Those little Christmas Tree Cake Macarons are a delightful treat that perfectly blend festive fun with sweet indulgence. They have a crunchy outside and a rich, creamy filling, making them simply irresistible. These cute cookies are perfect for holiday parties or family gatherings, and they are fun to make with the kids.
Why You Will Love This Recipe
This recipe is great for beginners. It’s straightforward and uses simple ingredients you can find at any grocery store. Plus, these macarons bring a festive touch to your holiday table without requiring hours in the kitchen. They’re sweet and delicious, and everyone will love them!
How to Make Macarons
Making macarons might sound tricky, but it’s easier than you think! You will whip up a sweet meringue and fold in some dry ingredients. After piping out your rounds, let them sit until they’re dry to the touch. Bake, cool, and then fill them up with a creamy filling for that perfect treat!
What You Need
- 70 g almond flour
- 63 g powdered sugar
- 55 g egg whites (room temperature)
- 1/4 tsp cream of tartar (optional)
- 55 g granulated sugar
- 1 stick unsalted butter (softened)
- 2 cups powdered sugar
- 2 tbsp heavy whipping cream
- 1.5–2 Little Debbie Christmas Tree Cakes (crumbled)
- 1/2 cup white chocolate (melted)
- green sprinkles
- red buttercream or royal icing (for decoration)
Cooking Steps
- Sift almond flour and powdered sugar together. Set aside.
- Beat egg whites with cream of tartar until frothy. Gradually add sugar and whip until stiff peaks form.
- Fold half of the dry mix into the meringue, then add the rest. Mix until batter flows like lava and forms a figure 8.
- Pipe 1½-inch rounds on parchment. Tap tray to release bubbles. Rest 20–40 minutes until dry to the touch.
- Bake at 300°F (150°C) for 15–17 minutes until set. Let cool before removing.
- Beat butter until smooth. Add powdered sugar, then heavy cream. Fold in crumbled Christmas Tree Cakes until creamy.
- Pipe filling onto half the shells. Sandwich with remaining shells.
- Dip tops in melted white chocolate. Add green sprinkles and red icing. Chill 24 hours before serving.
How to Serve Macarons
These macarons are perfect for holiday celebrations! Serve them on a lovely platter during family gatherings, or use them as sweet party favors. They pair wonderfully with coffee or hot chocolate, making them an excellent choice for cozy winter evenings.
How to Store Macarons
To keep these treats fresh, store them in an airtight container in the refrigerator for up to a week. You can also freeze them! Just place them in a single layer in a freezer-safe container. Thaw in the fridge before serving for the best taste.
Recipe Tips
- Ensure egg whites are at room temperature for better aeration.
- Don’t skip the resting time before baking; it helps form that iconic shell.
- Use a kitchen scale for accurate measurements.
- Feel free to substitute almond flour with hazelnut flour for a different nutty flavor.
- If you overmix, the batter could lose its structure, so be careful!
Variations & Swaps
- Chocolate Christmas Macarons: Add cocoa powder to the almond flour for a chocolate version.
- Peppermint Filling: Mix crushed peppermint candies into the filling for a minty twist.
- Gluten-Free: Use gluten-free flour blends to make them gluten-friendly.
FAQs
Can I make these macarons ahead of time?
Yes! You can make the shells ahead of time and fill them the day you plan to serve them. They can be stored in the fridge for up to a week or frozen for longer storage.
Can I freeze the macarons?
Absolutely! Bake and cool the macarons, then place them in an airtight container, separating layers with parchment paper. They can be frozen for up to two months.
What should I do if my macarons crack?
Cracking can be caused by overmixing or not letting the shells dry enough before baking. Make sure you allow them to rest until they are dry to the touch.
How can I substitute the buttercream for dairy-free options?
You can use dairy-free butter or a vegan cream cheese substitute in place of the regular butter for a dairy-free filling.
What is the best way to enjoy these macarons?
Enjoy them fresh after chilling! They also pair wonderfully with a warm drink, making them a cozy treat for the holidays.
Christmas Tree Cake Macarons
Ingredients
For the Macaron Shells
- 70 g almond flour You can substitute almond flour with hazelnut flour for a different flavor.
- 63 g powdered sugar
- 55 g egg whites Make sure egg whites are at room temperature for better aeration.
- 1/4 tsp cream of tartar Optional for better stability.
- 55 g granulated sugar
For the Filling
- 1 stick unsalted butter Softened.
- 2 cups powdered sugar
- 2 tbsp heavy whipping cream
- 1.5–2 pieces Little Debbie Christmas Tree Cakes Crumble before mixing.
- 1/2 cup white chocolate Melted for dipping.
- green sprinkles For decoration.
- red buttercream or royal icing For decoration.
Instructions
Preparation
- Sift almond flour and powdered sugar together. Set aside.
- Beat egg whites with cream of tartar until frothy. Gradually add sugar and whip until stiff peaks form.
- Fold half of the dry mix into the meringue, then add the rest. Mix until the batter flows like lava and forms a figure 8.
Baking
- Pipe 1½-inch rounds on parchment paper. Tap tray to release bubbles. Rest for 20–40 minutes until dry to the touch.
- Bake at 300°F (150°C) for 15–17 minutes until set. Let cool before removing.
Filling
- Beat butter until smooth. Add powdered sugar, then heavy cream. Fold in crumbled Christmas Tree Cakes until creamy.
- Pipe filling onto half the shells and sandwich with the remaining shells.
Decoration
- Dip the tops of the macarons in melted white chocolate. Add green sprinkles and red icing. Chill for 24 hours before serving.
