christmas tree cake macarons
There's something enchanting about biting into a Christmas tree cake macaron-the delicate almond shells cradle a luscious buttercream flecked with the nostalgic crunch of Little Debbie tree cakes, topped with a snowy drizzle of white chocolate. Home cooks adore these for holiday cookie swaps, as gifts, or as a whimsical centerpiece on a winter dessert table. The magic lies in their chewy texture and playful festive flair, making them irresistible even to those who claim they 'don't like macarons.'
What Makes This Recipe Special
- Incorporates crushed Little Debbie Christmas Tree Cakes into the filling, adding a nostalgic crunch and sweet vanilla flavor that pairs perfectly with the almond shells.
- Uses a two-stage piping technique for the shells-first the macaron batter, then a quick spiral of white chocolate for a snowy, festive finish.
- The buttercream filling is infused with just enough crumbled cake to keep it light and airy, preventing grittiness while boosting holiday flavor.
- Drying time is essential: letting the piped shells rest for 30 minutes ensures they develop the signature 'feet' and glossy tops, critical for macaron success.
Ingredients
2/3 cupfinely sifted almond flour
1/2 cuppowdered sugar
2 largeegg whites at room temp
1/4 teaspooncream of tartar (if you want)
1/4 cupregular sugar
1/2 cupsoft unsalted butter
2 cupspowdered sugar
2 tablespoonsheavy cream
2 LittleDebbie Christmas Tree Cakes, broken into crumbs
1/2 cupmelted white chocolate
Nutrition
430 caloriesCalories
Per serving · Values are estimates
Instructions
1
Mix and sift the almond flour with powdered sugar, tossing out any big chunks.
2
In a clean bowl, whip egg whites with cream of tartar until they get foamy. Slowly add sugar while beating. Keep whipping until you get stiff, shiny peaks, usually takes about 7-9 minutes.
3
Carefully fold your almond flour mix into the whipped whites. Make sure everything's mixed well but don't flatten the batter.
4
Spoon batter into a piping bag and squeeze out 1.5-inch circles on a baking sheet lined with parchment. Leave gaps between each one.
5
Let your piped circles sit out for 30 minutes until they form a dry skin on top.
6
Heat your oven to 300°F (150°C). Pop in the shells for 18-20 minutes, turning the tray around halfway. They're done when they come off the paper easily.
7
Take the tray out and wait until the shells are totally cool before you pick them up.
8
Mix soft butter with powdered sugar and heavy cream until it's smooth. Stir in the crumbled Christmas Tree Cakes until everything's mixed together.
9
Put filling on the flat side of one shell, then top with another shell and press down gently. If you want, drizzle or dip them in melted white chocolate.
10
Stick your finished macarons in the fridge for at least 6 hours before eating - they'll taste way better.
Essential Tips
Room temp egg whites
Bring your egg whites to room temperature before whipping-they'll fluff up higher and faster, creating a more stable meringue base for the macaron shells. Cold eggs can prevent proper emulsification, leading to flat or cracked shells.
Sift almond flour twice
Sift the almond flour and powdered sugar together twice to remove any coarse bits. This ensures your macaron shells have a silky-smooth texture, free of gritty pockets that can ruin the delicate bite.
Tap the tray before baking
After piping your macarons, tap the baking sheet firmly on the counter 2-3 times to release air bubbles. This prevents hollow or uneven shells and helps them bake evenly without cracking.
Use a template for piping
Place a simple macaron template under your parchment paper to pipe perfectly uniform circles every time. This eliminates guesswork and ensures even baking, especially when making multiple batches.
Chill before unmolding
Let the shells cool completely on the tray before peeling them off. Rushing this step can cause the delicate shells to crack or tear, ruining the smooth finish you worked so hard to achieve.
Smart Swaps & Variations
Peppermint Chocolate
Swap the Little Debbie crumbs for crushed candy canes and fold in 2 tablespoons of cocoa powder to the buttercream for a festive peppermint-chocolate twist.
Eggnog Spice
Add 1/2 teaspoon of nutmeg and 1/4 teaspoon of cinnamon to both the macaron batter and buttercream for a cozy eggnog-inspired flavor.
