Festive Christmas Tree Macarons

These Christmas Tree Macarons bring festive cheer with delicate almond meringue shells filled with a creamy butter-based filling studded with crumbled snack cakes. They have a whimsical holiday look and a refined taste that makes them the perfect centerpiece for any Christmas celebration. The balance of crisp shells, soft velvety filling, and sprinklings of colorful decorations truly captures the magic of the season while letting you enjoy a classic French treat with a merry twist.

I remember making these for the first time during a holiday baking marathon and being thrilled to see how the green shells and star toppers brought smiles to everyone’s faces at the family gathering

Ingredients

• Powdered sugar: for smooth texture and sweetness be sure to use confectioners’ sugar fine enough to sift easily
• Almond flour: finely ground and blanched to create light, delicate shells with that signature macaron chew
• Egg whites: at room temperature to achieve maximum volume and stability when beaten
• Granulated sugar: adds structure to the meringue helping it hold stiff peaks
• Cream of tartar: stabilizes the egg whites ensuring a glossy meringue
• Green gel food coloring: for vivid color with little liquid added so batter stays the right consistency
• Unsalted butter: softened for a creamy smooth filling without excess saltiness
• Powdered sugar in the filling: sweetens and balances the butter richness
• Vanilla extract: for a warm aromatic note in the cream
• Heavy cream: lightens the filling and brings a silkiness
• Finely crumbled snack cakes: folded into filling add a pleasant texture contrast and a festive crunch
• Pinch of salt: to enhance flavors in filling
• White chocolate drizzle: for a beautiful glossy accent and added sweetness
• Red and green sprinkles plus edible gold stars: for classic holiday decoration that adds sparkle and fun

Instructions

Prepare the Macaron Batter:

Sift powdered sugar and almond flour together twice to ensure superfine texture. Beat the room temperature egg whites on medium speed until they turn foamy. Add cream of tartar to help stabilize the meringue. Gradually sprinkle in the granulated sugar while continuing to beat. Beat on high speed until firm glossy peaks form. Add green gel food color and mix gently to distribute evenly. Fold in the almond flour mixture with a spatula carefully until the batter flows slowly like lava when lifted this is called the macaronage phase and critical for perfect texture.

Pipe the Macarons:

Transfer the batter into a piping bag fitted with a plain round tip. Pipe tree shapes or small circles onto parchment-lined baking sheets about one inch apart. Tap the trays firmly on the counter two to three times to release any trapped air bubbles that would cause cracking. Let the piped shells rest at room temperature for 30 to 60 minutes until a thin skin forms on top and they feel dry to the touch this resting ensures smooth surfaces during baking.

Bake the Shells:

Preheat your oven to 300 degrees Fahrenheit or 150 degrees Celsius. Bake one tray at a time on the middle rack for 14 to 16 minutes turning the tray halfway through for even cooking. The shells should have a firm top and develop the signature macaron feet. Let cool completely on the baking sheet before carefully peeling off the parchment or silicone mat.

Make the Filling:

Beat softened unsalted butter on medium speed until it is fluffy and pale. Gradually add powdered sugar and continue beating to combine fully. Add vanilla extract heavy cream and a pinch of salt then beat until smooth creamy and spreadable. Fold in the crumbled snack cakes carefully so they are evenly distributed but still add texture without dissolving.

Assemble the Macarons:

Match similar sized shells into pairs. Pipe a dollop of filling on the flat side of one shell then gently press the matching shell on top to create a sandwich. Avoid squeezing too hard to keep the shells intact.

Decorate:

Use melted white chocolate to drizzle over the assembled macarons for a pretty contrast and festive touch. Add red and green sprinkles and place edible gold stars on top for sparkle and holiday cheer.

Mature for Best Flavor:

Place the assembled macarons in an airtight container and refrigerate for 24 hours. This resting time lets the flavors meld and the shells soften slightly resulting in the best texture and taste experience.

One of my favorite parts of this recipe is the crumbled snack cakes folded into the filling which add a surprising crunch that contrasts beautifully with the smooth buttercream. Every year I think about how this clever addition was inspired by a holiday party treat and it has become a tradition to include it because it feels so festive and unique.

Storage Tips

Store your macarons in an airtight container in the refrigerator. They keep well for up to four days. Bring to room temperature before serving so the filling and shells regain their perfect texture and flavor. If freezing wrap them individually in plastic wrap and keep in a sealed container or zip bag for up to one month. Thaw in the fridge overnight before enjoying.

Ingredient Substitutions

You can swap the snack cakes in the filling for finely chopped nuts or dried fruit if you want a different texture or no premade snack source. To make them nut-free replace almond flour with a finely ground oat or sunflower seed flour but note this may affect the shell texture. The green gel color is best for vibrancy but if unavailable you can use spinach powder or matcha for a natural hue albeit subtler.

Serving Suggestions

These macarons make an elegant party dessert perfect alongside a cup of hot chocolate or mulled wine during the holidays. They also pair well with a mild sparkling wine or Champagne to elevate your festive feast. Display them on a decorated platter lined with fresh pine sprigs and ornaments to bring out the Christmas spirit.

These festive macarons are a showstopping holiday treat that balance crisp shells and silky filling. Chill them for 24 hours for the best flavor.

Your Recipe Questions Answered

→ What ingredients give the macarons their green color?

Green gel food coloring is gently folded into the almond meringue batter to achieve vibrant festive hues.

→ How do I ensure the macarons bake evenly?

Bake the macarons at 300°F (150°C) one tray at a time for 14–16 minutes, rotating halfway for uniform cooking.

→ What is the purpose of resting the macarons before baking?

Resting the piped shells for 30–60 minutes creates a skin that helps form smooth, crack-free surfaces during baking.

→ How is the filling made creamy and flavorful?

Softened butter is whipped with powdered sugar, vanilla, heavy cream, salt, and crumbled snack cakes for a rich, textured filling.

→ Can decorations be customized?

Absolutely! White chocolate drizzle, red and green sprinkles, and edible gold stars are optional and can be adapted for your holiday theme.