Name: Christmas Tree Cake Macarons Recipe
Prep time: 45 min
Cook time: 17 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 70 grams almond flour; 63 grams powdered sugar; 55 grams egg whites (room temperature); ¼ teaspoon cream of tartar (optional); 55 grams granulated sugar; 1 stick unsalted butter (softened to room temperature); 2 cups powdered sugar; 2 tablespoons heavy whipping cream; 1½-2 Little Debbie Christmas Tree Cakes (crumbled); ½ cup white chocolate (melted); Green sprinkles; Red buttercream frosting or Royal icing for decorating

Ingredients

70 grams almond flour

63 grams powdered sugar

55 grams egg whites (at room temperature)

¼ teaspoon cream of tartar (optional)

55 grams granulated sugar

1 stick unsalted butter (softened to room temperature)

2 cups powdered sugar

2 tablespoons heavy whipping cream

1½-2 Little Debbie Christmas Tree Cakes (crumbled)

½ cup white chocolate (melted)

Green sprinkles

Red buttercream frosting or Royal icing

Instructions

Step 1: Measure almond flour and powdered sugar by weight, then sift into a bowl and set aside.

Step 2: In a stand mixer bowl, combine room temperature egg whites and cream of tartar; whisk until frothy (1-2 minutes). Slowly add granulated sugar one tablespoon at a time, mixing until stiff peaks form (7-9 minutes).

Step 3: Sift half of the almond flour and powdered sugar mixture into the meringue. Fold gently around the bowl and through the center until no dry spots remain. Add the rest of the mixture and fold until batter reaches a “lava-like” consistency, about 60 folds.

Step 4: Prepare a piping bag with a large round tip. Pipe 1½-inch circles onto a silicone mat or parchment-lined baking sheet, holding the bag straight up.

Step 5: Tap the baking sheet firmly five times to release air bubbles. Use a toothpick to pop any bubbles that appear on the surface.

Step 6: Let the shells sit for 20-40 minutes, or until a skin forms on top and they are no longer tacky to touch.

Step 7: Preheat oven to 300°F (150°C). Bake macarons for 15-17 minutes without opening the oven for the first 13 minutes. Rotate pan midway if your oven has cold spots. They’re done when the shells are puffed with firm feet.

Step 8: Let the shells cool completely before removing from the baking mat or parchment.

Step 9: To make the buttercream, beat softened butter in a stand mixer until smooth. Gradually add powdered sugar one cup at a time, fully incorporating before adding more.

Step 10: Pour in heavy cream and whip on high for 2-3 minutes until light and fluffy.

Step 11: Mix in crumbled Christmas Tree Cakes on high speed until combined and smooth.

Step 12: Fill a piping bag fitted with a large round tip (such as Wilton #1A) with the buttercream.

Step 13: Flip half of the macaron shells over and pipe a small amount of buttercream on each, then sandwich with remaining shells.

Step 14: Dip the top of half the macarons in melted white chocolate, then sprinkle with green sprinkles.

Step 15: Use a small piping tip to pipe red lines of buttercream or royal icing onto the white chocolate to mimic Christmas tree decorations.

Step 16: Place macarons in an airtight container and refrigerate for at least 24 hours to mature. Bring to room temperature before serving for best flavor and texture.

Tips & Variations

Allowing the shells to fully develop a skin before baking prevents cracking and helps form perfect feet.

If you don’t have cream of tartar, you can omit it, but it helps stabilize the egg whites for a better meringue.

Try swapping green sprinkles for edible glitter or colored sugar for different festive looks.

Use other flavored cakes or fillings if you want to personalize your macarons for other holidays or occasions.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the shells a day ahead and store them in an airtight container at room temperature. Fill them with buttercream and assemble just before serving for best freshness.

What should I do if my macaron batter is too runny or too thick?

If your batter is too runny, it means it has been overfolded and lost air; try folding less next time. If it’s too thick and doesn’t flow smoothly when piped, fold a few more times until you reach the right lava-like consistency that slowly falls off your spatula.