Name: Christmas Tree Cake Macarons Recipe
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1 cup powdered sugar; ¾ cup almond flour (fine, blanched); 2 large egg whites (room temperature); ¼ cup granulated sugar; ½ teaspoon vanilla extract; Green gel food coloring; Gold and white sprinkles or edible stars (for decoration); ½ cup unsalted butter, softened; 1 ½ cups powdered sugar; 2 teaspoons vanilla extract; 2 tablespoons heavy cream or milk; Pinch of salt; 2 tablespoons marshmallow fluff or white chocolate ganache

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Introduction

Celebrate the holidays with these festive Christmas Tree Cake Macarons. Delicate almond meringue shells are filled with creamy buttercream and decorated to resemble charming little Christmas trees. Perfect for gifting or adding a touch of magic to your dessert table.

The image shows a stack of white macarons with two smooth, round shells per macaron, lightly textured around the edges. Each macaron has a thick cream filling mixed with small pieces of crushed candy canes, showing tiny red and white stripes inside. On top of the shells, there are small red, green, and clear sugar beads along with some larger white and pale blue star-shaped sprinkles, creating a festive look. The macarons are arranged on a white marbled surface with blurred red and gold Christmas ornaments and golden star decorations in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup powdered sugar
¾ cup almond flour (fine, blanched)
2 large egg whites (room temperature)
¼ cup granulated sugar
½ teaspoon vanilla extract
Green gel food coloring
Gold and white sprinkles or edible stars (for decoration)
½ cup unsalted butter, softened
1 ½ cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons heavy cream or milk
Pinch of salt
Optional: 2 tablespoons marshmallow fluff or white chocolate ganache

Instructions

Step 1: Sift together the almond flour and powdered sugar into a large bowl. Discard any larger particles to ensure a smooth shell surface.
Step 2: In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Gradually add granulated sugar one tablespoon at a time, beating until stiff, glossy peaks form. Mix in vanilla extract and green gel food coloring until evenly tinted.
Step 3: Fold half of the dry ingredients into the meringue gently using a silicone spatula until the batter flows like thick lava and falls in slow ribbons.
Step 4: Transfer batter to a piping bag with a round tip. Pipe small circles about 1 ½ inches wide on parchment-lined baking sheets. For a festive touch, pipe some in Christmas tree shapes using a star tip and zigzag motion. Tap the trays to release air bubbles.
Step 5: Let the shells rest at room temperature for 30–40 minutes until a dry skin forms and they do not stick to the touch.
Step 6: Preheat oven to 300°F (150°C). Bake one tray at a time for 15–18 minutes, rotating halfway. Macarons should have “feet” and release easily. Cool completely.
Step 7: Beat softened butter until creamy. Gradually add powdered sugar, then vanilla, salt, and cream. Whip until fluffy. Optionally mix in marshmallow fluff or white chocolate ganache for extra flavor.
Step 8: Match shells in pairs. Pipe buttercream onto one shell and sandwich with another. Decorate tops with melted white chocolate drizzle, sprinkles, or edible gold stars.
Step 9: Refrigerate filled macarons for 24 hours to develop flavor and soften shells before serving.

Tips & Variations

Use aged egg whites separated a day ahead and kept loosely covered in the fridge for more stable meringue.
Avoid overmixing the batter to prevent flat or cracked macarons. It should hold shape but spread slightly.
Decorate with sprinkles before baking or drizzle and stars after filling for best results.
Peppermint Twist: Add ¼ teaspoon peppermint extract to the buttercream and top with crushed candy canes.
Eggnog Cream: Mix ½ teaspoon nutmeg and a splash of rum extract into the filling.
Chocolate Delight: Use chocolate ganache filling and sprinkle edible gold dust for an elegant touch.

Storage

Store filled macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfilled shells for up to 2 months and fill after thawing. Allow refrigerated macarons to come to room temperature before serving for the best texture.

How to Serve

The image shows a close-up of white macarons stacked in a pile on a white marbled surface, with five macarons clearly visible. Each macaron has two smooth, slightly shiny white shells with a creamy filling sandwiched in between, appearing light beige with bits of crushed candy cane inside. The top shell of each macaron is decorated with translucent white, red, and green sugar crystals along with a few small clusters of green candy resembling miniature Christmas trees, giving a festive look. The background is softly blurred with red and gold round ornaments and golden glitter stars scattered around, enhancing the holiday feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the shells ahead and freeze them unfilled for up to 2 months. Thaw completely before adding the filling.

Why are my macarons cracking or not rising properly?

Cracking often happens if the shells haven’t rested enough to form a skin before baking or if the oven temperature is too high. Make sure to rest the piped shells and bake at the recommended temperature.