Description
This Christmas Tree Cake Macarons recipe offers a festive twist on classic French macarons by adding vibrant green coloring and decorative touches to resemble Christmas trees. With delicate, crisp shells and creamy vanilla buttercream filling, these handcrafted treats are perfect for holiday celebrations or gifting.
Ingredients
Scale
Macaron Shells
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 1/4 teaspoon salt
- 3 large egg whites, aged at room temperature for 24 hours
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Green gel food coloring, to desired shade
Buttercream Filling
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Decoration
- Edible glitter or sprinkles (optional, for decoration)
- Red candies or small fruit chews (for ornament decoration)
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Sift Dry Ingredients: In a mixing bowl, sift together the almond flour, powdered sugar, and salt. Set this mixture aside to ensure smooth shells without lumps.
- Whip Egg Whites: In a clean, dry mixing bowl, whip the aged egg whites on medium speed until frothy. Slowly add granulated sugar while increasing to high speed. Continue whipping until stiff, glossy peaks form.
- Add Flavor and Color: Incorporate vanilla extract and green gel food coloring into the meringue, mixing gently until you achieve your desired shade of green.
- Fold Dry Ingredients: Carefully fold the almond flour mixture into the meringue in three additions, using a spatula. Mix gently until the batter flows like lava and forms a figure-eight shape without breaking to maintain airiness.
- Pipe Macarons: Transfer batter to a piping bag fitted with a round tip and pipe small 1.5-inch diameter circles onto the prepared baking sheets, spacing evenly.
- Rest Macarons: Firmly tap the baking sheets on the counter to release air bubbles. Let macarons rest for 30 to 60 minutes to develop a skin that is no longer sticky to the touch.
- Bake: Bake in the preheated oven for 15-18 minutes, rotating sheets halfway through for even cooking, until macarons have feet and firm tops.
- Cool: Allow macarons to cool completely on the baking sheets before transferring to a wire rack to prevent breakage.
- Make Buttercream: Beat softened butter in a bowl until creamy. Gradually add sifted powdered sugar and heavy cream, beating until smooth and fluffy. Stir in vanilla extract for flavor.
- Assemble Macarons: Pair similar-sized shells. Pipe buttercream onto one shell’s flat side and sandwich with the matching shell. Repeat until all macarons are assembled.
- Decorate: Add edible glitter or sprinkles to resemble Christmas tree decorations. Top with small red candies or fruit chews to mimic ornaments for a festive finish.
Notes
- Aging egg whites for 24 hours helps create a stronger meringue with better volume and stability.
- Be gentle when folding batter to preserve air bubbles essential for macaron texture.
- Resting macarons before baking is crucial to form a smooth skin and prevent cracking.
- If green gel food coloring is unavailable, natural alternatives like matcha powder can be used, but may alter flavor.
- Buttercream can be flavored with almond or peppermint extract for added holiday spirit.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
