These Easy Christmas Tree Cake Macarons combine the elegance of classic French cookies with the nostalgic flavor of Little Debbie’s Christmas Tree Cakes. With their crisp, chewy shells, festive decorations, and creamy buttercream filling speckled with crumbled snack cakes, these macarons are the ultimate show-stopping treat for your holiday dessert table. Whether you’re a seasoned baker or making macarons for the first time, this recipe turns a fancy cookie into a fun, family-friendly activity you’ll love.
Why You’ll Love This Easy Christmas Tree Cake Macarons Recipe
If you adore the delicate crunch and soft chew of French macarons, this festive twist will quickly become your holiday favorite. These macarons are easier to make than you might think — and the filling captures the beloved flavor of Christmas Tree Cakes, blending nostalgia with bakery-style sophistication.
You’ll love this recipe because:
- It’s beginner-friendly and doesn’t require fancy equipment.
- The filling is rich, creamy, and infused with real snack cake flavor.
- Each macaron looks like a mini Christmas tree — perfect for gifting or parties.
- You can make them ahead of time, and they taste even better after resting overnight.
Ingredients for Easy Christmas Tree Cake Macarons
For the Macaron Shells
- 1 cup almond flour (finely ground, sifted)
- 1 cup powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar (optional, for meringue stability)
For the Buttercream Filling
- ½ cup unsalted butter (softened)
- 1½ cups powdered sugar
- 1 tablespoon heavy whipping cream
- 2–3 crushed Christmas Tree Cakes (or substitute vanilla snack cakes)
- ½ teaspoon vanilla extract
For Decoration
- ½ cup white chocolate (melted)
- Green sprinkles (for tree look)
- Red buttercream or red royal icing (for garlands and ornaments)
Ingredient Notes & Substitutions
- Almond flour: Use fine, blanched almond flour — not almond meal — for smooth shells.
- Egg whites: Room temperature whites whip better; avoid carton egg whites for best structure.
- Christmas Tree Cakes: If unavailable, use any vanilla snack cake or homemade vanilla sponge.
- Heavy cream: Adds creaminess; you can substitute with milk if needed.
- White chocolate: Use candy melts or tempered chocolate for a clean finish.
- Diet swaps: For a nut-free version, replace almond flour with sunflower seed flour and adjust for color (may turn slightly green).
Step-by-Step Instructions
Step 1 – Prepare Dry Ingredients
Sift almond flour and powdered sugar together into a large mixing bowl. Discard any coarse bits left in the sieve. This ensures smooth, shiny shells without bumps.
Step 2 – Make the Meringue
In a separate clean bowl, whip egg whites until foamy. Add cream of tartar, then slowly pour in granulated sugar while continuing to beat until stiff peaks form. The meringue should look glossy and hold its shape.
Step 3 – Fold the Batter (Macaronage)
Add half of the almond flour mixture into the meringue, gently folding with a spatula. Add the rest, folding until the batter flows like lava — it should fall off the spatula in a thick ribbon and settle back into itself within 10 seconds.
Step 4 – Pipe the Shells
Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch circles onto parchment-lined baking sheets. Tap the tray several times on the counter to release air bubbles. Use a toothpick to pop any remaining bubbles.
Step 5 – Rest and Bake
Let the piped macarons rest at room temperature for 30–40 minutes, or until the tops feel dry and not sticky to the touch.
Bake at 300°F (150°C) for 15–17 minutes. The shells should have firm tops and ruffled “feet.” Cool completely before filling.
Step 6 – Make the Buttercream Filling
Beat softened butter on medium speed until fluffy. Gradually add powdered sugar, then mix in heavy cream and vanilla. Crumble the Christmas Tree Cakes and fold them into the buttercream for a sweet, nostalgic twist.
Step 7 – Assemble the Macarons
Pair up shells of similar size. Pipe a swirl of buttercream on one shell and sandwich with another. Press gently so the filling spreads to the edges.
Step 8 – Decorate
Dip the tops of the macarons in melted white chocolate, sprinkle with green sugar, and pipe thin red buttercream lines to create “garlands.” Let the decorations set before serving or storing.
Step 9 – Rest (Optional for Best Texture)
For the best flavor and chewy texture, refrigerate the macarons for 24 hours, then bring them to room temperature before serving.
Pro Tips for Success
- Weigh your ingredients — macarons are sensitive to measurement differences.
- Avoid humidity when baking; it prevents shells from forming the signature “feet.”
- Use aged egg whites (separated 24 hours before baking) for more stable meringue.
