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Christmas Tree Cake Macarons

Course Dessert
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings 20 Macarons
Your favorite holiday snack cake meets the famous French macaron cookie! These bite-sized Christmas Tree Cake Macarons are packed with flavor and will sure to impress this holiday season!

Ingredients
  

Shells:

  • 70 grams almond flour
  • 63 grams powdered sugar
  • 55 grams egg whites
  • ¼ teaspoon cream of tarter
  • 55 grams granulated sugar

Filling/Topping:

  • 1 stick butter- softened
  • 2 cups powdered sugar
  • 2 Tablespoons heavy whipping cream
  • 1 1/2- 2 Little Debbie Christmas Tree Cakes crumbled
  • 1/2 cup white chocolate melted
  • green sprinkles
  • premade red buttercream frosting

Instructions

Shells:

  • Measure out all ingredients and place in individual bowls. Set aside.
  • In the bowl of a stand mixer, add egg whites and cream of tarter and whisk until bubbly. GRADUALLY add in the granulated sugar and mix until stiff peaks form. The meringue should stick straight up when you remove the whisk.
  • Sift half of the almond flour and powdered sugar into the meringue and fold by going around the bowl and straight through the center of the meringue. Continue folding until there are no dry spots remaining.
  • Sift in the remaining almond and powdered sugar mixture and fold until you get a “lava-like” consistency. You should be able to pick up your spatula and draw a figure 8 with the batter without it breaking off. The batter should also disappear back into the bulk after about 15-20 seconds.
  • Prepare a piping bag with a large round tip. Use a large mug or glass to hold the piping bag while you fill with the macaron batter.
  • Add a silicon mat or parchment paper to a baking sheet. Pipe about 1 ½” circles (I recommend using a template, you can easily find one on google images) of batter then tap the baking sheet against the counter to remove and air bubbles. Use a toothpick to pop any air bubbles that come to the surface.
  • Allow the shells to set for about 30 minutes or until a “skin” forms on the outside. You should be able to touch the top of the shells without batter coming off on your finger.
  • Bake at 300 degrees. F for 13-15 minutes or until you can touch the top of the shell and it does not move around on the “feet”.
  • Remove form the oven and allow to cool COMPLETELY before trying to remove them from the pan.
  • While they are cooling, prepare the buttercream by adding the butter into the bowl of a stand mixer and cream until nice and smooth.
  • Add in powdered sugar one cup at a time and fully incorporate.
  • Pour in heavy whipping cream and slowly increase speed to high and whip for 2-3 minutes until you get a whipped consistency. Add in the crumbled Christmas tree cakes last and mix on high speed until combined and smooth.
  • Add to a piping bag with a large round piping tip.
  • Flip over half of the shells and pipe a small amount of buttercream on each shell and top with the remaining shells.

Topping:

  • Dip the top of one of the shells into white chocolate and sprinkle with green sprinkles. Repeat with half of the shells.
  • Use a small piping tip and pipe red lines of buttercream on top of the white chocolate. Use a cake as a reference.
  • Place in an airtight container in the refrigerator for at least 24 hours to “mature” this will give you the best results. Bring the macarons to room temperature and serve!

Notes

If there are little “nipples” that stay on the top of the shells, wet your finger and gently press those into the shell to smooth the top.

Equipment

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