Introduction

Christmas Tree Cake Macarons combine the delicate texture of French macarons with the nostalgic flavor of Little Debbie Christmas Tree Cakes. These festive treats are perfect for holiday gatherings or thoughtful edible gifts.

A close-up of a stack of three white macarons with smooth, light beige shells, each decorated with drizzles of red and green icing on top, creating a festive look. The macarons have a soft texture with a slightly cracked surface along the edges. Behind and around the stack, more macarons are visible, scattered softly on a white marbled surface. A woman's hand is gently holding one of the macarons in the background, adding a touch of interaction. The colors are bright and vibrant, giving a fresh and cheerful holiday feel. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Sift the almond flour and powdered sugar together by weight to ensure a smooth mixture.
Step 2: Beat the egg whites with cream of tartar until frothy. Gradually add the granulated sugar and whip until stiff, glossy peaks form, about 7–9 minutes.
Step 3: Fold the dry ingredients into the meringue in two batches until the batter flows like lava, performing about 60 folds.
Step 4: Pipe 1 1/2 inch rounds onto lined baking sheets using a round tip.
Step 5: Tap the trays firmly to release air bubbles, then pop any surface bubbles with a toothpick. Rest the shells for 20–40 minutes until the tops feel dry.
Step 6: Bake at 300°F (150°C) for 15–17 minutes. Do not open the oven before 13 minutes. Allow to cool completely.
Step 7: Beat the butter until creamy. Gradually mix in powdered sugar. Add heavy cream and whip until fluffy. Fold in the crumbled Christmas Tree Cakes gently.
Step 8: Pipe the filling onto half of the shells and cap each with a remaining shell to create sandwiches.
Step 9: Dip the tops in melted white chocolate, decorate with green sprinkles, and pipe thin red stripes using buttercream or royal icing.
Step 10: For the best texture, mature the filled macarons in an airtight container in the refrigerator for 24 hours before serving.

Tips & Variations

Keep all tools clean and free of grease to prevent meringue failure.
Avoid making macarons on humid days, as moisture affects the shells’ texture.
Weigh every ingredient precisely for consistent results.
Consider aging egg whites overnight in the fridge for a better meringue.
Always rest piped shells to form a dry skin before baking for smooth tops.
Use an oven thermometer to maintain accurate baking temperature at 300°F.

Storage

Store macarons in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. For longer storage, freeze up to 2 months and thaw in the refrigerator before serving. Bring to room temperature for the best flavor.

How to Serve

A close-up image of several stacked white meringue cookies with smooth, rounded layers. Each meringue has three thin layers in a light beige color, topped with thick, wavy red and green icing drizzled across the top, giving a festive appearance. The meringues sit on a white marbled surface with a soft focus background of more meringues. The lighting highlights the glossy texture of the icing and the airy texture of the meringue. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the cream of tartar in the meringue?

Yes, cream of tartar is optional but helps stabilize the egg whites and achieve better volume and texture. If unavailable, you can omit it and still have good results.

How long should I rest the piped macarons before baking?

Rest the piped shells for 20–40 minutes until their tops feel dry to the touch. This resting period helps develop a skin that prevents cracking during baking and promotes characteristic macaron feet.