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Christmas Tree Cake Macarons Recipe

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★★★★★

4.1 from 69 reviews

These festive Christmas Tree Cake Macarons combine delicate almond meringue shells colored with green gel food coloring and sandwiched with a rich, buttery filling studded with crumbled Christmas Tree snack cakes. Decorated with white chocolate drizzle, colorful sprinkles, and optional edible gold stars, they make an elegant and playful treat perfect for holiday celebrations. The macarons require careful whipping and resting for that perfect smooth shell and chewy interior.

Ingredients

Scale

Macaron Shells

  • 1 3/4 cups (175g) powdered sugar
  • 1 cup (100g) almond flour (finely ground, blanched)
  • 3 large egg whites (about 90g), room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • Green gel food coloring

Filling

  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/2 cups (150g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1/2 cup (85g) finely crumbled snack cakes (Christmas Tree Cakes or similar)
  • Pinch of salt

Decoration

  • White chocolate drizzle
  • Red and green sprinkles
  • Edible gold stars (optional)

Instructions

  1. Prepare the Macaron Batter: Sift the powdered sugar and almond flour together twice to ensure a fine mixture. In a clean bowl, beat the egg whites until foamy, then add the cream of tartar. Gradually add the granulated sugar while continuing to beat until stiff peaks form. Add green gel food coloring and gently fold in the almond flour mixture until the batter has a smooth, lava-like consistency.
  2. Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe tree shapes or circles onto baking sheets lined with silicone mats or parchment paper. Tap the trays gently to remove any air bubbles, then let the macarons rest for 30 to 60 minutes until a skin forms on the surface.
  3. Bake the Shells: Preheat the oven to 300°F (150°C). Bake one tray at a time for 14 to 16 minutes, rotating the tray halfway through baking to ensure even heat distribution. Once baked, allow the shells to cool completely before carefully removing them from the mats.
  4. Make the Filling: Beat the softened unsalted butter until fluffy. Gradually add the powdered sugar, vanilla extract, heavy cream, and a pinch of salt, continuing to beat until well combined and smooth. Fold in the finely crumbled snack cakes gently. Transfer this filling mixture to a piping bag for assembly.
  5. Assemble the Macarons: Match macaron shells by size and shape. Pipe the filling onto one shell and sandwich it with its paired shell, pressing gently to spread the filling evenly.
  6. Decorate: Drizzle the assembled macarons with white chocolate. Add red and green sprinkles and place edible gold stars on top if desired for festive presentation.
  7. Mature for Best Flavor: Place the macarons in an airtight container and refrigerate for 24 hours. This resting period enhances the flavor and texture, allowing the filling to meld perfectly with the shells before serving.

Notes

  • Room temperature egg whites whip better and yield more volume.
  • Resting the piped shells before baking is crucial for a smooth top and proper rise.
  • Use finely ground almond flour for a smooth texture.
  • Handle macarons gently as they are delicate and can crack or break.
  • Allowing macarons to mature enhances flavor and texture.
  • Use a silicone baking mat or parchment paper to prevent sticking.
  • Rotate baking trays halfway to ensure even cooking.

Keywords: Christmas macarons, holiday desserts, almond macarons, festive cookies, Christmas tree treats, colorful macarons, buttercream filling, Christmas snack cake, decorated macarons

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