Festive Macaron Christmas Trees

Festive Macaron Christmas Trees are an elegant and fun way to bring holiday magic to your dessert table. Here’s how to make these show-stopping treats!

Ingredients:

For the Macaron Shells:

• 100g almond flour (finely sifted)
• 100g powdered sugar
• 75g egg whites (room temperature, divided into two bowls: 37.5g each)
• 100g granulated sugar
• 25ml water
• Green gel food coloring

For the Filling:

• 1 cup unsalted butter (softened)
• 2 cups powdered sugar
• 2–4 tbsp heavy cream
• 1 tsp vanilla or almond extract
• Optional: Green food coloring for a matching tree theme

For Decoration:

• Edible gold stars
• Sprinkles, pearls, or edible glitter
• Piping bag and small round tip

Instructions:

Step 1: Make the Macaron Shells

1. Prepare Baking Sheets:
   Line two baking sheets with parchment paper or silicone baking mats. Draw circles (varying sizes if stacking) as guides, then flip the paper over.
2. Sift Dry Ingredients:
   Combine almond flour and powdered sugar in a bowl. Sift the mixture to ensure smooth shells.
3. Make the Meringue Base:
   In a saucepan, combine granulated sugar and water. Heat to 240°F (115°C) while stirring.
   Meanwhile, start whipping 37.5g of egg whites in a stand mixer. Once soft peaks form, slowly drizzle the hot sugar syrup into the bowl while beating. Continue to whip until the meringue forms stiff, glossy peaks.
4. Mix TPT (Almond Paste):
   Mix the remaining 37.5g of egg whites with the almond flour and powdered sugar mixture to create a thick paste. Add green gel coloring for the Christmas tree color.
5. Fold Meringue into TPT:
   Gradually fold the meringue into the almond mixture until it reaches the correct consistency. The batter should flow like lava and form a smooth, glossy ribbon when dropped from a spatula.
6. Pipe the Shells:
   Transfer the batter into a piping bag. Pipe small circles onto the prepared baking sheets, making varying sizes (e.g., small, medium, and large for stacking).
7. Rest and Bake:
   Let the macarons rest at room temperature until a skin forms (about 30 minutes). Bake at 300°F (150°C) for 12–15 minutes, one tray at a time. Cool completely.

Step 2: Make the Filling

1. Cream Butter and Sugar:
   Beat butter until creamy, then gradually add powdered sugar.
2. Add Vanilla and Color:
   Mix in heavy cream and vanilla extract. Optionally, tint the filling green.
3. Transfer to Piping Bag:
   Fit a piping bag with a small round tip and fill with the frosting.

Step 3: Assemble the Christmas Trees

1. Stack the Shells:
   Pipe a dollop of filling onto the largest macaron shell. Place a medium-sized shell on top and repeat, finishing with the smallest shell.
2. Decorate the Trees:
   Pipe small dots of frosting as ornaments and adhere sprinkles, pearls, or edible glitter. Add an edible gold star to the top for a festive finish.

Tips:

• Precision Matters: Weigh ingredients carefully for perfect macarons.
• Avoid Overmixing: Stop folding the batter as soon as it reaches the “lava” stage.
• Decorate Before Assembly: It’s easier to add ornaments to individual shells before stacking.

Enjoy your Festive Macaron Christmas Trees—a delicious and elegant addition to any holiday celebration!