There’s something truly magical about the holidays that brings out the baker in all of us. Every year, as the air turns crisp and the scent of pine fills the house, I find myself reaching for a recipe that feels as joyful and special as the season itself. This year, I’m excited to share a Tasty Christmas Tree Cake Macarons Treat that’s been a heartwarming addition to my family’s celebrations. It’s a delicate dance of flavors and textures, wrapped in the nostalgia of my childhood kitchen with Mama Lou and laughter-filled afternoons with my sister Ouma. These macarons aren’t just a dessert; they’re a slice of tradition, a sprinkle of love, and a celebration of togetherness.
Table of Contents
Why You’ll Love This Tasty Christmas Tree Cake Macarons Treat
When I first attempted these Christmas tree cake macarons, I was reminded of the gentle hands of Mama Lou teaching me to fold batter with care, whispering that patience is the secret ingredient. These macarons bring together the elegance of classic French pastry with the festive charm of holiday cake, creating a treat that’s both beautiful and comforting. The crisp shell that gives way to a chewy, flavorful center is like a sweet memory unfolding bite by bite.
What makes this Tasty Christmas Tree Cake Macarons Treat truly special is its blend of familiar and festive flavors — from the subtle almond essence in the shells to the rich, buttery cake-inspired filling. It’s a recipe that invites creativity too; decorating these macarons to resemble Christmas trees adds a playful, personal touch that always sparks joy in my kitchen, especially when Ouma and I get together to bake. Plus, they’re perfect for gifting or bringing to any holiday gathering, making everyone feel a little more loved.
Ingredients You’ll Need for This Tasty Christmas Tree Cake Macarons Treat
- 1 cup almond flour (finely ground, blanched)
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Green food coloring (gel preferred for vibrant color)
- For the cake-inspired filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup finely crumbled yellow cake (store-bought or homemade)
- Optional decorations:
- Edible gold dust or pearl sprinkles
- Mini red candy pearls or sprinkles for ornaments
If you’re looking for substitutions, feel free to swap almond flour with pistachio flour for a nutty twist, or use a dairy-free butter alternative in the filling for a vegan-friendly version. Just remember, the texture of the macarons depends heavily on the almond flour’s fineness, so process it if needed to avoid a gritty bite.
Nutrition Facts
- Calories: Approximately 150 per serving (2 macarons)
- Protein: 3g
- Fat: 9g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 12g
- Sodium: 40mg
These numbers are based on standard portion sizes and can vary depending on your specific ingredients and decorations. While macarons are inherently a sweet indulgence, I’ve always believed in savoring treats like this slowly, letting each bite remind you of moments shared around the kitchen table with family.
Print
Tasty Christmas Tree Cake Macarons Treat That Will Wow Your Taste Buds
Learn how to make delicious Tasty Christmas Tree Cake Macarons Treat. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup almond flour (finely ground, blanched)
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Green food coloring (gel preferred for vibrant color)
- For the cake-inspired filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup finely crumbled yellow cake (store-bought or homemade)
- Optional decorations:
- Edible gold dust or pearl sprinkles
- Mini red candy pearls or sprinkles for ornaments
If you’re looking for substitutions, feel free to swap almond flour with pistachio flour for a nutty twist, or use a dairy-free butter alternative in the filling for a vegan-friendly version. Just remember, the texture of the macarons depends heavily on the almond flour’s fineness, so process it if needed to avoid a gritty bite.
Instructions
- Begin by sifting the almond flour and powdered sugar together into a large bowl. This step is crucial for a smooth macaron shell, and Mama Lou always insisted on sifting twice to avoid lumps.
- In a clean, dry mixing bowl, whip the egg whites on medium speed until they become foamy. Gradually add the granulated sugar and continue whipping to stiff peaks. This is where patience matters — stiff peaks mean your meringue is ready.
- Gently fold the dry ingredients into the meringue using a spatula. Add the vanilla extract and a few drops of green gel food coloring. The batter should flow smoothly but not be runny — think of the consistency as lava slowly pouring off a spoon.
- Transfer the batter into a piping bag fitted with a round tip. On a parchment-lined baking sheet, pipe small triangles arranged as Christmas trees, leaving space between each.
- Tap the baking sheet firmly on the counter a few times to release air bubbles — this is a trick Ouma taught me during our holiday baking marathons.
- Let the piped macarons rest at room temperature for 30-60 minutes until a skin forms on the surface; you should be able to lightly touch them without batter sticking to your finger.
- Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes. Watch for the feet — the ruffled edges at the base — to rise without cracks on the surface.
- Remove from the oven and allow macarons to cool completely on the baking sheet before gently peeling them off the parchment paper.
- While the shells cool, prepare the filling by beating the softened butter until creamy. Gradually add powdered sugar, then mix in heavy cream, vanilla, and almond extract until smooth and fluffy.
- Fold in the crumbled cake gently, adding that familiar crumbly texture and flavor that makes this treat reminiscent of a Christmas cake.
- Pipe the filling onto the flat side of one macaron shell, then sandwich it with another shell, pressing lightly.
- Decorate your Christmas tree macarons with edible gold dust, mini red candy pearls, or sprinkles to mimic ornaments — this part is where your creativity shines, just like when Ouma and I turned our kitchen into a decorating station, laughing as we made each tree uniquely beautiful.
- For best flavor, refrigerate the assembled macarons for 24 hours before serving. This resting time allows the flavors to meld and the texture to perfect itself.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Tasty Christmas Tree Cake Macarons Treat
- Begin by sifting the almond flour and powdered sugar together into a large bowl. This step is crucial for a smooth macaron shell, and Mama Lou always insisted on sifting twice to avoid lumps.
