The idea for Christmas Tree Cake Macarons came during a snowy bake sale at our local art center. I was helping Clara, the retired teacher with jingle bell earrings and a serious talent for fudge. A little girl named June pointed to a box of snack cakes and said, “I wish these were cookies.” Her voice was so hopeful. That night, watching the snow outside and stirring a mug of peppermint tea, her words came back. And I knew exactly what I was going to bake next.

A few days later, my kitchen was buzzing with holiday energy. Jamal dropped in for cinnamon and ended up piping tree shapes. Elise, who normally avoids anything that involves a whisk, gave macaron folding a try. We had flour on our sleeves, sprinkles everywhere, and a playlist of jazz carols humming in the background. These moments made the process feel less like a recipe and more like a celebration.

When we laid out the finished tray green macaron shells filled with buttery cream and bits of crumbled snack cakes, topped with a snowy white chocolate drizzle it looked like edible joy. We brought them to the market that weekend, and when June took a bite, she smiled like it was the best gift under the tree. Christmas Tree Cake Macarons had officially made their debut.

Short Description

These Christmas Tree Cake Macarons are festive, delicate French cookies filled with nostalgic buttercream made from crushed snack cakes. They’re shaped like mini Christmas trees, drizzled in white chocolate, and topped with cheerful sprinkles for a magical holiday treat.

Key Ingredients

1 ¾ cups powdered sugar
1 cup almond flour
3 egg whites (room temperature)
¼ tsp cream of tartar
¼ cup granulated sugar
Green gel food coloring
½ cup unsalted butter, softened
1 cup powdered sugar (for filling)
1 tsp vanilla extract
1 tbsp heavy cream
½ cup finely crumbled Christmas Tree Snack Cakes
Pinch of salt
⅓ cup melted white chocolate (for drizzling)
Red and green sprinkles
Edible gold stars (optional)

Tools Needed

Electric mixer or stand mixer
Fine mesh sieve
Silicone baking mats or parchment paper
Piping bags with round and star tips
Spatula
Mixing bowls
Oven thermometer
Cooling rack

Cooking Instructions

Step 1: Prepare the Macaron Batter
Sift powdered sugar and almond flour together twice to remove lumps and blend the textures. In a large mixing bowl, beat egg whites until foamy. Add cream of tartar, then gradually sprinkle in granulated sugar while continuing to beat until stiff peaks form.

Add a few drops of green gel food coloring and beat just until evenly tinted. Gently fold in the sifted almond flour mixture using a spatula, working in circles and then cutting through the middle. The batter should flow slowly like lava and form ribbons when lifted.

Step 2: Pipe the Macarons
Transfer the batter into a piping bag fitted with a medium round tip. Pipe small Christmas tree shapes or uniform circles onto a baking sheet lined with parchment or silicone mats. Tap the tray firmly a few times to release air bubbles. Let the shells rest uncovered for 30 to 60 minutes, until a thin, dry skin forms on top.

Step 3: Bake the Shells
Preheat oven to 300°F (150°C). Bake one tray at a time for 14 to 16 minutes, rotating the tray halfway through. The shells should develop feet and feel firm when gently touched. Allow them to cool completely before removing from the mats.

Step 4: Make the Filling
In a mixing bowl, beat softened butter until fluffy. Gradually add powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Beat until smooth. Fold in finely crumbled snack cakes to create a creamy, textured filling. Spoon into a piping bag fitted with a star tip.

Step 5: Assemble the Macarons
Match up similar-sized macaron shells. Pipe a swirl of filling onto the flat side of one shell and gently press another shell on top to create a sandwich.

Step 6: Decorate
Drizzle with melted white chocolate using a spoon or piping bag. Immediately sprinkle with red and green sprinkles and place a gold star on top of each tree if using.

Step 7: Mature for Best Flavor
Place macarons in an airtight container in the refrigerator for at least 24 hours. This resting time allows the shells to absorb moisture from the filling, resulting in a tender bite.

Why You’ll Love This Recipe

Elegant and festive perfect for gifting or party platters

Combines nostalgic snack cake flavor with refined French technique

Fun and whimsical presentation shaped like mini Christmas trees

Make-ahead friendly and improves with time

Naturally gluten-free thanks to almond flour

Mistakes to Avoid & Solutions

1. Skipping the Sifting Step
Lumpy almond flour can ruin the smooth shell. Always sift almond flour and powdered sugar at least twice.

2. Overmixing or Undermixing Batter
If the batter is too stiff or too runny, shells won’t form correctly. Fold gently and test the flow—aim for lava-like texture that ribbons but melts back in 10 seconds.

