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–+ servings

Christmas Tree Cake Macarons

Enjoy these delicate Christmas Tree Cake Macarons filled with buttery cream and crumbled Christmas Tree Cakes for a festive treat perfect for any occasion.
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Prep Time 1 hour
Cook Time 17 minutes
Total Time 1 hour 17 minutes
Course Dessert, Snack
Cuisine French, Holiday
Servings 12 pieces
Calories 130 kcal

Ingredients
  

Macaron Shell Ingredients

  • 70 g almond flour, fine and sifted Sifted for smooth texture.
  • 63 g powdered sugar Sift together with almond flour.
  • 55 g egg whites, room temperature Room temperature for better whipping.
  • 1/4 tsp cream of tartar, optional Helps stabilize meringue.
  • 55 g granulated sugar Gradually added to egg whites.

Filling Ingredients

  • 1 stick unsalted butter, softened Use real butter for richness.
  • 2 cups powdered sugar Mixed into filling.
  • 2 tbsp heavy whipping cream To achieve fluffy texture.
  • 1 1/2–2 Little Debbie Christmas Tree Cakes, crumbled For nostalgic flavor.

Decoration Ingredients

  • 1/2 cup white chocolate, melted For dipping the tops.
  • Green sprinkles For festive decoration.
  • Red buttercream frosting or royal icing For piping decoration.

Instructions
 

Preparation of Shells

  • Sift almond flour and powdered sugar together by weight.
  • Beat egg whites with cream of tartar until frothy. Gradually add granulated sugar and whip to stiff peaks, about 7–9 minutes.
  • Fold the dry ingredients into the meringue in two batches until the batter flows like lava.
  • Pipe 1 1/2 inch rounds onto lined baking sheets using a round tip.
  • Tap trays to release air bubbles and let rest for 20–40 minutes until tops feel dry.
  • Bake at 300°F (150°C) for 15–17 minutes. Cool completely.

Preparation of Filling

  • Beat butter until creamy and gradually mix in powdered sugar.
  • Add cream and whip until fluffy. Fold in crumbled Christmas Tree Cakes.

Assembly

  • Pipe filling onto half the shells and cap with remaining shells.
  • Dip tops in melted white chocolate, add green sprinkles, and pipe thin red stripes.
  • Mature filled macarons in an airtight container in the fridge for 24 hours for best texture.

Notes

For the best texture, let the macarons mature in the fridge for 24 hours. Bring to room temperature for 20–30 minutes before serving. Store leftovers in an airtight container for up to 5 days.

Nutrition

Serving: 1gCalories: 130kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 30mgSugar: 10g
Keyword Christmas dessert, Festive Treats, Holiday Baking, Macarons, Sweet Treats
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