Christmas Tree Macarons Delight (Printer-Friendly Version)

Delicate almond macarons shaped like Christmas trees with creamy butter filling and festive adornments.

# What You'll Need:

→ Macaron Shells

01 - 1 3/4 cups powdered sugar (175 g)
02 - 1 cup almond flour, finely ground and blanched (100 g)
03 - 3 large egg whites, room temperature (approx. 90 g)
04 - 1/4 cup granulated sugar (50 g)
05 - 1/2 teaspoon cream of tartar
06 - Green gel food coloring, quantity as needed

→ Filling

07 - 1/2 cup unsalted butter, softened (113 g)
08 - 1 1/2 cups powdered sugar (150 g)
09 - 1/2 teaspoon vanilla extract
10 - 2 tablespoons heavy cream
11 - 1/2 cup finely crumbled snack cakes, Christmas Tree Cakes or similar (85 g)
12 - Pinch of salt

→ Decoration

13 - White chocolate drizzle, as desired
14 - Red and green sprinkles, as desired
15 - Edible gold stars, optional

# Steps to Follow:

01 - Sift powdered sugar and almond flour together twice. Beat egg whites until foamy, then add cream of tartar. Gradually incorporate granulated sugar, beating to stiff peaks. Mix in green gel food coloring, then gently fold in the almond flour mixture until the batter flows like lava.
02 - Transfer the batter into a piping bag and pipe tree-shaped or circular forms onto lined baking sheets. Tap trays to release air bubbles, then allow to rest for 30 to 60 minutes until a skin forms on the surface.
03 - Preheat the oven to 300°F (150°C). Bake one tray at a time for 14 to 16 minutes, rotating halfway through. Cool shells completely before removal from mats.
04 - Beat unsalted butter until fluffy. Gradually add powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Fold in crumbled snack cakes. Transfer filling to a piping bag.
05 - Pair macaron shells of similar size. Pipe filling onto one shell and sandwich with its counterpart.
06 - Drizzle assembled macarons with white chocolate, sprinkle with red and green decorations, and top with edible gold stars if desired.
07 - Refrigerate assembled macarons in an airtight container for 24 hours before serving to develop optimal flavor and texture.

# Additional Tips:

01 - Egg whites should be at room temperature to achieve better volume during whipping.
02 - Resting the piped shells before baking is crucial for creating the classic macaron texture.
03 - Custom decorations may be adjusted to match your holiday aesthetic.

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