Name: Festive Christmas Macarons with Buttercream Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 120g almond flour (finely ground); 120g powdered sugar; 90g egg whites (about 3 large eggs, aged at room temperature); 100g granulated sugar; Gel food coloring: red, green, white; Optional: edible glitter, snowflake stencils, royal icing for decorating; 150g unsalted butter, softened; 250g powdered sugar; 2–3 tbsp heavy cream or milk; 1 tsp vanilla extract or peppermint extract (optional for holiday flavor)

If you’re ready to impress your friends and family this holiday season, I’ve got just the treat for you — my Festive Christmas Macarons with Buttercream Recipe. These macarons aren’t just beautiful with their cheerful reds, greens, and snowy whites; they’re also delightfully light, with that perfect crisp shell and creamy buttercream filling. Trust me, when I first tried this recipe, I was blown away by how elegant and festive these little bites turned out — and you will be too.

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Why You’ll Love This Recipe

Perfect Holiday Colors: Vibrant red, green, and white shades give these macarons that unmistakable festive charm.
Light and Airy Texture: The shells have that delicate crisp on the outside and chewy center that macarons are famous for.
Buttercream Filling: A luscious, smooth filling you can easily customize with vanilla or peppermint extracts for the holidays.
Decorating Fun: You can get super creative decorating these with edible glitter, royal icing, or stencils for a personal touch.

The image shows a white plate filled with colorful macarons arranged closely together on a white marbled surface. The macarons have three main colors: white with small green holly leaves and red berries on top, smooth red with a few sprinkled crumbs, and pale green with a rougher texture and some gold flakes. Some macarons are facing flat, displaying their round tops, while others show the side, revealing two smooth cookie layers sandwiching creamy filling. The overall look is festive, bright, and textured, with a mix of smooth and slightly rough surfaces. photo taken with an iphone --ar 2:3 --v 7 - Festive Christmas Macarons, Christmas Macarons with Buttercream, Holiday Macaroon Recipes, Christmas Dessert Ideas, Festive Holiday Treats

Ingredients You’ll Need

Each ingredient in this Festive Christmas Macarons with Buttercream Recipe plays a vital role — from the finely ground almond flour that gives those shells their signature texture to the egg whites that create the perfect meringue. I always recommend using a kitchen scale for accuracy, especially with macarons, to get consistently great results.

Flat lay of a medium white ceramic bowl filled with finely ground almond flour, a small white ceramic bowl with powdered sugar, three whole large eggs with clean shells, a small white ceramic bowl containing granulated sugar, three small white ceramic bowls each holding vivid red, green, and white gel food coloring, a medium white ceramic bowl with softened unsalted butter, a small white ceramic bowl of heavy cream, a small white ceramic bowl with vanilla extract, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Festive Christmas Macarons, Christmas Macarons with Buttercream, Holiday Macaroon Recipes, Christmas Dessert Ideas, Festive Holiday Treats

Almond flour: Make sure it’s finely ground and ideally blanched for smooth shells without gritty bits.
Powdered sugar: Helps with sweetness and smooth texture; don’t skip sifting with the almond flour.
Egg whites: Aged at room temperature for a couple of days as it stabilizes the meringue—this little trick makes a big difference.
Granulated sugar: Added gradually to egg whites for that glossy stiff peak meringue every time.
Gel food coloring: Use vibrant red, green, and white gels, which won’t thin your batter like liquid dyes might.
Unsalted butter: Softened to create a smooth buttercream, essential for the filling’s creamy texture.
Heavy cream or milk: Adjusts buttercream to the perfect spreadable consistency.
Vanilla or peppermint extract: Adds a festive note—peppermint is my holiday favorite!
Optional decorations: Edible glitter, snowflake stencils, and royal icing let you personalize your macarons beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Festive Christmas Macarons with Buttercream Recipe is. You can really make it your own by switching up flavors or decorations, depending on your mood or what your holiday table calls for. Playing around with extracts or fillings can make the experience even more fun, and your guests will appreciate the personal touch.

Flavor Twist: I sometimes swap vanilla for peppermint or add a drop of almond extract to the buttercream for a subtle nutty warmth—it never fails to delight.
Dietary Adaptation: For a gluten-free and dairy-free version, try using coconut cream instead of butter and milk, just remember this will change the taste a bit.
Extra Festive Decoration: My family goes crazy when I add edible gold or silver glitter on top—it really makes these macarons sparkle under holiday lights.
Color Play: If you’re feeling bold, try ombré coloring on your shells or sprinkle snowflake stencil patterns for a magical wintry look.

How to Make Festive Christmas Macarons with Buttercream Recipe

Step 1: Prepare Your Dry Ingredients Perfectly

Start by sifting your almond flour and powdered sugar together. This step may sound tedious, but trust me—it prevents lumps and ensures your shells come out silky smooth. Discard any large bits that won’t pass through the sieve; they can cause cracks later. I also recommend aging your separated egg whites in the fridge for 24-48 hours before bringing them to room temperature. This ages them just enough to whip up a sturdier meringue, which is key for that classic macaron texture.

Step 2: Make a Glossy, Stiff Meringue

In a perfectly clean, grease-free bowl, whip your room-temp egg whites at medium speed until frothy. Then, slowly add granulated sugar, spoon by spoon, to build up structure. Once all the sugar is in, crank the speed up to high and beat until you get stiff peaks that are shiny and hold their shape firmly. This is when you add your gel food coloring — fold it in gently because you want those bright colors without deflating the meringue.

Step 3: Master the Macaronage Technique

This is the part where many people hesitate, but here’s what I learned: gently fold the almond flour and sugar mixture into the meringue with a silicone spatula, using a circular motion. You want to deflate some air, but not too much. The batter should flow off the spatula in a thick ribbon and smooth itself out within 10 to 15 seconds. Overmixing is a common pitfall—it can lead to flat, runny shells, so keep an eye on the consistency!

