Add a touch of elegance and festive charm to your holiday celebrations with these delightful Festive Macaron Christmas Trees. Perfect for a Christmas party dessert table or as edible gifts, these delicate treats combine the classic French macaron with a whimsical holiday twist. Crispy on the outside, chewy on the inside, and filled with luscious buttercream, these Christmas tree-shaped macarons are both delicious and visually stunning. This detailed guide will walk you through every step, from making the perfect macaron shells to assembling your charming trees.
Ingredients:
For the macaron shells:
- 1 ¾ cups almond flour
- 1 ¾ cups powdered sugar
- 1 cup granulated sugar
- 3 large egg whites, room temperature
- 1 tsp vanilla extract
- Green food coloring (gel recommended)
- Pinch of cream of tartar (optional)
For the buttercream filling:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For decoration:
- Edible glitter or luster dust
- Star-shaped sprinkles (for the tree topper)
- Small round sprinkles (for ornaments)
- Powdered sugar (for snow effect)
Preparation:
Step 1: Prepare the macaron shells
- Sift dry ingredients: In a large bowl, sift together almond flour and powdered sugar to remove any lumps. Set aside.
- Make the meringue: In a clean, dry mixing bowl, beat egg whites until foamy. Add a pinch of cream of tartar (optional, for stability). Gradually add granulated sugar while beating on medium-high speed. Continue to beat until stiff peaks form.
- Add flavor and color: Gently fold in vanilla extract and a few drops of green food coloring. Mix until the color is evenly distributed.
- Macaronage process: Carefully fold the almond flour mixture into the meringue using a silicone spatula. Fold gently, lifting from the bottom to avoid deflating the batter. The mixture should flow like lava and form a ribbon when lifted.
- Pipe the shells: Transfer the batter into a piping bag fitted with a round tip. On parchment paper or silicone baking mats, pipe different-sized circles (small, medium, and large) to create stackable layers for the tree shape.
- Rest the shells: Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms. They should be dry to the touch.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. Allow them to cool completely before removing from the parchment paper.
Step 2: Make the buttercream filling
- In a mixing bowl, beat softened butter until creamy.
- Gradually add powdered sugar, mixing well after each addition.
- Add heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. Adjust consistency with more cream if needed.
- Optional: Tint the buttercream with green food coloring for a cohesive look.
Step 3: Assemble the macaron trees
- Match the shells: Pair up the macaron shells by size.
- Fill the macarons: Pipe a layer of buttercream onto the flat side of one macaron shell. Gently press the matching shell on top to create a sandwich.
- Stack to form trees: Start with the largest macaron pair at the base. Add a dollop of buttercream on top, then stack the medium-sized macaron pair. Repeat with the smallest pair to complete the tree shape.
- Decorate: Use small round sprinkles as ornaments and a star-shaped sprinkle for the tree topper. Dust lightly with powdered sugar to mimic snow.
Variations:
- Flavor twists: Add peppermint extract to the buttercream for a refreshing holiday flavor. Alternatively, use chocolate ganache or raspberry filling for a delightful surprise.
- Color options: Make trees in different shades, such as white for a snowy look or red for a festive pop.
- Add texture: Roll the buttercream edges in crushed candy canes or desiccated coconut for a unique finish.
Cooking Notes:
- Humidity matters: Macarons are sensitive to humidity, which can affect their ability to form a skin. Avoid making them on rainy days if possible.
- Perfect peaks: Ensure the egg whites are beaten to stiff peaks for the best macaron texture.
- Resting time: Allowing the piped shells to rest is crucial for developing the signature macaron “feet.”
Serving Suggestions:
- Arrange these macaron trees on a festive platter for a stunning dessert display.
- Serve with hot cocoa, spiced cider, or mulled wine for a cozy holiday treat.
- Package them in clear cellophane bags tied with a ribbon for elegant edible gifts.
Tips:
- Practice makes perfect: Mastering macarons takes practice, so don’t be discouraged by initial attempts.
- Consistent piping: Use a template under your parchment paper to pipe consistent circles.
- Storage: Store macarons in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving.
