Name: Christmas Tree Cake Macarons Recipe
Prep time: 35 min
Cook time: PT-491240H56M17S
Total time: PT-491240H56M17S
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 holiday season with Christmas Tree Cake Macarons, delicate French cookies shaped and decorated for festive cheer. These light, crispy shells with creamy buttercream filling bring a joyful touch to any holiday dessert table.

The image shows a group of white macarons stacked and arranged on a white marbled surface. Each macaron has two smooth, slightly textured white outer shells with a creamy, light beige filling in between that includes small pieces of crushed candy canes, giving it a slightly chunky texture. On top of each macaron, there are red, green, and clear sugar sprinkles, resembling festive Christmas decorations. The macarons are surrounded by blurred red and gold Christmas ornaments and gold glittery star shapes on the surface, enhancing the holiday theme. 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 (for buttercream filling)
1 ½ cups powdered sugar (for buttercream filling)
2 teaspoons vanilla extract (for buttercream filling)
2 tablespoons heavy cream or milk (for buttercream filling)
Pinch of salt (for buttercream filling)
Optional: 2 tablespoons marshmallow fluff or white chocolate ganache (for extra flavor in the filling)

Instructions

Step 1: Sift together the almond flour and powdered sugar into a large bowl, discarding any large particles to ensure smooth, shiny macaron shells.
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 using a silicone spatula. Continue folding gently until the batter flows like thick lava, falling in slow ribbons that blend back within 10 seconds.
Step 4: Transfer the batter to a piping bag with a round tip. Pipe 1½-inch circles or Christmas tree shapes onto a parchment-lined baking sheet. Tap the tray firmly to remove air bubbles.
Step 5: Let the piped shells rest at room temperature for 30–40 minutes until a dry skin forms and they do not stick to your finger.
Step 6: Preheat oven to 300°F (150°C). Bake one tray at a time for 15–18 minutes, rotating halfway through. Allow to cool completely before removing from parchment.
Step 7: Make the buttercream by beating softened butter until creamy. Gradually add powdered sugar, then mix in vanilla, salt, and cream. Whip until light. Optionally, blend in marshmallow fluff or white chocolate ganache.
Step 8: Pair macaron shells of similar size. Pipe buttercream onto the bottom shells and sandwich with a top shell. Decorate with melted white chocolate, sprinkles, or edible stars.
Step 9: Refrigerate filled macarons for 24 hours to meld flavors and soften shells before serving.

Tips & Variations

Use aged egg whites (separated a day ahead, covered loosely in fridge) for a more stable meringue.
Avoid overmixing the batter to prevent flat or cracked macarons; aim for thick but flowing consistency.
Apply sprinkles before baking and drizzle or add stars after filling for best decoration results.
Peppermint Twist: Add ¼ teaspoon peppermint extract to buttercream and top with crushed candy canes.
Eggnog Cream: Mix ½ teaspoon nutmeg and a splash of rum extract into the filling for a seasonal flavor.
Chocolate Delight: Substitute filling with chocolate ganache and dust tops with edible gold for richness.

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, then thaw and fill before serving. Allow refrigerated macarons to come to room temperature before enjoying for the best texture and flavor.

How to Serve

The image shows a stack of delicate white macarons with two smooth, round shells held together by a creamy filling dotted with small bits of candy cane. Each macaron has a top layer decorated with tiny red, green, and clear bead-like sprinkles, along with small green tree shapes, giving a festive Christmas look. The macarons are arranged on a white marbled surface, surrounded by red and gold blurred Christmas ornaments and glittery gold star decorations in the background. The texture of the macaron shells is smooth with a light rough edge typical of macarons, and the filling looks soft and creamy, inviting and rich. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macarons without aged egg whites?

Yes, you can use fresh egg whites at room temperature, but aged egg whites improve meringue stability, increasing the chances of perfect macarons.

How do I know when the macaron batter is mixed enough?

The batter should flow slowly like thick lava, falling in ribbons that disappear within about 10 seconds when lifted with a spatula without being too runny.