Bring holiday magic to your kitchen with these Christmas Tree Cake Macarons. Inspired by the nostalgic Little Debbie Christmas Tree Cakes, these cookies combine delicate almond shells with a creamy, cake-studded buttercream filling. Each bite delivers a soft crunch followed by sweet, buttery vanilla goodness. Decorated with white chocolate, green sprinkles, and festive red lines, they’re as joyful as they are delicious. Perfect for gifting, dessert tables, or cozy baking days, these macarons make every bite feel like Christmas morning.
Table of Contents
Why You’ll Love This Recipe
These Christmas Tree Cake Macarons mix French elegance with playful holiday cheer. The almond shells are crisp yet chewy, and the filling bursts with nostalgic cake flavor. You’ll love how this recipe turns a bakery-style macaron into a festive treat that’s easy enough for home bakers. They look beautiful on any dessert spread, adding sparkle and sweetness to your holiday gatherings. Even better, they’re a make-ahead favorite that taste even richer the next day.
Key Ingredients You’ll Need
Almond flour gives the macarons their smooth texture and signature chew. Powdered sugar blends seamlessly for sweetness, while egg whites provide the structure through a light, airy meringue. A small pinch of cream of tartar helps stabilize the whipped eggs. Granulated sugar strengthens the meringue, keeping it glossy and stiff. The filling uses unsalted butter, powdered sugar, and a touch of heavy cream for fluffiness. Crumbled Little Debbie Christmas Tree Cakes create the nostalgic vanilla-cake flavor that makes this recipe stand out. For decoration, melted white chocolate, green sprinkles, and red icing finish the Christmas look.
How to Make Christmas Tree Cake Macarons
Make the Macaron Shells
Start by sifting almond flour and powdered sugar together to remove any lumps. Next, whip your egg whites until frothy, adding cream of tartar if using. Gradually add granulated sugar and continue whipping until stiff, glossy peaks form. Carefully fold the dry mix into the meringue in two additions. The batter should flow like lava and form a smooth figure 8 when lifted with a spatula.
Transfer the batter into a piping bag fitted with a round tip. Pipe 1½-inch circles onto lined baking sheets. Tap each tray to release air bubbles, then pop any visible ones with a toothpick. Allow the shells to rest until the tops are dry to the touch—about 20 to 40 minutes depending on humidity. Bake at 300°F (150°C) for 15 to 17 minutes, rotating halfway through for even cooking. The tops should be firm and not move when gently touched. Let them cool completely before removing from the parchment.
Prepare the Christmas Tree Cake Buttercream
Beat softened butter until smooth and fluffy. Gradually add powdered sugar, then pour in heavy cream and continue mixing until light and airy. Fold in the crumbled Little Debbie Christmas Tree Cakes until evenly blended. This filling tastes just like frosting from your favorite childhood treat—sweet, buttery, and full of vanilla cake flavor.
Assemble and Decorate
Pair the macaron shells by size. Pipe a swirl of buttercream onto one shell, then sandwich it with another. Dip the tops in melted white chocolate, sprinkle green sugar, and pipe thin red icing lines to mimic a Christmas tree pattern. Refrigerate for at least 24 hours before serving to allow the flavors and texture to mature beautifully. After chilling, the shells soften slightly, creating that perfect chewy bite.
Expert Macaron Tips
Macarons love precision. Always use clean, grease-free tools when whipping egg whites since even a trace of fat can ruin the meringue. Weigh every ingredient using a digital scale for consistency. Avoid making macarons on humid days, as excess moisture prevents shells from drying properly. Aging egg whites overnight can help achieve stronger peaks and smoother shells. Let the piped shells rest until the surface is completely dry—this ensures glossy tops and proper “feet.” Finally, use an oven thermometer to confirm an accurate temperature. Opening the oven too soon can cause shells to deflate, so resist the urge to peek.
Storage and Serving Information
Store the macarons in an airtight container at room temperature for up to three days, or in the fridge for a week. They also freeze well for up to two months—just let them come to room temperature before serving. The flavor and texture improve after 24 hours in the fridge as the buttercream softens the shells. Each macaron has about 114 calories, 21g carbs, and 3g fat, making them a light yet indulgent holiday dessert.
FAQs
What are the flavors of Christmas macarons?
Christmas macarons often feature festive flavors like peppermint, eggnog, cranberry, or gingerbread. These Christmas Tree Cake Macarons capture nostalgic vanilla-cake flavor with a buttery filling.
What is special about French macarons?
French macarons are prized for their crisp shell and soft, chewy center. They’re delicate, elegant, and come in endless flavor options.
Is a macaron a cookie or a cake?
A macaron is technically a cookie, made from almond meringue. However, its soft, creamy filling gives it a cake-like bite.
What are the most popular macaron fillings?
Common fillings include buttercream, ganache, and fruit jams. This recipe uses a unique cake-infused buttercream for extra richness.
Other Recipes You May Enjoy
- Christmas Tree Cake Truffles
- Peppermint Brownies – Rich and Fudgy
- Christmas Sugar Cookie Bars – Soft and Chewy
- Sourdough Peach Cobbler – Christmas Recipe
- Gingerbread Muffins – Holiday Breakfast Favorite
- Cherry Snowball Cookies – Holiday Recipe
Conclusion
Baking these Christmas Tree Cake Macarons brings both joy and nostalgia to your kitchen. Each cookie captures the charm of Little Debbie’s classic treat with a delicate French twist. They’re festive, fun, and make the sweetest homemade gift. Share them with family, friends, or neighbors to spread Christmas cheer. For more holiday dessert inspiration, check out my Pinterest board at Ellie’s Microwave Recipes.
Christmas Tree Cake Macarons
Equipment
- electric mixer For whipping egg whites to stiff peaks.
- Sifter To remove lumps from almond flour and sugar.
- Piping bags and round tip For piping macaron shells and filling.
- Baking sheets with parchment Essential for baking even shells.
- Oven thermometer Ensures accurate baking temperature.
Ingredients
- 70 g almond flour
- 63 g powdered sugar
- 55 g egg whites, room temperature
- ¼ tsp cream of tartar (optional)
- 55 g granulated sugar
- 1 stick unsalted butter, softened
- 2 cups powdered sugar (for buttercream)
- 2 tbsp heavy whipping cream
- 1 1/2–2 Little Debbie Christmas Tree Cakes, crumbled
- ½ cup white chocolate, melted
- green sprinkles
- red buttercream frosting or royal icing for decorating
Instructions
- Sift the dry ingredients: Combine almond flour and powdered sugar, sifting twice for a fine texture. Set aside.
- Make the meringue: Whip egg whites with cream of tartar until frothy, gradually add granulated sugar, and beat until stiff, glossy peaks form.
- Fold batter: Gently fold the dry mixture into the meringue in two parts until the batter flows like lava and forms a smooth figure 8 without breaking.
- Pipe and rest: Transfer batter to a piping bag and pipe 1½-inch circles on lined baking sheets. Tap trays to remove bubbles and let rest for 20–40 minutes until dry to the touch.
- Bake: Bake at 300°F (150°C) for 15–17 minutes until tops are firm and do not move when touched. Cool completely before removing from parchment.
- Prepare filling: Cream butter until smooth, gradually mix in powdered sugar and heavy cream. Beat until fluffy, then fold in crumbled Christmas Tree Cakes.
- Assemble: Pipe filling onto half the macaron shells and sandwich with the rest. Dip tops in melted white chocolate, sprinkle green sugar, and add red icing lines to decorate.
- Chill and serve: Store in the fridge for 24 hours before serving to let flavors mature and texture improve.
