There is something utterly magical about festive treats that bring a sparkle to the holiday season, and the Christmas Tree Cake Macarons Recipe delivers just that with elegance and charm. These delightful macarons capture the essence of classic Christmas Tree Cakes in a petite, sophisticated form, combining tender almond meringue shells with a luscious, creamy filling studded with crumbled festive cakes and finished with festive green sprinkles and red frosting accents. Whether you’re looking to impress guests or treat your family to a sweet holiday surprise, this recipe will become a cherished part of your seasonal baking traditions.
Ingredients You’ll Need
Every ingredient in this Christmas Tree Cake Macarons Recipe plays a crucial role in achieving that perfect balance of texture, flavor, and festive appearance. The almond flour and powdered sugar create light, delicate shells, while the softened butter and cream come together to form a rich, creamy filling that celebrates holiday flavors. Each element is simple but essential to deliver those charming Christmas vibes in every bite.
- 70 grams almond flour: Provides the signature nutty flavor and delicate texture of the macaron shells.
- 63 grams powdered sugar: Sweetens and lightens the almond flour for smooth, glossy shells.
- 55 grams egg whites (at room temperature): The key for achieving stiff peaks and airy macaron structure.
- ¼ teaspoon cream of tartar (optional): Stabilizes the egg whites to ensure strong, glossy meringue.
- 55 grams granulated sugar: Sweetens and strengthens the meringue for perfect shell formation.
- 1 stick unsalted butter (softened to room temperature): Adds richness and smoothness to the filling.
- 2 cups powdered sugar (for filling): Sweetens the buttercream filling for delightful contrast with shells.
- 2 tablespoons heavy whipping cream: Makes the filling creamy and luscious.
- 1½-2 Little Debbie Christmas Tree Cakes (crumbled): Provides festive flavor and texture that ties this recipe to its inspiration.
- ½ cup white chocolate (melted): Adds sweetness and a creamy texture to the filling.
- Green sprinkles: For that irresistible holiday sparkle and color on the finished macarons.
- Red buttercream frosting or Royal icing: Perfect to pipe on festive decorations that evoke Christmas tree ornaments.
How to Make Christmas Tree Cake Macarons Recipe
Step 1: Prepare the Dry Ingredients
Begin by carefully measuring 70 grams of almond flour and 63 grams of powdered sugar by weight—precision here ensures your macarons will have that smooth surface and tender crumb. Sift both ingredients together into a bowl to remove lumps and mix them uniformly. This creates the perfect base for your macaron shells.
Step 2: Whisk the Meringue
In the bowl of a stand mixer, combine the room temperature egg whites and optional cream of tartar. Whisk on medium speed until frothy, then incorporate granulated sugar one tablespoon at a time. Continue mixing until stiff, glossy peaks form, which typically takes 7 to 9 minutes. Stiff peaks mean your meringue is strong enough to hold the macaron shape and texture.
Step 3: Fold Dry Ingredients into Meringue
Gently sift half of your dry almond flour and powdered sugar mixture over the meringue. Fold carefully by sweeping around and through the center of the bowl, making sure to preserve the air trapped in the meringue. Once the first half is incorporated, sift in the rest and continue folding until the batter reaches a smooth, “lava-like” consistency that flows slowly off your spatula without breaking.
Step 4: Pipe the Macaron Shells
Prepare a piping bag fitted with a large round tip and fill it with your macaron batter. Lay out a silicone mat or parchment paper on a baking sheet. Holding the piping bag perpendicular to the sheet, pipe circles roughly 1½ inches in diameter. Keeping the sizes uniform helps all your macarons bake evenly and look polished.
Step 5: Remove Air Bubbles
Firmly tap the baking sheet five times on the counter to encourage any trapped air bubbles to rise to the surface. Use a toothpick to gently pop visible bubbles to prevent imperfections on your shells. This step ensures your macarons will have that sleek, smooth finish we all admire.
Step 6: Let the Shells Form a Skin
Patience is key here. Allow the piped shells to rest at room temperature for 20 to 40 minutes, or longer if needed, until they form a dry ‘skin.’ You’ll know they’re ready when you can gently touch the surface without any batter sticking. This skin helps the shells develop feet during baking and avoids cracking.
