Name: Christmas Tree Cake Macarons Recipe
Prep time: 45 min
Cook time: 16 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 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; 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; White chocolate drizzle; Red and green sprinkles; Edible gold stars (optional)

Ingredients

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

1/2 cup (113g) unsalted butter, softened

1 1/2 cups (150g) powdered sugar (for filling)

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 (for filling)

White chocolate drizzle (for decoration)

Red and green sprinkles (for decoration)

Edible gold stars (optional, for decoration)

Instructions

Step 1: Sift the powdered sugar and almond flour together twice to ensure a smooth mixture.

Step 2: In a clean bowl, beat the egg whites until foamy. Add the cream of tartar, then gradually add the granulated sugar while beating until stiff peaks form. Mix in green gel food coloring until evenly colored.

Step 3: Gently fold the almond flour and powdered sugar mixture into the egg whites until the batter flows like lava but is not too runny.

Step 4: Transfer the batter to a piping bag and pipe tree shapes or circles onto baking sheets lined with parchment or silicone mats. Tap the trays gently to remove air bubbles and rest for 30 to 60 minutes until a skin forms on the surface.

Step 5: Preheat the oven to 300°F (150°C). Bake one tray at a time for 14 to 16 minutes, rotating halfway through. Allow shells to cool completely before carefully removing them.

Step 6: To make the filling, beat the softened butter until fluffy. Add the powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Beat until smooth, then fold in the finely crumbled snack cakes.

Step 7: Pair similar-sized macaron shells, pipe the filling onto one shell, and sandwich with the matching shell.

Step 8: Decorate the macarons by drizzling white chocolate over them. Add red and green sprinkles and place edible gold stars on top if desired.

Step 9: For best flavor, refrigerate the assembled macarons in an airtight container for 24 hours before serving.

Tips & Variations

Use finely ground, blanched almond flour to achieve smooth shells without grittiness.

Resting the piped shells is key to forming a skin; this helps prevent cracking during baking.

Swap green gel food coloring with natural matcha powder for a subtle flavor and color.

Try different fillings like raspberry jam or chocolate ganache for varied tastes.

Decorate with colored sanding sugar or edible glitter for extra sparkle.

FAQs

Can I use pasteurized egg whites instead of fresh?

Yes, pasteurized egg whites work well and are safe to use, especially if you prefer not to use raw eggs. Just make sure they are at room temperature for better volume.

How do I know when the macaron batter is ready?

The batter flows slowly off a spatula in a thick ribbon and smooths itself out quickly on the surface. It should be fluid but not runny; this consistency is often described as “lava-like.”