Description
Celebrate the holiday season with these delightful Christmas Tree Cake Macarons. Delicately crisp on the outside and chewy inside, these festive green macarons are filled with a creamy, buttery filling studded with crumbled snack cakes for added texture and flavor. Finished with a drizzle of white chocolate, colorful sprinkles, and optional edible gold stars, they make a stunning and delicious treat perfect for any Christmas celebration.
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
- Prepare the Macaron Batter: Sift powdered sugar and almond flour together twice to ensure a fine and lump-free mixture. In a separate bowl, beat the egg whites until foamy, then add cream of tartar. Gradually add the granulated sugar while continuing to beat until stiff peaks form. Add green gel food coloring and mix to combine evenly. Gently fold the almond flour mixture into the beaten egg whites until the batter flows like lava, indicating proper macaronage.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe tree shapes or simple circles onto lined baking sheets, spacing them evenly. Tap the trays firmly on the counter a few times to release any trapped air bubbles. Allow the piped macarons to rest for 30 to 60 minutes until a dry skin forms on the surface, which prevents cracking during baking.
- 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 cooking. Once baked, cool the macarons completely on the baking mats before carefully removing them to avoid breaking the delicate shells.
- Make the Filling: In a mixing bowl, beat the softened unsalted butter until fluffy. Gradually add powdered sugar, vanilla extract, heavy cream, and a pinch of salt, continuing to beat until smooth and creamy. Fold in the finely crumbled snack cakes gently to incorporate texture. Transfer the filling into a piping bag for easy assembly.
- Assemble the Macarons: Pair macarons of similar size. Pipe the prepared filling onto the flat side of one shell, then sandwich it with the matching shell. Press gently to spread the filling evenly without cracking the shells.
- Decorate: Drizzle the assembled macarons with white chocolate using a spoon or piping bag. Sprinkle red and green sprinkles on top while the drizzle is still wet. Optionally, place edible gold stars on the top of each macaron to enhance the festive look.
- Mature for Best Flavor: Place the decorated macarons in an airtight container and refrigerate for 24 hours. This resting period allows the flavors to meld and the texture to soften, resulting in a perfect macaron experience when served.
Notes
- Allowing the macarons to rest until a skin forms is crucial to prevent cracking during baking.
- Baking one tray at a time ensures even heat distribution and consistent results.
- Use room temperature egg whites for optimal volume when beating.
- Refrigerate the assembled macarons for 24 hours to enhance flavor and texture.
- Green gel food coloring gives vibrant color without adding extra liquid to the batter.
- Handle the macaron shells gently as they are delicate and can easily break.
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Christmas Tree Cake Macarons, Holiday Macarons, Festive Macarons, French Macarons, Christmas Desserts
