Get ready to infuse your holiday season with some extra sweetness and charm! These Christmas Tree Cake Macarons combine the elegance of a French macaron with the nostalgic flavor of everyone’s favorite Little Debbie Christmas Tree Cakes. Prepare for a delightful baking adventure that yields impressive, bakery-quality results. You’ll create a festive treat that wows every guest and tastes absolutely incredible.
Table of Contents
Why You’ll Love These Christmas Tree Cake Macarons
- Impressive & Bakery-Quality: Achieve professional-looking macarons that will amaze your family and friends.
- Festive & Unique: These are a standout holiday dessert, bringing joy with every bite.
- Detailed, Easy-to-Follow: Our step-by-step guide makes even intricate macaron baking accessible for beginners.
- Nostalgic Flavor: Enjoy the classic taste of Little Debbie Christmas Tree Cakes in a sophisticated new form.
Ingredients
Creating these delightful Christmas Tree Cake Macarons requires precision, but the ingredients themselves are simple. You’ll need specific components for the macaron shells, the creamy buttercream filling, and the festive topping. For exact measurements, please refer to the recipe card below.
- For the Macaron Shells: Fine almond flour, powdered sugar, room temperature egg whites, cream of tartar (optional), granulated sugar.
- For the Christmas Tree Cake Buttercream: Softened unsalted butter, powdered sugar, heavy whipping cream, crumbled Little Debbie Christmas Tree Cakes.
- For the Festive Topping: Melted white chocolate, green sprinkles, red buttercream frosting or royal icing.
Notes & Substitutions
According to baking experts, using finely ground almond flour is crucial for achieving smooth macaron shells. Coarse grinds prevent smooth shells. Sifting ensures no lumps. Use room temperature egg whites because they whip to a higher volume, creating a stable meringue. Powdered sugar adds sweetness and structure to the dry ingredients, while granulated sugar stabilizes the meringue.
Cream of tartar helps achieve stiff, glossy meringue peaks. While specific to Christmas Tree Cakes, you can try other holiday Little Debbie flavors for a fun twist on these festive macarons.
Equipment
Having the right tools makes baking Christmas Tree Cake Macarons much easier and more successful.
- Kitchen scale: Essential for accurate ingredient measurements.
- Stand mixer or hand mixer: For whipping egg whites and buttercream.
- Piping bags and round piping tips: To shape macaron shells and pipe frosting.
- Baking sheets with silicone mats or parchment paper: For non-stick baking.
- Oven thermometer: Crucial for precise temperature control.
How to Make Christmas Tree Cake Macarons
Follow these steps carefully to create your beautiful Christmas Tree Cake Macarons. Precision is key for perfect results!
For the Macaron Shells
- First, measure your almond flour and powdered sugar by weight. Sift them together into a medium bowl and set aside. In a stand mixer bowl, combine room temperature egg whites with cream of tartar. Whisk until the mixture becomes frothy, usually 1-2 minutes.
- Gradually add the granulated sugar, one tablespoon at a time, continuing to mix until stiff, glossy peaks form, which takes about 7-9 minutes. The meringue should hold its shape firmly when you lift the whisk.
- Now, it’s time for macaronage. Sift half of the almond flour and powdered sugar mixture into your meringue. Gently fold by scraping around the bowl and then slicing through the center. Continue folding until you see no dry spots. Add the remaining dry ingredients and fold until the batter achieves a “lava-like” consistency.
- This means you can lift your spatula and draw a figure 8 with the batter without it breaking. The batter should also slowly reincorporate into itself after 15-20 seconds. Avoid overmixing, as this can deflate the egg whites.
- Prepare a piping bag with a large round tip and fill it with the batter. Line your baking sheets with silicone mats or parchment paper. Holding the piping bag straight up, pipe consistent 1.5-inch circles of batter. Gently tap each baking sheet against your counter 5 times to release trapped air bubbles. Use a toothpick to pop any remaining visible bubbles on the surface.
- Allow the piped shells to rest for 20-40 minutes, or longer depending on your environment, until a skin forms. You’ll know they’re ready when you can lightly touch the top of a shell without any batter sticking to your finger. Preheat your oven to 300°F (150°C) during this drying period. Bake the shells for 15-17 minutes. The macarons are done when they have puffed up, formed “feet,” and no longer stick to the mat or paper when gently nudged.
