Christmas Tree Cake Macarons Recipe

Introduction

Celebrate the holidays with these festive Christmas Tree Cake Macarons. Delicate almond shells sandwich a creamy filling enriched with crumbled Christmas Tree Cakes, finished with a white chocolate dip and colorful decorations. They’re perfect for sharing or gifting during the season.

Ingredients

• 70 g almond flour, fine and sifted
• 63 g powdered sugar
• 55 g egg whites, room temperature
• 1/4 tsp cream of tartar (optional)
• 55 g granulated sugar
• 1 stick unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp heavy whipping cream
• 1 1/2–2 Little Debbie Christmas Tree Cakes, crumbled
• 1/2 cup white chocolate, melted
• Green sprinkles
• Red buttercream frosting or royal icing

Instructions

1. Step 1: Sift the almond flour and powdered sugar together by weight to ensure a smooth macaron shell.
2. Step 2: Beat egg whites with cream of tartar until frothy, then gradually add granulated sugar. Whip until stiff, glossy peaks form, about 7 to 9 minutes.
3. Step 3: Gently fold the dry ingredients into the meringue in two batches, folding about 60 times until the batter flows like lava.
4. Step 4: Pipe 1 1/2 inch rounds onto baking sheets lined with parchment paper or silicone mats, using a round piping tip.
5. Step 5: Firmly tap the trays on the counter to release air bubbles, then pop any surface bubbles with a toothpick. Let the shells rest for 20 to 40 minutes until their tops feel dry to the touch.
6. Step 6: Bake at 300°F (150°C) for 15 to 17 minutes. Avoid opening the oven door before 13 minutes to prevent cracking. Allow shells to cool completely before removing.
7. Step 7: Beat softened butter until creamy. Gradually add powdered sugar, then add heavy cream and whip until fluffy. Fold in the crumbled Christmas Tree Cakes gently.
8. Step 8: Pipe the filling onto half of the cooled shells, then sandwich them with the remaining shells.
9. Step 9: Dip the tops of the macarons in melted white chocolate. Decorate with green sprinkles and pipe thin red stripes using buttercream or royal icing.
10. Step 10: For best texture, store filled macarons in an airtight container in the refrigerator and let them mature for 24 hours before serving.

Tips & Variations

• Use room temperature egg whites to achieve better volume and stability in your meringue.
• If you don’t have Christmas Tree Cakes, substitute with crushed vanilla or almond-flavored cookies for a similar texture and flavor.
• Letting macarons mature overnight improves their chewy texture and flavor melding.
• Use a kitchen scale to measure ingredients precisely for consistent results.

Storage

Store filled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. Unfilled shells can be kept in an airtight container at room temperature for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macarons ahead of time?

Yes, macarons benefit from maturing for 24 hours in the fridge after being filled to develop full flavor and texture. You can prepare the shells and filling a day ahead and assemble before refrigerating.

What if I don’t have cream of tartar?

Cream of tartar stabilizes egg whites but is optional. Omit it if unavailable; just ensure your egg whites are at room temperature and beat them well to achieve stiff peaks.

Christmas Tree Cake Macarons Recipe

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★★★★★

4.8 from 87 reviews

Delightfully festive Christmas Tree Cake Macarons featuring delicate almond meringue shells filled with a luscious buttercream mixed with crumbled Little Debbie Christmas Tree Cakes, topped with white chocolate, green sprinkles, and red buttercream accents. Perfect for holiday celebrations and gifting.

• Author: Grace
• Prep Time: 30 minutes
• Cook Time: 17 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 20–24 macarons (10–12 sandwich cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired, American fusion

Ingredients

Scale 1x2x3x

Shell Ingredients:

• 70 g almond flour, fine and sifted
• 63 g powdered sugar
• 55 g egg whites, room temperature
• 1/4 tsp cream of tartar, optional
• 55 g granulated sugar

Filling & Topping Ingredients:

• 1 stick unsalted butter, softened (approximately 113 g)
• 2 cups powdered sugar (approximately 240 g)
• 2 tbsp heavy whipping cream (30 ml)
• 1 1/2–2 Little Debbie Christmas Tree Cakes, crumbled (about 100–130 g)
• 1/2 cup white chocolate, melted (approximately 85 g)
• Green sprinkles, for decoration
• Red buttercream frosting or royal icing, for decorating thin stripes

Instructions

1. Sift dry ingredients: Sift together the almond flour and powdered sugar to ensure they are finely combined and free of lumps. This is crucial for smooth macaron shells.
2. Prepare the meringue: Beat the egg whites along with cream of tartar on medium speed until frothy. Gradually add granulated sugar and continue whipping until stiff, glossy peaks form, which takes about 7 to 9 minutes.
3. Fold batter: Gently fold the sifted dry ingredients into the meringue in two batches. Use a spatula to fold about 60 times until the batter flows slowly like lava, ensuring proper consistency without deflating the meringue.
4. Pipe shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1 1/2 inch diameter rounds evenly spaced onto parchment-lined baking sheets.
5. Remove air bubbles and rest: Firmly tap the trays on the countertop to release any air bubbles trapped inside the batter. Use a toothpick to pop any visible surface bubbles. Let the piped shells rest for 20 to 40 minutes until the tops are dry to the touch, forming a skin which helps develop the characteristic macaron feet.
6. Bake shells: Preheat the oven to 300°F (150°C). Bake the shells for 15 to 17 minutes. Avoid opening the oven door before 13 minutes to prevent collapse. Allow the shells to cool completely on the baking sheet.
7. Make filling: Beat the softened butter until creamy and smooth. Gradually add the powdered sugar and continue mixing. Pour in the heavy whipping cream and whip until the mixture is light and fluffy. Fold in the crumbled Christmas Tree Cakes gently until evenly incorporated.
8. Assemble macarons: Pipe the prepared filling onto half of the cooled shells evenly, then top with the remaining shells to create sandwiches.
9. Decorate: Dip the tops of the macarons into melted white chocolate. Immediately add green sprinkles on top for a festive look. Using red buttercream frosting or royal icing, pipe thin stripes mimicking tree decorations.
10. Maturity and storage: Place the filled and decorated macarons in an airtight container and refrigerate for at least 24 hours. This maturation step improves texture and melds flavors, producing a perfect macaron experience.

Notes

• Make sure egg whites are at room temperature for optimal volume when whipping.
• Allow the piped shells to rest adequately before baking to ensure a shiny, smooth top and prevent cracking.
• The resting time can be adjusted based on humidity; shells should feel dry but not sticky.
• Matured macarons taste better after refrigeration, but bring to room temperature before serving for best flavor and texture.
• Use high-quality almond flour to achieve a fine texture in the shells.
• Be careful not to overfold the batter, which can lead to flat macarons.

Keywords: Christmas macarons, holiday desserts, almond macarons, festive treats, buttercream filling, white chocolate, holiday baking