Christmas Tree Cake Macarons

Christmas Tree Cake Macarons bring all the magic of the holiday season into one beautiful bite-sized treat. With almond meringue shells and a sweet creamy filling inspired by beloved Christmas snack cakes, these macarons are the festive baking project you will get requests for year after year.

I remember making these macarons for a family cookie swap The look on my niece’s face when she saw little Christmas trees was priceless We now bake them together every year

Gather Your Ingredients

• Powdered sugar: gives the shells a delicate sweetness and smooth texture Make sure to use a fresh bag with no lumps
• Almond flour: brings that classic macaron flavor and texture Use finely ground and blanched for lightest results
• Egg whites: at room temperature whip up more easily and create better volume in the meringue
• Granulated sugar: stabilizes the meringue and sets structure Look for ultra fresh to ensure bees knees peaks
• Cream of tartar: helps egg whites hold air and prevents over-whipping Check your pantry for a dry well-sealed jar
• Unsalted butter: forms the rich base of the filling Use high quality for a creamy result
• Powdered sugar for the filling: gives just the right amount of sweetness and cloudlike texture Double sift for no grit
• Vanilla extract: adds warmth and a nostalgic note Choose pure extract for best flavor
• Heavy cream: makes the filling plush and easy to pipe Use just enough to reach desired consistency
• Finely crumbled snack cakes: bring the Christmas tree cake flavor Swirl in your favorite variety for nostalgia
• Pinch of salt: balances all the sweetness and intensifies flavors

How to Make It

Make the Meringue Shells:

Sift together the powdered sugar and almond flour two times to remove any lumps This ensures the smoothest possible shells

Whip the Meringue:

Start whipping egg whites in a super clean bowl until they turn foamy Sprinkle in cream of tartar and gradually add the granulated sugar Keep beating until you achieve a stiff glossy peak Just before it finishes add green food coloring for festive color

Fold the Batter:

Gently fold the sifted almond mixture into the meringue Take your time to avoid deflating Beat only until the batter flows off your spatula in a slow molten wave Think the texture of lava

Pipe the Macarons:

Spoon your batter into a sturdy piping bag Pipe neat tree shapes or classic circles onto parchment lined trays Give the trays a firm tap on the counter to pop air bubbles Rest for at least half an hour so shells dry out and form a skin

Bake the Shells:

Preheat the oven to 300 degrees F Bake just one tray at a time Rotate halfway through for even baking The shells are done when they lift cleanly off the mat Let them cool fully before touching

Make the Filling:

Whip butter until fluffy then blend in powdered sugar vanilla heavy cream and a pinch of salt Beat until light and silky Fold in crumbled snack cakes for surprise flavor and bits

Assemble the Macarons:

Pair up shells that are similar in size and shape Pipe a generous swirl of filling onto one shell then carefully sandwich with the second Gently twist as you press together

Decorate Festively:

Melt white chocolate and drizzle over the tops Sprinkle with sparkling sugars and add a mini gold star for a show-stopping finish Every tree is unique

My favorite touch for these is the crushed snack cakes in the filling It adds surprise texture and brings back memories of sneaking bites of holiday treats as a kid When my nephew helps we let him sprinkle extra sugar because his favorite part is making them sparkle

Flavor Boosters

Add finely crumbled snack cakes for the classic holiday flavor or try swirling in mini festive cakes for even more nostalgia A pinch of salt balances the sweetness and makes the flavors pop

Serving Suggestions

Arrange macarons in a circle or tree shape on your holiday cookie platter Wrap in cellophane bags with ribbon for sweet edible gifts Pair with hot cocoa or eggnog for a cozy dessert moment

Creative Twists

Swap out the snack cakes for any festive mini cakes or pound cake in a pinch Use plant-based butter and coconut cream for dairy free filling If you can not find blanched almond flour pulse whole almonds in a food processor but sift well to ensure fine texture

Holiday macarons are a tradition in our family and these always spark joy Let your creativity shine with the decorations and enjoy the smiles these festive cookies bring

Common Questions About This Recipe

→ What gives these macarons their tree flavor?

Finely crumbled Christmas Tree Cakes are folded into the buttercream filling, lending classic holiday flavor and a touch of nostalgia.

→ How do I achieve the macaron shell's vibrant green color?

Add a few drops of green food coloring to the beaten egg whites before folding in the almond flour mixture for a festive look.

→ Why do you rest the piped batter before baking?

Resting lets a skin form on the macaron shells, which helps create their signature smooth tops and frilly 'feet' during baking.

→ Can I use store-bought almond flour?

Yes, finely ground and blanched almond flour is perfect for light, smooth macaron shells. Sifting helps remove lumps.

→ Are these macarons gluten-free?

The macaron shells and buttercream are gluten-free, but check your snack cakes for wheat if avoiding gluten.

→ How should I store finished macarons?

Store macarons in an airtight container in the fridge for up to three days for best texture and flavor.