- In a clean, dry mixing bowl, whip the egg whites on medium speed until they become foamy. Gradually add the granulated sugar and continue whipping to stiff peaks. This is where patience matters — stiff peaks mean your meringue is ready.
- Gently fold the dry ingredients into the meringue using a spatula. Add the vanilla extract and a few drops of green gel food coloring. The batter should flow smoothly but not be runny — think of the consistency as lava slowly pouring off a spoon.
- Transfer the batter into a piping bag fitted with a round tip. On a parchment-lined baking sheet, pipe small triangles arranged as Christmas trees, leaving space between each.
- Tap the baking sheet firmly on the counter a few times to release air bubbles — this is a trick Ouma taught me during our holiday baking marathons.
- Let the piped macarons rest at room temperature for 30-60 minutes until a skin forms on the surface; you should be able to lightly touch them without batter sticking to your finger.
- Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes. Watch for the feet — the ruffled edges at the base — to rise without cracks on the surface.
- Remove from the oven and allow macarons to cool completely on the baking sheet before gently peeling them off the parchment paper.
- While the shells cool, prepare the filling by beating the softened butter until creamy. Gradually add powdered sugar, then mix in heavy cream, vanilla, and almond extract until smooth and fluffy.
- Fold in the crumbled cake gently, adding that familiar crumbly texture and flavor that makes this treat reminiscent of a Christmas cake.
- Pipe the filling onto the flat side of one macaron shell, then sandwich it with another shell, pressing lightly.
- Decorate your Christmas tree macarons with edible gold dust, mini red candy pearls, or sprinkles to mimic ornaments — this part is where your creativity shines, just like when Ouma and I turned our kitchen into a decorating station, laughing as we made each tree uniquely beautiful.
- For best flavor, refrigerate the assembled macarons for 24 hours before serving. This resting time allows the flavors to meld and the texture to perfect itself.
Tips for Making the Best Tasty Christmas Tree Cake Macarons Treat
I’ve learned over the years, especially from watching Mama Lou’s gentle guidance and Ouma’s eager enthusiasm, that macarons require patience and attention to detail. Here are a few tips I hold close: Learn more: Delight Your Taste Buds with Baby Lemon Impossible Pies
- Always use aged egg whites for a more stable meringue. I keep mine in the fridge for a day or two before bringing them to room temperature.
- Sift your dry ingredients thoroughly to avoid gritty shells — this step can’t be rushed.
- When folding the batter, be gentle but intentional — overmixing can flatten your macarons, while undermixing makes them lumpy.
- Resting the piped batter is key — skipping this leads to cracked shells or no feet.
- Oven temperatures vary, so consider an oven thermometer and keep a close eye during baking.
- Use gel food coloring to prevent thinning your batter and to achieve that vibrant green Christmas tree color.
- Decorate with edible elements after assembling to keep your designs fresh and bright.
These little details reminded me of how Mama Lou always said, “Cooking is love made visible,” and I hope you’ll feel that same warmth baking these with your loved ones.
Serving Suggestions and Pairings
Serving these Tasty Christmas Tree Cake Macarons Treats is an occasion all by itself. I love arranging them on a festive platter surrounded by pine sprigs and cinnamon sticks to evoke that holiday spirit. These macarons pair beautifully with:
- A warm cup of spiced chai or cinnamon-infused tea
- Classic hot chocolate topped with whipped cream
- A glass of sparkling apple cider for a non-alcoholic option
- For grown-up gatherings, a delicate glass of dessert wine or champagne complements the almond and vanilla notes perfectly
One Christmas, Ouma and I served these at our family gathering alongside homemade mulled wine. The way the flavors danced together and the laughter around the table reminded me why these recipes are more than just food—they’re a way to make memories.
Storage and Reheating Tips
Macarons are best enjoyed fresh, but I understand the need to prepare ahead during the bustling holiday season. Here’s how I keep mine tasting their best:
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully overnight.
- If you need to keep them longer, freeze them unfilled for up to a month. Thaw at room temperature before adding the filling and decorating.
- To serve, bring refrigerated macarons to room temperature for about 15 minutes to enjoy their perfect texture.
- Avoid reheating in a microwave or oven as it can alter the delicate shells.
These tips come from many holiday seasons when I’ve prepped batches early to ensure there’s always a festive treat ready for unexpected visitors or late-night cravings.
Frequently Asked Questions
What are the main ingredients for Tasty Christmas Tree Cake Macarons Treat?
The main ingredients for Tasty Christmas Tree Cake Macarons Treat include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Tasty Christmas Tree Cake Macarons Treat?
The total time to make Tasty Christmas Tree Cake Macarons Treat includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Tasty Christmas Tree Cake Macarons Treat ahead of time?
Yes, Tasty Christmas Tree Cake Macarons Treat can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Tasty Christmas Tree Cake Macarons Treat?
Tasty Christmas Tree Cake Macarons Treat pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Tasty Christmas Tree Cake Macarons Treat suitable for special diets?
Depending on the ingredients used, Tasty Christmas Tree Cake Macarons Treat may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Creating this Tasty Christmas Tree Cake Macarons Treat brings me back to those quiet moments in Mama Lou’s kitchen and the joyful chaos with Ouma as we baked side by side. It’s a recipe that carries the essence of the holidays—warmth, love, and a touch of magic. Whether you’re an experienced baker or trying macarons for the first time, I encourage you to embrace the process and make it your own.
“The best recipes are the ones shared, savored, and passed down, just like the love in our family.”
So, gather your ingredients, invite your loved ones, and let this recipe be part of your holiday story. I promise, with every bite of these festive macarons, you’ll taste a little bit of the heart and soul that defines the season for me—and hopefully, for you too.
