Description
Impress your holiday guests with these delicate and creative macaron Christmas trees! Perfect for the season, they’re stacked with creamy buttercream filling and festive decorations.
Ingredients
For the Macaron Shells:
3 large egg whites (room temperature)
1/4 cup granulated sugar
1 1/2 cups powdered sugar
1 cup almond flour
Green gel food coloring
For the Buttercream Filling:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1–2 tablespoons milk or cream
1 teaspoon vanilla extract
Optional: Edible glitter or sprinkles
Directions
Prepare the Macaron Batter:
Sift powdered sugar and almond flour into a bowl. Discard lumps.
Beat egg whites until soft peaks form. Gradually add granulated sugar; beat until glossy stiff peaks form.
Add green gel food coloring; fold to combine.
Fold in dry ingredients gently until the batter flows in thick ribbons when dripped.
Pipe and Bake the Macarons:
Line baking sheets with parchment paper or silicone mats. Pipe circles in three sizes (small, medium, large) for tree layers.
Tap trays to release air bubbles. Rest 30–60 minutes until a skin forms on the surface.
Preheat oven to 300°F (150°C). Bake 12–15 minutes, rotating trays halfway. Cool completely before removing.
Make the Buttercream Filling:
Beat butter until creamy. Gradually add powdered sugar, milk, and vanilla. Beat until fluffy. Transfer to a piping bag.
Assemble the Macaron Trees:
Pipe buttercream onto a large macaron shell. Stack a medium shell, then a small one, adding buttercream between each.
Decorate with edible glitter or sprinkles.
Serve:
Refrigerate for 24 hours to meld flavors. Serve at room temperature for best texture.
Details
Prep Time: 1 hour | Resting Time: 1 hour | Baking Time: 15 minutes
Total Time: 2 hours, 15 minutes
Calories: ~100 kcal per tree | Servings: 10
Add holiday magic to your dessert table with these festive macaron trees!
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Step-by-Step Guide
Follow this detailed guide for perfect macaron trees. First, ensure all ingredients are precisely measured and your equipment is clean and dry. Sift the almond flour and powdered sugar twice for an ultra-fine texture. When beating the egg whites, ensure no yolk contaminates the bowl and beat to stiff, glossy peaks. Fold the dry ingredients into the meringue using a gentle J-shaped motion until the batter flows like lava. For piping, hold the bag vertically and use consistent pressure. Resting until a skin forms is non-negotiable for proper “feet.” Bake one tray at a time for even heat, and let shells cool fully before attempting to remove them.
Serving Suggestions
Arrange your completed macaron trees as a stunning centerpiece on a festive platter dusted with powdered “snow.” They pair beautifully with a cup of hot cocoa, espresso, or a dessert wine. For a grand presentation, create a forest of trees alongside other holiday treats like gingerbread cookies or peppermint bark. These macarons also make exquisite handmade gifts when packaged in clear boxes tied with a ribbon.
How-to Summary
Create festive macaron trees by making green-tinted macaron shells in three sizes. Bake and cool them completely. Prepare a simple vanilla buttercream. Assemble by stacking the shells from largest to smallest with buttercream between each layer. Decorate with edible glitter or sprinkles. For optimal flavor and texture, refrigerate the assembled trees for 24 hours before serving at room temperature.
Frequently Asked Questions
Can I make the components ahead of time? Yes. The baked, unfilled shells can be stored in an airtight container in the freezer for up to a month. The buttercream can be refrigerated for up to a week. Assemble 1-2 days before serving.
Why did my macarons crack or have no feet? This is often due to under-mixed or over-mixed batter, insufficient resting time to form a skin, or an oven temperature that is too high. Use an oven thermometer for accuracy.
Can I use liquid food coloring? It’s not recommended. Liquid coloring can alter the batter’s consistency. Always use gel or powder food coloring for vibrant results without adding excess moisture.
How do I store finished macaron trees? Store assembled trees in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 20 minutes before serving.
My buttercream is too runny/thick. How do I fix it? If runny, add more sifted powdered sugar. If too thick, add milk or cream one teaspoon at a time until the desired piping consistency is achieved.
Common Mistakes to Avoid
- Not sifting the dry ingredients, leading to lumpy shells.
- Overmixing the batter, which causes it to become too runny and spread excessively.
- Piping shells that are too large, making the final tree unstable.
- Skipping the resting period before baking, which prevents proper feet from forming.
- Attempting to remove macarons from the parchment before they are completely cool.
Conclusion
These macaron Christmas trees are a show-stopping treat that combines technical baking skill with festive creativity. While they require patience and attention to detail, the stunning result is well worth the effort. By following the step-by-step guide and heeding the common pitfalls, you can master these delicate confections. They are sure to bring a touch of elegant, homemade magic to your holiday celebrations and impress every guest at your table.