This Christmas tree cake macaron was born out of a holiday baking experiment: I had a box of festive snack cakes on the counter and a bag of almond flour in the pantry, and I wanted something pretty enough for a holiday cookie exchange yet refined enough to serve after dinner. The result is delicate almond shells tinted evergreen, filled with a rich buttercream that folds in finely crumbled Christmas tree snack cakes for texture and nostalgic flavor. I discovered this combination one chilly December evening when friends stopped by; by the time the macarons had matured overnight in the refrigerator, their flavors had melded into something unexpectedly grown-up yet comfortingly familiar. It’s the kind of sweet that prompts second helpings and polite requests for the recipe.

What makes these small confections special is the contrast: crisp, lightly chewy shells meeting a soft, buttery interior specked with moist cake crumbs. The white chocolate drizzle and tiny edible gold stars elevate them to party-worthy status, while the sprinkles add childlike charm. I often make a batch a day ahead — the texture improves with rest — and bring them to holiday gatherings where they disappear quickly. If you like classic macarons but crave a holiday twist with a bit of playful nostalgia, this variation will become a seasonal favorite.

Ingredients

• Powdered sugar (for shells): 1 3/4 cups — sifted twice for silky shells; I use Domino or C&H for consistent texture. Sifting removes lumps and aerates the sugar so the almond flour can incorporate smoothly.
• Almond flour: 1 cup finely ground, blanched almond flour (Bob's Red Mill or Blue Diamond) — make sure it is superfine and cool to the touch. Coarser almond meal will give rough shells and visible specks.
• Egg whites: 3 large, room temperature — aged overnight in the fridge then brought to room temperature helps stabilize the meringue; measure about 3 ounces per white.
• Granulated sugar: 1/4 cup — added gradually to the meringue to reach stiff peaks and glossy sheen.
• Cream of tartar: 1/2 teaspoon — an acid to stabilize egg white foam and prevent over-whipping.
• Green gel food coloring: a few drops to achieve a saturated evergreen hue without thinning the batter; AmeriColor gels are reliable.
• Unsalted butter (for filling): 1/2 cup softened — use high-quality European-style butter for richer flavor when possible.
• Powdered sugar (for filling): 1 1/2 cups sifted — adds structure to the buttercream and keeps it pipeable.
• Vanilla extract: 1/2 teaspoon — provides warmth and depth; pure vanilla is best.
• Heavy cream: 2 tablespoons — adjusts buttercream consistency, use cold for firmer filling or room temperature for softer.
• Crumbled snack cakes: 1/2 cup finely crumbled Christmas tree snack cakes — choose a brand you enjoy; remove any large frosting bits and crumble the sponge very fine.
• Pinch of salt: balances the sweetness in the filling.
• White chocolate: for drizzle — melt couverture or white chocolate chips and thin with a little neutral oil if needed for a smooth pour.
• Red and green sprinkles, edible gold stars: for decoration — optional but festive; place stars while chocolate is wet so they adhere.

