If you’re looking to wow your friends and family this holiday season, let me share a little secret: the Christmas Tree Macarons Recipe is where it’s at. These festive treats aren’t just cute—they’re melt-in-your mouth delicious with a buttery, creamy filling and a satisfyingly crisp shell. When I first tried this recipe, I was surprised at how approachable it felt, and now it’s my go-to for holiday baking that sparks joy. Stick with me, and I’ll walk you through every step so your macarons come out flawless and totally festive!
Why You’ll Love This Recipe
- Festive and Fun: These macarons are shaped like Christmas trees, instantly adding holiday spirit to your dessert table.
- Deliciously Unique Filling: The inclusion of crumbled snack cakes in the buttercream adds a surprising texture and flavor you’ll adore.
- Impressive but Achievable: I used to struggle with macarons, but this recipe breaks it down so even beginners can nail it.
- Customizable Decoration: You can dress them up with white chocolate drizzles, sprinkles, or edible gold stars to match your style.
Ingredients You’ll Need
You’ll find that the ingredients for this Christmas Tree Macarons Recipe are pretty straightforward, but each one plays a vital role in creating that perfect macaron texture and flavor. Using finely ground almond flour and room-temperature egg whites makes a huge difference, so don’t skip those little details.
- Powdered sugar: It blends smoothly with almond flour to give the shells their delicate sweetness and texture.
- Almond flour: Make sure it’s finely ground and blanched for a smooth batter—coarser flour leads to lumpy shells.
- Egg whites: Room temperature is key for better volume when whipping, which makes your macarons light and airy.
- Granulated sugar: Adds structure to the meringue; be sure to add it slowly for the best stiffness.
- Cream of tartar: This helps stabilize your egg whites for firm peaks.
- Green gel food coloring: For that vibrant Christmas tree color without thinning your batter.
- Unsalted butter: Softened to fluffy perfection for a creamy filling.
- Powdered sugar (for filling): Adds sweetness and balances the butter’s richness.
- Vanilla extract: Brings a warm aroma to the buttercream.
- Heavy cream: Makes the filling silky and smooth.
- Finely crumbled snack cakes: These add a fun twist in the filling, making each bite extra special.
- Pinch of salt (for filling): Balances sweetness and enhances flavor.
- White chocolate drizzle: For that final festive touch and extra sweetness.
- Red and green sprinkles: Because what’s a Christmas tree without ornaments?
- Edible gold stars (optional): Perfect for that magical finishing sparkle.
Variations
One of the best things about this Christmas Tree Macarons Recipe is how easy it is to give it your own spin. After making these a few times, I started experimenting with different fillings and decorations depending on my mood or what I have on hand.
- Chocolate Ganache Filling: I swapped out the buttercream once for a silky dark chocolate ganache, and wow—chocolate lovers went wild!
- Different Colors: Try red or white shells instead of green for a bold twist or a snowy effect; gel colors work best to keep batter consistency.
- Nut-Free Option: Use coconut flour instead of almond flour if you’re avoiding nuts—texture will differ but still tasty.
- Vegan Macarons: If you’re adventurous, aquafaba can replace egg whites for a vegan version, but it does require a bit of patience and practice.
How to Make Christmas Tree Macarons Recipe
Step 1: Sift and Prepare Your Dry Ingredients
First things first: sift your powdered sugar and almond flour together twice. This step is crucial to get rid of any lumps and gives you a smooth batter — trust me, it’s worth the extra effort. I usually do this over a large bowl to catch everything neatly without making a mess. Set aside once done.
Step 2: Beat Egg Whites to Stiff Peaks
In a clean, grease-free bowl, beat your room temperature egg whites until foamy. Add the cream of tartar—this little ingredient helps stabilize your meringue. Then, slowly add granulated sugar, beating continuously until stiff, glossy peaks form. If you lift the beaters, the peaks should stand firm without drooping. Add your green gel food coloring now and mix gently to get that perfect Christmas tree shade.
Step 3: Fold in the Dry Ingredients Carefully
Now comes the delicate part—folding your almond flour and powdered sugar mixture into the meringue. Use a spatula to gently incorporate the dry ingredients, scraping the sides and folding inwards. You’re aiming for a batter with a lava-like flow; it should slowly drip off your spatula but not be runny. Overmixing will make the batter too loose, so take your time here.
