Description
Delicate, chewy, and filled with silky vanilla buttercream, these little Christmas tree macarons are edible ornaments that bring sparkle to any holiday table. They look like a bakery masterpiece but are absolutely doable at home—with a little patience, precision, and holiday cheer. Decorated with sprinkles, chocolate “snow,” and edible glitter, they’re as fun to make as they are to share.
Ingredients
For the Shells (~24 shells / 12 macarons):
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100g almond flour, sifted
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100g powdered sugar
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75g egg whites, room temp (aged if possible)
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75g granulated sugar
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Green gel food coloring
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Optional: ½ tsp matcha or a few drops pistachio extract
For the Filling:
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100g unsalted butter, softened
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150g powdered sugar, sifted
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1–2 tbsp heavy cream or milk
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1 tsp vanilla extract
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Optional: ¼ tsp peppermint or ½ tsp pistachio flavoring
For Decorating:
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Melted white chocolate or royal icing
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Assorted sprinkles (stars, pearls, snowflakes)
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Optional: edible glitter, fondant bows, mini red candies
Instructions
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Prep – Line baking sheets with parchment or macaron mats. Fit a piping bag with a small round tip.
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Sift Dry Mix – Combine almond flour + powdered sugar. Sift twice for smooth shells.
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Whip Meringue – Beat egg whites until foamy, then gradually add granulated sugar. Whip to stiff, glossy peaks. Tint with gel coloring.
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Macaronage – Fold dry mix into meringue until batter flows like lava. It should ribbon and melt back in after a few seconds.
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Pipe Trees – Pipe tree shapes onto sheets. Tap trays firmly to release air bubbles.
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Rest – Let piped shells sit 30–45 min until a dry skin forms.
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Bake – Bake at 300°F (150°C) for 14–16 min. Cool completely on trays.
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Make Buttercream – Beat butter until smooth, add powdered sugar gradually, then cream + vanilla. Whip until fluffy.
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Assemble – Pipe buttercream onto one shell, sandwich with another.
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Decorate – Drizzle white chocolate, add sprinkles and glitter before it sets.
- Prep Time: 45 mins
- Cook Time: 15 mins/batch