Step 4: Pipe, Tap, and Rest

Transfer your batter into a piping bag fitted with a round tip, then pipe 1.5-inch circles onto parchment-lined trays. To get rid of pesky air bubbles (which cause unsightly holes), firmly tap the baking sheet on the counter 4-5 times. Now, this resting step is crucial—leave your piped shells at room temperature for 30 to 60 minutes. You’ll know they’re ready when a dry “skin” forms on top that doesn’t stick when lightly touched with a finger.

Step 5: Bake to Perfection

Preheat your oven to 300°F (150°C) and bake the macarons one tray at a time for about 12-15 minutes. I usually turn the tray halfway through to ensure even baking. The shells are done when they don’t wobble and lift cleanly from the parchment. Cooling them completely on the tray before handling also helps prevent breakage.

Step 6: Whip Up the Buttercream Filling

Beat softened butter until creamy, then gradually mix in powdered sugar, beating well after each addition. Add heavy cream or milk one tablespoon at a time until you reach a silky, spreadable consistency. Then stir in vanilla or peppermint extract. The peppermint option is my favorite for that unmistakable holiday flair.

Step 7: Assemble and Decorate Your Festive Christmas Macarons with Buttercream Recipe

Match macaron shells by size, pipe a dollop of buttercream on one shell, then sandwich with its pair. For decorating, I love using royal icing to paint tiny snowflakes, sprinkle edible glitter, or place little fondant holly leaves. After assembling, store the macarons in an airtight container in the fridge for at least 24 hours—this resting period lets the flavors marry and the shells soften just enough. The end result? Pure holiday magic.

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Pro Tips for Making Festive Christmas Macarons with Buttercream Recipe

Age Your Egg Whites: Leaving them uncovered in the fridge for a day or two really helps stabilize your meringue for better volume and texture.
Perfect the Batter Consistency: The “lava ribbon” test is a lifesaver—watch that batter flow for 10-15 seconds off your spatula without disappearing too fast.
Rest Until Dry to Touch: Don’t skip the resting step, especially in humid environments; it’s essential to prevent cracked shells and get those signature footed edges.
Use Gel Food Coloring: It adds vibrant color without thinning your batter, unlike liquid dyes which can throw off the texture.

How to Serve Festive Christmas Macarons with Buttercream Recipe

Festive Christmas Macarons with Buttercream Recipe - Serving

Garnishes

I love topping my macarons with a subtle dusting of edible glitter—it catches the light and adds a little sparkle that feels so festive. Sometimes I stencil delicate snowflakes using royal icing, which makes each macaron extra special. Fresh mint leaves or tiny candy canes on the serving plate add a visual and aromatic holiday touch.

Side Dishes

These macarons go wonderfully alongside a warm cup of peppermint tea or rich hot chocolate. For a holiday brunch or dessert tray, I like adding spiced cookies and cranberry shortbread nearby for a mix of textures and complementary flavors.

Creative Ways to Present

I once arranged these macarons in a tiered dessert stand dusted lightly with powdered sugar for a snowy effect—it was a hit at my Christmas party! You can also place them in festive boxes adorned with ribbons to gift to friends and neighbors; trust me, they’ll think you bought them from a fancy patisserie.

Make Ahead and Storage

Storing Leftovers

I store my assembled macarons in an airtight container in the refrigerator, and they stay fresh and delicious up to 5 days. Just make sure they’re not near strong-smelling foods since they can absorb odors easily. Before serving, let them come to room temperature for the best flavor and texture.

Freezing

If you want to prepare in advance, these macarons freeze beautifully. I wrap them individually in plastic wrap and place them in a sealed freezer-safe container for up to a month. Thaw overnight in the fridge, then bring to room temp before enjoying. This trick has saved me time during hectic holiday schedules!

Reheating

Macarons are best enjoyed at room temperature, so I avoid microwaving. Instead, I remove them from the fridge about 30 minutes before serving to allow the buttercream to soften slightly, which lets all the flavors shine through perfectly.

FAQs

Can I use liquid food coloring instead of gel for the macarons?

While liquid food coloring can be used, I generally recommend gel-based colors because liquid dyes can thin out the batter and affect the macaron’s texture, potentially causing flat or cracked shells.
What does “aging egg whites” mean and why is it important?

Aging egg whites means separating them and letting them rest uncovered in the fridge for 24 to 48 hours. This process evaporates some moisture and changes the protein structure, resulting in a more stable meringue that whips up with more volume and holds stiff peaks better—key for perfect macarons.
How do I know when my macaron shells have formed a dry skin?

After piping, let your shells rest at room temperature for 30-60 minutes. You’ll know they’re ready when you can lightly touch the tops without any batter sticking to your finger. This dry skin prevents cracks and helps develop the classic “feet” during baking.
Can I substitute buttercream filling with ganache or jam?

Absolutely! Ganache or fruit jams are great alternatives for the filling, offering different flavor profiles and textures. Just keep in mind the macaron shell’s moisture sensitivity — jam fillings may make shells softer faster, so consume them sooner.
What’s the best way to store decorated macarons?

Place decorated macarons in an airtight container and refrigerate. Let them return to room temperature before serving so the buttercream softens and the shells regain their tenderness.

Final Thoughts

This Festive Christmas Macarons with Buttercream Recipe has become one of my favorite holiday traditions because it gives me the chance to combine eye-catching colors, playful decorations, and a luscious flavor combo that everyone adores. If you’ve never made macarons before, I promise that with these detailed steps and tips, you’ll be amazed at how achievable they are. So grab your piping bag, put on some holiday music, and let’s make your dessert table shine this season!