Step 4: Pipe Your Christmas Tree Shapes
Transfer your batter to a piping bag fitted with a plain round tip. On parchment-lined baking sheets, pipe out Christmas tree shapes or simple circles if you prefer. Try to keep them uniform in size for even baking. Tap the trays gently on the counter a few times to pop any trapped air bubbles—this helps prevent cracks later. Then, let them rest uncovered for 30 to 60 minutes until a thin skin forms on top—you’ll know it’s ready if you can lightly touch them without the batter sticking to your finger.
Step 5: Bake Until Perfectly Crisp
Preheat your oven to 300°F (150°C). Bake one tray at a time for 14 to 16 minutes, rotating halfway through baking to ensure even heat. Your macarons should come out with a smooth, shiny shell and that characteristic “foot” at the bottom. It’s important to let them cool completely on the baking sheet before gently peeling them off the parchment or silicone mat—rushing this step can make them crack or stick.
Step 6: Whip Up the Special Filling
Beat your softened butter until it’s fluffy, then gradually add powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Once the buttercream is smooth and well-combined, fold in the finely crumbled snack cakes. This addition, inspired by my discovery of festive treats at the store, gives the filling a subtle crunch and an unforgettable flavor boost.
Step 7: Assemble and Decorate
Match your macaron shells by size, then pipe the filling on the flat side of one shell and sandwich it with its partner. For decorating, I drizzle melted white chocolate over the tops and sprinkle red and green festive sprinkles. If I’m feeling fancy, I add edible gold stars on top—my family goes crazy for that final touch of sparkle!
Step 8: Let Them Mature for Best Flavor
Patience is everything here—pop your macarons into an airtight container and refrigerate for at least 24 hours. This resting time lets the flavors meld and the shells soften just the right bit, making every bite pure holiday magic.
Pro Tips for Making Christmas Tree Macarons Recipe
- Room Temperature Egg Whites: I learned that letting egg whites sit out for 30 minutes improves volume dramatically, making your shells lighter.
- Rest Before Baking: Don’t skip the resting step; forming that skin helps prevent cracks and gives that signature smooth top.
- Fold Gently: Practice patience folding the batter so it flows nicely — this step affects how your macaron feet develop.
- Avoid Overbaking: I sometimes baked a minute too long early on and noticed the shells became brittle, so stick with 14-16 minutes and test as you go.
How to Serve Christmas Tree Macarons Recipe
Garnishes
I love finishing these macarons with white chocolate drizzles and sprinkles because they add festive flair and texture. The edible gold star on top? It’s my signature touch, and guests always ask where they can get some for themselves!
Side Dishes
These macarons pair perfectly with a hot cup of peppermint tea or a rich espresso—both complement the sweet, buttery flavors beautifully. On holiday brunch days, I serve them alongside fresh fruit platters for a light, colorful balance.
Creative Ways to Present
For gift-giving or party trays, I arrange Christmas Tree Macarons Recipe treats on tiered cake stands with fresh greenery and mini ornaments around them. Wrapping a small box with clear wrap and tying a festive bow makes a stunning homemade gift that’s always a hit.
Make Ahead and Storage
Storing Leftovers
I store leftover macarons in an airtight container in the fridge to keep them fresh and maintain that perfect chewy-center texture. Just bring them to room temperature before serving so the flavors can shine through.
Freezing
Freezing these macarons works surprisingly well! I place them in a single layer on a baking sheet first, freeze until firm, then transfer to a sealed container or bag. Thaw in the fridge overnight and let them warm to room temperature before enjoying—almost as good as fresh.
Reheating
I don’t typically reheat macarons, but if they’ve lost a little crispness, a quick 2-3 minute warm-up in a low oven (about 275°F) can help freshen them without drying. Watch carefully, though—overheating can toughen the delicate shells.
FAQs
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Can I make the Christmas Tree Macarons Recipe without almond flour?
Almond flour is key for the classic macaron texture and flavor, but if you’re allergic or avoiding nuts, finely ground coconut flour or sunflower seed flour can be alternatives. Just note the texture and taste will differ, and you might need to adjust liquid amounts—a little experimentation goes a long way.
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How do I know when the macarons have rested long enough before baking?
After piping your shapes, let them sit uncovered at room temperature until the surface feels dry to the touch and doesn’t stick when you gently press a fingertip. This typically takes 30 to 60 minutes, but humidity can affect timing. This step helps prevent cracking during baking and creates smooth tops.
