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Holiday Tree Macarons pack all the festive cheer of Christmas into tiny, gorgeous treats. These almond cookie shells with luscious cream filling capture the magic of beloved seasonal snack cakes. They'll become the yearly baking project your family asks for again and again.
The first time I baked these for our family's cookie exchange, my niece's eyes lit up at the tiny Christmas trees. Now we spend time every December making them together as our special tradition.
Round Up Your Ingredients
- Powdered sugar: creates that delicate sweetness and smooth finish in the shells. Grab a fresh package without clumps.
- Almond flour: delivers the signature macaron taste and consistency. Pick finely ground, blanched versions for best results.
- Egg whites: should be sitting out at room temp so they'll whip up bigger and fluffier.
- Granulated sugar: helps make the meringue stable and strong. The fresher the better for perfect peaks.
- Cream of tartar: makes those egg whites hold their shape and stops them from collapsing. Make sure yours isn't old or damp.
- Unsalted butter: forms the creamy foundation of your filling. Splurge on good quality for the tastiest outcome.
- Powdered sugar for the filling: brings just enough sweetness and fluffy texture. Sift it twice to avoid any lumps.
- Vanilla extract: adds cozy, familiar flavor. Go for real extract instead of imitation.
- Heavy cream: creates that soft, spreadable filling. Add gradually until you get the perfect consistency.
- Finely crumbled snack cakes: bring that nostalgic Christmas tree cake vibe. Mix in your childhood favorite for extra charm.
- Pinch of salt: cuts through sweetness and makes other flavors stand out more.
How to Make It
- Make the Meringue Shells:
- Double-sift your powdered sugar with almond flour to kick out any chunks. This step can't be skipped if you want perfectly smooth tops.
- Whip the Meringue:
- In a spotless bowl, beat egg whites until foamy. Add your cream of tartar, then slowly pour in sugar while mixing. Keep going until you see stiff, shiny peaks form. Near the end, drop in green food coloring for that holiday look.
- Fold the Batter:
- Carefully mix the almond mixture into your meringue with a folding motion. Work slowly to keep the air in. You'll know it's ready when the batter drips off your spatula like slow-moving honey.
- Pipe the Macarons:
- Load your batter into a piping bag and squeeze out tree shapes or rounds onto parchment-covered baking sheets. Tap the sheets firmly against your counter to release air bubbles. Let sit for 30+ minutes until shells feel dry to touch.
- Bake the Shells:
- Warm your oven to 300°F. Cook one tray at a time, turning halfway through baking. They're done when they come off the paper easily. Cool completely before handling.
- Make the Filling:
- Beat butter until soft and puffy, then mix in powdered sugar, vanilla, heavy cream and that tiny bit of salt. Whip until it's airy and smooth. Gently fold in your crumbled snack cakes for flavor surprises in every bite.
- Assemble the Macarons:
- Match up shells of equal size. Pipe filling onto one half, then top with its matching shell. Lightly press and twist to spread filling to edges.
- Decorate Festively:
- Drizzle melted white chocolate over tops. While still wet, dust with sparkling sugar and cap with tiny gold stars. Each one can look different and special.
The best part about these cookies is the surprise bits of crushed snack cakes inside. It brings back memories of sneaking Christmas treats as a child. When my nephew joins me, I always let him add extra sprinkles because watching them sparkle makes him so happy.
Flavor Boosters
Mix in crushed holiday snack cakes for that authentic Christmas taste, or try folding in tiny festive cake pieces for extra nostalgia. Don't forget that small dash of salt - it cuts the sweetness and makes everything taste better.
Serving Suggestions
Display your macarons in a ring or tree pattern on holiday cookie platters. Pack them in clear bags with ribbons for beautiful homemade presents. They go perfectly with warm cocoa or a glass of eggnog for a snug winter treat.
Creative Twists
Try using any festive mini cakes or even plain pound cake if you can't find the classic snack cakes. For dairy allergies, switch to vegan butter and coconut cream in the filling. If blanched almond flour isn't available, grind whole almonds in a food processor, but be sure to sift thoroughly for the finest texture.
These festive macarons have become our family's holiday must-have. Get creative with your decorations and watch how these little cookies bring smiles to everyone's face.
Common Questions About This Recipe
- → What gives these macarons their tree flavor?
Crushed Christmas Tree Cakes get mixed into the buttercream center, adding that nostalgic holiday taste we all love.
- → How do I achieve the macaron shell's vibrant green color?
Mix some green food coloring into your whipped egg whites before you add the almond flour mix for that pretty holiday look.
- → Why do you rest the piped batter before baking?
This waiting time lets the tops dry out a bit, which helps your macarons get those smooth tops and cute little feet when they bake.
- → Can I use store-bought almond flour?
Absolutely, 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 need to look at the snack cake ingredients if you can't have wheat.
- → How should I store finished macarons?
Keep them in a sealed container in your fridge for up to three days to maintain their awesome texture and taste.