Christmas Tree Macaron Cakes

$- 150g almond flour - 150g powdered sugar - 110g egg whites (room temperature) - 30g granulated sugar - Green food coloring To make the perfect Christmas Tree Macaron Cakes, you need quality ingredients. Almond flour gives the macarons their nice texture. Powdered sugar adds sweetness. Use fresh egg whites for the best results. Granulated sugar helps whip the egg whites to stiff peaks. Green food coloring brings your trees to life. - 200g unsalted butter (softened) - 250g powdered sugar (for buttercream) - 1 teaspoon vanilla extract For the buttercream, start with softened unsalted butter. This helps create a creamy texture. Mix in powdered sugar slowly. This keeps the buttercream light and fluffy. A touch of vanilla extract adds flavor and warmth to the filling. - Edible glitter or gold dust - Star-shaped sprinkles or edible ornaments Decoration is fun! Edible glitter or gold dust gives your trees a magical touch. Star-shaped sprinkles or edible ornaments make them festive. You can get creative here; use whatever you like best! {{ingredient_image_1}} To start, you need to sift the almond flour and powdered sugar together. This step is key. Sifting helps to break up clumps and ensures a smooth batter. Use a fine sieve or a sifter for best results. Next, whip the egg whites in a clean mixing bowl. Use an electric mixer on medium speed. When they become foamy, slowly add the granulated sugar. Keep whipping until stiff peaks form. The mixture should look shiny and hold its shape well. Now it’s time to add the fun! Mix in green food coloring to the meringue. Use a few drops at a time until you reach a vibrant green. This is a crucial step for that Christmas feel. Once colored, it’s time to fold the meringue into the almond flour mixture. Use a spatula and gently lift the batter from the bottom. Do this until combined. You want the batter to flow like lava, smooth and thick, but not runny. For piping, use a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Make the bases wider for your trees and tap the tray lightly to release air bubbles. Next, let the piped shells rest at room temperature for 30-45 minutes. This helps them form a skin, which is important for a good rise during baking. Preheat your oven to 160°C (320°F). Bake the macarons for 15-18 minutes. They should not change color much. After baking, let them cool completely on a wire rack before removing them from the paper. This step ensures they don’t stick. To make great macaron shells, start with room temperature egg whites. Cold egg whites don’t whip well. They need to be fluffy and hold stiff peaks. This step is key for a nice rise in your macarons. Avoid overmixing your batter. When you fold the meringue into the dry mix, be gentle. If the batter flows too easily, you may have mixed it too much. Aim for a consistency that flows like lava but holds its shape. Creating tree branches with buttercream is fun! Use a piping bag fitted with a star tip. Start from the base of the macaron, pipe outwards, and layer to form branches. This gives your trees a festive look. When adding edible glitter or sprinkles, make sure the buttercream is still soft. This helps the decorations stick better. Sprinkle lightly to avoid clumping. A little goes a long way in making these treats shine. For a lovely presentation, place your macaron cakes on a festive cake stand. Surround them with fake snow made from coconut flakes. This adds a charming touch for your holiday table. Pair these treats with hot cocoa or spiced cider. The sweet flavors of the macarons blend well with warm drinks. You can also serve them alongside other holiday goodies for a delightful spread. Pro Tips Use Room Temperature Egg Whites: For the best meringue, ensure your egg whites are at room temperature. This helps achieve a better volume and stability when whipped. Tap to Remove Air Bubbles: After piping your macaron shapes, gently tap the baking sheet on the counter to release any trapped air bubbles, ensuring smooth tops. Resting Time is Key: Allowing the piped macarons to rest until a skin forms is crucial for their rise and to prevent cracking during baking. Decorate with Care: When adding decorations, use a light hand with edible glitter or sprinkles to avoid overpowering the delicate flavors of the macarons. {{image_2}} You can use many fillings for your macaron cakes. Here are a few ideas: - Fruity Fillings: Try raspberry, lemon, or passion fruit. They add a fresh taste. - Chocolate Options: Dark chocolate ganache or creamy milk chocolate are great choices. - Nutty Flavors: Use hazelnut or almond butter for a rich twist. You can also customize the color of your macaron batter. Just add different food colorings! This change makes your treats more fun and festive. Mix and match to create your favorite colors and flavors. Get creative with the shapes and sizes of your macaron cakes. Here’s how: - Unique Shapes: Use star or tree-shaped templates. This makes your cakes stand out. - Sizes: Make mini or large macarons. They fit any celebration style. For decoration, think beyond the usual. Here are some fun ideas: - Alternative Toppings: Use crushed nuts, coconut flakes, or even edible flowers. - Themed Designs: Match your decorations to party themes, like snowflakes for winter. Adjust your macaron cakes for different holidays. Here are some tips: - Holiday Decor: Change the colors and shapes for each occasion. Use reds and greens for Christmas or pastels for Easter. - Seasonal Flavors: Add peppermint extract for winter or fresh fruit for summer. Seasonal flavors make your treats more special. These variations allow you to create a festive dessert that fits any holiday. Enjoy experimenting with flavors and designs! To keep your Christmas Tree Macaron Cakes fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. The best temperature for storage is in the fridge, around 4°C (39°F). They stay fresh for up to one week this way. If you want them at room temperature, enjoy them within two days. You can freeze macaron cakes for longer storage. First, wrap each cake in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. When you are ready to eat them, take them out and let them thaw in the fridge overnight. For the best texture, avoid thawing at room temperature. Macaron cakes have a good shelf life when stored properly. In the fridge, they last about a week. If frozen, they can stay good for up to three months. Watch for signs of spoilage, like a change in texture or smell. If they feel hard or smell off, it’s best to toss them out. To make macarons stick together, you need a good filling. I recommend using buttercream for a strong bond. Here are some key steps: - Pair Macaron Halves: Always match macaron halves by size. - Add Filling: Use a piping bag to add buttercream in the center. - Press Together: Gently press the top half onto the filled bottom half. This will create a strong bond. Let the assembled macarons sit for a few hours. This helps them stick better and allows flavors to blend. The secret to perfect macarons lies in technique and practice. Here are some important tips: - Room Temperature Ingredients: Use egg whites at room temperature. This helps them whip up better. - Whip Egg Whites Correctly: Whip until stiff peaks form. They should be glossy and firm. - Sifting: Always sift almond flour and powdered sugar. This prevents lumps. - Folding: Fold gently but thoroughly. The batter should flow like lava. These tips help create the smooth, shiny shells that everyone loves. Yes, you can use flavored buttercream for the filling! Here are some ideas: - Chocolate Buttercream: Great for a rich taste. - Fruit Flavored: Try raspberry or lemon for a fresh twist. - Spices: Add cinnamon or nutmeg for a warm flavor. Flavored buttercream can change the taste of your macarons. Make sure the flavor complements the green macaron shells. Now you have all you need to make Christmas Tree Macaron Cakes. We covered the key ingredients, like almond flour and butter. You learned step-by-step instructions to whip your batter and bake delicious treats. I shared tips to help you avoid mistakes and perfect your shells. With variations to explore, your creations can be unique every time. Remember to store them properly for freshness. Enjoy sharing these festive desserts with friends and family. Happy baking, and may your treats bring joyful cheer this holiday season!$

