Christmas Tree Cake Macarons (Print-Friendly Format)

Almond macarons filled with buttery cake, decorated with festive sprinkles and a hint of white chocolate.

# Ingredients You’ll Need:

→ Macaron Shells

01 - 175 g powdered sugar
02 - 100 g almond flour, finely ground and blanched
03 - 3 large egg whites, room temperature (approximately 90 g)
04 - 50 g granulated sugar
05 - 0.5 teaspoon cream of tartar
06 - Green gel food coloring, as needed

→ Cake Filling

07 - 113 g unsalted butter, softened
08 - 150 g powdered sugar
09 - 0.5 teaspoon vanilla extract
10 - 2 tablespoons heavy cream
11 - 85 g finely crumbled snack cakes (Christmas Tree Cakes or similar)
12 - Pinch of salt

→ Decoration

13 - White chocolate, melted, for drizzling
14 - Red and green sprinkles
15 - Edible gold stars (optional)

# How to Make It:

01 - Sift powdered sugar and almond flour together twice to ensure a fine, lump-free mixture.
02 - Beat egg whites until foamy, add cream of tartar, then gradually incorporate granulated sugar and continue beating until stiff peaks form. Mix in green gel food coloring to reach desired shade.
03 - Gently fold the almond flour mixture into the meringue until the batter flows in thick ribbons and resembles lava.
04 - Transfer the batter to a piping bag. Pipe tree shapes or circles onto parchment-lined baking trays. Tap trays to release air bubbles and allow macarons to rest for 30–60 minutes until a dry skin forms.
05 - Preheat oven to 150°C. Bake one tray at a time for 14–16 minutes, rotating trays halfway through. Cool shells completely before removing from mats or parchment.
06 - Beat butter until light and fluffy, then add powdered sugar, vanilla extract, heavy cream, and salt. Fold in finely crumbled snack cakes. Transfer filling to a piping bag.
07 - Pair shells of similar size, pipe the filling onto the base shell, and gently sandwich with a second shell.
08 - Drizzle the tops with melted white chocolate, sprinkle with red and green sprinkles, and place edible gold stars at the top if desired.
09 - Refrigerate macarons in an airtight container for 24 hours before serving to enhance flavor and texture.

# Extra Tips:

01 - Always use egg whites at room temperature for optimal meringue volume.
02 - Allow piped macarons to rest thoroughly before baking to achieve the characteristic smooth tops and feet.
03 - Decorations can be customized to match your desired holiday theme.

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