Description of this recipe: These Christmas Tree Cake Macarons are a delightful fusion of classic French macaron artistry and the beloved nostalgia of Christmas Tree Cakes. Each bite offers a harmonious blend of delicate almond shells, vibrant green hues, and a rich, buttery filling infused with the iconic taste of Christmas Tree Cakes. They’re not just macarons; they’re a miniature celebration of holiday flavors and aesthetics, perfect for impressing guests, gifting, or simply indulging in a festive treat. The intricate design, combined with the familiar taste, makes these macarons a standout addition to any holiday dessert spread.
Why you will love this recipe: You will adore this recipe for several reasons. First, it’s a creative twist on traditional macarons, introducing a unique flavor profile that captures the essence of Christmas. The inclusion of crumbled Christmas Tree Cakes in the buttercream filling adds a comforting, familiar taste that evokes cherished holiday memories. Second, the visually stunning presentation—with their delicate green shells, white chocolate drizzle, and festive sprinkles—makes them a show-stopping dessert that will impress everyone. Third, despite the perceived complexity of macarons, this recipe is carefully crafted to be approachable, providing detailed instructions and tips to ensure your success. Finally, the satisfaction of creating these elegant, flavorful treats from scratch is incredibly rewarding. These macarons are not just a dessert; they’re an experience, blending the joy of baking with the magic of the holiday season. They are guaranteed to bring smiles and festive cheer to anyone who tries them.
Ingredients:
Scale
1x
2x
3x
For the Macaron Shells:
1 3/4 cups (175g) powdered sugar 1 cup (100g) almond flour (finely ground, blanched) 3 large egg whites (about 90g), room temperature 1/4 cup (50g) granulated sugar 1/2 teaspoon cream of tartar Green gel food coloring
For the Christmas Tree Cake Buttercream Filling:
1/2 cup (113g) unsalted butter, softened 1 1/2 cups (150g) powdered sugar 1/2 teaspoon vanilla extract 2 tablespoons heavy cream 1/2 cup (85g) finely crumbled snack cakes (Christmas Tree Cakes or similar) Pinch of salt
For Decoration:
White chocolate drizzle Red and green sprinkles Edible gold stars (optional)
Preparation: Step 1: Prepare the Macaron Batter: Begin by sifting together the powdered sugar and almond flour twice. This step is crucial for ensuring a smooth macaron shell, free from lumps that can affect the texture and appearance. Sifting helps aerate the ingredients, which is essential for the delicate structure of macarons. Set the sifted mixture aside. In a clean, grease-free mixing bowl, beat the egg whites until they become foamy. Add the cream of tartar, which acts as a stabilizer, helping the egg whites hold their structure. Gradually add the granulated sugar while continuing to beat the egg whites. Beat until stiff, glossy peaks form. The meringue should be firm enough to hold its shape when the whisk is lifted. Incorporate the green gel food coloring to achieve your desired shade of festive green.
Step 2: Macaronage: This step, known as macaronage, involves gently folding the almond flour mixture into the meringue. Add the sifted almond flour mixture to the meringue in three additions. With each addition, use a rubber spatula to gently fold the ingredients together. Be careful not to overmix, as this can deflate the meringue and result in a flat, runny batter. The goal is to achieve a batter that flows like lava or ribbon. To test the consistency, lift the spatula and let the batter fall back into the bowl. If it slowly blends back into itself within 20-30 seconds, the consistency is perfect. If it’s too thick, continue folding gently. If it’s too runny, you’ve overmixed it.
Step 3: Pipe the Macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Line baking sheets with parchment paper or silicone mats. Pipe the batter onto the prepared baking sheets in the shape of small Christmas trees or circles, depending on your preference. Keep the piping bag perpendicular to the baking sheet and apply even pressure as you pipe. Aim for uniform sizes to ensure even baking and a professional appearance. After piping, firmly tap the baking sheets against the counter several times. This step helps release any trapped air bubbles in the batter, which can cause the macarons to crack during baking.
Step 4: Resting: Allow the piped macarons to rest at room temperature for 30 to 60 minutes, or until a skin forms on the surface. This is a critical step for achieving the signature “foot” on macarons. The skin should be dry to the touch and no longer sticky. The resting time can vary depending on the humidity in your kitchen. A well-formed skin prevents the macarons from cracking and allows them to rise properly in the oven.
Step 5: Bake the Shells: Preheat your oven to 300°F (150°C). It’s crucial to ensure your oven temperature is accurate, as even slight variations can affect the outcome of the macarons. Bake one tray of macarons at a time for 14 to 16 minutes, rotating the tray halfway through the baking time. Keep a close eye on the macarons as they bake. They should develop a “foot” (a ruffled edge at the base) and the shells should be firm but not browned. If they start to brown, reduce the oven temperature slightly. Once baked, remove the macarons from the oven and let them cool completely on the baking sheets before attempting to remove them from the parchment paper or silicone mats.