- Rotate the pan midway if your oven has hot spots, but avoid opening the oven before 13 minutes have passed. Once baked, remove your homemade Christmas Tree Cake Macarons from the oven and let them cool completely on the baking sheets before removing them.
For the Christmas Tree Cake Buttercream
- While your macaron shells cool, begin making the amazing Christmas Tree Cake buttercream. In the bowl of your stand mixer, cream the softened butter until it’s nice and smooth. Gradually add the powdered sugar, one cup at a time, ensuring each addition is fully incorporated.
- Pour in the heavy whipping cream and slowly increase the mixer speed to high. Whip for 2-3 minutes until the buttercream reaches a light, fluffy, whipped consistency.
- Finally, fold in the crumbled Little Debbie Christmas Tree Cakes. Mix on high speed until the cake pieces are well combined and the buttercream is smooth. Transfer this delicious buttercream to a piping bag fitted with a large round piping tip (a Wilton #1A works well). Flip over half of the cooled macaron shells. Pipe a small amount of buttercream onto the flat side of each, then gently sandwich them with the remaining shells.
For the Festive Topping
Now, let’s give these delightful Christmas Tree Cake Macarons their signature look. Melt your white chocolate in a microwave-safe bowl, stirring frequently until smooth. Dip the top of half of the assembled macarons into the melted white chocolate. Immediately sprinkle green sprinkles over the wet chocolate. Repeat this process for all the white chocolate-dipped shells.
Next, use a small piping tip (or a fine line of red royal icing) to pipe thin red lines onto the white chocolate tops. You can reference a picture of the classic Little Debbie Christmas Tree Cakes for inspiration. Allow the festive topping to set firmly before serving. For the best flavor and texture, place your finished macarons in an airtight container in the refrigerator for at least 24 hours to “mature.” This crucial step allows the flavors to meld and the shells to soften slightly, giving you the perfect macaron experience. Bring them to room temperature before serving for optimal enjoyment.
Pro Tips for Perfect Macarons
Success with macarons hinges on a few crucial details. First, always ensure your bowls and tools are completely grease-free; even a tiny bit of oil can ruin your meringue. Avoid baking on humid days, as moisture negatively impacts shell formation. Reiterate weighing all ingredients accurately with a kitchen scale; this is non-negotiable.
Aging egg whites for a day or two in the fridge (then bringing to room temp) can also be beneficial, helping them whip more stably.
Always allow sufficient resting time for the shells until a skin forms; this prevents cracking. An accurate oven thermometer is vital; temperature fluctuations are a common cause of issues. Resist opening the oven door too early during baking to prevent deflation.
If you encounter hollows or cracks, it’s often due to oven temperature issues or improper macaronage (over or undermixing), so practice is key for perfect Christmas Tree Cake Macarons.
Serving, Storage & Variations
Serving Suggestions
These beautiful Christmas Tree Cake Macarons are perfect for holiday platters, adding a touch of elegance and festive cheer. Serve them alongside a warm mug of hot cocoa, coffee, or your favorite holiday latte for a cozy treat. They also make wonderful homemade gifts for friends, neighbors, or as a special dessert for your holiday parties. Arrange them artfully on a tiered stand for an impressive display.
Storage Instructions
To ensure your macarons remain fresh and delicious, proper storage is vital, as outlined by leading macaron companies and bakers. Store your finished Christmas Tree Cake Macarons in an airtight container in the refrigerator. They taste best after maturing for at least 24 hours. They will keep fresh in the fridge for up to 5-7 days. For longer storage, freeze them in an airtight container for up to one month. Thaw frozen macarons in the refrigerator overnight, then bring to room temperature before serving.
Flavor Variations
Get creative with your holiday cake macarons! Instead of Little Debbie Christmas Tree Cakes, try other festive snack cakes like gingerbread cakes or pumpkin spice cakes. You can also experiment with different buttercream flavors, such as peppermint, eggnog, or cinnamon spice. Vary the sprinkles and icing designs to match any holiday theme or celebration.
Nutrition Information
Please note that the nutritional information provided is an approximation. Values can vary based on specific ingredients and preparation methods. This recipe yields approximately 24 macarons.
| Nutrient | Amount per serving (1 macaron) |
|---|---|
| Calories | 114 kcal |
| Protein | 1 g |
| Carbohydrates | 21 g |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Unsaturated Fat | 0.5 g |
| Cholesterol | 2 mg |
| Sodium | 8 mg |
| Fiber | 0.4 g |
| Sugar | 20 g |
Frequently Asked Questions (FAQ)
What is the difference between a macaroon and a macaron?
