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Christmas Tree Cake Macarons

Christmas tree cake macarons pair crisp green shells with a fluffy filling made from crumbled Christmas Tree Cakes. A white chocolate drizzle and red nonpareils finish these festive sandwich cookies.
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Prep Time 45 minutes
Cook Time 16 minutes
resting and chilling 19 hours 5 minutes
Total Time 20 hours 6 minutes
Servings: 20 macarons
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 3.5 oz almond flour
  • 3.5 oz powdered sugar for the shells
  • 2.6 oz egg whites about 2 large, room temperature
  • 2.6 oz granulated sugar
  • 0.25 tsp green gel food coloring
For the filling
  • 4 oz unsalted butter softened
  • 2 Christmas Tree Cakes about 3 ounces total, finely crumbled
  • 1 tsp vanilla extract
  • 0.125 tsp fine salt
  • 4 oz powdered sugar for the filling
For the decoration
  • 2 oz white chocolate chips
  • 1 tsp neutral oil
  • 1 tbsp red nonpareils

Equipment

  • 2 large rimmed baking sheets
  • 1 electric mixer
  • 1 piping bag with 1/2-inch round tip
  • 1 microwave

Method
 

Make the shells
  1. Heat the oven to 300°F.
  2. Line two large rimmed baking sheets with parchment paper.
  3. Sift the almond flour and 3.5 ounces of the powdered sugar together into a bowl, then set aside.
  4. In a clean mixing bowl, beat the egg whites until foamy.
  5. Gradually add the granulated sugar and beat until stiff, glossy peaks form.
  6. Beat in the green gel food coloring.
  7. Fold the almond flour mixture into the meringue in three additions until the batter flows from the spatula in a thick ribbon and settles back into itself within about 10 seconds.
  8. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch rounds onto the prepared sheets, spacing them about 1 inch apart.
  9. Tap each sheet firmly on the counter and pop visible air bubbles with a toothpick.
  10. Let the shells stand at room temperature for 30 to 60 minutes, until their surfaces feel dry and are not tacky when lightly touched.
  11. Bake one sheet at a time for 14 to 16 minutes, until the shells have risen feet and their tops do not shift when gently touched.
  12. Cool completely on the sheets.
Make the filling
  1. Beat the softened butter, remaining 4 ounces powdered sugar, vanilla extract, and salt in a bowl until smooth and fluffy.
  2. Beat in the finely crumbled Christmas Tree Cakes until evenly combined, then transfer the filling to a piping bag.
Assemble and decorate
  1. Pipe about 1 teaspoon of filling onto the flat side of half the shells.
  2. Top with the remaining shells and gently press to form sandwiches.
  3. Microwave the white chocolate chips and neutral oil in a small bowl in 15-second intervals, stirring between intervals, until smooth.
  4. Drizzle the melted chocolate over the macarons and add the red nonpareils while the chocolate is wet.
  5. Let the drizzle set.
  6. Refrigerate the macarons in an airtight container for 12 to 24 hours.
  7. Let them stand at room temperature for 20 minutes before serving.

Notes

For even shells, check that the surfaces feel dry and are not tacky before baking. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 1 month.