These Christmas Tree Cake Macarons bring together crisp shells and chewy interiors, tinted forest-green and filled with a minty peppermint buttercream that sparkles with edible glitter and festive sprinkles. They’re deceptively elegant but totally achievable for home bakers who love a bit of holiday magic in every bite. Trust me, once you’ve piped those tiny trees and watched them transform, you’ll be hooked—and your friends and family will be too!
Key Ingredients
To whip up these festive green macarons, you’ll need a handful of pantry staples and a few special touches that give them structure, flavor, and that holiday sparkle.
- 1 cup almond flour: Provides a tender, nutty base and a smooth texture for the macaron shells.
- 2 cups powdered sugar: Sweetens the shells and combines with almond flour to create a silky dry mixture.
- 4 large egg whites, aged at room temperature: Creates a stable, airy meringue for lofty shells with delicate feet.
- 1/4 teaspoon cream of tartar: Stabilizes the egg-white proteins and helps achieve stiff, glossy peaks.
- 1/2 cup granulated sugar: Sweetens and strengthens the meringue as it whips to stiff peaks.
- 1 teaspoon vanilla extract: Adds warm, sweet depth to the macaron batter.
- 1 teaspoon peppermint extract: Infuses the buttercream with a cool, festive mint flavor.
- Green gel food coloring: Delivers concentrated color without thinning the batter, for vibrant Christmas trees.
- 1 cup unsalted butter, softened: Forms the rich, creamy base of the peppermint buttercream.
- 3 cups powdered sugar (for the buttercream): Sweetens and thickens the frosting for perfect piping.
- 2 tablespoons heavy cream: Lightens the buttercream and ensures a smooth, pipe-ready consistency.
- Edible glitter (for decoration): Adds twinkle and festive flair to each mini tree.
- Sprinkles (for decoration): Creates the look of ornaments and snowy accents on your cookie trees.
How To Make Christmas Tree Cake Macarons
Crafting these shimmering green macarons is all about creating a stable meringue, folding in the dry ingredients just enough, and then decorating with glitter and sprinkles for that festive holiday look. Follow each step closely to ensure your shells develop those signature “feet” and fill them with a silky peppermint buttercream that’ll make every bite a celebration.
1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper for even baking.
2. In a bowl, sift together the almond flour and powdered sugar to remove any lumps; set this dry mixture aside.
3. In a clean, dry mixing bowl, whisk the aged egg whites on medium speed until they become foamy.
4. Add the cream of tartar and continue to beat until soft peaks form, meaning peaks gently fold over at the tips.
5. Gradually pour in the granulated sugar while increasing to high speed, beating until stiff, glossy peaks appear, about 5 minutes.
6. Gently fold in the vanilla extract, peppermint extract, and green gel food coloring, adjusting until you reach your ideal shade of green.
7. Carefully fold the almond flour mixture into the meringue in three additions. Be cautious not to overmix—the batter should flow like lava and hold a loose figure-eight shape when drizzled.
8. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches) onto the prepared sheets, spacing them well.
9. Firmly tap the baking sheets on the counter to release air bubbles, then let the shells sit at room temperature for 30–60 minutes until a skin forms.
10. Bake for 15–18 minutes, rotating the pans halfway to ensure even baking. Look for risen shells with pronounced “feet.”
11. Let the macarons cool completely on the baking sheets before gently lifting them off.
12. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth, then beat in the heavy cream until well combined.
13. Assemble by piping a dollop of peppermint buttercream onto one macaron shell and sandwiching it with another.
14. Finish by sprinkling edible glitter and festive sprinkles to create sparkling Christmas tree macarons.
Serving Suggestions
These Christmas Tree Cake Macarons are show-stoppers on any holiday dessert table. Whether you’re hosting a cozy gathering or giving them as edible gifts, here are a few fun ways to present and enjoy them.
- Serve on a festive platter lined with fresh evergreen sprigs to complement the green hue and add holiday aroma.
- Arrange in cupcake liners or mini treat baskets for individual grab-and-go party favors.
- Pair them with a peppermint hot chocolate station so guests can dunk or nibble while sipping warm cocoa.
- Display on a tiered dessert stand, alternating macaron rows with sugared cranberries for a pop of red and extra seasonal flair.
Tips For Perfect Christmas Tree Cake Macarons
Getting macarons just right can feel like a holiday miracle, but with a few insider tips, you’ll be piping perfect green trees in no time. Read on for friendly advice that helps you avoid common pitfalls and boosts your confidence.
- Use fresh egg whites for the best volume and texture.
- Experiment with different colors of gel food coloring to create a rainbow of Christmas tree macarons.
- Make sure to age the eggs to achieve a better meringue structure.
- These macarons can be stored in an airtight container in the fridge for up to a week.
How To Store It
Proper storage ensures your macarons stay crisp, chewy, and full of peppermint buttercream flavor—no one wants a soggy shell or dry filling! Here’s how to keep them at their festive best for days.
