Name: Christmas Tree Cake Macarons Recipe
Prep time: 30 min
Cook time: 17 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 70 grams almond flour; 63 grams powdered sugar; 55 grams egg whites (at room temperature); ¼ teaspoon cream of tartar (optional); 55 grams granulated sugar; 1 stick unsalted butter (softened to room temperature); 2 cups powdered sugar; 2 tablespoons heavy whipping cream; 1½-2 Little Debbie Christmas Tree Cakes (crumbled); ½ cup white chocolate (melted); Green sprinkles; Red buttercream frosting or Royal icing

Ingredients

70 grams almond flour

63 grams powdered sugar

55 grams egg whites (at room temperature)

¼ teaspoon cream of tartar (optional)

55 grams granulated sugar

1 stick unsalted butter (softened to room temperature)

2 cups powdered sugar

2 tablespoons heavy whipping cream

1½-2 Little Debbie Christmas Tree Cakes (crumbled)

½ cup white chocolate (melted)

Green sprinkles

Red buttercream frosting or Royal icing

Instructions

Step 1: Measure the almond flour and powdered sugar by weight and sift them into a bowl. Set aside.

Step 2: In the bowl of a stand mixer, combine room temperature egg whites and cream of tartar. Whisk until frothy, about 1-2 minutes. Gradually add granulated sugar, one tablespoon at a time, and continue mixing until stiff peaks form, about 7-9 minutes. The meringue should hold a straight peak when you remove the whisk.

Step 3: Sift half of the almond flour and powdered sugar mixture into the meringue. Fold gently using a spatula by moving around the bowl and through the center. Repeat with the remaining dry ingredients until the batter reaches a “lava-like” consistency, where it flows slowly when lifted. Be careful not to overmix.

Step 4: Prepare a piping bag fitted with a large round tip. Pipe about 1½-inch circles of batter onto a baking sheet lined with a silicone mat or parchment paper.

Step 5: Tap the baking sheet firmly against the counter 5 times to release air bubbles. Use a toothpick to pop any remaining bubbles on the surface.

Step 6: Let the shells rest for 20-40 minutes until a skin forms on the surface. You should be able to touch them without any batter coming off. This step is crucial for developing the macaron’s signature texture.

Step 7: Preheat the oven to 300°F (150°C). Bake the macarons for 15-17 minutes. Avoid opening the oven before 13 minutes to prevent collapsing. They are done when the tops are firm and no longer sticky, and the shells release easily from the mat or paper.

Step 8: While the shells cool, prepare the filling by creaming softened butter with powdered sugar and heavy cream until smooth. Gently fold in crumbled Christmas Tree Cakes and a portion of melted white chocolate for flavor and texture.

Step 9: Once the shells are completely cool, pair them by size. Pipe a generous amount of filling onto one shell, then sandwich with its matching partner.

Step 10: Decorate the assembled macarons with green sprinkles and small dots of red buttercream or Royal icing to resemble ornaments on a Christmas tree.

Tips & Variations

To ensure perfect macarons, weigh your ingredients precisely and avoid humidity when drying the shells.

You can substitute the Christmas Tree Cakes with other festive cake crumbs or holiday cookies for a unique twist.

For a richer filling, add a teaspoon of vanilla or almond extract to the buttercream mixture.

If you don’t have cream of tartar, you can omit it, but it helps stabilize the meringue.

FAQs

Can I make macarons without a stand mixer?

Yes, but it will take more effort. Use a hand mixer or whisk vigorously by hand to achieve stiff peaks in the egg whites. A stand mixer makes the process easier and more consistent.

Why are my macaron shells cracking?

Cracked shells usually result from oven temperature being too high, insufficient drying time before baking, or overmixing the batter. Use an oven thermometer to check the temperature, and make sure the shells have formed a dry skin before baking.