Christmas Tree Cake Macarons – A Festive Holiday Treat
There’s something truly magical about the holiday season—the twinkle of lights, the scent of pine, and of course, the sweet indulgence of festive treats that bring families together. One of my favorite ways to capture that holiday cheer is by baking Christmas Tree Cake Macarons. These delicate French cookies get a playful seasonal twist with a filling inspired by nostalgic Little Debbie Christmas Tree Cakes, swirled buttercream, crushed candy canes, and plenty of red and green sprinkles. They’re whimsical, eye-catching, and absolutely delicious—perfect for cookie exchanges, Christmas dessert tables, or as a gift from your kitchen to someone you love.
Making macarons may feel intimidating, but once you break it down step by step, you’ll find they’re more approachable than you think. The reward is a batch of cookies that are as fun to look at as they are to eat. Imagine biting into a crisp, chewy almond shell that gives way to a creamy, cake-filled center—it’s like Christmas morning in every bite!
Whether you’re new to macarons or already a seasoned baker, this recipe is sure to become a holiday favorite. With a touch of patience, the right technique, and a sprinkle of holiday magic, you’ll be serving up the most festive macarons of the season.
Ingredients:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- Red and green gel food coloring (optional, for shells)
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar (for buttercream)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2 Little Debbie Christmas Tree Cakes, crumbled
- 1/4 cup crushed candy canes
- Festive holiday sprinkles
Instructions:
- Prepare the macaron batter: Sift almond flour and powdered sugar together to ensure a smooth mixture. Set aside.
- Make the meringue: In a clean bowl, whip the egg whites until foamy. Gradually add granulated sugar, continuing to whip until stiff, glossy peaks form.
- Color the batter (optional): Divide meringue if desired and tint portions with red or green gel food coloring for holiday shells.
- Fold in dry ingredients: Gently fold almond flour mixture into the meringue using a spatula, working until the batter flows like lava—thick but able to settle into a smooth ribbon.
- Pipe the shells: Transfer batter to a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet. Tap the sheet firmly on the counter to release air bubbles.
- Rest the shells: Let the piped macarons rest for 30–60 minutes, until the tops form a skin and no longer feel sticky.
- Bake: Preheat oven to 300°F (150°C). Bake macarons for 14–16 minutes, until set but not browned. Allow shells to cool completely before filling.
- Make the buttercream: Beat softened butter until creamy. Add powdered sugar, vanilla, and heavy cream. Mix until fluffy.
- Prepare the filling: Fold in crumbled Christmas Tree Cakes and crushed candy canes into the buttercream.
- Assemble the macarons: Pipe filling onto half of the shells, top with remaining shells to create sandwiches.
- Decorate: Dip tops lightly in melted white chocolate (optional) and sprinkle with festive red and green sprinkles.
- Mature overnight: For best results, refrigerate the filled macarons in an airtight container for 24 hours to allow flavors to develop.
Tips & Tricks
- Always weigh your ingredients for accuracy; macarons are sensitive to measurement.
- If your shells crack, it’s often due to under-resting or oven temperature being too high.
- A silicone baking mat can help ensure even, round shells.
Variations
- Swap Christmas Tree Cakes for other seasonal snack cakes (like vanilla snowmen or chocolate holiday logs).
- Add peppermint extract to the buttercream for an extra cool twist.
- Try tinting the shells red and green for a more vibrant Christmas look.
Christmas Tree Cake Macarons
Ingredients
Equipment
Method
- Sift almond flour and powdered sugar together. Set aside.
- Whip egg whites until foamy, then gradually add sugar until stiff peaks form.
- Fold dry ingredients into meringue until batter flows like lava.
- Pipe batter onto lined baking sheet and tap tray to release air bubbles.
- Rest shells 30–60 minutes until tops form a skin.
- Bake at 300°F (150°C) for 14–16 minutes. Cool completely.
- Beat butter until creamy. Add powdered sugar, cream, and vanilla to make buttercream.
- Fold in crumbled Christmas Tree Cakes and crushed candy canes.
- Pipe filling onto cooled shells and sandwich together.
- Decorate with white chocolate dip and holiday sprinkles.
- Refrigerate in airtight container for 24 hours before serving.
Notes
Serving Suggestions
- Arrange on a holiday dessert platter with sugar cookies and fudge.
- Wrap in clear bags tied with ribbon for an adorable edible gift.
- Serve with hot cocoa for the ultimate cozy treat.
Storage Information
- Store macarons in the fridge in an airtight container for up to 5 days.
- Freeze unfilled shells for up to 2 months, then thaw and fill when ready.
FAQ
- Can I use boxed egg whites? Fresh egg whites are best, but carton whites can work if they’re 100% egg whites.
- Why are my shells hollow? Over-whipping or under-baking can cause hollow shells.
- Do I need to mature them? Yes! The texture improves after resting overnight.
History / Fun Facts
Did you know macarons originated in Italy but were perfected in France? These dainty cookies became a symbol of Parisian pâtisseries. Pairing them with nostalgic Little Debbie cakes is a uniquely American twist that blends European elegance with childhood holiday memories.
