Christmas Tree Cake Macarons

Christmas Tree Cake Macarons bring the festive magic of the holidays into bite sized treats. With crisp yet chewy shells, nostalgic snack cake flavored filling, and whimsical tree shaped decorations, they quickly become a showstopping addition to any cookie platter.

These macarons always spark excitement at cookie swaps and make fantastic gifts. I first tested them for a school party and they disappeared in minutes with everyone asking for the recipe.

Ingredients

• Powdered sugar: Gives macarons their signature smooth shells. Sift well for the best result
• Finely ground blanched almond flour: The classic macaron base. Look for super fine texture for smoothness
• Room temperature egg whites: Whip up higher and more stable for glossy meringues. Fresh or carton egg whites both work
• Granulated sugar: Stabilizes and sweetens the meringue. Choose regular white sugar for consistency
• Cream of tartar: Helps stabilize the egg whites during beating. Check the date to ensure it is active
• Green gel food coloring: Creates a vibrant tree shade. Use gel for bold color without thinning batter
• Unsalted butter: As the base for a silky filling. Softened butter is easier to cream
• Powdered sugar: Again for a smooth filling. Avoid lumpy or old sugar
• Vanilla extract: Adds warm bakery notes. Pure vanilla is best but imitation works in a pinch
• Heavy cream: Loosens the filling and makes it creamy. Add just enough for spreadable texture
• Finely crumbled snack cakes: Brings the classic Christmas tree cake flavor. Choose fresh cakes for best flavor
• Pinch of salt: Enhances all the flavors. Use fine salt and add to taste
• White chocolate: For the festive drizzle. Use real white chocolate for a smooth finish
• Red and green sprinkles: For whimsical decoration. Look for small soft jimmies or pearls
• Edible gold stars: To top the trees. These are optional but make the cookies extra special

Instructions

Prepare the Macaron Batter:

Sift powdered sugar and almond flour together two times to remove lumps and aerate the mixture. Set aside while you whip the egg whites so the dry mixture is ultra fine. Begin beating your egg whites on medium speed until foamy. Sprinkle in the cream of tartar to stabilize. Increase your mixer to medium high and slowly add granulated sugar one spoonful at a time so it dissolves completely. Beat until stiff shiny peaks form and your meringue is glossy and holds its shape when the whisk is lifted upright. Add a few drops of green gel food coloring and briefly mix until evenly colored.

Combine and Fold the Batter:

Gently incorporate the sifted almond flour mixture into the beaten egg whites in two batches. Use a silicone spatula to fold from the bottom of the bowl up and over stopping when the batter flows like slow molten lava in ribbons. Overmixing can result in flat shells so stop when just combined.

Pipe the Macarons:

Fit a piping bag with a round tip and fill with batter. On parchment or silicone lined trays pipe out either tree shapes using light pressure and a small flick at the tip or classic circles for easy sandwiches. Tap the trays firmly on the counter several times to knock out large air bubbles and smooth the tops.

Rest and Bake:

Let the piped macarons sit uncovered at room temperature for thirty to sixty minutes until a thin dry skin forms on top. This is crucial for developing their signature ruffled feet. Meanwhile preheat your oven to 300 degrees Fahrenheit. Bake one tray at a time in the center of the oven for fourteen to sixteen minutes rotating halfway through for even color. Finished shells should have sturdy feet and just pull off the mat when completely cooled.

Make the Filling:

Beat the softened butter until fluffy then gradually add powdered sugar beating until light and smooth. Mix in vanilla and a pinch of salt then drizzle in cream to loosen the texture. Fold in finely crumbled snack cakes for the signature Christmas tree flavor. Transfer filling to a new piping bag.

Assemble the Macarons:

Pair macaron shells of similar size and pipe a swirl of snack cake filling onto the flat side of one shell. Gently press the other shell on top to make a sandwich.

Decorate the Macarons:

Melt white chocolate until just fluid and use a spoon or piping bag to drizzle over each tree. Sprinkle with festive red and green decorations while the drizzle is still wet pressing a gold star on top if desired.

Mature the Macarons:

Place finished macarons in a flat airtight container with parchment between the layers. Let them rest in the fridge for twenty four hours as this softens the shells and blends the flavors for the most magical bite.

I absolutely love the magic of the snack cake addition for an ultra nostalgic holiday treat. My youngest always insists on placing the gold stars on top which has become our yearly Christmas tradition as a family.

Storage Tips

Refrigerate finished macarons in an airtight container for up to five days for freshest texture. Place parchment paper between each layer to keep shells pristine and filling from sticking. For longer storage stack in a freezer safe container and freeze for up to two months. Thaw overnight in the fridge or at room temperature for an hour before serving.

Ingredient Substitutions

If you cannot find prepackaged snack cakes in your region substitute another moist vanilla cake or just omit and boost the vanilla in the filling. For nut allergies try using sunflower seed flour in place of almond flour though texture may vary. Any festive sprinkles or nonpareils work if you cannot find gold stars.

Serving Suggestions

Serve these macarons at holiday tea parties with hot cocoa or coffee to highlight the flavors. Arrange the cookies upright in a decorative box for a heartfelt homemade gift. They also make a sparkling addition to cookie trays or desserts at family gatherings.

Cultural and Holiday Inspiration

Macarons are a centuries old French treat that have become a modern favorite at festive events. By adding a nostalgic American snack cake filling and playful tree shapes the recipe blends French technique with the warmth of classic holiday celebrations. Decorating as a family has become one of my favorite December traditions.

Seasonal Adaptations

Make pastel trees for spring gatherings using pink or yellow gel color. Swap the sprinkles for snowflakes in winter or small flowers for summer. Try heart shapes and pink filling for a whimsical Valentine’s Day treat.

My friends now beg me to bring these to our community cookie exchange and my neighbor’s kids ask all year if we will bake the tree cookies together again. There is something special about enjoying a treat that is both beautiful and delicious.

Common Recipe Questions

→ How do I achieve vibrant green macaron shells?

Using concentrated gel food coloring ensures a bold green tone without altering the batter's texture or consistency. Gently incorporate the color during the final mixing stage for even distribution.

→ What’s the key to smooth macaron shells?

Sifting powdered sugar and almond flour twice removes lumps for a silky-smooth batter, which translates to even shells after baking.

→ How can I create tree-shaped macarons?

Use a piping bag fitted with a round tip to pipe triangular shapes on lined baking sheets. Allow enough space for spreading and tap trays to remove air bubbles.

→ Why refrigerate macarons before serving?

Resting assembled macarons for 24 hours in an airtight container improves texture and allows flavors to blend, resulting in a classic chewy center.

→ Can I change the filling flavor?

Absolutely—swap out the snack cake for your favorite festive cake or add extracts to the buttercream for different holiday-inspired variations.

→ How do I prevent cracked macaron shells?

Allow shells to rest before baking until a skin forms, bake at the right temperature, and avoid overmixing to minimize cracks.