Prep Time:
45 minutes
Cooking Time:
18 minutes
Total Time:
1 hour 30 minutes
Nutritional Information (per macaron tree):
- Calories: 250 kcal
- Protein: 3 g
- Carbohydrates: 35 g
- Fat: 12 g
- Sodium: 30 mg
FAQs:
Can I freeze macarons?
Yes, unfilled macaron shells freeze well. Store them in an airtight container and thaw at room temperature before filling.
Why didn’t my macarons form feet?
This could be due to under-mixed batter, skipping the resting step, or baking at the wrong temperature.
Can I use store-bought almond flour?
Yes, but ensure it’s finely ground for the best texture. Sift it to remove any larger pieces.
Conclusion:
These Festive Macaron Christmas Trees are a delightful way to celebrate the holiday season. They combine the elegance of French macarons with the festive fun of Christmas trees, creating a dessert that’s as beautiful as it is delicious. Follow this detailed guide for perfect results, and enjoy spreading holiday cheer with these charming, edible creations. Happy baking and Merry Christmas
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Festive Macaron Christmas Trees
- Total Time: 1 hour 30 minutes
Ingredients
Scale
Ingredients:
For the macaron shells:
- 1 ¾ cups almond flour
- 1 ¾ cups powdered sugar
- 1 cup granulated sugar
- 3 large egg whites, room temperature
- 1 tsp vanilla extract
- Green food coloring (gel recommended)
- Pinch of cream of tartar (optional)
For the buttercream filling:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For decoration:
- Edible glitter or luster dust
- Star-shaped sprinkles (for the tree topper)
- Small round sprinkles (for ornaments)
- Powdered sugar (for snow effect)
Instructions
Preparation:
Step 1: Prepare the macaron shells
- Sift dry ingredients: In a large bowl, sift together almond flour and powdered sugar to remove any lumps. Set aside.
- Make the meringue: In a clean, dry mixing bowl, beat egg whites until foamy. Add a pinch of cream of tartar (optional, for stability). Gradually add granulated sugar while beating on medium-high speed. Continue to beat until stiff peaks form.
- Add flavor and color: Gently fold in vanilla extract and a few drops of green food coloring. Mix until the color is evenly distributed.
- Macaronage process: Carefully fold the almond flour mixture into the meringue using a silicone spatula. Fold gently, lifting from the bottom to avoid deflating the batter. The mixture should flow like lava and form a ribbon when lifted.
- Pipe the shells: Transfer the batter into a piping bag fitted with a round tip. On parchment paper or silicone baking mats, pipe different-sized circles (small, medium, and large) to create stackable layers for the tree shape.
- Rest the shells: Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms. They should be dry to the touch.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. Allow them to cool completely before removing from the parchment paper.
Step 2: Make the buttercream filling
- In a mixing bowl, beat softened butter until creamy.
- Gradually add powdered sugar, mixing well after each addition.
- Add heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. Adjust consistency with more cream if needed.
- Optional: Tint the buttercream with green food coloring for a cohesive look.
Step 3: Assemble the macaron trees
- Match the shells: Pair up the macaron shells by size.
- Fill the macarons: Pipe a layer of buttercream onto the flat side of one macaron shell. Gently press the matching shell on top to create a sandwich.
- Stack to form trees: Start with the largest macaron pair at the base. Add a dollop of buttercream on top, then stack the medium-sized macaron pair. Repeat with the smallest pair to complete the tree shape.
- Decorate: Use small round sprinkles as ornaments and a star-shaped sprinkle for the tree topper. Dust lightly with powdered sugar to mimic snow.
Notes
Cooking Notes:
- Humidity matters: Macarons are sensitive to humidity, which can affect their ability to form a skin. Avoid making them on rainy days if possible.
- Perfect peaks: Ensure the egg whites are beaten to stiff peaks for the best macaron texture.
- Resting time: Allowing the piped shells to rest is crucial for developing the signature macaron “feet.”
- Prep Time: 45 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 250 kcal
- Sodium: 30 mg
- Fat: 12 g
- Carbohydrates: 35 g
- Protein: 3 g