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Christmas Tree Cake Macarons

Delightful French macarons inspired by the nostalgic Little Debbie Christmas Tree Cakes, featuring a vanilla almond shell, creamy buttercream filling, and festive red and green decoration.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American Fusion, French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 140 g superfine almond flour blanched
  • 130 g powdered sugar
  • 100 g egg whites aged, room temperature
  • 90 g granulated sugar
  • 0.25 tsp cream of tartar
  • 1 tsp vanilla extract
  • 2 drops white gel food coloring optional
Filling
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 tbsp heavy cream
Decoration
  • 0.5 cup white chocolate melting wafers
  • 2 tbsp green sanding sugar
  • 1 tube red decorating gel

Equipment

  • Digital Kitchen Scale
  • Stand Mixer
  • Piping Bags and Round Tips
  • Silicone Baking Mats

Method
 

  1. Wipe down mixing bowl and whisk with vinegar. Line baking sheets with parchment.
  2. Sift almond flour and 130g powdered sugar together into a bowl.
  3. Whip egg whites until foamy, add cream of tartar, then gradually add granulated sugar while whipping until stiff peaks form.
  4. Fold dry ingredients into meringue (macaronage) until batter flows like lava and forms a figure-8.
  5. Pipe rounds onto baking sheets. Tap sheets firmly to release air bubbles.
  6. Let rest for 30-60 minutes until skins form and tops are dry to the touch.
  7. Preheat oven to 300°F (150°C). Bake for 14-16 minutes. Cool completely.
  8. Whip butter, 3 cups powdered sugar, vanilla, and cream to make filling.
  9. Sandwich shells with filling.
  10. Drizzle with melted white chocolate, sprinkle with green sugar, and pipe red stripes.

Notes

Ensure all equipment is grease-free before starting the meringue.