Step 6: Make the Christmas Tree Cake Buttercream Filling: While the macaron shells are cooling, prepare the buttercream filling. In a mixing bowl, beat the softened unsalted butter until it is light and fluffy. This may take several minutes, so be patient. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract, heavy cream, and a pinch of salt. Continue to beat until the buttercream is smooth and creamy. Gently fold in the finely crumbled Christmas Tree Cakes until they are evenly distributed throughout the buttercream. Be careful not to overmix, as this can make the buttercream tough. Transfer the buttercream to a piping bag fitted with a round tip.
Step 7: Assemble the Macarons: Once the macaron shells have cooled completely, carefully peel them off the parchment paper or silicone mats. Pair up the shells according to size and shape. Pipe a generous amount of buttercream filling onto the flat side of one macaron shell. Sandwich it with another macaron shell, gently pressing down to adhere the two halves together.
Step 8: Decorate: Melt white chocolate in a heatproof bowl set over a pan of simmering water or in the microwave in 30-second intervals, stirring in between until smooth. Drizzle the melted white chocolate over the assembled macarons. While the chocolate is still wet, sprinkle with red and green sprinkles and place an edible gold star on top, if desired.
Step 9: Mature for Best Flavor: Place the assembled and decorated macarons in an airtight container and refrigerate for 24 hours before serving. This maturation period allows the flavors to meld together and the shells to soften slightly, resulting in the perfect macaron texture and taste.
COOKING Rating: Intermediate. Macarons can be tricky, but this recipe provides detailed instructions to guide you through each step.
Serving Suggestions: Serve these Christmas Tree Cake Macarons as part of a holiday dessert platter, alongside other festive treats. They also make a beautiful and thoughtful homemade gift.
Tips:
- Use a kitchen scale to measure your ingredients accurately. Macarons are sensitive to ingredient ratios, so precision is key.
- Make sure your egg whites are at room temperature, as they will whip up more easily and create a more stable meringue.
- If you don’t have Christmas Tree Cakes, you can use other similar snack cakes, such as vanilla wafers or shortbread cookies.
- For best results, use gel food coloring rather than liquid food coloring, as it won’t add excess liquid to the batter.
- If your oven tends to run hot, consider reducing the temperature by 25°F (14°C) and baking for a longer time.
- Store the assembled macarons in an airtight container in the refrigerator for up to 3 days.
Prep Time: 45 minutes Cook Time: 14-16 minutes Total Time: Approximately 2 hours (plus 24 hours for maturation)
Nutritional Information: (estimated per macaron) Calories: 150-180 Protein: 2g Sodium: 30mg
Conclusion: These Christmas Tree Cake Macarons are more than just a dessert; they are a festive experience. Combining the delicate art of macaron making with the comforting flavors of Christmas Tree Cakes, this recipe is perfect for adding a touch of elegance and nostalgia to your holiday celebrations. The vibrant green shells, creamy buttercream filling, and festive decorations make these macarons a visual and culinary delight that will impress your family and friends. While macarons can be a bit challenging, the detailed instructions and helpful tips provided in this recipe will guide you through each step, ensuring a successful and rewarding baking experience. Whether you’re an experienced baker or a novice, these macarons are a delightful project that captures the magic of the holiday season. So gather your ingredients, put on some festive music, and get ready to create these delightful Christmas Tree Cake Macarons that will bring joy and smiles to everyone who tries them. These macarons are not only a treat for the taste buds but also a beautiful addition to any holiday dessert spread, making them a perfect choice for gifting, entertaining, or simply indulging in a sweet, festive moment.
5 Questions and Answers about this recipe:
Q1: What can I use if I don’t have Christmas Tree Cakes for the filling? A: If you don’t have Christmas Tree Cakes, you can substitute with other similar snack cakes, such as vanilla wafers, shortbread cookies, or even finely crushed pound cake. The key is to use a cake that has a mild, sweet flavor that won’t overpower the buttercream.
Q2: Why is it important to sift the almond flour and powdered sugar? A: Sifting the almond flour and powdered sugar is essential to remove any lumps and aerate the ingredients. This results in a smoother macaron shell texture and prevents the macarons from having a grainy or uneven appearance. The aeration also helps create a lighter, more delicate macaron.
Q3: How do I know when the macaron batter is the right consistency? A: The macaron batter should have a lava-like or ribbon-like consistency. To test it, lift the spatula and let the batter fall back into the bowl. If it slowly blends back into itself within 20-30 seconds, the consistency is perfect. If it’s too thick, continue folding gently. If it’s too runny, you’ve overmixed it.
Q4: Why do I need to let the macarons rest before baking? A: Letting the piped macarons rest at room temperature allows a skin to form on the surface. This skin prevents the macarons from cracking during baking and allows them to rise properly in the oven, forming the signature “foot.” The resting time can vary depending on the humidity in your kitchen.
Q5: How long can I store the assembled macarons, and how should I store them? A: You can store the assembled macarons in an airtight container in the refrigerator for up to 3 days. The maturation period of 24 hours in the refrigerator actually improves the flavor and texture of the macarons, allowing the filling to meld with the shells. After 3 days, the macarons may start to become too soft.
