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Christmas Tree Cake Macarons | Festive & Fun Recipe

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4.9 from 89 reviews

Celebrate the holidays with these charming Christmas Tree Cake Macarons, featuring delicate almond meringue shells filled with a luscious buttercream mixed with crumbled Little Debbie Christmas Tree Cakes, topped with white chocolate, festive sprinkles, and red buttercream accents. A fun and festive twist on classic French macarons, perfect for holiday gatherings and gifting.

Ingredients

Scale

Macaron Shells

  • 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

  • 1 stick (113 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar
  • 2 tbsp heavy whipping cream
  • 1 1/2–2 Little Debbie Christmas Tree Cakes, crumbled (approximately 90–120 g)
  • 1/2 cup (90 g) white chocolate, melted
  • Green sprinkles
  • Red buttercream frosting or royal icing for decoration

Instructions

  1. Prepare Dry Ingredients: Sift almond flour and powdered sugar together by weight to ensure a smooth, well-aerated mixture, critical for macaron texture.
  2. Make Meringue: In a clean bowl, beat egg whites with optional cream of tartar until frothy. Gradually add granulated sugar and whip for 7–9 minutes until stiff, glossy peaks form, indicating the meringue is ready.
  3. Combine Batter: Gently fold the sifted dry ingredients into the meringue in two batches. Continue folding approximately 60 times until the batter flows like lava, indicating proper macaronage without deflating the meringue.
  4. Pipe Shells: Using a piping bag fitted with a round tip, pipe 1 1/2 inch rounds onto parchment-lined baking sheets, spacing them evenly.
  5. Remove Air Bubbles: Firmly tap the trays on the counter to release trapped air bubbles and carefully pop any remaining surface bubbles with a toothpick. Rest the piped shells for 20–40 minutes until their tops are dry to the touch, forming a skin for perfect feet.
  6. Bake: Preheat oven to 300°F (150°C). Bake the macarons for 15–17 minutes, ensuring not to open the oven door before 13 minutes to avoid cracking. Allow to cool completely on the baking sheet before handling.
  7. Prepare Filling: Beat softened unsalted butter until creamy. Gradually add powdered sugar, then add heavy cream and whip until light and fluffy. Fold in the crumbled Christmas Tree Cakes evenly to incorporate flavor and texture.
  8. Assemble Macarons: Pipe the prepared filling onto half of the cooled macaron shells. Top with the remaining shells to create sandwich cookies.
  9. Decorate: Dip the tops of assembled macarons into melted white chocolate. Immediately add green sprinkles for a festive look. Using red buttercream frosting or royal icing, pipe thin red stripes to mimic holiday decorations.
  10. Mature Flavors: Place filled macarons in an airtight container and refrigerate for 24 hours. This maturation improves texture and flavor melding for the best eating experience.

Notes

  • Ensure egg whites are at room temperature for optimal volume.
  • Do not open the oven door early to prevent cracking of the shells.
  • Resting the piped shells is crucial to form the characteristic macaron ‘feet’.
  • Maturing macarons overnight in the fridge enhances texture and flavor.
  • Use a light hand while folding the batter to maintain its airy structure.
  • The amount of Christmas Tree Cakes can be adjusted based on preference for texture and flavor intensity.
  • Store macarons in an airtight container in the refrigerator and consume within 3-4 days for freshness.

Keywords: Christmas macarons, holiday macarons, festive desserts, almond macarons, Christmas Tree Cake, holiday baking, French macarons, buttercream filling, white chocolate topping

Find it online: https://jedentaglecker.com/christmas-tree-cake-macarons-festive-and-fun-recipe/