Introduction

Celebrate the holidays with these festive Christmas Tree Cake Macarons. Light, airy almond cookies colored green and filled with a rich, buttery cream mixed with crumbled snack cakes create the perfect seasonal treat. They’re as delightful to look at as they are to eat.

The image shows a close-up of two stacked macarons on a white marbled surface. Each macaron has three layers: the top and bottom shells are creamy white with a smooth texture, decorated with small red, green, and white round sprinkles, and a light dusting of sugar. The middle layer in the bottom macaron is a white and red striped swirl cream, while the middle layer in the top macaron is a light green shell. Around the macarons are small golden star-shaped decorations and red snowflake-shaped sprinkles scattered on the surface. In the background, there are more macarons with the same colors, softly blurred. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Sift the powdered sugar and almond flour together twice to ensure a fine mixture.
Step 2: Beat the egg whites in a clean bowl until foamy. Add the cream of tartar, then gradually add the granulated sugar while continuing to beat until stiff peaks form.
Step 3: Mix in the green gel food coloring until the color is even.
Step 4: Gently fold in the almond flour and powdered sugar mixture until the batter flows like lava and forms a thick ribbon when lifted.
Step 5: Transfer the batter to a piping bag and pipe tree shapes or circles onto baking sheets lined with parchment paper or silicone mats.
Step 6: Tap the trays lightly on the counter to release air bubbles, then let the shells rest for 30 to 60 minutes until a skin forms on the surface.
Step 7: Preheat the oven to 300°F (150°C). Bake one tray at a time for 14 to 16 minutes, rotating halfway through baking for even cooking.
Step 8: Allow the shells to cool completely on the mats before gently removing them.
Step 9: To make the filling, beat the softened butter until fluffy. Add powdered sugar, vanilla extract, heavy cream, and a pinch of salt, mixing well.
Step 10: Fold in the finely crumbled snack cakes to incorporate texture into the filling. Transfer the mixture to a piping bag.
Step 11: Pair shells of similar size, pipe filling onto one shell, and sandwich with the other.
Step 12: Decorate with white chocolate drizzle, red and green sprinkles, and optionally place an edible gold star on top for a festive touch.
Step 13: Refrigerate the assembled macarons in an airtight container for 24 hours to allow the flavors to mature before serving.

Tips & Variations

Use high-quality almond flour and sift it well to achieve smooth shells without cracks.
If you don’t have green gel food coloring, a small amount of matcha powder can add color and a subtle flavor.
Swap the crumbled snack cakes with crushed shortbread or gingerbread cookies for a different texture and taste.
To speed up drying, place the piped shells in a room with a fan or under a ceiling vent.
For extra shine, lightly brush the white chocolate drizzle with edible shimmer or pearl dust.

Storage

Store the finished macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for 15 to 20 minutes before serving to enjoy the best texture and flavor. You can also freeze macarons for up to a month; thaw in the refrigerator overnight before bringing to room temperature.

How to Serve

The image shows a tall stack of Christmas Tree Cake macarons with four distinct layers. The top and third layers are white macaron shells decorated with red, green, and white round sprinkles and a light dusting of powdery sugar, giving a festive look. The second layer is a smooth pastel green macaron shell sandwiching a thick, twisted filling that is white with red stripes, resembling candy cane swirls. Between the third and bottom layers, there is another similar white macaron shell filled with a creamy, swirled filling that appears soft and light with flecks of red. The macarons are placed on a white marbled surface, with blurred macarons and small golden star decorations in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What causes macaron shells to crack?

Cracks usually occur if the batter is overmixed or undermixed, or if the shells are baked at too high a temperature. Resting the piped shells until a skin forms before baking helps prevent cracking.

Can I use powdered sugar substitutes if I’m out of regular powdered sugar?

It’s best to use regular powdered sugar for macarons as it provides the right texture. Substitutes may affect the batter consistency and final shell texture.