Reindeer French Christmas Macarons
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These delightful Reindeer French Christmas Macarons are a fun and festive treat that everyone will love and are the perfect addition to your festive gatherings.
Make Reindeer Macarons at Home Today
Get ready to sleigh the holiday season with our adorable Reindeer French Macarons!
These delightful little treats are the perfect addition to your festive gatherings, and they’re guaranteed to put a twinkle in your eye.
The holiday season is the perfect time to indulge in all things sweet and delicious.
And what better way to celebrate than by making Reindeer French Macarons?
These Christmas French Macarons are a fun and festive treat that everyone will love.
If you’ve never made macarons before, don’t worry! Our step-by-step recipe and helpful tips will guide you through the process.
From creating the perfect macaron batter to decorating your treats with cute reindeer features.
Whether you’re looking to impress your guests with a unique Christmas dessert or simply want to spend a cozy afternoon baking, Reindeer French Macarons are the perfect choice.
So grab your mixing bowl and get ready to experience the magic of this beloved holiday treat!
Why You Will Love This Recipe
- Reindeer French Macarons are a fun and festive Christmas treat
- Our step-by-step recipe and helpful tips make it easy to create these delightful treats at home
- Reindeer French Macarons are perfect for impressing guests or enjoying a cozy baking afternoon
- With our recipe and tips, you can create perfect macarons every time
- Get ready to experience the magic of Reindeer French Macarons this holiday season!
Difficulty – Easy / Intermediate
Prep time – 30 minutes
Bake time – 12 minutes
Inactive time – 30 minutes
Assembly – 20 minutes
Servings – approximately 25 assembled cookies
What’s Needed
- Almond flour
- Powdered sugar
- Granulated sugar
- Egg whites
- Meringue powder (optional)
- Egg white powder (optional)
- Dark chocolate cocoa powder
Chocolate Ganache Filling
- Dark chocolate chips
- Heavy cream
To Decorate:
- Dark chocolate chips
- Red cinnamon candies or M&Ms
For exact measurements, please see the printable recipe card below.
Pro Tip: If you want to add a little extra kick to your muffins, try adding a pinch of cayenne pepper to the dry mix. It will give your muffins a subtle and spicy flavor.
How to Make Reindeer Macarons
Preheat Oven
For this recipe, you will need to preheat your oven to 300 degrees Fahrenheit. This will ensure that the meringue cooks properly and evenly.
Separate Eggs
The next step is to separate the eggs and retain only the egg whites for this recipe. It is important that there is no yolk in the egg whites, as this will prevent them from whipping up properly. Once you have separated all of the eggs, place the whites into a mixing bowl with a whisk attachment and begin beating until foamy, about one minute.
Sieve Dry Ingredients
This process helps remove any large chunks that may be present in these ingredients before adding them to your recipe. Make sure to discard anything that does not pass through the strainer after sieving as well.
Incorporate Dry Ingredients into the Whipped Mixture
Once the dry ingredients have been sifted, they should be poured into the whipped egg whites and stirred only enough to incorporate them. This process should be done slowly and gently as stirring too much can deflate the mixture and result in a dense cookie. Be sure to scrape down the sides of the bowl as you stir so that all of the dry ingredients are properly incorporated into the mixture.
Check Consistency
To check if your macaron batter is ready, take a scoop of it with your spatula and let it drop back into the bowl. The consistency should be like lava. It should flow nicely off of your spatula, ribboning as it falls before re-incorporating back into the mixture within about 20 seconds or so. If there are too few turns taken when mixing, this can result in tall macarons with a “peak”; if there are too many turns taken when mixing, this can result in macarons spreading outward like traditional cookies rather than upward to get those nice ruffled edges (feet).
Pipe Batter onto Baking Sheets
You’re ready to pipe your batter onto baking sheets lined with parchment paper or silicone mats! Use a pastry bag fitted with a round tip (or cut off one corner of a plastic bag) and pipe small circles onto your prepared baking sheets. Try to keep them all relatively even in size for more consistent results!
Prepare Your Baking Pan
Once you have gathered all of your supplies, prepare your baking pan by turning it upside down if it has a rim to it. Then place your mat on the pan or your template with parchment paper covering it.
Pipe Out the Rounds
Holding the bag approximately ½ inch above the template and perpendicular to the pan, use the center as a bullseye in the center and slowly squeeze the bag. Keeping it in one place until the mixture reaches the inner circle of the template (provided). The mixture should settle to the outer line. Pipe out all of the rounds until all batter has been used.
Firmly hit the baking sheet several times to release air bubbles from the piped rounds.
Pop any remaining stubborn air bubbles with a toothpick.
Let them rest for 30 minutes in dry climates, longer if needed in areas of high humidity.