Vegan Option
Use aquafaba (chickpea brine) whipped with sugar instead of egg whites, and coconut oil-based buttercream to create a plant-based version that's just as festive.
Dipped Bottoms
Instead of drizzling white chocolate on top, dip the bottom of each filled macaron into melted white chocolate for a snowy, dipped look that's perfect for gift-giving.
What to Serve With This
- Serve these macarons alongside a cup of spiked hot cocoa or a mug of mulled wine for a festive holiday pairing.
- Arrange them on a platter with other Christmas cookies like gingerbread men and shortbread for a vibrant holiday dessert board.
- Pair with a vanilla bean ice cream and a drizzle of caramel sauce for an elevated holiday dessert experience.
- Gift them in a clear cellophane bag tied with a ribbon for a thoughtful and delicious holiday present.
Storage & Reheating
Storage
Store filled macarons in an airtight container in the refrigerator for up to 5 days. Keep them stacked with parchment paper between layers to prevent sticking or smudging the filling.
Reheating
Macarons are best enjoyed straight from the fridge-their texture is perfect as-is. If you must reheat, let them sit at room temperature for 10 minutes to take the chill off, but avoid microwaving, which can make the filling gummy.
Expert Chef Tips
- Add a touch of xanthan gum (1/8 teaspoon) to your macaron batter to improve stability and reduce the risk of cracking during baking, especially in humid kitchens.
- For a more intense vanilla flavor, infuse the buttercream with a vanilla bean scraped into the butter and sugar mixture, then strain before folding in the cake crumbs.
- Use a kitchen scale to measure your ingredients for precision-macarons are finicky, and even slight deviations in weight can affect the texture and rise of your shells.
Equipment You’ll Need
- Fine-mesh sieve (for sifting almond flour and powdered sugar)
- Stand mixer or hand mixer (for whipping egg whites and buttercream)
- Piping bags and round tips (for piping macaron shells and filling)
- Kitchen scale (for precise ingredient measurements)
Nutritional Benefits
- Each macaron provides approximately 140 calories, with 7g of fat primarily from the butter and white chocolate, making them a rich but portion-controlled treat.
- The almond flour adds heart-healthy monounsaturated fats and a good dose of vitamin E, which supports skin health during the dry winter months.
- The Little Debbie cake crumbs contribute a small amount of protein and fiber, though the majority of the macaron's carbs come from the sugars in the filling and shells.
- For a lighter option, reduce the white chocolate drizzle to half or swap it for a dusting of powdered sugar to cut back on added sugars without sacrificing festive flavor.
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Frequently Asked Questions
Can I use a different brand of Christmas tree cakes?
Absolutely! While Little Debbie tree cakes are the traditional choice, any soft vanilla cake with a similar texture will work. Avoid overly dense cakes like pound cake, as they may make the filling too heavy.
Why did my macaron shells crack?
Cracked shells are often caused by under-mixed batter, uneven oven temperature, or not letting the shells rest long enough before baking. Ensure your meringue is glossy and stiff, and bake at a consistent 300°F (150°C).
Can I make these ahead of time?
Yes! You can bake the shells up to 3 days ahead and store them in an airtight container at room temperature. Prepare the filling ahead and assemble the macarons the day you plan to serve them for the best texture.
What's the best way to pipe the filling?
Use a small piping bag fitted with a round tip (like a Wilton #4) to pipe the buttercream onto the flat side of one shell. Press lightly to avoid squishing the shells, and ensure the filling is evenly distributed for a clean bite.
Can I freeze these macarons?
Yes, freeze the assembled macarons in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight before serving to preserve their texture and flavor.
Why is my buttercream grainy?
Graininess usually comes from undissolved powdered sugar. Ensure your powdered sugar is sifted before mixing with the butter, and beat the buttercream long enough to fully emulsify and smooth out the texture.
Can I skip the white chocolate drizzle?
Of course! The white chocolate is optional and purely decorative. If you skip it, the macarons will still be delicious with just the buttercream filling. You can also dust them with edible gold powder for a festive touch.
How do I prevent the Little Debbie crumbs from sinking?
Fold the crumbs into the buttercream just before piping to distribute them evenly. If the crumbs are too fine, they may blend in; if too coarse, they'll sink. Aim for a texture similar to coarse sand.
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