Christmas Tree Cake Macarons Recipe
Delight in festive Christmas Tree Cake Macarons made with delicate almond flour shells tinted green, filled with a buttery, vanilla cream mixed with crumbled Christmas Tree snack cakes. These elegant macarons are finished with white chocolate drizzle, colorful sprinkles, and optional edible gold stars, perfect for holiday celebrations.
- Prep Time: 40 minutes
- Cook Time: 16 minutes per tray
- Total Time: 1 hour 40 minutes (including resting and cooling time)
- Yield: 20-24 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Macaron Shells
- 1 3/4 cups (175g) powdered sugar
- 1 cup (100g) almond flour (finely ground, blanched)
- 3 large egg whites (about 90g), room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon cream of tartar
- Green gel food coloring
Filling
- 1/2 cup (113g) unsalted butter, softened
- 1 1/2 cups (150g) powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1/2 cup (85g) finely crumbled snack cakes (Christmas Tree Cakes or similar)
- Pinch of salt
Decoration
- White chocolate drizzle
- Red and green sprinkles
- Edible gold stars (optional)
Instructions
- Prepare the Macaron Batter: Sift powdered sugar and almond flour together twice to ensure smoothness. In a clean bowl, beat egg whites until foamy, add cream of tartar to stabilize, then gradually add granulated sugar while continuing to beat until stiff peaks form. Add green gel food coloring and gently fold in the almond flour mixture using a spatula until the batter flows like lava, indicating proper consistency.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe tree shapes or circles onto baking sheets lined with silicone mats or parchment paper. Tap the trays firmly on a counter to release air bubbles. Let rest at room temperature for 30 to 60 minutes until a skin forms on the surface, which prevents cracking during baking.
- Bake the Shells: Preheat your oven to 300°F (150°C). Bake one tray at a time on the middle rack for 14–16 minutes, rotating the tray halfway through to ensure even baking. Let the shells cool completely before carefully peeling them off the mats to prevent breakage.
- Make the Filling: Beat softened unsalted butter in a bowl until fluffy. Slowly add powdered sugar, vanilla extract, heavy cream, and a pinch of salt, continuing to beat until smooth and creamy. Gently fold in the finely crumbled Christmas Tree snack cakes to incorporate texture. Transfer the filling into a piping bag for assembly.
- Assemble the Macarons: Match pairs of macaron shells of similar size. Pipe a dollop of filling onto one shell and sandwich it with the other, pressing gently so the filling spreads evenly without overflowing.
- Decorate: Drizzle white chocolate over the assembled macarons. Sprinkle red and green sprinkles for a festive touch, and optionally add edible gold stars on top for extra holiday sparkle.
- Mature for Best Flavor: Place the finished macarons in an airtight container and refrigerate for 24 hours before serving. This resting period allows the flavors to meld together and the filling to soften the shells slightly for the perfect texture.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Sifting almond flour and powdered sugar twice helps to avoid gritty macarons.
- Resting the piped macarons is crucial to develop a skin that prevents cracking and promotes feet formation.
- Use a silicone baking mat or parchment for easy removal of macarons after baking.
- Allowing the macarons to mature overnight enhances flavor and texture.
- Store macarons refrigerated in an airtight container up to 3 days for best freshness.
Keywords: Christmas macarons, holiday macarons, cake macarons, almond flour macarons, festive desserts, holiday baking
