Christmas Tree Cake Macarons
There's nothing like the magic of Christmas to bring families together, and these Christmas Tree Cake Macarons are the perfect edible centerpiece for your holiday table. Light, festive, and packed with the nostalgic crunch of holiday snack cakes, these macarons turn baking into a joyful activity that kids and adults alike will love to make-and eat. The vibrant green shells and playful sprinkles make them an irresistible showstopper for cookie swaps or a cozy Christmas Eve gathering. Plus, they're easier to master than you think!
What Makes This Recipe Special
- The filling is a decadent blend of buttercream and crushed Little Debbie snack cakes, creating a nostalgic holiday twist on classic French macaron ganache.
- You can pipe these into perfect Christmas trees or classic rounds, giving you full control over the festive presentation.
- The use of cream of tartar in the meringue ensures a stable, glossy finish on the macarons, a pro tip for preventing hollow shells.
- White chocolate drizzle and gold star sprinkles add a touch of elegance and whimsy, making these macarons as Instagram-worthy as they are delicious.
Ingredients
1 3/4 cupsconfectioners' sugar
1 cupfinely ground, blanched almond meal
3 largeegg whites, at room temperature
1/4 cupwhite sugar
1/2 teaspooncream of tartar
Green gel food coloring, as needed
1/2 cupunsalted butter, room temperature
1 1/2 cupsconfectioners' sugar
1/2 teaspoonvanilla extract
2 tablespoonsheavy whipping cream
1/2 cupfinely crumbled Little Debbie snack cakes (or similar holiday treats)
Tiny pinch of salt
White chocolate, melted, for drizzling on top
Colorful sprinkles, for garnishing
Gold star sprinkles, for finishing touches
Nutrition
430 caloriesCalories
Per serving · Values are estimates
Instructions
1
Double-sift the confectioners' sugar with the almond meal to get rid of lumps and make sure everything mixes well.
2
Using a clean bowl, whip egg whites until they start foaming, then add the cream of tartar. Slowly pour in white sugar while beating until you get shiny, stiff peaks. Add green gel coloring until you reach the tree-like shade you want.
3
Add the almond mixture to the egg whites bit by bit, folding gently. Keep going until the batter drops from your spatula like thick honey and smooths out within 10-15 seconds.
4
Put the batter in a piping bag with a round tip. Pipe Christmas trees or circles onto baking sheets lined with parchment. Bang the trays on the counter a few times to pop any air bubbles. Let them sit out for 30-60 minutes until they feel dry to touch.
5
Heat your oven to 300°F. Bake each tray one at a time for about 14-16 minutes, turning halfway. They're done when you can lift them cleanly off the mat. Let them cool completely before you fill them.
6
Whip the room temperature butter until it's fluffy. Mix in the confectioners' sugar, vanilla, heavy cream, and salt until smooth. Carefully stir in the crumbled snack cakes. Scoop everything into a piping bag.
7
Match up shells that look about the same size. Squeeze some filling onto the flat side of one shell, then press another shell on top to make a sandwich cookie.
8
Dribble some melted white chocolate over your macarons, scatter sprinkles on top, and stick a gold star on each tree shape if you want.
Essential Tips
Room temp egg whites
Ensure your egg whites are truly at room temperature-about 70°F-to achieve the maximum volume and stability when whipping. Cold egg whites won't whip properly and can lead to deflated macarons.
Fold gently but thoroughly
When folding the almond mixture into the meringue, aim for a smooth, ribbon-like batter that flows slowly off the spatula. Overmixing can cause the macarons to crack or spread too much during baking.
Bang the tray
After piping, bang the tray firmly on the counter 3-4 times to release trapped air bubbles. This prevents hollow or lopsided macarons and ensures even baking.
Bake one tray at a time
Oven temperature fluctuations from opening the door can cause uneven baking. Baking one tray at a time guarantees consistent results, especially if your oven runs hot.
Let shells cool completely
Resist the urge to fill the macarons too soon. Letting the shells cool completely on the tray for 10-15 minutes ensures they won't stick to the parchment or crack when you remove them.
Smart Swaps & Variations
Vegan macarons
Replace egg whites with aquafaba (chickpea brine) and use vegan butter and dairy-free white chocolate for a plant-based version that still captures the holiday spirit.