3. Not Resting the Shells
If the skin doesn’t form, macarons may crack. Wait until you can touch the tops without sticking before baking.

4. Baking Too Hot or Too Long
An oven thermometer is your best friend here. Too hot and shells crack, too long and they dry out.

5. Filling Too Early or Storing Wrong
Let shells cool fully before filling. Then refrigerate to mature. Avoid storing in open air which causes dryness.

Serving and Pairing Suggestions

Serve on a holiday dessert platter for Christmas parties

Pair with a cup of peppermint tea or hot cocoa

Box up in clear treat bags for hostess gifts

Add to cookie exchanges or school bake sales

Display on a tiered stand for holiday brunch

Storage and Reheating Tips

Store macarons in an airtight container in the fridge for up to 5 days

Bring to room temperature before serving for best texture

Freeze unfilled shells in a sealed container for up to 1 month

Do not microwave to reheat let thaw naturally if frozen

FAQs

1. Can I make the macaron shells in advance?
Yes, unfilled shells freeze beautifully. Store in a freezer-safe container with parchment between layers for up to a month.

2. Why did my macarons crack on top?
This often happens if the skin didn’t form properly or the oven was too hot. Always rest before baking and check your oven temperature.

3. Can I substitute the snack cakes?
Yes, use any soft snack cake with a creamy filling. Little Debbie-style cakes or homemade cake scraps both work.

4. How do I know when stiff peaks are reached?
The peaks should stand straight when you lift the beater, and the mixture should look glossy and firm.

5. Do I need a silicone mat or is parchment enough?
Parchment works, but silicone mats help with even heat distribution and prevent sticking. Avoid wax paper—it will melt.

Tips & Tricks

Use gel food coloring to avoid adding excess moisture

Pipe consistent sizes to ensure even baking and perfect sandwiches

Let filled macarons rest overnight for deeper flavor and better texture

Use a kitchen scale for the most accurate measurements

Store leftovers in the fridge but allow to come to room temp before enjoying

Recipe Variations

Chocolate Peppermint Tree Macarons
Add 1 tbsp cocoa powder to the almond flour mixture, use red gel coloring, and swap vanilla for peppermint extract in the filling. Top with crushed candy canes.

Spiced Gingerbread Macarons
Add ½ tsp ground ginger and ¼ tsp cinnamon to the dry ingredients. Use a light brown food coloring and fill with spiced cream cheese frosting.

Eggnog-Inspired Macarons
Add ¼ tsp nutmeg and a dash of rum extract to the filling. Use pale yellow gel coloring for shells and top with a white chocolate drizzle and nutmeg dust.

Final Thoughts

Creating these Christmas Tree Cake Macarons was more than a baking project it was a gathering of memories, flavors, and a whole lot of holiday cheer. They’ve brought joy to neighbors, inspired laughs around my kitchen island, and made their way into gift boxes for friends who appreciate a treat with a little sparkle.

Food especially cookies this whimsical has a way of bringing people together across ages and moments, turning a simple bite into something shared and joyful.. So whether you’re planning a holiday party, wrapping up homemade gifts, or simply looking for a creative outlet in your kitchen, let these macarons become your little trees of joy.

Delicious Christmas Tree Cake Macarons

Sandra Myers

These Christmas Tree Cake Macarons are festive, delicate French cookies filled with nostalgic buttercream made from crushed snack cakes. They're shaped like mini Christmas trees, drizzled in white chocolate, and topped with cheerful sprinkles for a magical holiday treat.

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Calories

Ingredients

1 ¾ cups powdered sugar
1 cup almond flour
3 egg whites room temperature
¼ tsp cream of tartar
¼ cup granulated sugar
Green gel food coloring
½ cup unsalted butter softened
1 cup powdered sugar for filling
1 tsp vanilla extract
1 tbsp heavy cream
½ cup finely crumbled Christmas Tree Snack Cakes
Pinch of salt
⅓ cup melted white chocolate for drizzling
Red and green sprinkles
Edible gold stars optional

Instructions

Sift powdered sugar and almond flour twice. Beat egg whites until foamy, add cream of tartar, then gradually add sugar and beat to stiff peaks. Fold in green coloring and dry mix until batter flows like lava.
Pipe tree shapes or circles on lined trays. Tap to remove bubbles, rest 30–60 mins until skin forms.
Bake at 300°F for 14–16 mins. Cool completely before removing.
Beat butter, add sugar, vanilla, cream, salt, and crumbled snack cakes. Pipe onto half the shells, sandwich with the rest.
Drizzle with white chocolate, add sprinkles and gold stars.
Chill in airtight container 24 hours before serving.