December 07, 2021




Christmas is once again right around the corner! To welcome the holidays, I baked these Christmas Macarons - featuring a Snowman, Santa Bunny, Rudolf the Reindeer, Christmas Tree, and a classic red macaron brushed with edible silver dust. 

After doing so many Christmas macarons throughout the year, my favourite will still have to be the Snowman - my very first Christmas macaron I made. It's just something about the baby blue sweater, blush pink cheeks, and tiny carrot nose ⛄️❤️

I've been asked this question a lot - "Can I make all the different designs in one batch?" 

The answer is YES, you can! In this recipe, I will be sharing how to make multiple designs of macarons in the same batch, including how to prepare different coloured batters while limiting the number of bowls & utensils to be washed after 🧽🍽 

It does take a bit of estimation, and sometimes you have too much of a certain batter colour - but no worries, as you can always use the remaining batter to do mini macarons! Those mini macarons will be great for cake decorations, or eaten on its own. 


Have a merry time baking these macarons!

by Sumopocky

Yield: This recipe makes approximately 30 macarons in 5 designs (6 to 7 pieces per design)
[For Macaron Shells] 
Meringue: 180g of Egg whites + 230g of Castor sugar
205g of Almond flour
205g of Powdered/icing sugar
Food colouring
Edible silver dust (optional)
[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. Prepare different colours of batter. Split the batter into approximately 5 portions. For these designs, we will be preparing 5 main batter colours - White, Pink, Red, Brown and Green. For decoration, we will need - White, Pink, Red, Black, Light Blue, and Orange. Watch my video to see my tips on preparation of the batter, as well as how to pipe them. 
5. 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.
6. Bake in a preheated oven at 150°C for approximately 15 minutes.
7. Let shells cool and pipe with your desired filling. Enjoy~

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