A macaron is a delicate French meringue-based sandwich cookie made with almond flour, while a macaroon is a chewy coconut cookie. They are very distinct!
Do I use room temperature egg whites for French meringue?
Yes, absolutely! Room temperature egg whites whip up more easily and achieve a greater volume, leading to a more stable and airy meringue for your macarons.
Why are my macarons hollow or cracked?
Hollows often result from undermixing the batter or an oven that’s too hot, while cracks typically point to insufficient resting time or an unstable oven temperature. Practice helps refine these skills!
Conclusion
You’ve now unlocked the magic of creating stunning homemade Christmas Tree Cake Macarons! These delightful treats perfectly blend French elegance with a heartwarming, nostalgic holiday flavor. Don’t be intimidated; with this guide, you can achieve impressive results and fill your home with festive cheer.
We encourage you to try this fun, beginner-friendly recipe and share your beautiful creations. Happy baking and happy holidays from Sweet Emily!
Christmas Tree Cake Macarons: The Ultimate Festive Holiday Treat
Equipment
- mixing bowls
- Sifter
- Stand mixer
- Whisk attachment
- spatula
- Piping bag
- Large round piping tip (e.g., Wilton #1A)
- Large mug or glass
- Silicone mat or parchment paper
- baking sheet
- Toothpick
- oven
- Small piping tip
Ingredients
Macaron Shells
- 70 grams almond flour
- 63 grams powdered sugar
- 55 grams egg whites at room temperature
- ¼ teaspoon cream of tartar optional
- 55 grams granulated sugar
Christmas Tree Cake Buttercream
- 1 stick unsalted butter softened to room temperature
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1½-2 Little Debbie Christmas Tree Cakes crumbled
Topping
- ½ cup white chocolate melted
- Green sprinkles
- Red buttercream frosting or Royal icing
Instructions
Macaron Shell Preparation
- Measure and sift the almond flour and the first portion of powdered sugar into a bowl, then set it aside.
- In a stand mixer, whisk room temperature egg whites and cream of tartar until frothy, gradually adding granulated sugar until stiff peaks form.
- Sift in half of the dry ingredients into the meringue and fold until combined; repeat with the remaining dry ingredients, folding until the batter reaches a “lava-like” consistency suitable for a figure 8 test.
- Prepare a piping bag with a large round tip, fill it with the macaron batter, and pipe 1.5-inch circles onto a baking sheet lined with a silicone mat or parchment paper.
- Tap the baking sheet against the counter five times to release air bubbles, then use a toothpick to pop any remaining bubbles on the surface.
- Allow the piped macaron shells to set for 20-40 minutes until a dry “skin” forms on the outside, ensuring they are no longer tacky to the touch.
- Preheat the oven to 300°F/150°C and bake the shells for 15-17 minutes, rotating midway if necessary, until they have developed “feet” and no longer stick to the baking surface.
- Remove the macaron shells from the oven and allow them to cool completely on the pan before attempting to remove them.
Buttercream Filling Preparation
- While the macaron shells cool, prepare the buttercream by creaming the softened unsalted butter in a stand mixer until smooth.
- Add the powdered sugar one cup at a time, ensuring full incorporation after each addition.
- Pour in the heavy whipping cream and whip on high speed for 2-3 minutes until a light and whipped consistency is achieved.
- Fold in the crumbled Little Debbie Christmas Tree Cakes and mix on high speed until thoroughly combined and smooth.
- Transfer the finished buttercream to a piping bag fitted with a large round piping tip.
Assembly and Decoration
- Flip over half of the cooled macaron shells, pipe a small amount of buttercream onto each, and then gently top with the remaining shells to form sandwiches.
- For the topping, dip the top of half of the assembled macaron shells into melted white chocolate and immediately sprinkle with green sprinkles.
- Using a small piping tip, pipe festive red lines of buttercream or Royal icing onto the white chocolate-dipped tops to resemble Christmas tree decorations.
- Place the finished macarons in an airtight container and refrigerate for at least 24 hours to “mature” for the best flavor and texture; bring to room temperature before serving.