Introduction

Celebrate the season with these festive Christmas Tree Cake Macarons. Delicate almond shells sandwich a creamy, cake-studded filling, then top off with white chocolate and colorful decorations for a fun, holiday treat.

The image shows a stack of three round cookies, each with a smooth white icing layer on top that has a matte finish. The top icing layer is decorated with four bright red wavy lines made of icing spaced evenly across the surface. Small bright green square sprinkles are scattered lightly on the white icing around the red lines, adding texture and color contrast. The cookies have a visible inner layer that appears slightly creamy and light brown, sandwiched between the white outer layers. Several other cookies with the same decoration are spread around the stack on a white marbled surface, with green sprinkles scattered randomly nearby. 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, lump-free mixture.
Step 2: Beat the egg whites and cream of tartar (if using) until frothy. Gradually add granulated sugar and whip until stiff, glossy peaks form, about 7 to 9 minutes.
Step 3: Fold the dry ingredients into the meringue in two batches, performing about 60 folds, until the batter flows like lava.
Step 4: Pipe 1 1/2 inch rounds onto baking sheets lined with parchment paper or silicone mats, using a round piping tip.
Step 5: Tap the trays firmly on the counter to release air bubbles, then pop any surface bubbles with a toothpick. Let the shells rest for 20 to 40 minutes until their tops feel dry to the touch.
Step 6: Bake at 300°F (150°C) for 15 to 17 minutes. Avoid opening the oven before 13 minutes to prevent cracking. Cool the shells completely before assembling.
Step 7: Beat the softened butter until creamy. Gradually add powdered sugar, then mix in heavy cream and whip until fluffy. Gently fold in the crumbled Christmas Tree Cakes.
Step 8: Pipe the filling onto half of the cooled shells, then top with the remaining shells to form sandwiches.
Step 9: Dip the tops of the macarons in melted white chocolate, add green sprinkles while the chocolate is still wet, and pipe thin red stripes using red 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

Make sure to age your egg whites for 24 hours in the refrigerator if possible, then bring to room temperature before whipping to improve meringue stability.
If you can’t find Little Debbie Christmas Tree Cakes, try substituting with crumbled pound cake or festive holiday cupcakes for a similar texture.
Use gel food coloring in the red frosting or icing for vibrant, neat stripes without thinning the consistency.

Storage

Store the filled macarons in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for 15 to 20 minutes before serving to enjoy the best flavor and texture. Avoid freezing after assembly, as the texture may degrade.

How to Serve

The image shows a close-up view of several white macarons stacked and arranged on a white marbled surface. Each macaron has two smooth, round, creamy white shells with a slightly textured edge and a light beige filling in the middle. The top shell of each macaron is decorated with wavy red icing lines and sprinkled with small green sugar crystals, giving a festive look. In the background, there are blurred holiday-themed shapes and colors, mainly red, green, and white, enhancing the seasonal feeling. A few green pine needles lie near the macarons, adding a natural element to the scene. 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 improve volume. If you don’t have it, simply proceed with the egg whites and sugar.

How do I know when macaron shells have rested enough before baking?

The shells are ready when their surface feels dry and no longer sticky to the touch. The resting time typically ranges from 20 to 40 minutes, depending on humidity.