Print

Christmas Tree Cake Macarons Recipe

Print Recipe

★★★★★

4.6 from 376 reviews

These festive Christmas Tree Cake Macarons combine delicate almond meringue shells tinted green with a rich, buttery Christmas Tree Cake-inspired filling. Perfectly piped and decorated with white chocolate drizzle and sprinkles, these charming treats are ideal for holiday celebrations. The macarons mature in flavor after refrigeration, making them a delightful and elegant dessert to impress guests during the festive season.

Ingredients

Scale

For the Macaron Shells:

  • 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

For the Christmas Tree Cake Buttercream 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

For Decoration:

  • White chocolate drizzle
  • Red and green sprinkles
  • Edible gold stars (optional)

Instructions

  1. Prepare the Macaron Batter: Sift the powdered sugar and almond flour together twice to ensure a fine mixture. Beat the egg whites until foamy, then add cream of tartar. Gradually add granulated sugar while beating until stiff peaks form. Mix in green gel food coloring to achieve the desired shade. Gently fold in the almond flour mixture until the batter has a smooth, lava-like flow.
  2. Pipe the Macarons: Transfer the batter to a piping bag and pipe tree-shaped or circular designs onto parchment-lined baking sheets. Tap the trays firmly on the counter to release any air bubbles. Allow the piped batter to rest at room temperature for 30 to 60 minutes until a skin forms on the surface.
  3. Bake the Shells: Preheat the oven to 300°F (150°C). Bake the macarons one tray at a time for 14 to 16 minutes, rotating the tray halfway through baking for even cooking. After baking, let the shells cool completely on the baking sheet before removing them.
  4. Make the Filling: Beat the softened butter until fluffy. Gradually add powdered sugar, vanilla extract, heavy cream, and a pinch of salt, mixing until smooth and creamy. Fold in the crumbled snack cakes gently to integrate them evenly into the buttercream. Transfer the filling to a piping bag.
  5. Assemble the Macarons: Pair macaron shells of similar size. Pipe the Christmas Tree Cake buttercream filling onto one shell and carefully sandwich it with the matching shell.
  6. Decorate: Drizzle assembled macarons with white chocolate. Add red and green sprinkles, and, if desired, top each with an edible gold star for a festive touch.
  7. Mature for Best Flavor: Refrigerate the decorated macarons in an airtight container for at least 24 hours before serving to allow flavors to meld and the texture to soften.

Notes

  • Weigh ingredients precisely for best results, as macaron batter is sensitive to inaccuracies.
  • Aging egg whites (letting them rest for a day) can improve meringue stability and volume.
  • Resting piped shells before baking prevents cracks and helps form a smooth surface.
  • Macarons improve in flavor and texture after 1 to 2 days in the refrigerator.
  • Store macarons in the refrigerator for up to 5 days. Freeze unfilled shells for up to 1 month.

Keywords: Christmas Tree Cake Macarons, Holiday Macarons, Festive Macarons, Almond Macarons, Christmas Dessert, Buttercream Filling, French Macarons

Find it online: https://cheframi.com/christmas-tree-cake-macarons-recipe/