Gluten-free option
Ensure your confectioners' sugar and almond meal are certified gluten-free to avoid cross-contamination, as store-bought powdered sugar sometimes contains trace amounts of wheat.
Less sweet filling
Reduce the confectioners' sugar in the buttercream by 1/4 cup and add an extra 1-2 tablespoons of heavy cream for a tangier, less cloying filling that balances the sweet cake crumbs.
What to Serve With This
- Pair with a steaming cup of peppermint hot chocolate or spiced chai for a cozy holiday treat.
- Arrange on a tiered stand with other festive cookies like gingerbread or shortbread for a stunning holiday dessert board.
- Serve alongside a cheese board featuring aged cheddar and brie to balance the sweetness.
- Perfect for Christmas morning brunch alongside cinnamon rolls or cranberry orange muffins.
Storage & Reheating
Storage
Store filled macarons in an airtight container in the fridge for up to 5 days. Freeze unfilled shells for up to 1 month-just thaw and fill when ready to serve.
Reheating
To restore freshness, warm refrigerated macarons in a 300°F oven for 2-3 minutes before serving. Avoid microwaving, as it can make the filling gummy and the shells chewy.
Expert Chef Tips
- Use a kitchen scale to measure your almond meal and confectioners' sugar for precision-macarons are finicky, and even 5 grams off can ruin the texture.
- Tap the piping bag gently on the counter before piping to remove air pockets, which prevents uneven shells and ensures clean lines for your Christmas trees.
- For extra shine, brush the piped shells with a thin layer of egg wash before baking. This creates a delicate, almost fondant-like finish on the macarons.
Equipment You’ll Need
- Fine-mesh sieve or sifter
- Stand mixer or hand mixer with a whisk attachment
- Piping bag with a round tip (or a ziplock bag with a corner snipped)
- Digital kitchen scale
- Fine-tip paintbrush (optional, for egg wash)
Nutritional Benefits
- A single macaron contains approximately 430 calories, with the majority from the buttercream filling and snack cake crumbs-enjoy in moderation!
- The almond meal provides healthy fats and vitamin E, while the egg whites offer a lean protein source.
- While festive, these macarons are high in sugar and saturated fat due to the buttercream and crumbled cakes-balance with fresh fruit or nuts for a lighter pairing.
- For a slightly less indulgent version, reduce the butter in the filling by 1 tablespoon and replace it with Greek yogurt for a tangier, lighter texture.
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Frequently Asked Questions
Can I use a different cake for the filling?
Absolutely! Crushed peppermint bark, gingerbread cookies, or even crumbled pound cake work well. Just ensure the crumbs are fine and dry to avoid a soggy filling. Avoid chocolate-based cakes, as they can make the filling too dense.
Why did my macarons crack on top?
Cracked shells are usually caused by undermixed batter or uneven oven temperature. Ensure you've folded the batter enough to remove large air pockets, and bake at a consistent 300°F. A hot oven can also cause cracking, so check your oven's accuracy with an oven thermometer.
Can I make these ahead of time?
Yes! You can bake and store shells for up to 3 days in an airtight container at room temperature, or freeze them for up to a month. Fill them 1-2 hours before serving to maintain texture. The filling can also be made a day ahead and stored in the fridge.
How do I get the green color just right?
Use gel food coloring for vibrant, consistent color without altering the batter's texture. Start with a drop or two and mix well-macaron batter is thick, so small increments are key. Avoid liquid food coloring, as it can make the batter too wet.
Can I decorate these without white chocolate drizzle?
Of course! Skip the drizzle and use colored sanding sugar, edible glitter, or even a dusting of matcha powder for a more natural look. The gold stars and sprinkles alone make these festive enough for any holiday table.
Why are my macarons hollow?
Hollow shells often result from undermixed meringue, overbaked shells, or trapped air. Ensure your meringue is stiff and glossy before folding in the dry ingredients, and bake just until the shells are set but still pale to prevent overcooking.
Can I pipe these into shapes other than trees?
Definitely! Try rounds for classic macarons, or pipe hearts, wreaths, or even snowflakes for variety. Use a template under the parchment paper for guidance if you're new to piping shapes.
What's the best way to crush the snack cakes?
Place the cakes in a food processor and pulse until fine crumbs form. Alternatively, roll them in a ziplock bag with a rolling pin for a rustic, chunkier texture. Avoid using a blender, as it can turn the crumbs into a paste.
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