Description
This festive Christmas Tree Cake Macarons recipe features delicate almond meringue shells tinted green and shaped like Christmas trees, filled with a creamy buttercream blended with finely crumbled Christmas Tree snack cakes. Decorated with white chocolate drizzle, colorful sprinkles, and edible gold stars, these macarons are perfect for holiday celebrations. The recipe includes detailed steps to achieve the perfect texture and flavor, with a recommended resting time for optimal results.
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 fine texture. Beat egg whites until foamy, then add cream of tartar. Gradually add granulated sugar while continuing to beat until stiff peaks form. Mix in green gel food coloring. Gently fold in the almond flour mixture until the batter flows like lava, ensuring not to deflate the meringue.
- Pipe the Macarons: Transfer the batter to a piping bag and pipe tree shapes or circles onto baking sheets lined with silicone mats or parchment paper. Tap the trays firmly to release any air bubbles. Rest the piped batter for 30 to 60 minutes at room temperature until a skin forms on the surface that doesn’t stick to a fingertip.
- 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 for even heat distribution. Once baked, allow the shells to cool completely before gently removing them from the mats to prevent breaking.
- Make the Filling: Beat softened butter until fluffy and pale. Add powdered sugar, vanilla extract, heavy cream, and a pinch of salt, mixing until smooth and creamy. Fold in the finely crumbled snack cakes gently to incorporate without overmixing. Transfer the filling to a piping bag.
- Assemble the Macarons: Pair macaron shells of similar size. Pipe the prepared filling onto one shell and sandwich with its paired shell by gently pressing together to create a festive Christmas tree macaron.
- Decorate: Drizzle white chocolate over the assembled macarons. Add red and green sprinkles to enhance the holiday look. Optionally, place edible gold stars on top of each macaron for an elegant finish.
- Mature for Best Flavor: Place the assembled macarons in an airtight container and refrigerate for 24 hours to allow flavors to meld and the texture to perfect. Serve chilled or at room temperature.
Notes
- Ensure egg whites are at room temperature for better volume and meringue stability.
- Let the macarons rest before baking to form a proper skin, which helps achieve smooth shells and prevents cracking.
- Customize decorations with different sprinkles or edible accents to match your holiday theme or personal preference.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 15g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
