Christmas Tree Macarons
These Christmas Tree Macarons are a fun and festive treat that will be sure to impress your friends and family this holiday season. Whether you are serving them at a holiday party or giving them as gifts, these macarons are the perfect addition to any Christmas celebration.
Macarons are such an elegant dessert, and when you put a festive spin on them by turning them into Christmas trees then you get the ultimate holiday dessert recipe. It’s a showstopper for sure.
Table of contents
❤️ Why You’ll Love This Recipe
- These simple cookies are not only delicious but they will also look amazing on your holiday dessert table.
- You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
- They taste just as good as bakery cookies, but they cost so much less.
🛒Ingredients
This is a list of the ingredients that you will need to make this easy recipe. You can find the amounts in the recipe card at the bottom of this post.
- egg whites
- white sugar
- almond flour
- powdered sugar
- green food coloring
- edible sugar pearls for decoration
- heavy cream
🔪 How to Make Christmas Tree Macarons
This is a quick overview of the steps needed to make these festive trees. You can find the full list of instructions in the recipe card at the bottom of this post.
Place a bowl over a pan with barely simmering water. Add the sugar and egg whites to the bowl. Stir sugar and egg whites with a spatula until it reaches 50C (120F) and the sugar melts. Take it off the heat.
Using a hand blender or stand mixer with whisk attachment start whisking mixture on low for about 3 minutes, then gradually start increasing speed to medium-high. Once stiff peaks from all the flour and powdered sugar.
Add the green food coloring until you get the color desired. Transfer the batter to the pastry bag.
Pipe the macarons in different sizes. Dry for 1 hour. Then bake in the 280 degree preheated oven for 17 minutes. Cool completely.
Make the whipped cream or white chocolate ganache.
Build the trees.
🥄 Equipment
This is a list of the equipment that you will need to make this Christmas cookie recipe:
- large pastry bag with a large round tip We used Wilton 10
- Cookie sheet
- silicone baking mat
- medium bowl
- sifter
- double boiler
- Rubber spatula
- Candy thermometer
- Electric mixer
🥫 Storage
Storage – Store macarons in an airtight container in the refrigerator for up to 5 days
Freezing – You can also freeze these cookies for later by placing them in an airtight container or freezer bag. When ready to enjoy, simply thaw at room temperature for about 30 minutes.
Serve With
These cookies are delicious when served with a warm cup of coffee or tea. You can also pair them with a cup of this Snowman Hot Cocoa.
💭 Tips
Here are a few tips that you can use to ensure that these Christmas macarons turn out perfectly for you when you make them.
- When you are making the batter, be sure that you don’t overmix. Overmixing will cause your macarons to become hard.
- We like to use a silicone mat that has circles on it for the macaron sizing. It makes it much easier.
- Don’t skip the drying time, this is important for the cookies to turn out well.
- To get the whipped cream done quickly, place your bowl in the freezer for 30 minutes before you start to whip the cream.
⁉️ FAQ
Do you have questions about this Christmas tree macaron recipe? Here are the answers to the most commonly asked questions.
No, they are not difficult to make, however, they do require a little extra effort.
If they dry too long they will be hard. So, make sure that you set a timer.
🍽 More Christmas Recipes
Do you enjoy Christmas recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Christmas Tree Macarons
Equipment
- large pastry bag with large round tip We used Wilton 10
- Cookie sheet
- silicone baking mat
- medium bowl
- sifter
- double boiler
- Rubber spatula
- Candy thermometer
- Electric mixer
Ingredients
- 75 grams egg white
- 70 grams white sugar
- 90 grams almond flour
- 80 grams powdered sugar
- green food coloring
- edible sugar pearls for decoration
Whipped Cream;
- 1 cup cold heavy cream
- 3 tablespoons powdered sugar
White Chocolate Ganache Filling – Another filling option
- ¾ cup white chocolate
- ½ cup heavy cream
- 2 tablepoons butter softened
Instructions
- Preheat the oven to 280F.
- Line a baking tray with silicone mat.
- Wipe a medium bowl with vinegar to make sure it’s clean and dry enough.
- Sift the powdered sugar and almond flour together. This is a crucial step for even macarons.
- Place a bowl over a pan with barely simmering water. Add the sugar and egg whites to the
- bowl.
- Stir sugar and egg whites with spatula until it reaches 50C (120F) and sugar melts. Take it off the heat.
- Using a hand blender or stand mixer with whisk attachment start whisking mixture on low for about 3 minutes, then gradually start increasing speed to medium-high.
- Whisk until stiff peaks are formed and for like 4-5 minutes. Meringue should look glossy.
- Pour the sifted powdered sugar and almond flour into the stiff meringue.
- Start folding gently forming a letter J with a spatula.
- Stop folding when the batter is glossy and has a thick and flowing consistency.
- You don’t want your batter to be too runny. So be careful not to over mix.
- Add the green food coloring.
- Transfer the batter to the piping bag. Piping tip is Wilton 10.
- Pipe round shaped macarons in 5 different sizes using template under.
- Let macarons dry for up to 1 hour until they are completely dry on top. Drying time will depend on the environment.
- Bake macarons for 17 minutes at 140C (280F).
- After baking, open the oven door and let them stay inside for 15 minutes before taking them out.
- Let it cool on the baking mat.
- When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
For the Whipped Cream;
- Using a stand mixer fitted with a whisk attachment or a hand blender whip the heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 3–4 minutes.
- Pipe whipped cream between each macarons shells.
- Then serve.
Ganache
- Prepare the ganache; In a small pot, heat the cream but not boil. Take it from the heat and add chocolate and butter. Whisk it until everything is completely blended. Let it stay in fridge until it’s set.
