Christmas Tree Cake Macarons

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Christmas Tree Cake Macarons (Detailed Recipe)

These macarons have:

  • Soft almond shells
  • Vanilla cake–style filling
  • White chocolate coating
  • Red & green sprinkles, just like Christmas Tree Cakes

⏱ Time & Yield

  • Prep: 45 minutes
  • Resting: 30–45 minutes
  • Bake: 14–16 minutes
  • Assembly: 30 minutes
  • Yield: 18–22 macarons (36–44 shells)

🧾 INGREDIENTS

🥚 Macaron Shells

  • 100 g almond flour (very fine)
  • 100 g powdered sugar
  • 70 g egg whites, room temperature (about 2 large eggs)
  • 70 g granulated sugar
  • ¼ tsp cream of tartar (optional but recommended)
  • Green gel food coloring (NOT liquid)
  • Holiday sprinkles (optional, for topping)

🍰 Vanilla Cake Filling

  • ½ cup unsalted butter, softened
  • 1½ cups powdered sugar
  • 1–2 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt

🍫 White Chocolate Coating

  • 200 g white chocolate, chopped
  • 1 tsp coconut oil (optional, smoother coating)

🎄 Decoration

  • Red sprinkles or sanding sugar
  • Green sprinkles
  • Optional: edible glitter

🥣 INSTRUCTIONS (STEP-BY-STEP)

🔹 STEP 1: PREP THE DRY INGREDIENTS

  1. Sift almond flour + powdered sugar together twice.
  2. Discard large almond bits.
  3. Set aside — this ensures smooth shells.

🔹 STEP 2: MAKE THE MERINGUE

  1. In a clean bowl, beat egg whites on medium speed until foamy.
  2. Add cream of tartar.
  3. Slowly add granulated sugar, 1 tablespoon at a time.
  4. Increase speed to medium-high and beat until:
    • Stiff, glossy peaks form
    • Meringue does not slide when bowl is tilted
  5. Add green gel coloring and mix gently.

🔹 STEP 3: MACARONAGE (MOST IMPORTANT STEP)

  1. Add dry ingredients to the meringue in 3 additions.
  2. Gently fold using a spatula.
  3. Stop when batter flows like lava and forms a ribbon that melts back into itself in 10–15 seconds.

⚠️ Do NOT overmix or shells will spread.

🔹 STEP 4: PIPE THE TREES

  1. Transfer batter to a piping bag with a round tip.
  2. Pipe triangle/tree shapes onto parchment-lined baking sheets.
  3. Tap tray firmly on counter to remove air bubbles.
  4. Add sprinkles (optional).

🔹 STEP 5: REST THE SHELLS

  • Let shells sit uncovered 30–45 minutes
  • They’re ready when tops are dry and not sticky.

🔹 STEP 6: BAKE

  • Oven: 150°C / 300°F
  • Bake 14–16 minutes
  • Shells should:
    • Have feet
    • Not wobble when touched
  • Cool completely before removing.

🍰 STEP 7: MAKE THE FILLING

  1. Beat butter until creamy (2–3 minutes).
  2. Add powdered sugar gradually.
  3. Add vanilla, salt, and cream.
  4. Beat until fluffy and smooth.

🎄 STEP 8: ASSEMBLE

  1. Match shells by size.
  2. Pipe filling onto flat side of one shell.
  3. Sandwich gently with another shell.

🍫 STEP 9: WHITE CHOCOLATE COATING

  1. Melt white chocolate gently (microwave or bain-marie).
  2. Stir in coconut oil.
  3. Drizzle or dip macarons halfway.
  4. Decorate with red sprinkles.
  5. Let set at room temperature or refrigerate 10 minutes.

❄️ STEP 10: MATURATION (IMPORTANT!)

  • Store macarons in fridge 24 hours
  • This softens the interior and improves flavor
  • Bring to room temp before serving

⭐ PRO TIPS

  • Use a kitchen scale for accuracy
  • Avoid humid days
  • Always use gel food coloring
  • Practice piping trees on paper first

🎁 STORAGE

  • Fridge: up to 5 days
  • Freezer: up to 1 month (unfilled or filled)

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