Description
Delight in festive fun with these Christmas Tree Cake Macarons, featuring delicate almond-flavored shells tinted in green and filled with a smooth vanilla buttercream. Perfect for holiday gatherings, they combine the classic elegance of French macarons with a playful seasonal twist.
Ingredients
Scale
Macaron Shells
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 large aged egg whites
- ¼ cup granulated sugar
- Green food coloring (as needed)
Buttercream Filling
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
Instructions
- Preheat and prepare baking sheets: Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: Sift the almond flour and powdered sugar together into a bowl, making sure to remove any lumps for a smooth batter.
- Whip egg whites: In a separate bowl, whip the aged egg whites until foamy. Gradually add the granulated sugar while continuing to whip until stiff, glossy peaks form. Add green food coloring a little at a time until you achieve your desired shade.
- Fold batter: Carefully fold the sifted dry ingredients into the whipped egg whites using a spatula. Mix gently but thoroughly until the batter flows smoothly in a thick ribbon when lifted.
- Pipe and rest: Using a piping bag, pipe small, uniform circles onto the lined baking sheets. Allow the piped macarons to rest at room temperature for 30 to 60 minutes until a skin forms on the surface. This will help develop the signature smooth tops and feet.
- Bake shells: Bake the macarons one tray at a time for 15 to 20 minutes, or until they rise and develop the characteristic feet. Cool them completely on the baking sheets before removing.
- Prepare buttercream filling: In a mixing bowl, beat the softened unsalted butter with the vanilla extract until light and creamy.
- Assemble macarons: Carefully pair up macaron shells of similar size and pipe or spread the buttercream onto one shell, then sandwich with the other to create festive Christmas tree macarons.
Notes
- Aged egg whites (left at room temperature for 1-2 days) whip better resulting in a more stable meringue.
- Allowing the macaron shells to rest and form a skin before baking is crucial to achieving the classic macarons’ texture and feet.
- Use almond flour and powdered sugar sifted together well to ensure smooth batter and no lumps.
- Pipe shells evenly for consistent sizing, which helps with even baking and assembly.
- If green food coloring is unavailable, you can use natural colorings like spinach powder or matcha for a unique flavor and color.
- Buttercream filling can be flavored further with extracts like almond or peppermint for a festive flavor boost.
