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Christmas Tree Cake Macarons Recipe

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5 from 138 reviews

This festive Christmas Tree Cake Macaron recipe combines delicate, almond-flour-based macaron shells tinted green with a rich, creamy buttercream filling studded with crumbled Christmas Tree snack cakes. Decorated with white chocolate drizzle, colorful sprinkles, and optional edible gold stars, these elegant macarons are perfect for holiday celebrations. The recipe guides you through making classic macaron shells, assembling a luscious filling, and decorating to impress guests during the festive season.

Ingredients

Scale

For the 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 (as needed)

For the Filling

  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/2 cups (150g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Pinch of salt
  • 1/2 cup (85g) finely crumbled snack cakes (Christmas Tree Cakes or similar)

For Decoration

  • White chocolate drizzle
  • Red and green sprinkles
  • Edible gold stars (optional)

Instructions

  1. Prepare the Macaron Batter: Sift the powdered sugar and almond flour together twice to ensure a fine, light mixture. In a separate bowl, beat the egg whites until foamy, then add cream of tartar to stabilize. Gradually add granulated sugar while beating until stiff peaks form. Gently mix in green gel food coloring to achieve a festive hue. Carefully fold the almond flour mixture into the egg whites until the batter flows slowly like lava, indicating proper macaronage.
  2. 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 parchment paper or silicone mats. Tap the trays firmly on the counter to release any air bubbles. Let the piped batter rest at room temperature for 30–60 minutes until a skin forms on the surface, which is crucial for smooth macarons.
  3. Bake the Shells: Preheat your oven to 300°F (150°C). Bake one tray at a time for 14–16 minutes, rotating halfway through to ensure even baking. Once baked, allow the shells to cool completely on the mat before gently peeling them off to prevent cracks.
  4. Make the Filling: In a bowl, beat the softened butter until fluffy. Add powdered sugar, vanilla extract, heavy cream, and a pinch of salt, mixing until smooth and creamy. Fold in the finely crumbled Christmas Tree snack cakes to add texture and flavor. Transfer the filling to a piping bag for easy assembly.
  5. Assemble the Macarons: Pair macaron shells of similar size. Pipe the filling onto one shell and sandwich it carefully with its matching counterpart, pressing lightly to spread the filling evenly.
  6. Decorate: Drizzle the assembled macarons with melted white chocolate, then sprinkle with festive red and green sprinkles. Optionally, place edible gold stars on top for an extra holiday touch.
  7. Mature for Best Flavor: Place the macarons in an airtight container and refrigerate for 24 hours before serving to allow flavors to meld and the texture to perfect.

Notes

  • Ensure egg whites are at room temperature to achieve optimal volume when whipping.
  • The resting time for the piped batter allows a skin to form, preventing cracks during baking.
  • Rotate baking trays halfway through the baking time for even cooking.
  • Refrigerate macarons for 24 hours after assembly for best flavor and texture.
  • Bring macarons to room temperature before serving for the best taste experience.
  • Use finely ground blanched almond flour for smooth shells.
  • If green gel food coloring is unavailable, use another food-grade coloring suitable for baking.

Keywords: Christmas macarons, holiday desserts, almond macarons, festive cookies, buttercream filling, Christmas tree snack cake, holiday baking

Find it online: https://bakedbylisa.com/christmas-tree-cake-macarons-recipe/