Christmas Tree Macarons Treat

These Christmas Tree Cake Macarons bring a festive touch to your holiday dessert table with their delicate texture and charming appearance. Perfect for surprising guests or gifting to friends, they combine the crisp shell and chewy inside of classic French macarons with a rich, creamy filling featuring crumbled Christmas snack cakes for extra flavor and festivity.

I first made these a few Christmases ago when I wanted to try something new for dessert. Now they are a holiday tradition my family looks forward to each year especially for their pretty decorations and flavor.

Ingredients

• Powdered sugar for the macaron shells: helps create a smooth texture and sweetness
• Almond flour: finely ground and blanched provides the signature nutty flavor and delicate crumb
• Egg whites: at room temperature whip better to create stiff peaks needed for the perfect shell structure
• Cream of tartar: stabilizes the egg whites, ensuring they hold air for a light texture
• Green gel food coloring: gives the macarons their festive tree color without adding extra liquid
• Unsalted butter: soft but not melted forms the base for a rich and creamy filling
• Powdered sugar in the filling: adds sweetness while keeping texture smooth
• Vanilla extract: brightens the flavor profile of the filling
• Heavy cream: adds richness and helps loosen the filling consistency for piping
• Finely crumbled snack cakes: like Christmas Tree Cakes add unique texture and a holiday flavor that sets this filling apart
• Pinch of salt: in the filling balances the sweetness to prevent it from becoming cloying
• White chocolate drizzle: adds a beautiful glossy contrast and extra flavor when decorating
• Red and green sprinkles: bring a playful, colorful element that mimics holiday ornaments
• Edible gold stars: provide a festive last touch that looks like shining tree toppers

Instructions

Prepare the Macaron Batter:

Sift powdered sugar and almond flour together twice to remove lumps and ensure a fine, smooth batter. Beat the egg whites at room temperature in a clean, dry bowl until foamy. Add cream of tartar to stabilize the meringue, then slowly add granulated sugar while continuing to beat until stiff peaks form. Mix in green gel food coloring carefully to distribute color evenly without deflating the meringue. Gently fold the almond flour and powdered sugar mixture into the whipped egg whites using a spatula. Do this gently until the batter flows like lava when lifted this means the consistency is just right to pipe.

Pipe the Macarons:

Transfer the batter to a piping bag fitted with a round tip and pipe tree shapes or simple circles onto lined baking sheets. Hold the bag steady and control the pressure for even shapes. Tap the trays firmly on your countertop to release air bubbles that would cause cracks during baking. Let the piped macarons rest for 30 to 60 minutes uncovered or until they form a dry skin on the surface. This is key to preventing them from cracking and ensures feet develop properly during baking.

Bake the Shells:

Preheat your oven to 300 degrees Fahrenheit or 150 degrees Celsius. Place one tray in the oven at a time on the middle rack. Bake for 14 to 16 minutes, rotating the tray halfway through for even browning. The shells should rise and develop little feet. Allow the macarons to cool completely before attempting to remove them from the baking mats or parchment paper otherwise they might stick or crack.

Make the Filling:

Using a mixer, beat softened unsalted butter until fluffy and creamy. Gradually add powdered sugar while mixing to combine and eliminate lumps. Stir in vanilla extract, heavy cream, and a pinch of salt to balance the sweetness. Gently fold in finely crumbled snack cakes to add texture and distinctive holiday flavor. Transfer this filling into a piping bag with a small round tip for assembling.

Assemble the Macarons:

Match up macaron shells by size to create pairs that look uniform once sandwiched. Pipe a generous dollop of filling onto the flat side of one shell. Carefully place the matching shell on top and gently press together so the filling spreads evenly but does not spill out.

Decorate:

Warm some white chocolate gently and drizzle over the assembled macarons in decorative patterns to mimic garlands or snow. Apply red and green sprinkles to resemble ornaments. Top each tree-shaped macaron with an edible gold star if using for extra sparkle.

Mature for Best Flavor:

Store the macarons in a single layer in an airtight container in the refrigerator for 24 hours before serving. This resting step lets the flavors meld and the shells soften slightly for the perfect bite.

My favorite ingredient in this recipe is the crumbled Christmas Tree Cakes mixed into the filling. It adds such a nostalgic and seasonal touch that my family associates with warm holiday memories. One Christmas we made these together and the kids enjoyed both eating and decorating them, making it a truly fun tradition.

Storage Tips

Store macarons in an airtight container in the refrigerator to keep them fresh up to 3 days. Avoid stacking macarons directly on top of each other to prevent smashing. Bring them to room temperature before serving for the best flavor and texture.

Ingredient Substitutions

You can substitute the green gel food coloring with natural matcha powder for a subtle green tint and a slight earthy flavor. Use store-bought vegan butter and aquafaba to make a dairy-free and egg-free version but results may vary with texture.

Serving Suggestions

These macarons make a beautiful addition to a holiday dessert platter or as individual hostess gifts wrapped in clear boxes tied with festive ribbons. Pair with a cup of spiced tea or rich hot chocolate to enhance the winter vibes.

These festive macarons are a showstopper and well worth the patience. Enjoy sharing them as a holiday tradition.

Common Questions About Recipes

→ What gives the macarons their green color?

Green gel food coloring is gently folded into the batter to achieve the festive hue without altering texture.

→ How do I achieve a smooth macaron shell surface?

Sift powdered sugar and almond flour twice, then fold the batter until it flows like lava to ensure smooth shells.

→ Why is it important to let macarons rest before baking?

Resting allows a skin to form on the shells, which helps prevent cracking and promotes the signature macaron ‘feet’ during baking.

→ Can I substitute the crumbled snack cakes in the filling?

Yes, you may use similar crumbled cakes or cookies to add texture and flavor to the filling.

→ How should I store the assembled macarons for best flavor?

Refrigerate them in an airtight container for 24 hours to allow flavors to meld and textures to improve.

→ Is it necessary to use cream of tartar in the batter?

Cream of tartar helps stabilize the egg whites, resulting in a firmer meringue and better macaron structure.