Christmas Tree Cake Macarons
Introduction
There’s something extra magical about a tray of Christmas Tree Cake Macarons — delicate, festive, and glowing with holiday cheer. These charming green macarons are inspired by the classic Little Debbie Christmas Tree Cakes, but with a sophisticated French twist. They combine the elegance of Parisian baking with the whimsy of Christmas — light almond shells, fluffy buttercream, and a sparkle of gold and white sprinkles that shimmer like holiday lights.
Making macarons may seem intimidating, but I promise it’s more about precision than perfection. Once you understand the rhythm — sifting, folding, and piping — it becomes almost meditative. The result is worth every minute: soft, crisp-edged cookies with the signature “feet” that sandwich a cloud of creamy vanilla filling. The green coloring and festive decorations make them the perfect treat for your Christmas dessert table, cookie exchange, or edible gifting.
This recipe draws inspiration from both classic French macaron technique and nostalgic holiday flavor. The buttercream is silky, buttery, and lightly sweet — perfect as-is, or made extra special with marshmallow fluff or white chocolate ganache for that Christmas tree cake taste.
If you’re a fan of creative holiday bakes, check out Sally’s Baking Addiction’s Macaron Guide for helpful visuals, or explore Tasty’s Christmas Dessert Collection for festive inspiration. But if you’re ready to bring a little French elegance to your Christmas table, let’s make these Christmas Tree Cake Macarons!
Basic Recipe: Ingredients and Instructions
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Christmas Tree Cake Macarons – Festive French Cookies with Buttercream Filling
Description
These Christmas Tree Cake Macarons feature festive green almond shells filled with creamy vanilla buttercream. They’re elegant, light, and bursting with Christmas charm — perfect for gifting, entertaining, or a show-stopping dessert tray.
Ingredients
For the Macaron Shells
- 1 cup powdered sugar
- ¾ cup almond flour (fine, blanched)
- 2 large egg whites (room temperature)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Green gel food coloring
- Gold and white sprinkles or edible stars (for decoration)
For the Buttercream Filling
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream or milk
- Pinch of salt
Optional Filling Variation
- 2 tablespoons marshmallow fluff or white chocolate ganache (for extra flavor)
Instructions
Make the Macaron Shells
- Prepare baking sheets.
Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a round tip. - Sift dry ingredients.
In a bowl, sift the almond flour and powdered sugar together twice to remove any lumps and achieve a fine texture. Discard large pieces that don’t pass through the sieve. - Make the meringue.
In a clean, grease-free mixing bowl, beat the egg whites on medium speed until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add vanilla extract and a few drops of green gel coloring; mix until evenly tinted. - Fold the batter (macaronage).
Gently fold the dry mixture into the meringue using a rubber spatula. Fold until the batter flows like “lava” — it should fall off the spatula in thick ribbons and settle into itself within 10 seconds. - Pipe the macarons.
Transfer the batter to your piping bag and pipe small 1½-inch rounds onto the prepared baking sheets. Tap the trays firmly on the counter 4–5 times to release air bubbles. Add gold and white sprinkles or edible stars to the tops. - Rest the shells.
Let the piped macarons rest at room temperature for 30–40 minutes, or until they form a dry, non-sticky skin when gently touched. - Bake.
Preheat the oven to 300°F (150°C). Bake one sheet at a time for 14–16 minutes, rotating halfway through. The macarons are done when they have “feet” and can be gently lifted from the parchment. - Cool completely.
Allow the shells to cool completely before removing them from the baking mats. Handle gently — they’re delicate!
Make the Buttercream Filling
- Beat butter.
In a medium bowl, beat the softened butter until light and creamy (about 2 minutes). - Add sugar and flavoring.
Gradually add powdered sugar, beating until smooth. Add vanilla extract, heavy cream, and a pinch of salt. Beat for another 2 minutes until fluffy. - Optional flavor boost.
For a Christmas Tree Cake-inspired filling, fold in marshmallow fluff or drizzle in white chocolate ganache. - Pipe and assemble.
Pair macaron shells by size. Pipe a small dollop of buttercream on one shell and gently sandwich with another. Press lightly to spread the filling evenly. - Mature the macarons.
For best texture, refrigerate assembled macarons in an airtight container for at least 24 hours before serving. Bring to room temperature before eating.
Notes
Active time: 45 minutes | Resting: 30–40 minutes | Baking: 15 minutes
Macarons improve in texture after a day of refrigeration — the filling slightly softens the shells, making them delightfully chewy.
Advanced Techniques
Perfecting the Macaronage Fold
The folding process (macaronage) is key to achieving smooth, glossy shells with perfect “feet.” Overmixing will cause flat, cracked macarons, while undermixing leads to lumpy peaks. Aim for a slow, deliberate fold — around 40–50 turns — until the batter flows like honey.
