons rest for 30-60 minutes to form a skin.
Bake:
- Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until they easily lift off the parchment paper. Allow the shells to cool completely on the baking sheet.
Make the Filling:
- In a bowl, beat together butter, powdered sugar, milk, vanilla extract, and cocoa powder until smooth and creamy. Transfer the filling to a piping bag.
Assemble the Macarons:
- Pair up the macaron shells. Pipe a generous amount of the filling onto the flat side of one shell and top with another shell to form a sandwich.
Decorate the Reindeer Faces:
- Attach candy eyes, pretzel antlers, and a red candy nose to each macaron using a small amount of extra filling as glue.
Notes
- Make Ahead: You can prepare the macaron shells in advance and store them in an airtight container for up to 2 days before assembling.
- Flavor Variations: Swap the chocolate filling for a peppermint or vanilla buttercream for different holiday flavors.
- Storage: Keep assembled macarons in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.
- Tip: Be sure to age your egg whites for at least 24 hours for the best macaron texture.