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Holiday Tree Macarons pack all the festive joy of Christmas into one adorable bite-sized dessert. Featuring light almond shells and a rich, sweet filling inspired by popular holiday snack cakes, these treats will become the baking project your family begs for every December.
I still recall the first time I baked these for our family's annual sweet exchange. My niece's eyes lit up when she spotted the tiny Christmas trees. Now it's become our special December tradition to make them together.
Delightful Ingredients
- Powdered sugar: creates that tender sweetness and smooth finish. Grab a fresh package without any clumps
- Almond flour: delivers that signature macaron taste and structure. Go for the fine-ground blanched type for best results
- Egg whites: should be left out until room temp so they'll fluff up properly when beaten
- Granulated sugar: helps your meringue stay strong and stable. The fresher the better for perfect peaks
- Cream of tartar: keeps your egg whites nice and fluffy. Make sure yours isn't old or clumpy
- Unsalted butter: creates the foundation for your dreamy filling. Splurge on quality butter here
- Powdered sugar for the filling: makes everything velvety smooth. Try double-sifting to avoid any grittiness
- Vanilla extract: adds that cozy background flavor. Real extract works way better than imitation
- Heavy cream: transforms your filling into something cloud-like. Add gradually to get just right
- Finely crumbled snack cakes: brings that nostalgic Christmas flavor. Pick your favorites to mix in
- Pinch of salt: cuts through sweetness and makes flavors stand out more
How to Make It
- Make the Meringue Shells:
- Double-sift your powdered sugar with almond flour to kick out every single lump. This step can't be skipped if you want smooth tops
- Whip the Meringue:
- In a spotless bowl, beat egg whites until they get foamy. Add your cream of tartar, then slowly work in the sugar. Keep mixing until you see shiny stiff peaks form. Drop in green food coloring right before finishing
- Fold the Batter:
- Carefully mix your dry ingredients into the meringue. Work slowly so you don't knock out all the air. The right texture flows like slow-moving honey off your spatula
- Pipe the Macarons:
- Load your batter into a strong piping bag. Squeeze out tree shapes or circles onto baking sheets lined with parchment. Bang the trays against your counter to force air bubbles up. Let them sit around 30 minutes until the tops feel dry
- Bake the Shells:
- Warm your oven to 300 degrees F. Bake one tray at a time. Turn the tray halfway for even cooking. They're done when they don't stick to the paper. Cool completely before touching
- Make the Filling:
- Beat butter until it's super soft, then mix in powdered sugar, vanilla, heavy cream and that tiny bit of salt. Whip until it feels like clouds. Gently stir in your crumbled snack cakes for that surprise element
- Assemble the Macarons:
- Match up shells that look alike in size. Put a good dollop of filling on one side and press the other shell on top. Give a little twist as you join them
- Decorate Festively:
- Drizzle melted white chocolate over your trees. Sprinkle with sparkly sugar and top with tiny gold stars for that wow effect. Each one will look unique
The secret ingredient I love most is mixing those crushed snack cakes into the filling. It adds unexpected crunch and reminds me of sneaking Christmas treats as a child. When my nephew helps out, we always let him add extra sprinkles since making them twinkle is his favorite part.
Flavor Boosters
Mix in those finely crushed holiday snack cakes for authentic Christmas flavor or try adding tiny bits of festive cake for extra nostalgia. Don't forget that small pinch of salt - it makes everything taste better and balances the sweetness.
Serving Suggestions
Display your macarons in a ring or tree pattern on your Christmas cookie tray. Pack them in clear bags with ribbons for wonderful handmade presents. They taste amazing with hot chocolate or a glass of holiday nog.
Creative Twists
Try using other holiday mini cakes or even pound cake if you can't find the classic snack cakes. For dairy allergies, substitute plant butter and coconut cream in the filling. No blanched almond flour available? Just grind raw almonds in your food processor and sift thoroughly to remove bigger pieces.
These festive macarons have become a holiday must-have in our home and they never fail to bring smiles. Have fun with the decorating process and enjoy watching everyone's faces light up when they see your beautiful creations.
Common Questions About This Recipe
- → What gives these macarons their tree flavor?
Tiny bits of crushed Christmas Tree Cakes get mixed into the buttercream center, bringing that familiar holiday taste and a bit of childhood magic.
- → How do I achieve the macaron shell's vibrant green color?
Mix a couple drops of green food coloring into your whipped egg whites before you add the almond flour mix to get that pretty holiday look.
- → Why do you rest the piped batter before baking?
The rest time lets the tops dry out slightly, which helps them come out with smooth tops and those cute little ridges at the bottom when they bake.
- → Can I use store-bought almond flour?
Absolutely, store-bought fine blanched almond flour works great for smooth macaron shells. Just run it through a sifter to catch any big bits.
- → Are these macarons gluten-free?
The shells and buttercream don't have gluten, but you'll want to look at the snack cake ingredients if you can't have wheat products.
- → How should I store finished macarons?
Pop your macarons in an airtight container in the fridge and they'll stay yummy for about three days.