Christmas Tree Cake Macarons | Festive & Fun Recipe

Introduction

These Christmas Tree Cake Macarons are a festive twist on classic French macarons, inspired by the beloved holiday treat. Delicate almond shells sandwich a creamy, cake-filled center, decorated with white chocolate and colorful sprinkles for a fun, seasonal look.

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

1. Step 1: Sift the almond flour and powdered sugar together by weight to ensure a fine, lump-free mixture.
2. Step 2: Beat the egg whites with cream of tartar until frothy. Gradually add the granulated sugar and whip until stiff, glossy peaks form, about 7–9 minutes.
3. Step 3: Fold the dry almond flour and sugar mixture into the meringue in two batches. Continue folding carefully about 60 times, until the batter flows like lava.
4. Step 4: Pipe 1 1/2 inch rounds onto baking sheets lined with parchment paper, using a round tip for even shapes.
5. Step 5: Tap the trays firmly on the counter to release air bubbles, then pop any surface bubbles with a toothpick. Let rest for 20–40 minutes until the tops feel dry to the touch.
6. Step 6: Bake at 300°F (150°C) for 15–17 minutes. Do not open the oven before 13 minutes to prevent cracking. Allow shells to cool completely before handling.
7. Step 7: Beat the softened butter until creamy. Gradually mix in powdered sugar, then add heavy cream and whip until fluffy. Fold in the crumbled Christmas Tree Cakes gently.
8. Step 8: Pipe the filling onto half of the macaron shells and place the remaining shells on top to form sandwiches.
9. Step 9: Dip the tops of the filled macarons in melted white chocolate. Decorate with green sprinkles and add thin red stripes using red buttercream frosting or royal icing.
10. Step 10: For best texture, let the macarons mature in an airtight container in the refrigerator for 24 hours before serving.

Tips & Variations

• For a smoother filling texture, finely grind the Christmas Tree Cakes before folding into the buttercream.
• If you don’t have cream of tartar, you can omit it or substitute with a few drops of lemon juice to stabilize the meringue.
• Use different colored sprinkles or festive decorations to customize the look for other holidays.
• Adjust the amount of heavy cream in the buttercream to achieve your preferred consistency.

Storage

Store the finished macarons in an airtight container in the refrigerator for up to 3 days. Bringing them to room temperature before serving enhances their texture and flavor. Alternatively, you can freeze them for up to one month; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the shells up to one day in advance. Store them in an airtight container at room temperature and fill them with buttercream just before assembling.

What if my macarons don’t develop feet or crack?

This is often due to under- or over-mixing the batter or insufficient drying time before baking. Make sure to fold the batter until it flows like lava and allow the shells to rest until dry on top before placing them in the oven.

Christmas Tree Cake Macarons | Festive & Fun Recipe

Print Recipe

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4.9 from 135 reviews

Celebrate the holiday season with these festive and fun Christmas Tree Cake Macarons. Delicate almond meringue shells are filled with a buttery cream mixed with crumbled Little Debbie Christmas Tree Cakes, then decorated with white chocolate, green sprinkles, and red frosting for a beautiful seasonal treat that’s perfect for parties or gifting.

• Author: Isabella
• Prep Time: 45 minutes
• Cook Time: 17 minutes
• Total Time: 1 hour 10 minutes (including resting and baking times, plus chilling time not included)
• Yield: Approximately 20 macarons (10 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired American

Ingredients

Scale 1x2x3x

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
• 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

1. Prepare Dry Ingredients: Sift the almond flour and powdered sugar together by weight to ensure a smooth, lump-free mixture for the macarons.
2. Make Meringue: Beat egg whites with cream of tartar until frothy. Gradually add granulated sugar while continuing to whip until stiff, glossy peaks form, approximately 7 to 9 minutes.
3. Combine Batter: Fold the dry almond and sugar mixture into the meringue in two batches, folding carefully about 60 times until the batter flows like lava for the perfect consistency.
4. Pipe Shells: Using a piping bag with a round tip, pipe 1 1/2 inch rounds onto parchment-lined baking sheets, spacing them evenly.
5. Remove Air Bubbles: Tap the trays firmly against the counter to release trapped air bubbles, and pop any visible surface bubbles with a toothpick. Let the piped shells rest for 20 to 40 minutes until their tops feel dry to the touch.
6. Bake: Preheat oven to 300°F (150°C). Bake the macarons for 15 to 17 minutes, ensuring the oven remains closed for at least the first 13 minutes to prevent cracking. Let cool completely on the trays.
7. Prepare Filling: Beat the softened butter until creamy. Gradually add powdered sugar, then pour in heavy whipping cream and whip until fluffy. Gently fold in the crumbled Little Debbie Christmas Tree Cakes to incorporate.
8. Assemble Macarons: Pipe the filling onto half of the cooled macaron shells, then gently press the remaining shells on top to form sandwich cookies.
9. Decorate: Dip the tops of the filled macarons into melted white chocolate. While the chocolate is wet, sprinkle green sprinkles on top. Use red buttercream frosting or royal icing to pipe thin red stripes for a festive look.
10. Mature: Place the filled macarons in an airtight container and refrigerate for 24 hours to allow flavors and textures to develop for the best eating experience.

Notes

• Make sure egg whites are at room temperature for better volume in meringue.
• Resting the piped shells before baking is crucial to develop the macaron “skin” and avoid cracking.
• Use a silicone baking mat or parchment paper to prevent sticking.
• Allow macarons to mature in the fridge for at least 24 hours for the best texture and flavor melding.
• If cream of tartar is unavailable, lemon juice can be used as a substitute to stabilize the egg whites.
• Store macarons in an airtight container refrigerated and consume within 3 to 4 days for optimum freshness.

Keywords: Christmas macarons, festive macarons, Christmas Tree Cake recipe, holiday dessert, almond macarons, Little Debbie cake dessert, Christmas treats