Make festive Christmas tree macarons with this simple holiday recipe. These cookies are colorful, delicious, and fun to create, perfect for parties or gifting.
Nothing says Christmas quite like a freshly trimmed tree, and when that tree is made with fine sugar and almonds, you have a miniature masterpiece. Christmas Tree Macarons are dainty little cookies with a smooth and crunchy exterior that gives way to a chewy and sweet interior. Four macarons in graduated sizes are glued together with a vanilla-flavored buttercream and sprinkles that look like little ornaments nestled in the branches and topped with a candy star.
Christmas Tree Macarons Recipe – Festive Holiday Treats
These sweet confections are the perfect macarons for an edible centerpiece on your holiday table.
These macaron Christmas trees are a delightful holiday treat, combining the delicate crunch of classic macarons with festive green shells and decorative flair. Perfect for holiday parties, gifting, or adding a touch of whimsy to your dessert table, this recipe guides you through creating these adorable, tree-shaped cookies. With a creamy filling and customizable decorations, they are as fun to make as they are to eat!
This macaron recipe is surprisingly easy to make. The finished macaron tree is adorable as well as delicious. If you are looking for a unique Christmas macarons recipe, this is it!
Tips and variations for making this Christmas tree macarons recipe:
● Sifting the almond flour 3 times may seem excessive, but the finer you can get the almond flour to be, the smoother and shinier your macarons will be.
● Elevate Your Baking Game: Learn the Magic of Sifting
● Red nonpareils were used for the ornaments and topped with Wilton gold star sprinkles.
● Other additions to these edible decorations would be edible glitter, white chocolate ganache drizzled for tinsel, garland, or a snowy look.
● You want heavy cream/heavy whipping cream (essentially the same thing in the United States) for this recipe. Here is a great definition of what heavy whipping cream is in the United States.
● Vanilla extract was used to flavor the buttercream, but have fun experimenting with different extracts to give you different flavors. Peppermint extract, almond extract, or anise extract are all excellent substitution choices.
● How to make vanilla extract
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● In the United States, ½ cup butter = 1 stick, 1 cup = 2 sticks
● Butter in Baking: Essential Tips for Perfect Baked Goods
● You want the macarons to rest for 40 minutes to give you those “feet” at the bottom of your macarons.
● You want the egg whites to be room temperature. If you plan this in advance, separate the eggs and keep the whites in the fridge for 24 hours before bringing them to room temperature. This will help reduce the moisture and give you a perfect texture.
● A piping bag and 2A (large round) tip was used to pipe these cookies. If you use a disposable piping bag, you can just cut a corner and eliminate the tip.
● To move the template around underneath the parchment paper, just have to pinch a corner of the paper and it should shift with no problem. The macaron batter is thick enough that it should just stay put.
● You can remove the template right after piping all of the macaron sizes. You remove by grabbing the corner of the template out from under the parchment and slide it right out. The macarons will not move as long as you aren’t lifting the parchment any more than a few inches off the pan. Make sure you remove the templates before baking!!
● Moisture is the enemy of macarons. Keep them away from sources of moisture to avoid sogginess.
● Be sure that the cookies are completely cool before assembly. Warm macarons are too delicate to be handled.
● This recipe is made with ingredients commonly found in your local grocery store.
● To make Castor sugar (instead of trying to buy it), just give your white granulated sugar a whirl in a mini food processor! This will be close enough.
● Store leftovers in an airtight container for up to 5 days.
● When storing these cookies, do not place them near strong-smelling/tasting foods. Things like garlic or onions. They will take on the scent if you do, which is not a good mix.
● You can freeze these cookies in an airtight container for up to 2 months. When you are ready to serve, thaw them at room temperature. Keep them in the container when you are thawing to avoid condensation from reaching the shells.
Other Christmas tree cookie recipes you might enjoy:
● Stackable Christmas Tree Cookies Recipe
● Slice and Bake Trees Recipe
Other holiday cookie recipes you might like:
● Candy Cane Cookies Recipe
● Cookie Puzzles Recipe | How to Make
● Christmas Butter Cookie Recipe
● Spritz Cookie Recipe
Christmas Tree Macarons Recipe Ingredient List:
For the macarons:
● 1½ cups Almond Flour
● 1 cup Confectioners’ Sugar
● 3 large Egg Whites, room temperature
● 1 teaspoon Vanilla Extract
● ¼ teaspoon Cream of Tartar
● ½ cup White Granulated Sugar, super or extra fine (see how to make castor sugar up in the notes. It is easy.)
