Ingredients
Scale
- 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
