Gather ’round, sweet adventurers! Transport your taste buds to a festive wonderland where sugary dreams turn into edible masterpieces. Our culinary journey today takes us to the heart of the holiday spirit with vibrant, delectable Christmas Tree Cake Macarons that will sparkle and dazzle like a holiday light show!
Why make this recipe:
Why, you ask? These aren’t just any macarons, dear foodie friends. They’ll have you dreaming of a winter wonderland, one bite at a time, blending the merry spirit of Christmas with the elegant allure of French patisserie. Imagine buttery almond shells bursting with creamy filling, crumbled snack cake cradled in its embrace, and just a dash of whimsy on the side. Grab a cup of hot cocoa, and let’s get crackin’!
How to make Christmas Tree Cake Macarons:
Prepare your taste buds for a whirlwind of color and crunch! Here’s how you make these festive beauties shine.
Ingredients:
- 1 3/4 cups (175g) powdered sugar
- 1 cup (100g) almond flour (finely ground, blanched)
- 3 large egg whites (about 90g), room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon cream of tartar
- Green gel food coloring
- 1/2 cup (113g) unsalted butter, softened
- 1 1/2 cups (150g) powdered sugar (for filling)
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1/2 cup (85g) finely crumbled snack cakes (Christmas Tree Cakes or similar)
- Pinch of salt (for filling)
- White chocolate drizzle (for decoration)
- Red and green sprinkles (for decoration)
- Edible gold stars (optional, for decoration)
Directions:
Prepare the Macaron Batter:
Let’s embark on our macaron-making escapade! First, sift together the powdered sugar and almond flour not once, but TWICE. This is essential for that airy perfection! Now grab your mixing bowl and beat those egg whites until they’re foamy. Sprinkle in the cream of tartar, and slowly introduce the granulated sugar while you whip them into stiff peaks — this part is like scoring points while dancing at a global food fest!
Once your egg whites are soaring, mix in the enchanting green food coloring to capture that enchanting holiday spirit. Now, with the grace of a skilled artisan, gently fold in the almond flour blend until the batter flows like lava — smooth, enchanting, and ready to take shape!
Pipe the Macarons:
Time to show off those piping skills! Transfer the batter into a piping bag, and let your imagination run free. Pipe tree shapes or circles onto a lined baking sheet, tapping the trays to banish those pesky air bubbles. Let them rest for 30 to 60 minutes until they develop a cute little skin — this impatient baker’s wait will be rewarded!
Bake the Shells:
Preheat your oven to 300°F (150°C). Bake one tray at a time for 14 to 16 minutes, rotating halfway (we’re going for golden perfection, not a Oregon Trail tragedy here!). Let them cool completely before carefully removing them from the mats — the anticipation is real!
Make the Filling:
Beat the softened butter until fluffy, channeling your inner whip master. Gradually add the powdered sugar for a sweet embrace, followed by a splash of vanilla, heavy cream, and a pinch of salt. Fold in your crumbled snack cakes with the gentleness of a snowflake landing softly. Transfer this luscious filling into a piping bag and get ready for assembly!
Assemble the Macarons:
Find your macaron soulmates — pair similar-sized shells together, pipe that divine filling onto one, and crown it with another. Voilà! We’re in the macaron marriage business now!
Decorate:
Drizzle with white chocolate like you’re draping fairy lights on a Christmas tree, add vibrant sprinkles for that extra pop, and place an edible gold star on top if you’re feeling particularly festive. Instagram will thank you!
Mature for Best Flavor:
Now, here comes the hard part: place those beautifully assembled creations in an airtight container and refrigerate for 24 hours. It’s like letting fine wine breathe — the flavors deepen, and trust me, the wait is worth it!
How to serve Christmas Tree Cake Macarons:
Present these glam-tastic macarons at your holiday soirée, or simply indulge in them while binge-watching Christmas classics. They make fabulous gifts too, especially when neatly wrapped in a festive box. Who wouldn’t want this joyful treat on their holiday table?
How to store Christmas Tree Cake Macarons:
Keep these beauties in an airtight container in the fridge for up to five days. Their fame might fade after that, but let’s be honest, who can resist such a festive delight for long?
Tips to make Christmas Tree Cake Macarons:
- Invest in a kitchen scale for precision—macaron-making is a science as much as it is an art!
- Make sure your egg whites are at room temperature for perfect whipping.
- The resting phase is essential, so don’t rush this step.
- Practice makes perfect: if your first batch doesn’t turn out quite right, don’t despair; each attempt brings you closer to macaron mastery!
Variations:
Feel free to switch up the colors for any holiday vibe! Think pastel shades for Easter or vibrant hues for summer barbecues. You could even experiment with different flavors in your filling — raspberry, pistachio, or even a zesty lemon curd would be a delightful twist.
FAQs:
-
Why didn’t my macarons develop feet?
They need that crucial rest before baking! Make sure that skin forms on the batter to help create those delightful feet. -
Can I use almond flour substitutes?
You could try sunflower seed flour for a nut-free version, but be warned—results may vary! -
How do I get my macarons to be perfectly round?
Pipe with a steady hand for that visual magic, or use a stencil under your parchment paper for extra guidance.
Now, go forth and sprinkle that holiday cheer everywhere with these Christmas Tree Cake Macarons. Every bite is a festive embrace, bursting with flavor! Happy baking, and may your celebrations be filled with sweet adventures!
Christmas Tree Cake Macarons
Ingredients
Method
- Sift together the powdered sugar and almond flour twice.
- Beat the egg whites until foamy then add cream of tartar and granulated sugar gradually until stiff peaks form.
- Mix in green food coloring until combined.
- Gently fold in the almond flour blend until smooth.
- Transfer the batter into a piping bag and pipe tree shapes or circles onto a lined baking sheet.
- Tap the trays to release air bubbles and let rest for 30 to 60 minutes until skin forms.
- Preheat oven to 300°F (150°C).
- Bake for 14 to 16 minutes, rotating halfway.
- Let cool completely before removing from mats.
- Beat softened butter until fluffy.
- Gradually add powdered sugar, vanilla, heavy cream, and salt, mixing until combined.
- Fold in crumbled snack cakes gently and transfer to a piping bag.
- Pair macaron shells of similar size together.
- Pipe filling onto one shell and top with another shell.
- Drizzle with white chocolate and add sprinkles and gold stars as desired.
- Place assembled macarons in an airtight container and refrigerate for 24 hours.