Christmas Tree Cake Macarons (Recipe for Printing)
Delicate almond flour macarons filled with a rich, creamy center featuring finely crumbled Christmas snack cakes. Perfect for December parties or festive gatherings. Easy to decorate and serve for a seasonal treat. Save & click.
# What You Need:
→ Macaron Shells
01 -
1 3/4 cups powdered sugar
02 -
1 cup finely ground, blanched almond flour
03 -
3 large egg whites, room temperature
04 -
1/4 cup granulated sugar
05 -
1/2 teaspoon cream of tartar
06 -
Green gel food coloring, as needed
→ Cake Filling
07 -
1/2 cup unsalted butter, softened
08 -
1 1/2 cups powdered sugar
09 -
1/2 teaspoon vanilla extract
10 -
2 tablespoons heavy cream
11 -
1/2 cup finely crumbled snack cakes (Christmas Tree Cakes or similar)
12 -
Pinch of salt
→ Decoration (optional)
13 -
White chocolate, melted, for drizzling
14 -
Sprinkles, for garnish
15 -
Gold star sprinkles, for topping
# How to Make It:
01 -
Sift together powdered sugar and almond flour twice to ensure a fine texture and proper incorporation.
02 -
In a clean mixing bowl, beat egg whites until foamy, then add cream of tartar. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Mix in green gel food coloring to achieve desired shade.
03 -
Gently fold the almond flour mixture into the egg whites in multiple additions. Continue folding until the batter flows off the spatula in a thick ribbon and settles back into itself within 10–15 seconds, resembling lava.
04 -
Transfer the batter to a piping bag fitted with a round tip. Pipe tree shapes or circles onto parchment-lined baking sheets. Tap the trays firmly on the counter to remove air bubbles. Allow piped shells to rest uncovered for 30–60 minutes until a dry skin forms.
05 -
Preheat oven to 300°F. Bake one tray at a time for 14–16 minutes, rotating halfway through baking, until shells are set and can be lifted cleanly from the mat. Cool shells completely before assembling.
06 -
In a stand mixer, beat softened butter until light and fluffy. Blend in powdered sugar, vanilla extract, heavy cream, and salt, mixing until smooth. Gently fold in finely crumbled snack cakes. Transfer filling to a piping bag.
07 -
Pair macaron shells of similar size. Pipe filling onto the bottom of one shell, then gently press a second shell on top to create a sandwich.
08 -
Drizzle macarons with melted white chocolate, adorn with sprinkles, and place a gold star sprinkle atop each tree shape if desired.
# Extra Tips:
01 -
Ensure macaron shells rest long enough before baking to develop a proper skin, which prevents cracking during baking.