christmas tree cake macarons

A batch of Christmas Tree Cake Macarons brings pure holiday magic into your kitchen These delicate treats capture all the nostalgia of Little Debbie cakes wrapped in elegant French macaron shells Every December I look forward to sharing them at cookie swaps and they never last long

The first time I brought these to our cozy Christmas brunch my nephew lit up like the tree itself asking for the recipe and eating three in a row

Gather Your Ingredients

• Fine almond flour: gives macarons their signature texture sift well for the smoothest shells
• Powdered sugar: not just sweetener but also sets the delicate structure pick fresh for best blending
• Egg whites: at room temperature create a stable meringue use fresh eggs for best volume
• Cream of tartar: optional but helps stabilize the meringue choose if your environment is humid
• Granulated sugar: for building strong glossy peaks regular white sugar works perfectly here
• Unsalted butter: softened the base for creamy filling European style tastes extra rich if you can find it
• Powdered sugar in filling: balances texture and sweetness sift to avoid lumps
• Heavy whipping cream: smooths out the frosting and makes it fluffy use a full fat version for stability
• Little Debbie Christmas Tree Cakes: for ultimate flavor nostalgia crumble these before mixing in
• White chocolate: melted to drizzle or swirl throughout pick real white chocolate for best melt and flavor

How to Make It

Prep Dry Ingredients:

Sift together almond flour and powdered sugar by weight This ensures the shell batter stays smooth light and lump free

Make the Meringue:

In a clean bowl beat room temperature egg whites with cream of tartar until frothy Slowly add granulated sugar and continue whipping until you achieve stiff glossy peaks This will take about seven to nine minutes and sets the foundation for tall airy macarons

Fold Batter:

Carefully fold sifted almond and powdered sugar mixture into the whipped meringue Use light strokes to deflate just enough for a flowing lava like consistency The batter should create thick ribbons that settle slowly

Pipe the Shells:

Transfer batter to a piping bag fitted with a round tip Pipe even circles onto lined trays Tap trays firmly a few times to release air bubbles and let the shells sit until they form a dry film usually fifteen to thirty minutes depending on humidity

Bake and Cool:

Bake shells in a preheated oven careful not to overbake for tenderness Allow the shells to cool completely before handling to avoid cracks

Prepare the Filling:

Beat softened butter until fluffy Add powdered sugar gradually along with a splash of heavy cream Mix in the crumbled Christmas tree cakes The mixture should be creamy with tasty cake specks throughout

Assemble Macarons:

Once cool match shells into pairs Pipe a swirl of filling onto half Press together gently Top with a drizzle of melted white chocolate and any festive decorations you love

Clean up Enjoy:

Let filled macarons rest in the refrigerator for best texture Ideally wait twenty four hours then let come to room temperature before serving for soft centers

My favorite part of this recipe is swirling the white chocolate over cooled macarons My younger cousin tries to sneak a taste any time she smells almonds in my kitchen Our annual decorating session is a sweet memory

Flavor Boosters

Store macarons in a covered container in the refrigerator for up to five days For longer storage freeze in single layers with wax paper between shells Thaw overnight in the fridge for best results Always bring to room temperature before serving to restore their chewy texture

Serving Suggestions

Serve chilled or at room temperature for the best texture Place on a platter with sugar snow or festive greenery Pair with spiced hot cocoa or mulled cider for extra comfort These make beautiful edible gifts when packed in decorative boxes

Creative Twists

French macarons have embraced dozens of playful holiday versions These Christmas tree cake macarons combine timeless pastry craft with an American childhood classic turning a nostalgic treat into a sophisticated showstopper Crafting them each December has become my personal culinary tradition

For best results prepare shells and freeze unfilled in airtight containers When ready to serve whip up fresh filling and assemble for bakery level results Enjoy sharing the holiday magic with those you love

Common Questions About This Recipe

→ How do I make the macarons shells smooth and shiny?

Sift the almond flour and powdered sugar thoroughly to remove lumps, and beat the egg whites to stiff glossy peaks for best results.

→ Can I substitute another snack cake for Little Debbie Christmas Tree Cakes?

Yes, you can swap in other snack cakes with similar texture and flavor for variation, but the unique look and taste come from the Christmas Tree Cakes.

→ How long should I rest the macarons before baking?

Rest the piped shells until they form a dry skin on top, usually 20-30 minutes, to ensure signature feet during baking.

→ What is the best way to store finished macarons?

Store macarons in an airtight container in the refrigerator for up to a week. Allow them to come to room temperature before serving for best texture.

→ How do I melt white chocolate for decorating?

Microwave white chocolate in 20-second intervals, stirring each time, until smooth and spreadable, or melt gently using a double boiler.