Test one shell by lightly touching the surface. If it sticks, let it continue to rest until it no longer sticks to the finger.
Bake
Once they have rested for about 30 minutes, place the tray in the oven and bake for 12 minutes. If baking more than one tray at a time, make sure to rotate the pans halfway through the cooking time. Let them cool on the pan. When cooled, very gently remove it from the baking sheet. Store in an airtight container stacked on their sides until ready to fill.
Prepare the Ganache
Begin by heating dark chocolate chips and heavy cream together in a microwave-safe bowl for 1 minute. Remove and stir thoroughly, then heat for an additional 15-30 seconds if needed. Stir until all chocolate chips have melted and the mixture is smooth, then transfer to a piping bag to cool.
Assemble the Macarons
Lay out the macaron shells and pair them up with similar-sized shells. Fill one-half of the shells with ganache, pipe a mound in the center, and top with the remaining shell to create a cookie sandwich.
Pipe Decorations
Cut a small hole in the end of the pastry bag filled with ganache and pipe two antlers, two eyes, and a nose on each macaron to create Rudolph the Red-Nosed Reindeer. Place a red candy on each nose if desired for decoration.
Enjoy!
Storage
Can be enjoyed right away, but to get the best texture, it’s best to wait 24 hours for the shells to mature and create the chewy goodness we all love!
Store in an airtight container refrigerated for about two weeks or frozen for up to three months (watch for freezer burn). If stored in the freezer, allow it to reach room temperature before enjoying it.
Tips and Tricks
- Carton egg whites can be substituted; however, we do recommend freshly separated eggs for better results.
- Room-temperature egg whites whip up quicker than cold egg whites.
- Meringue powder is recommended to help stabilize the egg whites while whipping – but it is optional.
- Egg white powder (available online) is recommended to help fill the gaps in the macaron shells and make them fuller.
- Once baked, always store the shells in an airtight container. It does not take long for them to dry out and lose their chewiness.
Tips for Perfect Reindeer Macarons
Creating the perfect Reindeer French Macarons requires a bit of patience and attention to detail.
Here are some tips to help you achieve macaron perfection:
1. Master the Macaron Texture
The texture of a macaron is just as important as its flavor. To achieve the ideal texture, be sure not to overmix the batter. Fold the dry ingredients into the egg whites gently and avoid stirring vigorously. Your macarons should have a smooth, shiny surface and a soft, chewy texture when you bite into them.
2. Experiment with Flavors
The Reindeer French Macaron recipe is a classic, but don’t be afraid to experiment with different flavors to suit your taste. For a festive twist, try making Candy Cane Macarons or Ginger Macarons. You can also add food coloring to the batter to create multicolored macarons for an extra festive touch.
3. Use a Reindeer Macaron Template
To make sure your Reindeer French Macarons come out looking adorable, use a reindeer macaron template when piping the batter onto the baking sheet. This will help ensure that your macarons are all the same size and will make it easier to add the reindeer decorations later.
4. Decorate with Care
The final step in making Reindeer French Macarons is adding the decorations. Use melted chocolate and mini pretzels to create the reindeer faces, and red M&M’s or cherries for the noses. Be sure to decorate your macarons carefully and pay attention to the details for a truly magical finish.
Follow these tips and tricks, and you’ll be well on your way to creating perfect Reindeer French Macarons every time. Happy baking and enjoy your delicious Macaron Christmas Cookies!
More Christmas Cookie Recipes For You
- Christmas Tree Meringue Cookies
- Chocolate Chip Cookie Dough Balls
- Reeses Pieces Cookies Recipe
- Easy Cake Mix Cookie Bars
Printable Recipe Card and Nutritional Values
Reindeer French Macarons
Ingredients
- 1 1/3 c. loosely packed almond flour 130 g
- 1 cup powdered sugar 130 g
- 1/3 cup granulated sugar 90 g
- 3 egg whites approx. ½ c.- 100 g
- ½ teaspoon meringue powder optional
- 1 teaspoon egg white powder optional
- 2 T. dark chocolate cocoa powder
Chocolate Ganache Filling
- 10 oz dark chocolate chips
- ½ c heavy cream
- To decorate:
- ½ c dark chocolate chips
- ¼ c red cinnamon candies or M&Ms
Instructions
- Preheat oven to 300 degrees.
- Separate the eggs and retain the egg whites (be sure that there is no yolk, or they will not whip up.)
- Beat egg whites until foamy in the bowl of the mixer with the whisk attachment, about one minute.
- Add in the meringue powder (optional).
- Slowly add granulated sugar in three increments and mix well after every addition on medium speed.
- Once all the sugar has been combined, increase the speed to medium/high and mix for another five minutes. The mixture should be very stiff peaks balled up in the whisk attachment and pulled away from the sides of the bowl.