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Can I use regular food coloring instead of gel?
Gel food coloring is preferred because it doesn’t add extra liquid that can thin the batter and affect texture. If you only have liquid food coloring, use it sparingly—start with a drop and adjust, but be aware it can make the batter runnier and may affect the final shell.
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How long can I store the macarons before they go bad?
When stored properly in an airtight container in the refrigerator, these macarons stay fresh for up to 3 to 5 days. After that, the texture may start to decline, so it’s best to enjoy them within that week for maximum freshness and flavor.
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What’s the best way to prevent cracked macaron shells?
Ensure you fold your batter to the right consistency—not too thick, not too runny—and let your piped shells rest long enough to form a skin. Also, avoid opening the oven during the first half of baking, as sudden temperature changes can cause cracking. Using a good oven thermometer helps maintain precise heat.
Final Thoughts
I absolutely love how this Christmas Tree Macarons Recipe brings a sparkle of magic to my holiday baking. Every year, it’s the recipe that makes me feel festive and proud—and my family’s delight keeps me coming back. If you’ve ever felt intimidated by macarons, I promise this recipe will build your confidence and reward you with beautiful, delicious results. So grab your piping bag and let’s make some memories (and macarons) that’ll impress and delight everyone you share them with!
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Christmas Tree Macarons Recipe
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 12-15 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
These festive Christmas Tree Cake Macarons feature delicate almond meringue shells colored green and shaped like Christmas trees, sandwiched with a creamy, buttery filling studded with crumbled holiday snack cakes. Decorated with white chocolate drizzle, sprinkles, and optional edible gold stars, these elegant French treats add a cheerful, seasonal touch to your holiday dessert table. The macarons require precise technique but reward with light, crisp shells and rich, flavorful filling that matures beautifully overnight.
Ingredients
Macaron Shells
- 1 3/4 cups (175g) powdered sugar
- 1 cup (100g) almond flour, finely ground and 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 the powdered sugar and almond flour together twice to ensure they are finely combined. In a separate clean, dry bowl, beat the room temperature egg whites until foamy. Add the cream of tartar to stabilize the foam, then gradually add the granulated sugar while continuing to beat until stiff peaks form. Add green gel food coloring and gently fold in the almond flour mixture carefully, folding until the batter flows like lava, which means it should be smooth and slightly runny but hold its shape.
- Pipe the Macarons: Transfer the prepared batter to a piping bag fitted with a round tip. Pipe tree shapes or circles onto baking sheets lined with parchment paper or silicone baking mats. Tap the trays firmly on the counter a few times to release any trapped air bubbles. Allow the piped macarons to rest at room temperature for 30–60 minutes, or until a thin, dry skin forms on the surface.
- Bake the Shells: Preheat the oven to 300°F (150°C). Bake one tray at a time in the middle rack of the oven for 14–16 minutes, rotating the tray halfway through to ensure even baking. The macarons are done when they have risen with characteristic ‘feet’ and are firm to the touch. Allow the shells to cool completely on the baking mats before removing them.
- Make the Filling: Using a mixer, beat the softened butter until creamy and fluffy. Gradually add the powdered sugar, vanilla extract, heavy cream, and a pinch of salt, beating until smooth and well combined. Gently fold in the finely crumbled Christmas Tree Cakes or similar snack cakes to add texture and flavor to the filling. Transfer the filling to a piping bag for easy assembly.
- Assemble the Macarons: Match macaron shells of similar size and shape in pairs. Pipe the filling onto the flat side of one shell, then sandwich with the matching shell, pressing gently to spread the filling evenly to the edges without squeezing it out.
- Decorate: Drizzle the assembled macarons with melted white chocolate for an elegant touch. Sprinkle red and green holiday sprinkles over the tops and place edible gold stars on top of some macarons if desired to enhance the festive look.
- Mature for Best Flavor: Place the macarons in an airtight container and refrigerate them for 24 hours before serving. This resting period allows the flavors to meld and the shells to soften slightly for the perfect texture and taste.
Notes
- Ensure egg whites are at room temperature before beating for better volume and stability.
- Allowing the piped macarons to rest and form a skin ensures a smooth top and proper rise, preventing cracks.
- Customize the decoration using different colored sprinkles or themed toppers to fit your holiday celebrations.
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 15g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
