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
Scale
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