● 1-2 teaspoons Green Powdered or Gel Food Coloring
For the filling and garnish:
● ¾ cup Salted Butter, softened
● 1 teaspoon Vanilla Extract
● 2 cups Confectioners’ Sugar
● 2-3 tablespoons of Heavy Whipping Cream
● Candy Stars and Sprinkles
Christmas Tree Macarons Mise en Place:
● Baking Sheet(s), Baking Tray
● Measuring Cup
● Measuring Spoons
● Bowl(s)
● Small Food Processor (if you are making castor sugar)
● Food Processor
● Rubber Spatula
● Parchment Paper
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Electric Hand Mixer (electric mixer)
● Wire Baking Rack (Cooking Rack, Baking Rack, Wire Rack)
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Piping Bag, Pastry Bag
● 2A Piping Tip
Christmas Tree Macarons Recipe Directions:
1. Line a large cookie sheet with parchment paper. Place the printed templates underneath the parchment paper. Set aside.
Smallest template 1cm for the top, Second smallest template 2cm second from the top, Third smallest template 3cm third from the top, second from the bottom, 4cm bottom template.
2. Pour the almond flour into a food processor and grind it until it is a fine powder. This will only take a minute.
3. Run the almond flour and the confectioners’ sugar through a sieve into a medium mixing bowl. Repeat this process two more times, discarding any large chunks that do not shake through the sieve. The more you do this step, the glossier the top of the macaron will be. Set aside once you are done.
4. Using the whisk attachment on your stand mixer, beat the egg whites, cream of tartar, and vanilla until they are bubbly and frothy, about 5 minutes.
5. Slowly add the extra fine granulated sugar to the egg white mixture, one tablespoon at a time, and beat on high speed until it is light and fluffy and a little bit shiny. This will take approximately 5 minutes.
6. Add 1/3 of the almond flour mixture to the meringue and slowly fold in by hand using a rubber spatula. Continue adding the almond flour mixture to the batter a third at a time until thoroughly combined. Take your time; you do not want the meringue to deflate too much.
7. Add one (1) teaspoon of the powdered (or gel) green food coloring and fold it in by hand using a rubber spatula. Take your time with this step, too; you do not want the meringue to deflate too much.
8. Transfer the macaron batter to a piping bag.
9. Make certain you can see your printed templates under the parchment paper. Pipe the macarons, moving the template as needed to fill the baking sheet. Each cookie should have at least an inch of space between them. You will need one of each size to make one tree. The best (and easiest) way to pipe your macarons is to position the piping bag in the middle of the circular template about ½ an inch away from the surface. Pipe straight down and allow the batter to spread until it is the size matching the template. Always maintain that ½ inch distance from the surface of the cookie sheet. When it is the size you want, release the pressure on your piping bag first to stop the flow of batter. Pull the piping bag away quickly for an even surface.
10. Tap the cookie sheet on a counter a couple of times to release any air bubbles. Remove the templates.
11. Let the batter sit for 40 minutes to dry on the cookie sheet
12. After the 40 minutes, preheat the oven to 325 degrees Fahrenheit.
13. Put the cookie sheet on the middle rack and bake in a preheated 325ºF oven for 12 minutes. The cookies will be slightly raised with an edge around the bottom. They will be slightly lighter in color and will appear “dry.”
14. Remove the cookies from the oven and let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
15. While the cookies are cooling (it does not take long) , make frosting.
16. In the large bowl of your stand mixer, use the whisk attachment to beat the softened butter with the vanilla extract, confectioner’s sugar, and heavy whipping cream until smooth and fluffy.
17. Transfer the frosting to a piping bag and pipe the frosting onto the bottom of every macaron except the largest one. Stack the frosted macarons from largest to smallest on top of each other. The frosting is the “glue” to hold the cookies together.
18. Use any remaining frosting and sprinkles to decorate your cookies.
19. Store leftovers in an airtight container for up to five (5) days. When storing these cookies, do not place them near strong smelling/tasting foods, such as garlic or onions. They will take on the scent of strong smelling foods if you store them too near, and that is not a good mix.
Christmas Tree Macarons Recipe – Festive Holiday Treats
Christmas Tree Macarons Recipe – Festive Holiday Treats. Make festive Christmas tree macarons with this simple holiday recipe. These cookies are colorful, delicious, and fun to create, perfect for parties or gifting.
Ingredients
For the Macarons:
- 1½ cups Almond Flour
- 1 cup Confectioners' Sugar
- 3 large Egg Whites, room temperature
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cream of Tartar
- ½ cup White Granulated Sugar, super or extra fine (see how to make castor sugar up in the notes. It is easy.)