Step 7: Bake the Macarons
Preheat your oven to 300°F (150°C) while the shells dry. Bake the macarons for 15 to 17 minutes, avoiding opening the oven too soon to prevent deflation. Rotate the pan halfway through if your oven has hot spots. The shells are done when they’ve puffed up, developed their delicate feet, and don’t move around when lightly touched.
Step 8: Cool Completely Before Removing
Let your macarons cool fully on the baking sheet before attempting to remove them. This step helps the shells firm up and prevents cracking or sticking. Once cool, carefully peel them off to prepare for the delicious filling.
Step 9: Prepare the Festive Filling
Beat softened butter with powdered sugar until smooth and fluffy, then gently blend in the melted white chocolate and heavy cream. Fold in crumbled Little Debbie Christmas Tree Cakes for that unmistakable holiday flavor and a bit of delightful texture. Your filling should be creamy but sturdy enough to hold shape when piped onto the shells.
Step 10: Assemble Your Christmas Tree Cake Macarons
Pipe a dollop of filling onto one shell and sandwich it with another. Once all macarons are formed, decorate them with green sprinkles and pipe red buttercream or royal icing in festive patterns to mimic Christmas tree ornaments. Now you have beautiful macarons that bring Christmas cake magic to the table!
How to Serve Christmas Tree Cake Macarons Recipe
Garnishes
Adding garnish is where these macarons really shine as a showpiece. Beyond the green sprinkles and red frosting, you might add tiny edible gold beads or a dusting of edible glitter for a festive sparkle. These little touches create an eye-catching holiday treat that looks as good as it tastes.
Side Dishes
Pair these macarons with a warm cup of spiced tea, a peppermint hot chocolate, or even a glass of sparkling cider for a complete festive experience. Light finger sandwiches or a fruit platter can create a charming holiday afternoon tea spread centered around these delightful macarons.
Creative Ways to Present
Present your Christmas Tree Cake Macarons Recipe on tiered cake stands for a formal party vibe or nestled in a festive holiday box tied with ribbon for a delightful gift. You can also arrange them in the shape of a Christmas tree on a platter for a whimsical centerpiece that guests will love.
Make Ahead and Storage
Storing Leftovers
You can store your finished macarons in an airtight container in the refrigerator for up to 3 days. This helps keep the shells crisp and the filling fresh. Bring them to room temperature before serving to enjoy the best texture and flavor.
Freezing
Christmas Tree Cake Macarons freeze beautifully. Place them in a single layer in an airtight container with parchment between layers to prevent sticking. Freeze for up to a month, then thaw in the refrigerator overnight before serving for optimal freshness.
Reheating
Macarons are best enjoyed at room temperature and do not require reheating. Avoid microwaving as it can soften the shells excessively. Simply let frozen or refrigerated macarons sit out for 20 minutes before indulging.
FAQs
Can I use other types of cake for the filling?
Absolutely! While Little Debbie Christmas Tree Cakes provide a fun, seasonal flavor, you can customize the filling by folding in crumbled sponge cake, gingerbread, or even store-bought holiday cake bites to swap up the flavor.
Why is it important to let the shells form a skin before baking?
Allowing the shells to dry ensures a smooth surface and helps develop “feet” — the ruffled edges macarons are famous for. It also prevents cracking during baking for those perfect cookie shells.
What if my batter is too runny or too thick?
Finding the right batter consistency is key. Runny batter means overmixing, leading to flat macarons without feet. Too thick and the batter won’t spread properly. Aim for a lava-like texture that flows smoothly but holds shape briefly.
Can I make these macarons vegan or egg-free?
Traditional macarons require egg whites for structure, so vegan or egg-free versions are challenging. However, there are alternative recipes using aquafaba that you might explore if you want to adapt this Christmas Tree Cake Macarons Recipe.
How do I prevent my macarons from sticking to the baking mat?
Ensure the baking mat or parchment is clean and dry. Allow your shells to cool completely before removing, and avoid opening the oven too early to maintain proper structure. These practices minimize sticking risk.
