How far in advance can I make Christmas Tree Cake Macarons?

Christmas Tree Cake Macarons are perfect for making ahead. Once assembled, they should be refrigerated for at least 24 hours to mature, which improves their flavor and texture. You can store them in the refrigerator for up to 7 days, or freeze them (filled or unfilled) for up to 2 months. Just bring them to room temperature before serving.

Why are my macaron shells cracked or hollow?

Cracked or hollow macaron shells are usually the result of under-resting, overmixing, or oven temperature issues . Make sure the shells form a dry skin before baking, don’t overfold the batter, and use an oven thermometer to maintain accurate temperature. Humidity and overbeating egg whites can also be culprits, so measure and mix with care.

Can I use other snack cakes instead of Little Debbie Christmas Tree Cakes?

Yes! While Christmas Tree Cake Macarons are uniquely festive with Little Debbie’s version, any soft, cream-filled vanilla snack cake can work in the buttercream. Just make sure it's moist enough to blend smoothly and won’t affect the piping consistency. For a flavor twist, try strawberry or red velvet snack cakes.

Christmas Tree Cake Macarons – Best Holiday Treat Idea

Name: Christmas Tree Cake Macarons
Prep time: 40 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: French-American Fusion
Ingredients: 70 grams almond flour: creates smooth texture and structure for the shells; 63 grams powdered sugar: adds sweetness and helps form delicate texture; 55 grams egg whites (room temperature): provides volume and structure; 1/4 teaspoon cream of tartar (optional): stabilizes egg whites; 55 grams granulated sugar: strengthens the meringue and balances sweetness; 1 stick unsalted butter (softened): base for the buttercream filling; 2 cups powdered sugar: sweetens and thickens the buttercream; 2 tablespoons heavy whipping cream: lightens the texture of the buttercream; 1.5 to 2 Little Debbie Christmas Tree Cakes (crumbled): infuses buttercream with flavor and texture; 1/2 cup white chocolate (melted): used for decorating the macaron tops; Green sprinkles: for festive decoration and texture; Red buttercream frosting or royal icing: for tree-like striped design

Description

Christmas Tree Cake Macarons are festive French cookies made with almond flour shells and filled with a buttercream featuring crumbled Little Debbie Christmas Tree Cakes. Topped with white chocolate, sprinkles, and icing, they’re perfect for holiday gatherings.

Ingredients

Scale

70 grams almond flour: creates smooth texture and structure for the shells
63 grams powdered sugar: adds sweetness and helps form delicate texture
55 grams egg whites (room temperature): provides volume and structure
1/4 teaspoon cream of tartar (optional): stabilizes egg whites
55 grams granulated sugar: strengthens the meringue and balances sweetness
1 stick unsalted butter (softened): base for the buttercream filling
2 cups powdered sugar: sweetens and thickens the buttercream
2 tablespoons heavy whipping cream: lightens the texture of the buttercream
1.5 to 2 Little Debbie Christmas Tree Cakes (crumbled): infuses buttercream with flavor and texture
1/2 cup white chocolate (melted): used for decorating the macaron tops
Green sprinkles: for festive decoration and texture
Red buttercream frosting or royal icing: for tree-like striped design

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Instructions

Sift almond flour and powdered sugar together into a bowl and set aside.
In a stand mixer, whisk egg whites and cream of tartar until frothy (1–2 minutes).
Gradually add granulated sugar to the egg whites, whipping until stiff peaks form (7–9 minutes).
Fold in half of the sifted dry ingredients until incorporated, then fold in the remaining half until the batter reaches a lava-like consistency.
Transfer batter to a piping bag fitted with a round tip and pipe 1½-inch circles onto a lined baking sheet.
Tap the tray firmly on the counter to release air bubbles and pop any visible bubbles with a toothpick.
Allow the shells to rest for 20–40 minutes until dry to the touch.
Bake in a preheated oven at 300°F (150°C) for 15–17 minutes until set and no longer wobbly.
Cool shells completely before removing from the tray.
To make the buttercream, beat butter until smooth, then gradually add powdered sugar and cream until fluffy.
Add crumbled Christmas Tree Cakes to the buttercream and beat until well incorporated.
Pipe buttercream onto half the macaron shells and top with the remaining shells to form sandwiches.
Dip tops of macarons in melted white chocolate and decorate with green sprinkles and red icing.
Store macarons in an airtight container in the fridge for 24 hours to mature before serving.

Notes

Use a kitchen scale for precise ingredient measurement to ensure consistency.
Avoid making macarons on humid days, as drying times will increase significantly.
Letting the shells rest until a skin forms is crucial to developing smooth tops and feet.
Macarons improve in flavor and texture after maturing for 24 hours in the fridge.
Ensure all utensils are grease-free to avoid ruining the meringue structure.

Prep Time: 40 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: French-American Fusion

Nutrition

Serving Size: 1 macaron
Calories: 114
Sugar: 20g
Sodium: 8mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0.4g
Protein: 1g
Cholesterol: 2mg