Delicious Christmas Tree Cake Macarons

At Clara’s December bake swap, the table brimmed with classics spice cookies, sugar crescents, candy cane brownies but what drew every eye was a tin of Christmas Tree Cake Macarons tucked between the tins. Irene, who swears by savory bakes, froze mid-reach and asked, “You made those?” Truthfully, they were a snowy afternoon project with my niece Mia.

While cartoons played in the background, we piped out rows of little green trees, giggling as she pressed gold stars onto each one like they were tiny crowns. The oven cast a soft glow across the counters, and for once, no one minded the mess.

Once the macarons hit the table, conversation slowed. A few smiles, a quiet crunch, and someone whispered, “You’ve outdone yourself.” Lucas, known for skipping sweets unless they involve dark chocolate, carefully wrapped two for later.

These shells held more than almond meringue they cradled a buttercream filling stirred with crumbled snack cakes, creamy and familiar but dressed up for the holidays. It was playful and nostalgic, but somehow still fit right in beside the more polished treats.

We weren’t chasing flawless feet or glossy shells. These Christmas Tree Cake Macarons were made with purpose, not pressure. Sharing them felt like offering a memory slightly sweet, joyfully green, and just a little sparkly. It’s the kind of bake that starts with flour and sugar but ends with moments that stick with you long after the last bite.

Short Description

These Christmas Tree Cake Macarons feature crisp green almond meringue shells filled with buttery frosting blended with crumbled snack cakes. Perfectly festive with white chocolate drizzle and sprinkles.

Key Ingredients

For the Macaron Shells

• 1 ¾ cups powdered sugar
• 1 cup almond flour
• 3 egg whites, room temperature
• ¼ tsp cream of tartar
• ¼ cup granulated sugar
• Green gel food coloring

For the Filling

• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp heavy cream
• ½ cup finely crumbled Christmas Tree Snack Cakes
• Pinch of salt

For Garnish

• ⅓ cup melted white chocolate
• Red and green sprinkles
• Edible gold stars (optional)

Tools Needed

• Stand or hand mixer
• Fine mesh sieve
• Parchment or silicone baking mats
• Piping bags with round tips
• Mixing bowls
• Baking sheets

Cooking Instructions

Step 1: Prepare the Dry Ingredients
Sift powdered sugar and almond flour together twice. Set aside.

Step 2: Make the Meringue
In a clean bowl, beat egg whites until foamy. Add cream of tartar. Gradually add granulated sugar and beat until stiff, glossy peaks form. Add green gel food coloring and gently fold in.

Step 3: Combine and Mix the Batter
Fold the sifted dry mixture into the meringue until the batter flows slowly off the spatula like lava. Avoid overmixing or undermixing.

Step 4: Pipe and Rest
Pipe small tree shapes or circles onto parchment-lined trays. Tap trays to remove air bubbles. Let rest at room temperature for 30–60 minutes, until a thin skin forms on the surface.

Step 5: Bake the Shells
Bake at 300°F (150°C) for 14–16 minutes. Allow to cool completely before removing from the trays.

Step 6: Make the Filling
Beat softened butter until smooth. Add powdered sugar, vanilla, heavy cream, and salt. Mix well, then fold in crumbled snack cakes until evenly incorporated.

Step 7: Assemble the Macarons
Pipe filling onto half the macaron shells. Top with the remaining shells to sandwich.

Step 8: Garnish and Set
Drizzle melted white chocolate over the macarons and decorate with sprinkles and edible gold stars. Chill in an airtight container for 24 hours before serving.

Why You’ll Love This Recipe

Perfect for holiday gifting or parties

A nostalgic twist with gourmet presentation

Festive color and shape appeal to kids and adults

Delicious blend of textures: chewy shells, creamy filling

Make-ahead friendly

Mistakes to Avoid & Solutions

Overmixing the batter
The shells won’t rise correctly and will spread too much.
Solution: Stop folding when the batter flows slowly like lava and a figure-8 can be drawn without breaking.

Under-resting the piped shells
Shells crack or lack the smooth top.
Solution: Ensure a skin forms by resting 30–60 minutes until the tops are dry to the touch.

Incorrect oven temperature
Too hot and they brown; too cool and they collapse.
Solution: Use an oven thermometer and stick to 300°F.

Filling too loose
It spills out when sandwiched.
Solution: Chill the filling for 15–20 minutes if too soft.

Removing shells too early
They tear or stick to the mat.
Solution: Let shells cool completely before peeling off.

Serving and Pairing Suggestions

Serve on a tiered platter for dessert buffets

Pair with spiced tea, hot cocoa, or champagne

Wrap in clear treat bags as edible holiday gifts

Add to cookie boxes with truffles and shortbread

Storage and Reheating Tips

Store in airtight container in the fridge up to 5 days

Bring to room temperature before serving for best texture

Do not freeze fully assembled macarons (shells can be frozen)

FAQs

1. Can I use regular food coloring instead of gel?
No, liquid food coloring can affect the consistency of the batter. Gel works best.

2. What snack cakes work best for the filling?
Little Debbie Christmas Tree Cakes are ideal, but any soft vanilla snack cake works.

3. How do I know when the meringue is ready?
It should form stiff peaks that don’t droop when you lift the beaters.

4. Can I skip the resting step?
No, resting helps form the signature smooth top and ruffled foot.

5. Why do my shells crack during baking?
This usually means they weren’t rested long enough or the oven temperature is too high.

Tips & Tricks

Use aged egg whites (separated and left in fridge overnight) for better meringue

Use a template under your parchment for even piping

Add crushed peppermint to the filling for an extra holiday touch

Clean your mixer bowl with vinegar to eliminate grease before beating egg whites

Recipe Variations

Peppermint Bark Macarons
Swap green food coloring for red. Add ¼ tsp peppermint extract to the filling and drizzle with dark chocolate instead of white. Garnish with crushed candy canes.

Chocolate Tree Macarons
Replace ¼ cup of almond flour with cocoa powder. Use chocolate snack cakes in the filling and decorate with gold dust for a luxe look.

Vanilla Sprinkle Macarons
Keep shells white and add rainbow sprinkles on top before baking. Fill with classic vanilla buttercream without snack cakes.

Final Thoughts

Mia still talks about how hers looked more like broccoli than trees, but she also made sure to claim three for her lunchbox. These Christmas Tree Cake Macarons didn’t just impress the grown-ups they lit up the room with laughter and green-streaked fingertips. It wasn’t about flawless piping or perfect feet. It was about sharing something playful, from our hands to everyone’s plates.

Watching people pick them up delicately, then grin after the first bite, reminded me why seasonal baking brings us closer. The recipe might take a little patience, but every swirl of buttercream and shimmer of sprinkle turns into a sweet, golden memory.