- Airtight container: Layer macarons between sheets of parchment paper and seal in a container to maintain shell crispness and filling moisture.
- Refrigeration: Store in the fridge for up to one week; bring to room temperature (about 20 minutes) before serving to restore texture.
- Freezing shells: Freeze unfilled shells on a baking sheet until firm, then transfer to a sealed bag for up to one month. Thaw in the fridge overnight.
- Buttercream storage: Freeze leftover buttercream in a freezer-safe container; defrost in the fridge and re-whip briefly before piping.
Frequently Asked Questions
Having a few quick answers at hand can make your baking session smoother. Here’s some friendly guidance for common macaron concerns:
- How do I properly age egg whites for these macarons?
To age your egg whites at room temperature, separate them from the yolks and place them in a clean, dry bowl. Cover loosely and let sit on the counter for 24 hours. This allows moisture to evaporate, concentrating the proteins for a stronger, more stable meringue.
- How can I tell when my macaron batter has reached the “lava” consistency?
The batter is ready when it flows slowly off the spatula in a continuous ribbon and can form a loose figure-eight shape without breaking. If it’s too thick, gently fold a few more times; if it’s too runny, fold less next time to maintain structure.
- What’s the best way to achieve a vibrant, even green color?
Use a concentrated gel food coloring: add a small pea-sized drop to the meringue before folding in the dry ingredients. Fold and assess the color, then add additional tiny amounts until you reach your desired shade. Gel coloring won’t thin out the batter like liquid dyes.
- Why is cream of tartar included, and can I substitute it?
Cream of tartar stabilizes the egg-white proteins, helping to achieve stiff, glossy peaks that support feet formation. If you don’t have it, you can use an equal amount of lemon juice or white vinegar, but cream of tartar yields the most consistent rise.
- How do I store these Christmas Tree Cake Macarons to keep them fresh?
Once assembled, place the macarons in an airtight container, separating layers with parchment paper. Refrigerate for up to one week. Bring them to room temperature (about 20 minutes) before serving to restore optimal texture and flavor.
- Can I freeze the macarons or the buttercream filling?
Yes. Freeze unfilled shells in a single layer on a baking sheet until firm, then transfer to a sealed freezer bag for up to one month. Thaw in the refrigerator overnight and bring to room temperature before filling. Buttercream freezes well too—defrost in the fridge and re-whip briefly before piping.
What Makes This Special
These Christmas Tree Cake Macarons stand out because they combine the classic French technique with a playful holiday twist—forest-green shells, minty buttercream, and a sparkle of edible glitter that’ll make your dessert table twinkle. The precise meringue folding method ensures a chewy interior and crisp shell, while the peppermint extract adds a festive zing. Go ahead and print this article, save it next to your favorite cookie recipes, and come back whenever you need a crowd-pleasing showstopper. If you try these little trees, let me know how they turned out or ask any questions you have—I love hearing your baking stories!
Christmas Tree Cake Macarons
Description
These Christmas tree macarons feature crisp shells and chewy interiors, tinted forest-green and filled with peppermint buttercream. Each mini tree glistens with edible glitter and sprinkles for a minty, festive crunch.
Ingredients
Instructions
-
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
-
In a bowl, sift together the almond flour and powdered sugar to remove any lumps. Set aside.
-
In a clean, dry mixing bowl, whisk the aged egg whites on medium speed until foamy.
-
Add cream of tartar to the egg whites and continue to beat until soft peaks form.
-
Gradually add the granulated sugar while increasing the mixer speed to high, continuing to beat until stiff peaks form and the mixture is glossy, about 5 minutes.
-
Gently fold in the vanilla extract, peppermint extract, and green gel food coloring, adjusting the gel until you achieve your desired shade of green.
-
Carefully fold the almond flour mixture into the meringue in three additions, being cautious not to overmix. The batter should flow like lava and hold a figure-eight shape when drizzled.
-
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches) onto the prepared baking sheets, leaving space between each macaroon.
-
Tap the baking sheets firmly on the counter to release any air bubbles and let them sit at room temperature for 30-60 minutes, until a skin forms on the surface.
-
Bake the macarons for 15-18 minutes, rotating the pans halfway through to ensure even baking. They should have risen and formed a “foot.”
-
Allow the macarons to cool completely on the baking sheets before removing them.
-
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Then add in the heavy cream and beat until well combined.
-
Assemble the macarons by piping a dollop of buttercream onto the flat side of one macaron, then sandwich it with another macaron.
-
Decorate the assembled macarons with edible glitter and sprinkles to resemble festive Christmas trees.
Note
- Use fresh egg whites for the best volume and texture.
- Experiment with different colors of gel food coloring to create a rainbow of Christmas tree macarons.
- Make sure to age the eggs to achieve a better meringue structure.
- These macarons can be stored in an airtight container in the fridge for up to a week.
