Christmas Tree Cake Macarons Recipe

Introduction

These Christmas Tree Cake Macarons are a festive twist on the classic French treat, combining delicate almond meringue shells with a rich, creamy filling studded with crumbled snack cakes. They’re perfect for holiday gatherings and sure to impress with their beautiful green color and charming decorations.

Ingredients

• 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
• 1/2 cup (113g) unsalted butter, softened
• 1 1/2 cups (150g) powdered sugar (for filling)
• 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 (for filling)
• White chocolate drizzle (for decoration)
• Red and green sprinkles (for decoration)
• Edible gold stars (optional, for decoration)

Instructions

1. Step 1: Sift powdered sugar and almond flour together twice to combine and aerate. In a separate bowl, beat the egg whites until foamy, then add cream of tartar. Gradually add granulated sugar while continuing to beat until stiff peaks form. Mix in green gel food coloring evenly.
2. Step 2: Gently fold the almond flour mixture into the egg whites until the batter flows like lava—smooth and slightly runny but not liquid.
3. Step 3: Transfer the batter to a piping bag and pipe tree shapes or circles onto baking sheets lined with parchment or silicone mats. Tap the trays firmly to release air bubbles. Let the shells rest for 30–60 minutes until a skin forms on the surface.
4. Step 4: Preheat your oven to 300°F (150°C). Bake one tray at a time for 14–16 minutes, rotating halfway through baking for even heat. Allow the shells to cool completely before carefully removing them from the mats.
5. Step 5: To make the filling, beat the softened butter until fluffy. Gradually add powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Fold in the finely crumbled snack cakes until evenly distributed. Transfer the filling to a piping bag.
6. Step 6: Match macaron shells of similar size. Pipe filling onto one shell and sandwich it with the other.
7. Step 7: Decorate by drizzling white chocolate over the assembled macarons. Add red and green sprinkles and place an edible gold star on top if desired for a festive touch.
8. Step 8: For the best flavor and texture, refrigerate the macarons in an airtight container for 24 hours before serving to allow the flavors to meld.

Tips & Variations

• Use high-quality almond flour for the best texture and flavor in your macarons.
• Resting the piped shells ensures a smooth, shiny top and prevents cracking during baking.
• Adjust the green gel food coloring to achieve your desired shade; gel works best to keep the batter’s consistency.
• Try adding a hint of peppermint extract to the filling for a seasonal twist.
• Substitute snack cakes with crushed gingerbread cookies for a spiced variation.

Storage

Store the assembled macarons in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture. You can also freeze the filled macarons for up to 1 month; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the shells ahead and store them in an airtight container at room temperature for up to 2 days. Fill and decorate them just before serving for the best texture.

What if my batter is too runny or too thick?

If the batter is too runny, the shells may spread too much and not hold their shape. Fold the mixture gently and avoid overmixing to keep the right consistency—lava-like flow that thickly drips off the spatula.

Christmas Tree Cake Macarons Recipe

Print Recipe

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4.7 from 130 reviews

Celebrate the festive season with these delightful Christmas Tree Cake Macarons, featuring vibrant green almond meringue shells filled with a rich buttercream mixed with crumbled Christmas Tree Cakes. Decorated with white chocolate drizzle, colorful sprinkles, and optional edible gold stars, these macarons are both visually stunning and deliciously festive.

• Author: Dylan
• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 24 hours 50 minutes
• Yield: Approximately 24 macarons (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (to desired color)

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

1. Prepare the Macaron Batter: Sift powdered sugar and almond flour together twice to ensure a fine mixture. In a separate bowl, beat the egg whites until foamy, then add the cream of tartar. Gradually add the granulated sugar while beating until stiff peaks form. Add green gel food coloring to the meringue and mix until evenly colored. Gently fold the almond flour mixture into the meringue until the batter flows like lava, being careful not to deflate it.
2. Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe tree shapes or circles onto lined baking sheets. Tap the trays on the counter a few times to remove air bubbles. Let the piped batter rest for 30 to 60 minutes until a skin forms on the surface, which helps create the signature macaron texture.
3. Bake the Shells: Preheat the oven to 300°F (150°C). Bake the macaron shells one tray at a time for 14 to 16 minutes, rotating the tray halfway through to ensure even baking. Once baked, allow the shells to cool completely on the baking mats before removing them to prevent sticking or breaking.
4. Make the Filling: In a bowl, beat the softened butter until fluffy. Gradually add powdered sugar, vanilla extract, heavy cream, and a pinch of salt, beating until smooth and creamy. Fold in the finely crumbled Christmas Tree Cakes, incorporating them evenly into the buttercream. Transfer the filling to a piping bag for assembly.
5. Assemble the Macarons: Pair macaron shells of similar size. Pipe a generous amount of the filling onto one shell and sandwich it with the matching shell, gently pressing together to spread the filling evenly without cracking the shells.
6. Decorate: Drizzle the assembled macarons with melted white chocolate. Sprinkle red and green sprinkles on top, and optionally place edible gold stars for a festive touch.
7. Mature for Best Flavor: Place the finished macarons in an airtight container and refrigerate for 24 hours. This resting period allows the flavors to meld and the texture to improve, resulting in a perfect macaron experience when served.

Notes

• Make sure egg whites are at room temperature to achieve better volume when whipping.
• Allow the macaron shells to rest before baking to form a skin; this helps develop the characteristic smooth and shiny surface.
• Be gentle when folding the almond flour into the meringue to prevent deflating the batter.
• Use a low oven temperature and bake one tray at a time for even baking and to avoid cracking.
• The filling includes crumbled snack cakes, adding a festive and unique texture, but you can substitute with other soft cake crumbs if unavailable.
• Refrigerate macarons after assembling for best texture and flavor development.
• Bring macarons back to room temperature before serving for optimal taste.

Keywords: Christmas macarons, festive macarons, Christmas tree cake macarons, buttercream macarons, holiday desserts, French macarons, party sweets