Achieving the Right Color
Use gel food coloring, not liquid, to avoid thinning the batter. A little goes a long way. I love using a forest-green tone for a Christmas tree look — soft enough to stay elegant but still festive. You can even swirl in a tiny bit of darker green for a marbled effect.
Adding Shimmer and Sparkle
Before baking, lightly sprinkle edible glitter or gold dust on the shells for a luxurious finish. After assembly, you can even brush a little shimmer powder on the tops to make them look like twinkling Christmas trees on your dessert table.
Flavoring the Buttercream
While vanilla is classic, you can elevate your Christmas Tree Cake Macarons by flavoring the filling with almond extract, peppermint, or even a touch of rum flavoring for a grown-up twist. Each variation adds a unique holiday note.
Creating Christmas Tree Shapes
For extra creativity, pipe some macarons in a triangular “tree” shape instead of circles. Decorate them with tiny dots of colored icing or mini sprinkles after baking for adorable, edible Christmas trees!
Storage, Shelf Life, and Maintenance Tips
Storing Macarons for Maximum Freshness
Keep your assembled macarons in an airtight container in the refrigerator for up to 5 days. Separate layers with parchment paper to prevent sticking.
Freezing for the Holidays
Macarons freeze beautifully. Store assembled macarons in an airtight container, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The texture remains perfect — soft yet slightly chewy.
Avoiding Humidity
Macaron shells are sensitive to moisture. Always store them in a cool, dry place before filling. Avoid refrigerating unfilled shells, as condensation can cause them to become sticky.
Refreshing the Texture
If your macarons become slightly soft, place them uncovered in the refrigerator for a few hours. The cold air helps restore their crisp outer shell.
Gift Packaging Tips
Macarons make beautiful edible gifts! Arrange them in small gift boxes lined with tissue paper or parchment. Add a festive label and tie with ribbon for a professional, bakery-style presentation.
Dietary Adaptations and Substitutions
Making Gluten-Free Macarons
Good news — traditional macarons are naturally gluten-free! Just make sure your almond flour and other ingredients are processed in a gluten-free facility if you’re baking for someone with allergies.
Dairy-Free Filling
Swap the butter for a high-quality vegan butter and use plant-based milk for the cream. The texture will remain smooth and fluffy, and the flavor still rich and delicious.
Nut-Free Variation
If you can’t use almond flour, try finely ground sunflower seed flour instead. It produces a similar texture, though the color may be slightly darker.
Low-Sugar Option
Use a sugar substitute like powdered erythritol in the shells and filling. Macarons rely on sugar for structure, so test small batches first — but it’s doable for a lighter treat.
Flavor Adaptations
Add a teaspoon of cocoa powder for chocolate-green “Christmas tree” macarons, or swap the filling for peppermint buttercream to give them a candy cane flair. The possibilities are endless once you master the base recipe!
FAQs About the Recipe
Why Did My Macarons Crack?
Cracking usually happens if the shells didn’t rest long enough before baking or if your oven temperature was too high. Always let them dry to form a skin before baking, and use an oven thermometer for accuracy.
How Do I Get “Feet” on My Macarons?
Those little ruffled edges (called feet) form from proper meringue structure and resting time. Whip your egg whites to stiff peaks and let the shells dry until no longer tacky before baking.
Can I Make the Batter Ahead of Time?
No — macaron batter should be piped right after mixing. However, you can store unbaked shells in the freezer for up to a month before baking.
Can I Use Liquid Food Coloring?
Avoid it. Liquid coloring can change the batter’s consistency and cause flat shells. Stick with gel or powdered coloring for best results.
Do I Really Need to Age the Egg Whites?
Aging (leaving egg whites uncovered in the fridge overnight) helps reduce moisture and creates a more stable meringue. It’s optional but highly recommended for consistent results.
Conclusion & Final Thoughts
Christmas Tree Cake Macarons are more than just cookies — they’re a celebration of artistry, patience, and holiday joy. Each delicate shell, perfectly sandwiched with creamy vanilla buttercream, captures the magic of the season in a single bite. The green hue, golden shimmer, and sprinkle of stars make them as beautiful as they are delicious.
While macarons might seem like a challenging bake, they’re actually one of the most rewarding. With each batch, you’ll refine your technique and gain confidence. Before long, you’ll be turning out bakery-worthy treats that impress everyone at your holiday table.
I love serving these alongside hot cocoa or champagne on Christmas Eve — they look like tiny ornaments on a platter. Their light texture and buttery filling make them irresistible, whether you’re gifting them or keeping them for yourself (no judgment here!).
So this season, bring a touch of Paris to your Christmas celebration with Christmas Tree Cake Macarons. They’re festive, elegant, and unforgettable — a treat that proves holiday baking can be both joyful and oh-so-sophisticated.