Go Back
–+ servings
Christmas Tree Cake Macarons

Delightful Christmas Tree Cake Macarons for Festive Fun

These Christmas Tree Cake Macarons bring festive fun with whimsical colors and delightful flavors, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 16 minutes
Resting Time 1 hour
Total Time 2 hours 16 minutes
Servings: 12 macarons
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shell
  • 1 ¾ cups powdered sugar Substitute with coconut sugar for a less refined option.
  • 1 cup almond flour Use sunflower seed flour for a nut-free alternative.
  • 3 large egg whites Opt for aquafaba for a vegan version.
  • ½ cup granulated sugar Adds sweetness and stability to the meringue.
  • ¼ teaspoon cream of tartar Can be replaced with lemon juice in a pinch.
  • ½ teaspoon green gel food coloring Replace with natural coloring if preferred.
For the Filling
  • ½ cup butter Substitute with plant-based butter for dairy-free.
  • 1 ¼ cups powdered sugar
  • 2 tablespoons heavy cream Coconut cream can be a great non-dairy alternative.
  • 1 teaspoon vanilla extract Use almond extract for a different profile.
  • 1 cup snack cakes Substitute with vanilla cake crumbs or omit for a classic filling.

Equipment

  • Electric mixer
  • Piping Bags
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions for Christmas Tree Cake Macarons
  1. Sift together powdered sugar and almond flour into a mixing bowl. Repeat twice for a smooth texture, then set aside.
  2. Beat egg whites at medium speed until foamy, then add cream of tartar. Gradually beat in granulated sugar until stiff peaks form.
  3. Gently fold in green gel food coloring until desired hue is achieved.
  4. Fold sifted dry mixture into meringue in three additions until the batter flows like lava.
  5. Pipe tree shapes onto lined baking sheets, tapping to release air bubbles.
  6. Allow piped shapes to rest until a dry skin forms, about 30-60 minutes.
  7. Bake at 300°F for 14-16 minutes. Let them cool on mats for 10-15 minutes.
  8. Beat butter until fluffy, mix in powdered sugar, heavy cream, and vanilla extract. Fold in crumbled snack cakes.
  9. Pipe filling onto half of the macaron shells and top with remaining shells.
  10. Optional: Drizzle melted white chocolate over assembled macarons and sprinkle with decorations.
  11. Refrigerate assembled macarons for at least 24 hours to mature flavors.

Nutrition

Serving: 1macaronCalories: 150kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 30mgPotassium: 50mgSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure egg whites are room temperature for stable meringue. Allow macarons to mature for the best flavor.

Tried this recipe?

Let us know how it was!