Christmas Macarons 2018

November 08, 2018

christmas macarons singapore

christmas macarons singapore

I can't believe it's this time of the year again! It's been an eventful year, and I was blessed to have had the chance to experience and create new memories - ones that I know I will remember even when I'm older. I think the highlights of this year are definitely the getaways with Jon. It's always good to leave everyday life behind and take a long break from reality... I just wish I can find a way to maintain that refreshed feeling for longer (instead of stress wiping it out the moment I return to work. Has anyone figured a way to deal with that?) 😆

And as always, the end of the year means the start of my new Christmas Macaron collection! I always look forward to creating new Christmas Macaron designs yearly. This year, I was inspired by the Woodland animals theme - luscious forests and woodland creatures. Thus, new designs include the Winter Fox and Snow Capped Christmas Tree. If you noticed, the Christmas tree macaron is different from last year's. I designed it to look more like the tall, huge trees in the forests, not a Christmas tree. Of course, I won't leave out Christmas classics, like the Snowman, Gingerbread-man, Christmas Wreath and Christmas Stocking (a new design too!). 

christmas macarons singapore

P.S. These Christmas Macarons are available for orders! Send your orders to You can find more details about ordering these macarons from this link: 

If you are interested in baking these macarons for yourself, please view the full tutorial video and recipe below. In my tutorial, I show how to pipe the Winter Fox, Christmas Tree, and Christmas Stocking macarons. Wishing you an advanced Merry and Blessed Christmas!

Winter Fox, Christmas Tree, Christmas Stocking
by Sumopocky

Yield: ~ 20 macarons

[For Macaron Shells] 
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring (refer to table below in Step 4 for colours needed)

[For Macaron Filling]
Select your macaron filling here

[For Macaron Shells] 
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to become combined. In other words, you can't see traces/clumps of almond flour/icing sugar in the meringue. At this point, the batter should still be quite tacky.
4. Depending on the Christmas macaron design that you are baking, prepare different colours of batter based on the table below. Apart from white batter, add food colouring and continue the macaronage, then transfer to piping bags. Use a medium round tip for base batter, and a small round tip for deco batter.


Base Batter

Deco Batter
Winter Fox

Orangey-Red, White, Black
Christmas Tree
Light Green
Dark Green, Black, White

Christmas Stocking

5. Pipe out batter onto parchment paper. Please refer to video above for demonstration.
6. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
7. Bake in a preheated oven at 150°C for approximately 15 minutes.
8. Let shells cool and pipe with your desired filling. Enjoy~

christmas macarons singapore

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