Instructions

Prepare the dry mix: Sift the 1 3/4 cups powdered sugar and 1 cup almond flour together two times into a large bowl to remove any lumps. Stir with a whisk to ensure even distribution and set aside. This step ensures a fine, uniform shell surface and reduces the risk of cracking during baking. Whip the egg whites: In a clean, dry bowl (ideally metal), whisk 3 room-temperature egg whites until foamy using a stand mixer or hand mixer on medium speed. Add 1/2 teaspoon cream of tartar to stabilize, then slowly add 1/4 cup granulated sugar in three additions while increasing speed. Beat to stiff, glossy peaks; when you lift the whisk the peaks should stand straight without collapsing. Incorporate 2–4 drops of green gel coloring and beat briefly to distribute color evenly without over-aerating. Macaronage (folding): Gently fold the sifted almond/powdered sugar mixture into the meringue with a spatula using a figure-eight motion. Scrape the sides frequently and fold until the batter flows like lava and falls in a thick ribbon; it should smooth out into the bowl within about 15–20 seconds. Avoid over-folding, which will make the batter too runny and deflate the meringue. Pipe shapes: Transfer batter to a piping bag fitted with a round tip for circles or a small star tip for tree outlines. Pipe tree shapes or 1 1/2-inch rounds onto parchment- or silicone-lined baking sheets about 1 inch apart. Tap the tray firmly against the counter twice to release air bubbles and smooth peaks. If bubbles remain, pop them with a toothpick. Let the piped shapes rest at room temperature 30–60 minutes until a dry skin forms on the surface and the batter no longer sticks to your finger. Bake: Preheat oven to 300°F (150°C). Bake one tray at a time on the middle rack for 14–16 minutes, rotating halfway through for even color. Shells should rise into little feet and the tops should be smooth and dry. Remove from oven and cool completely on the baking mat before gently peeling off to prevent tearing. Make the filling: Beat 1/2 cup softened unsalted butter until pale and fluffy, about 2 minutes. Gradually add 1 1/2 cups powdered sugar, then beat in 1/2 teaspoon vanilla extract, 2 tablespoons heavy cream, and a pinch of salt until light and pipeable. Fold in 1/2 cup finely crumbled snack cakes until evenly distributed; the crumbs will add texture and cake flavor. Adjust cream or powdered sugar to reach desired consistency. Assemble: Pair similarly sized shells. Pipe a dollop of filling onto the flat side of one shell and sandwich with the matching shell. Press gently to spread filling to the edges without breaking the shell. Decorate and mature: Drizzle melted white chocolate over assembled pieces and immediately add red and green sprinkles and an edible gold star if desired. Refrigerate in a single layer or stacked with parchment between layers in an airtight container for 24 hours to mature and develop flavor. Serve at room temperature.

Storage Tips

Keep the assembled sweets in a single layer inside an airtight container in the refrigerator for up to five days; bring them to room temperature 20–30 minutes before serving so the buttercream regains its silkiness. For longer storage, freeze in a single layer on a tray until firm, then stack in a freezer-safe container with parchment between layers for up to three months. Thaw overnight in the fridge, then rest at room temperature before serving. Avoid warm, humid storage — moisture will soften the shells and affect the delicate texture.

Ingredient Substitutions

If you don’t have blanched almond flour try a superfine almond meal but expect a slightly coarser top. Swap the crumbled snack cakes for 1/2 cup finely ground gingerbread or pound cake for a different holiday profile; reduce added salt slightly if the cake is already sweet. For a dairy-free filling, use a plant-based butter and coconut cream instead of heavy cream, but note the flavor and mouthfeel will change. Use natural green tea powder (matcha) for color and an earthy note — start with 1/4 teaspoon and adjust.

Serving Suggestions

Serve these on a decorative platter alongside coffee or mulled wine for a cozy holiday finish. Pair with salted hot chocolate or a light late-harvest dessert wine. For a themed display, place the tree-shaped pieces standing on a bed of edible green sugar or moss-like coconut dyed green. Garnish with extra crumbled cake on the platter so guests can taste the filling’s texture before biting in.

Cultural Background

While the macaron itself traces its refinement to French patisserie, this version is a modern hybrid that marries French technique with American holiday snack flavors. Using iconic seasonal snack cakes inside a classic meringue shell is an example of contemporary fusion: honoring technique while embracing nostalgia. Seasonal cookie traditions across cultures share this idea of elevating simple sweets into celebratory bites for gatherings.

Seasonal Adaptations

For winter variations, fold in a pinch of ground cinnamon or nutmeg into the filling and swap green color for deep red for a poinsettia palette. For New Year’s, use dark chocolate drizzle and gold leaf in place of sprinkles. In summer, make a citrus-scented filling with lemon zest and substitute light yellow shells for a sunny look. The piping shape can be altered to stars, bells, or classic rounds to suit different holidays.

Meal Prep Tips

Prepare shells and filling on separate days: make and bake shells first, cool and store in an airtight container for up to 48 hours. Make filling the morning you will assemble, keeping it chilled until piping. For large batches, pipe shells across several trays and bake individually for consistent results; label containers with date and flavor to keep swaps organized for parties and gift boxes.

These little treats combine precision with playfulness, inviting both careful technique and creative decoration. Whether you make them for a quiet family dessert or a festive exchange, they are an elegant, joyful addition to any holiday spread — and they reward patience with perfect texture and layered flavor.