Name: Christmas Tree Cake Macarons Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: French
Ingredients: 1 3/4 cups (175g) powdered sugar; 1 cup (100g) almond flour (finely ground, 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, as needed; 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; White chocolate drizzle; Red and green sprinkles; Edible gold stars (optional)

Jump to Recipe

Introduction

Celebrate the holidays with these festive Christmas Tree Cake Macarons. Delicate almond shells colored green are sandwiched with a rich buttercream filled with crumbled snack cakes, making for a delightful and elegant seasonal treat.

The image shows a stack of four light cream-colored macarons with red and green sprinkles on top. Each macaron has a smooth, slightly shiny surface with a thin crunchy edge, and they are filled with a creamy white filling that is visible between the shells. The macarons are placed on a white plate, with a blurred background featuring small Christmas decorations like red and green ornaments and pine cones. Soft light highlights the smooth texture and delicate layers of the macarons, creating a festive, cozy feeling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups (175g) powdered sugar
1 cup (100g) almond flour (finely ground, 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
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
White chocolate drizzle (for decoration)
Red and green sprinkles (for decoration)
Edible gold stars (optional, for decoration)

Instructions

Step 1: Sift the powdered sugar and almond flour together twice to ensure a fine mixture.
Step 2: Beat the egg whites until foamy, then add the cream of tartar. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Step 3: Mix in green gel food coloring until evenly combined.
Step 4: Gently fold the almond flour mixture into the egg whites until the batter flows like lava.
Step 5: Transfer the batter to a piping bag and pipe tree shapes or circles onto baking sheets lined with parchment paper or silicone mats.
Step 6: Tap the trays to remove air bubbles, then let the shells rest for 30–60 minutes until a skin forms on top.
Step 7: Preheat the oven to 300°F (150°C). Bake one tray at a time for 14–16 minutes, rotating halfway through baking.
Step 8: Allow the shells to cool completely before carefully removing them.
Step 9: To make the filling, beat the softened butter until fluffy. Add powdered sugar, vanilla extract, heavy cream, and salt. Mix until smooth.
Step 10: Fold in the finely crumbled snack cakes gently to incorporate.
Step 11: Transfer the filling to a piping bag. Pair similar-sized macaron shells, pipe filling onto one shell, and sandwich with the other.
Step 12: Decorate by drizzling white chocolate over the macarons, adding red and green sprinkles, and placing edible gold stars on top if desired.
Step 13: Refrigerate the assembled macarons in an airtight container for 24 hours to mature the flavors before serving.

Tips & Variations

Weigh ingredients for the most accurate results and consistent shells.
Use aged egg whites (left uncovered in the fridge for 24-48 hours) for better stability and volume.
Rest the piped shells until a skin forms to help prevent cracking during baking.
The macarons taste best after 1–2 days in the refrigerator as the flavors meld beautifully.
Swap the snack cakes in the filling with your favorite holiday treats or cookies for a custom flavor.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfilled shells for up to 1 month and assemble when ready to serve. To reheat, bring to room temperature before serving to enjoy their delicate texture.

How to Serve

A stack of six white macarons sits in the center, each macaron smooth with lightly speckled green and red sprinkles on top and around the edges. The macarons have a creamy filling visible between the two shell layers, and the texture looks soft yet firm. Around the stack, small holiday decorations like pinecones, a candy cane, and green and red ornaments create a festive feeling. The surface below is a white marble texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel food coloring?

Gel food coloring is preferred because it provides vibrant color without adding extra liquid, which can affect the batter’s consistency. If using liquid food coloring, add sparingly to avoid thinning the batter.

How do I know when the macaron shells have formed a proper skin?

The shells are ready to bake when you can gently touch the surface without any batter sticking to your finger. This typically takes 30 to 60 minutes depending on humidity.