delightful christmas tree cake macarons

Whipping up a batch of Christmas Tree Cake Macarons brings holiday cheer straight to your kitchen. These dainty treats wrap all the childhood memories of Little Debbie cakes inside fancy French macaron shells. Every holiday season I can't wait to bring them to cookie exchanges, and they always disappear in no time.

I'll never forget when I first brought these to our intimate Christmas get-together - my nephew's face lit up instantly before he grabbed three and asked me how to make them himself.

Collect Your Ingredients

• Fine almond flour: creates the unique macaron texture, make sure to sift thoroughly for smooth shells
• Powdered sugar: works beyond sweetening to build the delicate framework, buy a new bag for best results
• Egg whites: must be left out until room temp for the best meringue, newer eggs whip up better
• Cream of tartar: not required but helps your meringue stay firm, especially good on damp days
• Granulated sugar: builds those shiny stiff peaks, standard white sugar does the trick
• Unsalted butter: brought to room temp for the filling base, try American Challenge brand for extra richness
• Powdered sugar in filling: gives smoothness and sweetness, run through a sieve to crush any clumps
• Heavy whipping cream: makes the frosting silky and light, don't skimp on fat content for best results
• Little Debbie Christmas Tree Cakes: deliver that nostalgic flavor kick, break them up finely before adding
• White chocolate: for drizzling decoration, grab Ghirardelli chips for smooth melting and great taste

How to Make It

Prep Dry Ingredients:

Weigh and sift the almond flour with powdered sugar together. This key step gets rid of lumps for perfectly smooth, airy shells.

Make the Meringue:

Using a spotless bowl, whip room temp egg whites with cream of tartar until they foam up. Add granulated sugar bit by bit while beating until you get tall, glossy peaks. This usually takes around seven to nine minutes and forms the foundation for puffy, perfect macarons.

Fold Batter:

Gently combine the dry mix into your whipped meringue. Work with soft motions to let out just enough air for a slow-flowing, lava-like texture. Your batter should make thick streams that slowly blend back into the mix.

Pipe the Shells:

Scoop batter into a piping bag with round tip attached. Squeeze out even circles on parchment-lined sheets. Bang trays on the counter several times to pop air bubbles and let shells rest until they don't stick to your finger, about fifteen to thirty minutes based on how humid your kitchen is.

Bake and Cool:

Slide trays into a preheated oven, watching carefully to avoid browning. Let shells cool completely on the tray to prevent breaking.

Prepare the Filling:

Whip room temp butter until light and fluffy. Slowly mix in powdered sugar and a dash of cream. Stir in the smashed Christmas tree cakes. Your filling should be smooth but flecked with tasty cake bits.

Assemble Macarons:

After cooling, sort shells into matching pairs. Add a dollop of filling onto half of them. Press partners together with gentle pressure. Top with drizzled white chocolate and any fun holiday sprinkles.

Clean up Enjoy:

Store filled macarons in the fridge to let flavors blend. For best results, wait a day, then bring to room temperature before eating so they get that perfect soft middle.

Nothing beats adding those white chocolate swirls to the finished macarons. My little cousin tries to sneak into my kitchen whenever she smells the almonds baking. We've turned our yearly decorating session into a treasured family moment.

Flavor Boosters

Keep your macarons in a sealed container in the fridge up to five days. For storing longer, put them in the freezer with wax paper between layers. Thaw in the refrigerator overnight for best quality. Always let them warm up before eating so they get that perfect chewy bite.

Serving Suggestions

Enjoy these either cold or after sitting out a bit for the tastiest texture. Arrange them on a pretty plate with powdered sugar snow or holiday greens. They taste amazing with warm spiced hot chocolate or hot apple cider. These also make wonderful gifts when packed in cute holiday boxes.

Creative Twists

The French macaron world has seen countless holiday makeovers. These Christmas tree cake versions mix old-school baking skills with American snack nostalgia, turning a childhood favorite into an impressive dessert. Making these each December has turned into my own special holiday tradition.

For knockout results, make the shells ahead and store them unfilled in the freezer. When company's coming, whip up fresh filling and put them together for that just-baked quality. There's nothing better than watching loved ones enjoy these special holiday treats.

Common Questions About This Recipe

→ How do I make the macarons shells smooth and shiny?

Make sure you completely sift the almond flour and powdered sugar to get rid of any chunks, and whip those egg whites until they're super glossy with stiff peaks.

→ Can I substitute another snack cake for Little Debbie Christmas Tree Cakes?

Sure, you can use other snack cakes that feel and taste similar if you want to mix things up, but the Christmas Tree Cakes really give these treats their special look and flavor.

→ How long should I rest the macarons before baking?

Let your piped shells sit until they form a dry touch on top, around 20-30 minutes, so they'll grow those cute little feet when baking.

→ What is the best way to store finished macarons?

Keep your macarons in a sealed container in the fridge for up to a week. Let them warm up to room temp before eating for the tastiest texture.

→ How do I melt white chocolate for decorating?

Pop white chocolate in the microwave for 20 seconds at a time, giving it a good stir between zaps until it's all smooth, or you can slowly melt it over simmering water.