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- Prepare the Dry Ingredients:
- Sift together the powdered sugar and almond flour to ensure there are no lumps. Set aside.
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Whip the Egg Whites:
- In a clean, dry bowl, beat the egg whites with a handheld mixer or stand mixer on medium speed until frothy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the granulated sugar and beat until stiff peaks form. The egg whites should be glossy and hold their shape.
- Mix the Ingredients Together:
- Gently fold the sifted powdered sugar and almond flour mixture into the beaten egg whites using a spatula.
- Add a few drops of green food coloring and continue folding until the mixture flows like lava when you lift the spatula. Be careful not to overmix, as this can cause the macarons to spread too much when baked.
- Pipe the Macaron Shells:
- Transfer the macaron batter to a piping bag fitted with a round tip (about ½ inch).
- Pipe small circles onto the prepared baking sheet, about 1-1.5 inches in diameter. You can use a template or draw light circles on the parchment paper to help guide your piping.
- Tap the baking sheet gently on the counter to release any air bubbles.
- Bake the Macarons:
- Let the piped macarons rest for about 30 minutes to form a skin. The tops should not stick to your finger when lightly touched.
- Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. The shells should easily lift off the parchment paper when done.
- Cool the Macaron Shells:
- Allow the shells to cool completely on the baking sheet before removing them.
How to Make the Filling:
- Prepare the Buttercream:
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and beat until smooth and fluffy.
- Add the heavy cream, vanilla extract, and any optional flavor extracts, and beat until the buttercream reaches a smooth, spreadable consistency.
- Add green food coloring to tint the buttercream to your desired shade of green.
Assemble the Christmas Trees:
- Pair the Macaron Shells:
- Match up macaron shells that are similar in size and shape.
- Pipe the Buttercream:
- Place a small amount of the green buttercream onto one of each pair of macaron shells.
- Gently sandwich the shells together, pressing lightly to spread the filling evenly.
- Decorate the Christmas Trees:
- Arrange the filled macarons in a tree shape by stacking them in a triangular form, starting with the largest macaron at the bottom and working your way up with smaller ones.
- Decorate the macaron “tree” by piping small dots of white buttercream as ornaments, adding sprinkles, or pressing candy decorations into the frosting.
- For the tree topper, place a tiny star-shaped sprinkle or candy on the top macaron.
- Optional: Dust the entire macaron tree with edible glitter or gold dust for a sparkling, snowy effect!
Pro Tips:
- Macaron Consistency: The key to perfect macarons is the consistency of the batter. You want it smooth but not runny. The “lava-like” texture should be thick but flow easily from the spatula.
- Resting Time: Let the macarons rest before baking. This step is crucial for creating the characteristic “feet” at the base of each macaron shell.
- Customize the Decor: Feel free to get creative with the decorations! Use edible pearls, mini candies, or other festive toppings to personalize your Christmas tree macarons.
These Festive Macaron Christmas Trees are a beautiful and delicious way to celebrate the season. Perfect for holiday parties or as a sweet homemade gift, these macarons combine elegance with a fun, festive twist! Would you like any additional flavor variations or other decoration ideas for your macarons? 🎄🍬
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