- 1-2 teaspoons Green Powdered or Gel Food Coloring
For the Filling and Garnish:
- ¾ cup Salted Butter, softened
- 1 teaspoon Vanilla Extract
- 2 cups Confectioners' Sugar
- 2-3 tablespoons of Heavy Whipping Cream
- Candy Stars and Sprinkles
Instructions
- Line a large cookie sheet with parchment paper. Place the printed templates (see notes for template PDFs) underneath the parchment paper. Set aside.
- Pour the almond flour into a food processor and grind it until it is a fine powder. This will only take a minute.
- Run the almond flour and the confectioners' sugar through a sieve into a medium mixing bowl. Repeat this process two more times, discarding any large chunks that do not shake through the sieve. The more you do this step, the glossier the top of the macaron will be. Set aside once you are done.
- Using the whisk attachment on your stand mixer, beat the egg whites, cream of tartar, and vanilla until they are bubbly and frothy, about 5 minutes.
- Slowly add the extra fine granulated sugar to the egg white mixture, one tablespoon at a time, and beat on high speed until it is light and fluffy and a little bit shiny. This will take approximately 5 minutes.
- Add 1/3 of the almond flour mixture to the meringue and slowly fold in by hand using a rubber spatula. Continue adding the almond flour mixture to the batter a third at a time until thoroughly combined. Take your time; you do not want the meringue to deflate too much.
- Add one (1) teaspoon of the powdered (or gel) green food coloring and fold it in by hand using a rubber spatula. Take your time with this step; you do not want the meringue to deflate too much.
- Transfer the macaron batter to a piping bag.
- Make certain you can see your printed templates under the parchment paper. Pipe the macarons, moving the template as needed to fill the baking sheet. Each cookie should have at least an inch of space between them. You will need one of each size to make one tree. The best (and easiest) way to pipe your macarons is to position the piping bag in the middle of the circular template about ½ an inch away from the surface. Pipe straight down and allow the batter to spread until it is the size matching the template. Always maintain that ½ inch distance from the surface of the cookie sheet. When it is the size you want, release the pressure on your piping bag first to stop the flow of batter. Pull the piping bag away quickly for an even surface.
- Tap the cookie sheet on a counter a couple of times to release any air bubbles. Remove the templates.
- Let the batter sit for 40 minutes to dry on the cookie sheet
- After 40 minutes, preheat the oven to 325 degrees Fahrenheit.
- Put the cookie sheet on the middle rack and bake in a preheated 325ºF oven for 12 minutes. The cookies will be slightly raised with an edge around the bottom. They will be slightly lighter in color and will appear "dry."
- Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- While the cookies are cooling (it does not take long), make frosting.
- In the large bowl of your stand mixer, use the whisk attachment to beat the softened butter with the vanilla extract, confectioner's sugar, and heavy whipping cream until smooth and fluffy.
- Transfer the frosting to a piping bag and pipe it onto the bottom of every macaron except the largest one. Stack the frosted macarons from largest to smallest on top of each other. The frosting is the "glue" that holds the cookies together.
- Use any remaining frosting and sprinkles to decorate your cookies.
- Store leftovers in an airtight container for up to five (5) days. When storing these cookies, do not place them near strong smelling/tasting foods, such as garlic or onions. They will take on the scent of strong-smelling foods if you store them too near, and that is not a good mix.
Notes
● Template 1cm (smallest, the top)
● Template 2cm (second from the top_
● Template 3 cm (second from the bottom, third from the top)
● Template 4cm (bottom)
● To move the template around underneath the parchment paper, just pinch a corner, and it should shift with no problem. The macaron batter is thick enough that it should just stay put.
● You can remove the template after piping all the macaron sizes. You remove it by grabbing the corner of the template and sliding it right out. The macarons will not move as long as you don’t lift the parchment more than a few inches off the pan. Make sure you remove the templates before baking!!
● To make Castor sugar (instead of trying to buy superfine sugar), just give your white granulated sugar a whirl in a mini food processor! This should be close enough.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Lenox 885761 Balsam Lane Hors D'Oeuvre Tray, Christmas & Holiday Hosting -
Spode Christmas Tree Ribbons Square Platter with Bow Handles - 11-Inch Holiday Serving Plate for Desserts, Appetizers, and Treats - Festive Christmas Dinnerware with Gold Accents - Dishwasher Safe -
DEMDACO Cookies Gingerbread Snowman Santa Rosy Red 15 x 8 Glass Christmas Platter
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 115Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 36mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 1g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
● For more recipes on Ann’s Entitled Life, click here.
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
Joanne says
That is such an adorable idea!