Christmas Tree Cake Macarons Recipe
Delight in these festive Christmas Tree Cake Macarons featuring delicate almond meringue shells filled with a luscious buttercream blended with crumbled Little Debbie Christmas Tree Cakes, finished with a white chocolate dip, green sprinkles, and red decorative stripes. Perfect for holiday celebrations and sure to impress with their unique flavor combination and stunning presentation.
- Prep Time: 45 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 2 minutes
- Yield: Approximately 20 filled macarons (depends on piping size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-American Fusion
Ingredients
Scale
Shell 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
Filling & Topping Ingredients:
- 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
Instructions
- Prepare Dry Ingredients: Sift almond flour and powdered sugar together by weight to ensure a fine, lump-free mixture for smooth macarons.
- Make Meringue: Beat egg whites with cream of tartar until frothy. Gradually add granulated sugar and whip for 7–9 minutes until stiff, glossy peaks form, indicating a strong meringue ready for folding.
- Fold Dry Ingredients: Gently fold the sifted dry ingredients into the meringue in two batches, carefully mixing about 60 times until the batter flows like lava, achieving the right consistency for piping.
- Pipe Shells: Using a round piping tip, pipe 1 1/2 inch rounds onto parchment-lined baking sheets, spacing them evenly for baking.
- Remove Air Bubbles and Rest: Tap the baking trays firmly to release any air bubbles from the shells, then pop any surface bubbles with a toothpick. Let the shells rest for 20–40 minutes until the tops feel dry to the touch, ensuring a perfect skin forms.
- Bake Shells: Bake the shells at 300°F (150°C) for 15–17 minutes. Avoid opening the oven before 13 minutes to prevent cracking. Once baked, cool completely on the baking sheet.
- Prepare Filling: Beat softened butter until creamy. Gradually blend in powdered sugar, then add heavy whipping cream and whip until fluffy. Fold in crumbled Christmas Tree Cakes to incorporate their flavor and texture.
- Assemble Macarons: Pipe the filling onto half of the cooled shells, then cap each with a matching shell to create sandwiches.
- Decorate: Dip the tops of the assembled macarons in melted white chocolate. While still wet, add green sprinkles for a festive touch and pipe thin red stripes with red buttercream frosting or royal icing to mimic Christmas decorations.
- Mature Macarons: Place the filled macarons in an airtight container and refrigerate for 24 hours to allow flavors to meld and achieve the ideal texture before serving.
Notes
- Ensure egg whites are at room temperature for better volume and stability.
- Allow the macaron shells to rest until dry to prevent cracking during baking.
- Do not open the oven door early to avoid sudden temperature changes which can cause shells to crack.
- Crumbled Christmas Tree Cakes add a unique flavor and texture to the buttercream filling.
- Storing assembled macarons in the fridge for 24 hours enhances flavor and texture.
Keywords: Christmas macarons, holiday desserts, almond meringue, festive treats, Christmas Tree Cake macarons, buttercream filling
Find it online: https://recipeswithmia.com/christmas-tree-cake-macarons-recipe/
