There’s something truly magical about the holiday season. The air turns crisp, lights twinkle in every corner, and everywhere you go, there’s the sweet whisper of desserts just waiting to be made. One of my fondest memories as a child was decorating cookies with my mom in our cozy kitchen, the scent of butter and vanilla filling the air as we laughed and maybe—just maybe—snuck a few bites of frosting along the way.

This year, I wanted to recapture that joy while adding a festive twist. And thus, the Christmas Tree Cake Macarons were born! These delightful little treats are not only beautiful, but they’re also deliciously filled with flavors that scream Christmas. Plus, they’re little edible art pieces that you can share with friends or adorn your holiday table. Let’s dive into this festive adventure together!

Why You’ll Love This Recipe

Festive and Fun: These macaron trees are the perfect treat to bring holiday cheer.
Gluten-Free: Made with almond flour, they’re perfect for gluten-sensitive friends.
Customizable: You can switch up the colors and flavors for your favorite twist!
Impressive Yet Easy: Perfect for beginner bakers who want to impress!
Great for Gifting: Beautifully packed, they make charming gifts for loved ones.

Ingredients

Here’s what you’ll need to create these adorable Christmas Tree Cake Macarons:

For the Macaron Shells:
1 ¾ cups almond flour
1 ½ cups powdered sugar
4 large egg whites, aged (at room temperature for 24 hours)
½ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon green gel food coloring
¼ teaspoon cream of tartar
For the Buttercream Filling:
1 cup unsalted butter, at room temperature
3-4 cups powdered sugar, sifted
2 tablespoons heavy cream
1 teaspoon vanilla extract
Optional: Red and white sprinkles for decoration

Tip: Using aged egg whites helps achieve that lovely macaron “foot” and provides a perfect chewy texture. Trust me, it’s worth the wait!

Step-by-Step Instructions

Ready to create some magic? Let’s get started!

Prepare Your Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats to keep your macaron bottoms smooth and non-stick.
Make the Macaron Batter: In a large bowl, sift together the almond flour and powdered sugar. This helps create that silky smooth texture that we’re aiming for. Set aside.
Whip the Egg Whites: In a clean mixing bowl, beat the aged egg whites on medium speed until frothy. Add in the cream of tartar and gradually sprinkle in the granulated sugar. Continue to whip until you reach stiff peaks and glossy meringue forms. This can take about 5-7 minutes.
Add Flavor and Color: Gently fold in the vanilla extract and green gel food coloring. Be careful not to deflate your meringue!
Incorporate Dry Ingredients: Now, add the almond flour and powdered sugar mixture into the meringue in three parts, folding gently until just combined. The batter should flow like lava—smooth but not too runny.
Piping the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe tree shapes onto your prepared sheets, about 1.5 inches in size, leaving space between each.
Rest the Shells: Let the macaron shells rest for 30-60 minutes. This forms a dried skin on top which helps them rise properly while baking.
Baking: Place the trays in the oven and bake for 18-20 minutes. You’ll know they’re ready when they don’t jiggle and they develop that lovely foot. Once done, let them cool completely on the baking sheet before transferring to wire racks.
Prepare the Buttercream: While your shells cool, whip together the softened butter until creamy. Gradually add powdered sugar, beating until well combined. Add heavy cream and vanilla extract and beat until fluffy. If the mixture is too thick, add more cream, one tablespoon at a time.
Assemble Your Macarons: Pair up your macaron shells with a similarly sized partner. Pipe a dollop of buttercream on the flat side of one shell, then sandwich with another shell. Repeat for all.
Decorate: Feeling festive? Use sprinkles to add a fun touch! Just sprinkle them on the sides or top for an extra holiday flair.

Pro Tips & Variations

Let’s break it down with some tips and variations to make it your own!

Flavor Swaps: You can swap out vanilla for peppermint extract for a minty twist, or use almond extract for an extra nutty flavor.
Color It Up: Instead of classic green, how about bubblegum pink or icy blue? The holidays are the perfect time to get creative!
Party Size: Want to make mini versions? Just pipe smaller shapes and adjust your baking time accordingly.
Accent Decor: Use edible glitter, gold or silver dust, or candy stars to enhance the festive appeal. The more, the merrier!

Serving Suggestions

There’s nothing quite like presenting these little beauties at a holiday gathering. Pair them with a warm cup of cocoa or coffee, and watch your guests’ eyes light up in delight. When laying out a dessert table, arrange them in layers on a decorative tray with some fairy lights draped around. It’s all about that cozy ambiance, right?

For a fun twist, toss in some homemade peppermint bark or a plate of gingerbread men to complete the experience. Trust me, it’s the perfect festive spread that will make everyone feel right at home.

Storage Tips

Once your gorgeous macaron towers are assembled, store them in an airtight container. They can be kept at room temperature for up to three days, but if you want to keep them for longer, they can also live in the fridge for about a week.

If you’re feeling proactive, you can freeze the unfilled macaron shells! Just stack them between layers of parchment paper in an airtight container, and they’ll stay good for up to a month. When you’re ready to fill them, just let them thaw in the fridge overnight, and then add your filling. Easy-peasy!

FAQs

Can I use almond flour instead of regular flour for macarons?

Absolutely! In fact, almond flour is a key ingredient for traditional macarons. It gives them that lovely chewiness and texture we all love.

Why did my macarons crack on top?

Cracking can happen if the shells haven’t rested long enough before baking or if the oven temperature is too high. Make sure to give them that resting time to form a skin!

What if I don’t have aged egg whites?

If you didn’t plan ahead, no worries! You can lightly heat your egg whites over a double boiler (just warm them, don’t cook) for about 10 minutes, and then let them cool to room temperature prior to using them. It’ll help replicate that aged effect.

Can I make these macarons ahead of time?

Yes, you can! You can prepare the shells a day in advance and store them in an airtight container. The flavored buttercream can also be made beforehand and kept in the fridge.

How do you know when the macarons are done baking?

They should not jiggle when you gently touch them, and they’ll have a slight sheen with a nice foot. If they still look wet or soft, give them a few more minutes!

Conclusion

And there you have it, my friend! The joy of making Christmas Tree Cake Macarons is unlike anything else. With a little patience and a sprinkle of creativity, you’ll create enchanting treats that will leave everyone smiling. I’d love to hear how your baking adventure goes! Share your thoughts or any fun twists you try in the comments below. Happy baking, and may your holiday season be filled with warmth, love, and lots of sweet moments!