- Combine almond flour, powdered sugar, cocoa powder, and egg white powder (optional) together in a fine mesh strainer and gently sieve, leaving behind any larger chunks and discarding.
- Pour the sifted dry ingredients into the whipped mixture and stir only enough to incorporate.
- From here, slowly start to fold, deflating the mixture and occasionally checking for consistency. Take special care to scrape the bottoms and sides of the bowl to ensure no dry ingredients are hiding. To check the consistency, pull a scoop of the mixture up with your spatula and let the mixture drop back into the bowl. This is not the time to take out your aggression – treat it nicely and mix gently!
- When it’s ready, it should flow nicely off the spatula, ribboning as it falls and then re-incorporating back into the mixture within about a 20-second count. The mixture should be the consistency of lava. Too few turns will result in tall macarons with a “peak”. Too many turns will result in the macarons spreading outward like traditional cookies rather than upward to get the nice, ruffled edges (feet).
- Transfer the batter to a pastry bag fitted with a large round metal tip. If you do not have a tip, then just a straight cut across will do. Also, if you do not have a pastry bag, a Ziploc will also work.
- Prepare your baking pan by turning it upside down if it has a rim to it. Place your mat on the pan or your template with parchment paper covering it.
- Holding the bag approximately ½ inch above the template and perpendicular to the pan, using the center as a bullseye in the center and slowly squeezing the bag, keeping it in one place until the mixture reaches the inner circle of the template (provided). The mixture should settle to the outer line.
- Pipe out all the rounds until all batter has been used.
- Take the entire baking sheet with the piped rounds on it and firmly hit the sheet on the counter several times, releasing any air bubbles and settling the batter. Any stubborn air bubbles can be popped with a toothpick.
- Allow the piped rounds to rest for at least 30 minutes (that’s for our climate in the Colorado mountains. Higher humidity areas will need to increase this rest time). The tops should no longer be sticky/tacky. Sacrifice one shell to test by gently touching the surface. If it sticks to your finger, it’s not ready yet. Allow it to rest until you can touch it without sticking to your finger.
- Once they have rested for about 30 minutes, place the tray in the oven and bake for 12 minutes.
- If baking more than one tray at a time, make sure to rotate the pans halfway through the cooking time.
- Let them cool on the pan. When cooled, very gently remove it from the baking sheet.
- Store in an airtight container stacked on their sides until ready to fill.
Chocolate Ganache Filling
- In a microwave-safe bowl, heat the dark chocolate chips and heavy cream for 1 minute. Remove and stir thoroughly. If needed, heat for an additional 15-30 seconds and stir well again until all chocolate chips have melted and the mixture is smooth.
- Transfer the ganache to a piping bag and allow to cool until ready to assemble.
- When ready to assemble, lay out the macaron shells and partner up with similar-sized shells.
- Fill one-half of the shells with ganache. Pipe a mound in the center and then top with the remaining shell to create the cookie sandwich.
- Place the chocolate chips in a microwave-safe bowl heat in 15-second increments and stir well between each interval until the mixture is smooth.
- Transfer to a pastry bag.
- Cut a small hole in the end of the chocolate bag and pipe two antlers, two eyes and a nose on each macaron. Place a red candy on the nose, if desired, to create a Rudolph reindeer.
Notes
Storage:
This can be enjoyed right away, but to get the best texture, it’s best to wait 24 hours for the shells to mature and create the chewy goodness we all love! Store in an airtight container refrigerated for about two weeks or frozen for up to three months (watch for freezer burn). If stored in the freezer, allow it to reach room temperature before enjoying it.Nutrition
Can I make Reindeer French Macarons ahead of time?
Yes, you can make Reindeer French Macarons ahead of time. Once they are fully assembled and decorated, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
Can I freeze Reindeer French Macarons?
Yes, you can freeze Reindeer French Macarons. Place them in an airtight container or freezer bag and store them in the freezer for up to 1 month. Make sure to thaw them in the refrigerator before serving.
Can I use store-bought macaron shells for the Reindeer French Macarons?
While it’s possible to use store-bought macaron shells for the Reindeer French Macarons, we recommend making them from scratch. Homemade macaron shells have a better texture and flavor, and you have full control over the ingredients and decorations.
Can I use a different template for the reindeer decoration?
Yes, you can use a different reindeer template for the decoration. There are various templates available online that you can print and use as a guide. Just make sure the template is the right size for your macaron shells.
Can I use a different type of chocolate for the reindeer decoration?
Yes, you can use different types of chocolate for the reindeer decoration. Dark chocolate, milk chocolate, or white chocolate all work well. Choose your favorite or mix and match for a variety of flavors and colors.
Conclusion
Achieving the perfect macaron can be challenging, but with our helpful tips, you’ll be making delicious Reindeer French Macarons in no time!
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