- Don’t overmix — once the batter flows like lava, stop folding.
- Let shells rest fully — if they’re tacky when you touch them, they’ll crack in the oven.
- Decorate after filling so the shells don’t absorb moisture from the toppings.
Easy Christmas Tree Cake Macarons: A Beautiful Holiday Treat
- Total Time: 1 hour 5 minutes
- Yield: 24 macarons 1x
- Diet: Vegetarian
Description
Festive almond macarons filled with buttery Christmas Tree Cake frosting and decorated like mini holiday trees.
Ingredients
1 cup almond flour
1 cup powdered sugar
3 large egg whites
1/4 cup granulated sugar
1/4 tsp cream of tartar
1/2 cup unsalted butter
1 1/2 cups powdered sugar (for filling)
1 tbsp heavy cream
2–3 Christmas Tree Cakes (crumbled)
1/2 tsp vanilla extract
1/2 cup white chocolate
Green sprinkles
Red buttercream or icing
Instructions
1. Sift almond flour and powdered sugar together.
2. Whip egg whites and cream of tartar until frothy, add sugar, beat to stiff peaks.
3. Fold in dry mix until batter flows like lava.
4. Pipe rounds on parchment, rest 30-40 minutes.
5. Bake at 300°F for 15–17 minutes, cool completely.
6. Beat butter, sugar, cream, and vanilla for buttercream, fold in cake crumbs.
7. Pipe filling, sandwich shells, decorate with chocolate and sprinkles.
8. Chill 24 hours for best texture.
Notes
Use blanched almond flour for smooth shells.
Replace snack cakes with any vanilla sponge.
Rest shells fully before baking for smooth tops.
- Prep Time: 45 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American Fusion
Nutrition
- Serving Size: 1 macaron
- Calories: 125
- Sugar: 13g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Flavor Variations
- Peppermint Tree Macarons: Add ¼ teaspoon peppermint extract to the buttercream and crushed candy canes on top.
- Chocolate Tree Macarons: Mix 2 tablespoons of cocoa powder into the dry ingredients for chocolate shells.
- Red Velvet Tree Macarons: Add red gel coloring and a dash of cocoa powder for a festive red hue.
- Gingerbread Tree Macarons: Add ½ teaspoon gingerbread spice to the batter for a warm twist.
- Coconut Snow Tree Macarons: Sprinkle shredded coconut over the white chocolate for a snowy look.
Serving Suggestions
Serve these macarons on a festive platter, surrounded by powdered sugar “snow.” They pair beautifully with hot cocoa, peppermint mocha, or spiced tea. They also make great edible gifts — pack them in mini boxes or clear bags tied with ribbon for teachers, friends, or holiday party favors.
Storage and Freezing Instructions
- Room Temperature: Keep filled macarons in an airtight container up to 2 days.
- Refrigerator: Store up to 5 days; bring to room temperature before serving.
- Freezer: Freeze unfilled shells for up to 2 months. Thaw before assembling. Avoid freezing filled macarons with Christmas Tree Cake buttercream, as the texture can change.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 125 kcal |
| Protein | 2 g |
| Carbohydrates | 14 g |
| Total Fat | 7 g |
| Fiber | 1 g |
| Sodium | 30 mg |
FAQ About Easy Christmas Tree Cake Macarons
What makes these macarons easier than traditional ones?
This recipe simplifies steps by using accessible ingredients and easy folding cues. Even if you’re new to macarons, the detailed instructions and visual tests (like “lava flow” consistency) make it foolproof.
Can I make these macarons ahead of time?
Absolutely. In fact, macarons taste better after resting overnight — the filling softens the shells slightly, creating that perfect chewy center.
Can I use a different snack cake flavor?
Yes! You can use birthday cake, zebra cakes, or vanilla sponge for a similar sweet filling. Each gives a slightly different nostalgic flavor.
Why did my macarons crack or have no feet?
This usually happens if the batter was overmixed, under-rested, or the oven temperature was off. Always allow resting time and bake on the middle rack for even heat.
Do I need to age the egg whites?
It’s optional but helpful. Aging egg whites (keeping them loosely covered in the fridge overnight) helps them whip up more stable, creating smoother shells.
Final Thoughts
These Easy Christmas Tree Cake Macarons blend elegance with fun holiday cheer. Their sweet, creamy filling, crunchy shells, and Christmas tree design make them a must-have dessert for the season. Whether you serve them at a party, gift them, or bake with family, they’ll bring smiles to everyone who tries them.
