Name: Christmas Tree Cake Macarons Recipe
Prep time: 45 min
Cook time: 17 min
Total time: 1 h 2 min
Cuisine: French-American Fusion
Ingredients: 70 g almond flour, fine and sifted; 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 (about 113 g); 2 cups powdered sugar (about 240 g); 2 tbsp heavy whipping cream; 1 1/2–2 Little Debbie Christmas Tree Cakes, crumbled; 1/2 cup white chocolate, melted (about 90 g); Green sprinkles, as needed; Red buttercream frosting or royal icing, for piping

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Introduction

These Christmas Tree Cake Macarons bring festive cheer with their delicate almond shells and rich, buttery filling mixed with crumbled holiday treats. Perfect for a holiday party or gift, they combine classic French technique with a fun seasonal twist.

The image shows two white macarons stacked, each with three visible layers: a smooth white outer shell, a creamy white filling in the middle, and a second thin white shell layer beneath the filling. The top shell of each macaron is decorated with red drizzle lines and sprinkled green sugar crystals adding a festive touch. The macarons sit on a white marbled surface, with a red ribbon slightly out of focus in the background. The light highlights the smooth texture of the macarons and the creamy filling clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

70 g almond flour, fine and sifted
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 1/2–2 Little Debbie Christmas Tree Cakes, crumbled
1/2 cup white chocolate, melted
Green sprinkles
Red buttercream frosting or royal icing

Instructions

Step 1: Sift almond flour and powdered sugar together by weight to ensure a smooth batter.
Step 2: Beat egg whites with cream of tartar until frothy. Gradually add granulated sugar and whip to stiff, glossy peaks, about 7–9 minutes.
Step 3: Fold the dry ingredients into the meringue in two batches until the batter flows like lava, making about 60 folds.
Step 4: Pipe 1 1/2 inch rounds onto baking sheets lined with parchment, using a round piping tip.
Step 5: Tap trays firmly to release air bubbles, then pop any surface bubbles with a toothpick. Rest for 20–40 minutes until the tops feel dry to the touch.
Step 6: Bake at 300°F (150°C) for 15–17 minutes. Do not open the oven before 13 minutes. Let cool completely on the trays.
Step 7: Beat softened butter until creamy. Gradually add powdered sugar, then add heavy cream and whip until fluffy. Fold in the crumbled Christmas Tree Cakes gently.
Step 8: Pipe the filling onto half of the shells, then sandwich with the remaining shells.
Step 9: Dip the tops of the macarons in melted white chocolate. Decorate with green sprinkles and pipe thin red stripes using red buttercream or royal icing.
Step 10: Let the filled macarons mature in an airtight container in the refrigerator for 24 hours to develop the best texture and flavor.

Tips & Variations

Make sure almond flour and powdered sugar are well sifted to avoid lumps and ensure smooth shells.
Resting the piped shells before baking helps create the signature macaron “feet”.
Try using different festive sprinkles or swap the crumbled Christmas Tree Cakes for your favorite holiday cookies.
If you prefer, replace white chocolate topping with a simple dusting of powdered sugar for a subtler finish.

Storage

Store the macarons in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving. For longer storage, freeze unfilled shells or filled macarons separately for up to 1 month, thawing in the fridge overnight before serving.

How to Serve

The image shows a close-up of several white macarons stacked and laid out on a white plate, each decorated with red and green zigzag icing on top. The macarons have smooth, shiny shells with a creamy filling visible between the two layers. The background includes blurred Christmas decorations in red, green, and white colors, creating a festive atmosphere. Small green sprinkles are scattered around the plate and the macarons themselves. The overall lighting is soft, highlighting the texture and color details clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the shells and store them in an airtight container for a few days before filling. Just be sure they are completely cooled and dry before storing.

What if my macaron shells crack or don’t develop feet?

Cracks can result from overmixing or underdeveloped skin before baking. Make sure to fold the batter properly until it flows like lava, and allow the shells to rest until dry before baking. Oven temperature accuracy also plays a big role.