Final Thoughts
There is nothing quite like the joy of making a beautiful, festive treat that tastes as incredible as it looks, and this Christmas Tree Cake Macarons Recipe hits all the right notes. With its blend of classic macaron technique and whimsical holiday inspiration, it invites you to share a little holiday magic with every bite. I can’t wait for you to try making these and watch them light up your celebrations this season!
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Christmas Tree Cake Macarons Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 20 macarons (10 sandwich pairs)
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This festive Christmas Tree Cake Macarons recipe combines delicate, crisp-edged French macarons with a rich, creamy filling inspired by Little Debbie Christmas Tree Cakes. These elegant green macarons are decorated with melted white chocolate, colorful sprinkles, and red buttercream frosting or royal icing to look like holiday trees—perfect for seasonal celebrations or gifting.
Ingredients
Macaron Shells
- 70 grams almond flour
- 63 grams powdered sugar
- 55 grams egg whites (at room temperature)
- ¼ teaspoon cream of tartar (optional)
- 55 grams granulated sugar
Filling
- 1 stick unsalted butter (softened to room temperature)
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1½–2 Little Debbie Christmas Tree Cakes (crumbled)
Decorations
- ½ cup white chocolate (melted)
- Green sprinkles
- Red buttercream frosting or royal icing
Instructions
- Prepare Dry Ingredients: Measure and sift the almond flour and powdered sugar into a bowl. Set this mixture aside for later use.
- Make Meringue: In a stand mixer bowl, combine the room temperature egg whites with cream of tartar and whisk until frothy, about 1-2 minutes. Gradually add granulated sugar one tablespoon at a time, continuing to whisk until stiff peaks form, which takes around 7-9 minutes. The meringue should hold a firm peak when the whisk is lifted.
- Fold Dry Ingredients: Sift half of the almond flour and powdered sugar mixture into the meringue and fold carefully by moving the spatula around the bowl and through the center. Add the rest of the dry ingredients and continue folding until the batter reaches a lava-like consistency. This means the batter flows slowly and you can draw a figure 8 without it breaking. Avoid overmixing to retain air bubbles.
- Pipe Macaron Shells: Fit a piping bag with a large round tip and fill it using a large mug or glass to hold it steady. Pipe about 1½ inch diameter circles evenly spaced on a baking tray lined with a silicone mat or parchment paper.
- Remove Air Bubbles: Tap the baking sheet firmly 5 times against the counter to release air bubbles. Use a toothpick to gently pop any remaining bubbles on the surface of the piped batter.
- Form Skins: Allow the piped shells to rest at room temperature for 20-40 minutes until a dry skin forms on the surface. You can test by gently touching the top; it should feel dry and not stick to your finger. This step is crucial for proper macaron development.
- Bake the Shells: Preheat your oven to 300°F (150°C) while the shells set. Bake for 15-17 minutes until the shells have puffed and the feet have formed. The shells should not move when gently touched. Avoid opening the oven within the first 13 minutes. Rotate the pan halfway through bake time if your oven has uneven heat.
- Cool Completely: Remove the shells from the oven and let them cool fully on the baking sheet before attempting to remove them to prevent cracking or breaking.
- Prepare Filling and Assemble: Cream the softened butter with powdered sugar and heavy cream until smooth. Gently fold in the crumbled Christmas Tree Cakes. Pipe or spread the filling onto the flat underside of one macaron shell, sandwich with another shell. Dip or drizzle melted white chocolate over the assembled macarons, decorate with green sprinkles, and add red buttercream or royal icing details to resemble Christmas trees.
Notes
- Use a kitchen scale for precise measurements, especially for almond flour and sugar.
- Allow the macaron shells to rest before baking to develop a proper skin; this helps formation of the characteristic ‘feet.’
- Room temperature egg whites whip better and yield more stable meringue.
- Be gentle when folding to not deflate the meringue but ensure batter consistency reaches lava-like texture for perfect shells.
- Cool shells fully before filling to avoid melting or breaking the filling.
- Customize decoration with sprinkles and icing colors to create stunning holiday-themed macarons.
- Store assembled macarons in an airtight container in the refrigerator, and bring to room temperature before serving.
