The holidays have a way of slowing us down. There’s something magical about sitting at the kitchen table with twinkling lights glowing nearby and a sweet project in front of you. These Christmas Tree Cake Macarons are just that kind of recipe. Inspired by Little Debbie Christmas Tree Cakes, they turn delicate French cookies into a playful, nostalgic holiday treat.
Table of Contents
Why You’ll Love This Recipe
You’ll love these macarons because they capture both elegance and fun. The shells look like they came from a bakery, yet the process is approachable with a few simple steps. They make beautiful edible gifts, and they shine on dessert trays at holiday parties. Best of all, the filling brings that soft, creamy flavor of the famous snack cakes into every bite.
Key Ingredients
For the Shells: Almond flour, powdered sugar, egg whites, granulated sugar, and cream of tartar. These create the classic chewy yet crisp texture. Always measure by weight for consistency.
For the Filling: Butter, powdered sugar, heavy cream, and crumbled Little Debbie Christmas Tree Cakes. The cakes fold into the buttercream to add nostalgia and flavor.
For Decoration: White chocolate for dipping, green sprinkles for sparkle, and thin red frosting lines to mimic the iconic snack cake look.
If you can’t find Christmas Tree Cakes, you can substitute with another soft snack cake, though the flavor won’t be quite as playful.
How to Make Christmas Tree Cake Macarons
Make the Macaron Shells
Start by sifting almond flour and powdered sugar together so the shells bake smooth. In a clean bowl, beat egg whites and cream of tartar until frothy. Add granulated sugar slowly, then whip to stiff, glossy peaks.
Fold the dry mixture into the meringue in two parts. The batter should flow like lava, settling into ribbons. Pipe small 1½-inch circles onto lined baking trays. Tap trays to release bubbles, then let them rest 20–40 minutes until the tops are no longer sticky.
Bake at 300°F for 15–17 minutes. Do not open the oven until at least 13 minutes have passed. Let the shells cool before handling.
Make the Filling
Beat softened butter until creamy. Gradually add powdered sugar, then whip in the cream until fluffy. Fold in crumbled Christmas Tree Cakes. The mixture should be thick but spreadable.
Assemble and Decorate
Pipe the filling onto half the shells and sandwich with the others. Dip tops in melted white chocolate, sprinkle with green sugar, and pipe red frosting stripes.
Maturing the Macarons
Although tempting to bite right in, macarons taste best after resting. Place them in an airtight container and refrigerate for 24 hours. This allows the shells to soften slightly while the filling infuses flavor.
Pro Tips for Perfect Macarons
Always use a kitchen scale for accuracy. Even small measurement changes can affect the shells.
Keep bowls and tools free of oil, since fat prevents egg whites from whipping.
Rest piped shells before baking to create the signature “feet.”
Use an oven thermometer, as oven dials often run hot or cold.
If possible, age egg whites by storing them uncovered in the fridge overnight before baking. This helps them whip more consistently.
FAQs
What’s the difference between macarons and macaroons?
Macarons are French cookies made with almond flour and meringue, while macaroons are chewy coconut cookies.
Do egg whites need to be at room temperature?
Yes, room-temperature egg whites whip up more easily and create stable peaks.
How long do macarons last and how should I store them?
At room temperature, they last up to 3 days. In the fridge, up to 7 days. In the freezer, they keep for 2 months when sealed airtight.
Why are macarons so pricey?
They require precise technique, quality ingredients, and time for resting and maturing, which makes them more labor-intensive than many cookies.
What are Christmas Tree Cakes?
They are seasonal snack cakes from Little Debbie, shaped like decorated trees with layers of cream and frosting.
What are the Christmas macaron flavors?
Popular holiday flavors include peppermint, eggnog, gingerbread, and cranberry.
What is the traditional French Christmas cake?
It’s the Bûche de Noël, or Yule Log, a rolled sponge cake decorated like a log.
Christmas Tree Cake Macarons Recipe Card
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Christmas Tree Cake Macarons | Festive & Fun Recipe
- Total Time: 1 hour 30 minutes
- Yield: 20 macarons 1x
- Diet: Vegetarian
Description
Christmas Tree Cake Macarons bring bakery looks and nostalgic flavor. Tender almond shells meet a Little Debbie inspired buttercream. They taste playful, festive, and perfect for gifting.
Ingredients
Shell Ingredients:
70 g almond flour, fine and sifted
63 g powdered sugar
55 g egg whites, room temperature
1/4 tsp cream of tartar, optional
55 g granulated sugar
Filling & Topping Ingredients:
1 stick unsalted butter, softened
2 cups powdered sugar
2 tbsp heavy whipping cream
1 1/2–2 Little Debbie Christmas Tree Cakes, crumbled
1/2 cup white chocolate, melted
Green sprinkles
Red buttercream frosting or royal icing
Instructions
1. Sift almond flour and powdered sugar together by weight.
2. Beat egg whites with cream of tartar until frothy. Gradually add granulated sugar. Whip to stiff, glossy peaks, about 7–9 minutes.
3. Fold the dry ingredients into the meringue in two batches until batter flows like lava, about 60 folds.
4. Pipe 1 1/2 inch rounds onto lined baking sheets using a round tip.
5. Tap trays firmly to release air bubbles, then pop surface bubbles with a toothpick. Rest 20–40 minutes until tops feel dry.
6. Bake at 300°F (150°C) for 15–17 minutes. Do not open the oven before 13 minutes. Cool completely.
7. Beat butter until creamy. Gradually mix in powdered sugar. Add cream and whip until fluffy. Fold in crumbled Christmas Tree Cakes.
8. Pipe filling onto half the shells. Cap with remaining shells.
9. Dip tops in melted white chocolate. Add green sprinkles. Pipe thin red stripes.
10. Mature filled macarons in an airtight container in the fridge for 24 hours for best texture.
Notes
Macaron Tips:
Keep all tools squeaky clean. Any grease ruins meringue.
Skip humid days. Moisture affects shells.
Weigh every ingredient for consistent results.
Optionally age egg whites in the fridge overnight.
Always rest piped shells to form a skin.
Use an oven thermometer to confirm 300°F.
Storage:
Room temperature up to 3 days in an airtight container.
Refrigerator up to 7 days.
Freezer up to 2 months. Thaw in the fridge.
Personal Note:
I love boxing these up with a little ribbon. They feel joyful, and the first bite brings back school lunch memories of snack cakes and holiday parties.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: Baking
- Cuisine: French American
Nutrition
- Serving Size: 1 macaron
- Calories: 114
- Sugar: 20 g
- Sodium: 8 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 2 mg
More Such Recipes
If you love holiday-inspired desserts, try these Little Debbie Christmas Tree Cake Truffles for another playful twist. For chocolate lovers, my Chocolate Frosted Christmas Brownies are rich and festive. Or bake Christmas Cookies: Easy Vanilla Biscuits for a simple classic. And if you like creamy holiday desserts, this White Chocolate Peppermint Cheesecake is a winter showstopper.
Conclusion
Christmas Tree Cake Macarons bring joy to both the baker and the eater. They’re whimsical, nostalgic, and surprisingly approachable. Whether you serve them at a family gathering or gift them in a festive box, they’re sure to spark smiles. If you give this recipe a try, I’d love to hear how it went. Share your photos or stories on Pinterest or Facebook.