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Textured Christmas Tree Macarons

Christmas tree macarons are piped in a continuous zigzag to create ridged green shells with a crisp exterior and chewy center. Sandwich them with vanilla buttercream, then refrigerate for at least 12 hours so the texture can mature.
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Prep Time 30 minutes
Cook Time 34 minutes
Shell drying, chilling, and room-temperature rest 13 hours 20 minutes
Total Time 14 hours 24 minutes
Servings: 20 servings
Course: Dessert
Cuisine: French
Calories: 123
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 4.5 oz almond flour about 1 1/8 cups
  • 4.5 oz powdered sugar for the shells; about 1 1/8 cups
  • 3 egg whites large, at room temperature
  • 0.125 tsp cream of tartar
  • 0.5 cup granulated sugar
  • 0.25 tsp green gel food coloring
For the filling
  • 0.25 cup unsalted butter softened
  • 2 tsp heavy cream
  • 0.5 tsp vanilla extract
  • 0.125 tsp salt
  • 3 oz powdered sugar for the filling; about 3/4 cup

Equipment

  • 2 12x17-inch rimmed baking sheets
  • 1 electric mixer
  • 1 piping bag with 1/4-inch plain round tip

Method
 

Shape and bake the shells
  1. Heat the oven to 300°F with a rack in the center.
  2. Line two 12x17-inch rimmed baking sheets with parchment marked on the underside with 20 tree outlines each, about 1 3/4 inches tall and 1 1/2 inches wide.
  3. Sift the almond flour and 4 1/2 ounces powdered sugar into a bowl, then set aside.
  4. Beat the egg whites and cream of tartar in a clean bowl on medium speed until foamy, then gradually beat in the granulated sugar.
  5. When soft peaks form, add the green gel food coloring and beat on medium-high until the meringue is glossy and holds stiff peaks.
  6. Fold the dry mixture into the meringue in three additions, stopping when the batter falls from the spatula in a thick ribbon that settles back in about 10 to 15 seconds.
  7. Transfer the batter to a piping bag fitted with a 1/4-inch plain round tip and pipe a continuous zigzag from the pointed top to the broad base of each tree outline, letting the ridged lines touch.
  8. Tap each sheet firmly on the counter and let the shells stand for 30 to 60 minutes, until the tops feel dry and do not stick to a fingertip.
  9. Bake one sheet at a time for 14 to 17 minutes, until the tops are set, feet have formed, and a shell does not slide when lightly nudged.
  10. Cool on the sheet for 15 minutes, then carefully peel the shells from the parchment.
Make the filling
  1. Beat the softened butter until creamy, then gradually beat in the remaining 3 ounces powdered sugar, heavy cream, vanilla extract, and salt until fluffy.
Fill and mature the macarons
  1. Pipe or spread about 1 teaspoon of filling onto the flat side of half the shells, then top with the remaining shells and press gently to sandwich.
  2. Arrange the macarons in an airtight container and refrigerate for at least 12 hours and up to 2 days.
  3. Bring to room temperature for 20 minutes before serving.

Notes

For the ridged tree texture, pipe a continuous zigzag and stop folding as soon as the batter falls in a thick ribbon that settles back in about 10 to 15 seconds. Refrigerate in an airtight container for up to 2 days; freezing is suitable for longer storage. For a dairy-free filling, use dairy-free butter and cream.