Christmas Tree Macaron Cakes

Festive macaron cakes shaped like Christmas trees, filled with buttercream and decorated for the holiday season.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 18

Total Time 2

Course Dessert

Cuisine French

Servings 12

Calories 150 kcal

Ingredients

150 g almond flour
150 g powdered sugar
110 g egg whites (room temperature)
30 g granulated sugar
to taste green food coloring
200 g unsalted butter (softened)
250 g powdered sugar (for buttercream)
1 teaspoon vanilla extract
to taste edible glitter or gold dust (for decorating)
to taste star-shaped sprinkles or edible ornaments (for topping)

Instructions

Prepare the Macaron Batter: In a large mixing bowl, sift together almond flour and powdered sugar.
Whip Egg Whites: In a separate bowl, whip the egg whites using an electric mixer until foamy. Gradually add granulated sugar and continue whipping until stiff peaks form and the mixture is glossy.
Color and Fold Batter: Add green food coloring to the meringue until you achieve your desired shade of green. Gently fold the meringue into the almond flour mixture using a spatula until combined and the batter flows like lava.
Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper, making sure to form little 'trees' with a larger base and delicately tap for air bubbles to escape.
Rest the Macarons: Allow the piped macaron shells to sit at room temperature for 30-45 minutes until a skin forms on top. This will help them rise properly during baking.
Bake the Macarons: Preheat the oven to 160°C (320°F). Bake the macaron shells for 15-18 minutes. Let them cool completely on a wire rack before removing from the parchment paper.
Make the Buttercream: In a mixer, beat the softened butter until creamy. Gradually add in the powdered sugar, continuing to mix until fluffy. Add vanilla extract and mix until well combined.
Assemble the Cakes: Pair the macaron halves and fill them with buttercream. You can pipe the buttercream or spread it with a knife for a more homemade feel.
Decorate the Christmas Trees: Use additional buttercream to create tree branches on top of the assembled cakes, then sprinkle with edible glitter and top them off with star-shaped sprinkles or edible ornaments.

Notes

Place the macaron cakes on a festive cake stand surrounded by fake snow (coconut flakes) and small ornaments for a charming holiday display.

Keyword Christmas, dessert, holiday, macarons