Christmas Tree Cake Macarons 🎄
These delightful Christmas Tree Cake Macarons combine the elegance of a classic French dessert with the nostalgic, festive flavor of Little Debbie Christmas Tree Cakes. Perfect for holiday gatherings, these chewy treats are adorned with white chocolate, green sprinkles, and red details, making them a true holiday showstopper.
Equipment
- Piping bag
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Electric Mixer
Ingredients
Macaron Shells
- 70 grams almond flour
- 63 grams powdered sugar for shells
- 55 grams egg whites about 2 large, at room temperature
- 1/4 teaspoon cream of tartar optional, helps stabilize meringue
- 55 grams granulated sugar
Buttercream Filling
- 1 stick unsalted butter ½ cup, softened
- 2 cups powdered sugar for filling
- 2 tablespoons heavy whipping cream
- 1.5 to 2 Little Debbie Christmas Tree Cakes crumbled
Decoration
- 1/2 cup white chocolate melted
- green sprinkles
- red buttercream or royal icing for festive details
Instructions
- Prep your dry mix: Gently sift together the almond flour and the first portion of powdered sugar. This ensures a super smooth batter! Set it aside for later.
- Whip up your meringue: In a clean bowl, beat the egg whites until they're nice and frothy. Slowly sprinkle in the granulated sugar and cream of tartar (if using). Keep whipping until you get beautiful, glossy, stiff peaks – they should hold their shape!
- Fold the batter to perfection: Carefully fold half of your sifted dry mix into the meringue. Then add the rest, folding gently until the batter flows slowly like thick lava, forming a "figure 8" when you lift your spatula. Pro tip: don't overmix!
- Pipe and let them rest: Use a piping bag to create neat 1½-inch circles on your baking sheet lined with parchment paper. Tap the tray gently on your counter a few times to release any air bubbles, and pop visible ones with a toothpick. Let these little beauties rest for 20-40 minutes until they feel dry to the touch – this is key for their "feet"!
- Bake to crispness: Pop them into a preheated oven at 300°F (150°C) for about 15-17 minutes, until they're set and don't wiggle. Once done, let them cool completely on the tray before carefully peeling them off.
- Create the dreamy filling: In a separate bowl, beat the softened butter until it's wonderfully smooth. Gradually add the second portion of powdered sugar, then mix in the heavy cream until it's light and fluffy.
- Add the festive touch: Gently fold in the crumbled Christmas Tree Cakes into your buttercream until it's speckled and creamy. This is where the magic happens!
- Assemble and decorate: Pipe this delicious filling onto half of your cooled macaron shells. Sandwich them with the remaining shells.
- Dazzle with decoration: Dip the tops of your assembled macarons into melted white chocolate. Immediately sprinkle with green sprinkles and pipe delicate red lines to mimic those classic Christmas tree cakes.
- Chill for perfection: Place your decorated macarons in the fridge for a full 24 hours. This "maturation" step makes them perfectly chewy and blends the flavors beautifully.
Notes
Enjoy this festive, homemade treat in moderation!
Nutrition Information (per macaron):
Calories: 114 kcal
Total Carbs: ~12g
Net Carbs: ~11g
Fats: ~7g
Protein: ~2g
Calories: 114 kcal
Total Carbs: ~12g
Net Carbs: ~11g
Fats: ~7g
Protein: ~2g
