Christmas Macarons Recipe (Guai Qiao Bao Bao)

November 15, 2020

Christmas Macarons Recipe

Christmas Macarons Recipe

Christmas Macarons Recipe
Christmas season is approaching soon, and to welcome the holidays, I baked these Christmas Macarons - featuring the increasingly popular character Guai Qiao Bao Bao (aka Loveable Baby)! 

I baked Guai Qiao Bao Bao macarons previously before, but this time round they are Christmas themed. All decked out in Santa hats, presents, and ribbons, and even some dressed as Rudolf. 

Christmas Macarons Recipe

I also made some Christmas Tree and Christmas Wreath macarons, you can view my recipe and tutorials by clicking the links. 

These Christmas Macarons were really fun to make. I couldn't find any Christmas designs of Guai Qiao Bao Bao, so I came up with my own ones. My favourite is the one with the bow - he is like a happy present 😂🥰

Christmas Macarons Recipe

These Christmas Macarons are now opened for pre-orders in Singapore! Email me at to order.

If you are interested in making these macarons for yourself, email me at for the macaron template.

Hope you enjoy my recipe and tutorial, and here's to a merry Christmas and fresh new year!

by Sumopocky

Yield: ~18 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 Step 4)

[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. Refer to the table below to portion batter in different colours. For decoration, scoop out quantity according to table and transfer to a piping bag with a small tip. To the remaining batter, continue to macaronage, until you get a molten-like mixture and drips down like a ribbon when lifted. Then transfer this white batter to piping bags with tip approximately 0.5cm diameter. Note: quantities in table are estimates only, please adjust accordingly if needed
For Decoration

Red (1 tbsp)
White (1.5 tbsp)
Pink (1 tsp)
Black (1 tbsp)
Brown (1 tsp)

Main Batter

(remaining batter)
5. Pipe out shells 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 to 18 minutes. The full body macarons will take slightly longer to bake than the head-only. 
8. Let shells cool and pipe with your desired filling. Enjoy!

Christmas Macarons Recipe

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