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Christmas Tree Cake Macarons Recipe

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★★★★★

4.6 from 128 reviews

These Christmas Tree Cake Macarons marry classic French macaron shells with a festive Little Debbie Christmas Tree Cake-infused buttercream filling, topped with white chocolate, green sprinkles, and red royal icing stripes for a delightful holiday treat that evokes joyful memories of holiday parties and snack cakes.

Ingredients

Scale

Shell 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

Filling & Topping Ingredients:

  • 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

  1. Prep Dry Ingredients: Sift almond flour and powdered sugar together by weight to ensure a fine, uniform mixture that prevents lumpy batter.
  2. Make Meringue: Beat egg whites with cream of tartar (optional) until frothy, then gradually add granulated sugar. Whip the mixture to stiff, glossy peaks, about 7–9 minutes, to build the structure for the macaron shells.
  3. Combine Batter: Fold the sifted dry ingredients into the meringue in two batches carefully, performing about 60 folds until the batter flows like lava, ensuring proper aeration without deflating.
  4. Pipe Shells: Using a round piping tip, pipe 1 1/2 inch rounds onto baking sheets lined with parchment paper or silicone mats.
  5. Remove Air Bubbles & Rest: Firmly tap trays to release air bubbles and pop any on the surface with a toothpick. Rest the piped shells for 20–40 minutes until their tops feel dry to the touch, which helps form the characteristic macaron skin.
  6. Bake Shells: Bake in a preheated oven at 300°F (150°C) for 15–17 minutes. Avoid opening the oven door before 13 minutes to prevent cracking. Once done, cool shells completely on the tray.
  7. Prepare Filling: Beat softened butter until creamy, gradually add powdered sugar, then add heavy cream and whip until fluffy. Gently fold in crumbled Christmas Tree Cakes to incorporate festive flavor and texture.
  8. Assemble Macarons: Pipe the prepared filling onto half of the cooled shells, then cap with the remaining shells to form sandwiches.
  9. Decorate: Dip the tops of the assembled macarons into melted white chocolate, immediately sprinkle with green sprinkles, and pipe thin red stripes of buttercream frosting or royal icing to complete the festive look.
  10. Mature Macarons: Store filled macarons in an airtight container in the fridge for 24 hours to develop their characteristic texture and flavor harmony.

Notes

  • Keep all tools immaculate and grease-free as any grease can ruin the meringue’s structure.
  • Avoid making macarons on humid days as moisture affects the shells’ formation.
  • Weigh all ingredients precisely for consistent results.
  • Optionally age egg whites in the fridge overnight for improved meringue stability.
  • Always rest piped shells to form a skin before baking.
  • Use an oven thermometer to ensure the oven temperature is accurately maintained at 300°F (150°C).
  • Store macarons at room temperature in an airtight container for up to 3 days, refrigerate up to 7 days, or freeze for up to 2 months and thaw in the fridge before serving.
  • These macarons make lovely gifts, evoking nostalgic holiday memories with each bite.

Keywords: Christmas macarons, holiday desserts, French macarons, Christmas Tree Cake filling, festive macaron recipe, holiday baking, buttercream macarons, holiday treats

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