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Christmas Tree Cake Macarons

Christmas Tree Cake Macarons with green shells white chocolate drizzle sprinkles
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Festive French almond meringue shells filled with nostalgic Christmas Tree Cake flavored buttercream. Perfect holiday treats combining elegance with childhood memories.

Ingredients

Scale
  • 1 3/4 cups (175g) powdered sugar
  • 1 cup (100g) almond flour, finely ground and 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 to 65-68F
  • 1 1/2 cups (150g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1/2 cup (85g) finely crumbled Christmas Tree Cakes
  • Pinch of salt
  • 2 oz white chocolate for drizzling
  • Red and green sprinkles
  • Edible gold stars (optional)

Instructions

  1. Line baking sheets with silicone mats. Sift powdered sugar and almond flour together twice through fine-mesh sieve.
  2. Beat egg whites until foamy, add cream of tartar, then gradually stream in granulated sugar until stiff, glossy peaks form.
  3. Mix in green gel food coloring until evenly distributed throughout meringue.
  4. Fold almond flour mixture into meringue in three additions, pressing batter against bowl sides until it flows like thick honey and forms ribbons that disappear in 10-15 seconds.
  5. Transfer to piping bag with 1/2-inch round tip and pipe 1.5-inch circles on prepared sheets, spacing 1 inch apart.
  6. Tap sheets firmly on counter 3-4 times and pop visible air bubbles with toothpick.
  7. Let sit 45-90 minutes at room temperature until shells form skin and do not stick when lightly touched.
  8. Preheat oven to 302F (150C) and bake one sheet at a time for 15-16 minutes, rotating halfway through.
  9. Let shells cool completely on mats before removing – they should have developed feet and release easily.
  10. Beat softened butter until fluffy, gradually add powdered sugar, then vanilla, cream, salt, and fold in crumbled Christmas Tree Cakes.
  11. Match similar-sized shells and pipe filling on flat side of one shell, sandwich with another, twisting slightly to distribute.
  12. Drizzle with melted white chocolate and immediately add sprinkles and gold stars if desired.
  13. Refrigerate assembled macarons in airtight container 24 hours before serving for optimal texture and flavor.

Notes

  • Use kitchen scale for precision – macaron success depends on accurate measurements.
  • Age egg whites overnight at room temperature for better stability and fewer failures.
  • Butter should be softened to 65-68F for proper buttercream consistency.
  • Resting time varies with humidity – shells must form skin before baking to prevent cracks.
  • Store in refrigerator up to 5 days – flavor improves significantly after 24-hour maturation period.

Nutrition

Find it online: https://www.benefitiany.com/christmas-tree-cake-macarons/