Description

Celebrate the festive season with these delightful Christmas Tree Cake Macarons, a whimsical holiday treat combining delicate almond meringue shells tinted green and filled with a creamy, vanilla-infused buttercream studded with crumbled Christmas Tree Snack Cakes. Perfect for holiday parties, these macarons are decorated like miniature Christmas trees with sprinkles and white chocolate accents, offering a playful and elegant dessert that blends French baking tradition with nostalgic holiday flavors.

Ingredients

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For the Macaron Shells:

1 cup powdered sugar
3/4 cup almond flour
2 large egg whites (room temperature)
1/4 cup granulated sugar
Green gel food coloring
1/4 teaspoon cream of tartar

For the Filling:

1/2 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream
1/4 teaspoon almond extract (optional)
2 tablespoons crumbled Christmas Tree Snack Cakes (Little Debbie style)
Red and green sprinkles or star-shaped sprinkles for garnish

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Instructions

Make the macaron shells: Line two baking sheets with parchment paper or silicone mats. Sift the powdered sugar and almond flour together into a bowl, discarding any coarse bits to ensure a smooth batter. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. Add the green gel food coloring and gently fold it in for an even tint. Fold the sifted dry ingredients into the meringue using a spatula until the batter flows in thick ribbons and passes the “figure-8” test, indicating the perfect consistency.
Pipe the shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto the prepared baking sheets, spacing them slightly apart to allow for expansion. Firmly tap the trays on the counter to remove air bubbles, which helps prevent cracking. Let the piped batter rest at room temperature for 30–45 minutes, or until the tops feel dry to the touch, forming a skin that is crucial for the classic macarons’ smooth surface.
Bake the shells: Preheat the oven to 300°F (150°C). Bake the macarons for 14–16 minutes, rotating the trays halfway through for even cooking. Once baked, allow the shells to cool completely on the trays before carefully removing them to avoid breakage.
Prepare the filling: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, almond extract (optional), and heavy cream. Continue beating until the mixture is light and fluffy. Gently fold in the crumbled Christmas Tree Snack Cakes until evenly incorporated, adding unique texture and holiday flavor to the buttercream.
Assemble the macarons: Pipe the filling onto the flat side of half the macaron shells, then sandwich with the remaining shells. Decorate the tops with a drizzle of white chocolate and scatter festive red, green, or star-shaped sprinkles to mimic ornaments on a Christmas tree, enhancing their charming holiday presentation.

Notes

Store macarons in an airtight container in the refrigerator for up to 24 hours before serving to achieve the best texture.
Allow macarons to sit at room temperature for 15 minutes before enjoying to soften the shells slightly and enhance flavor.
Macarons can be made up to 5 days in advance and refrigerated, wrapped tightly to maintain freshness.
Use room temperature egg whites for optimal meringue volume and stability.
Ensure to sift dry ingredients thoroughly to prevent gritty shells.