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Textured Christmas Tree Macarons

Christmas tree macarons have ridged green shells piped in connected zigzags and sandwiched with smooth vanilla buttercream. A small yellow star sprinkle finishes each tree, and an overnight rest helps the shells mature.
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Prep Time 45 minutes
Cook Time 36 minutes
Resting, chilling, and bringing to room temperature 13 hours 20 minutes
Total Time 14 hours 41 minutes
Servings: 18 servings
Course: Dessert
Cuisine: French
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

Make the shells
  • 4.25 oz almond flour
  • 10.25 oz powdered sugar divided (4 1/4 ounces for the shells and 6 ounces for the filling)
  • 3.5 oz egg whites room temperature (about 3 large egg whites)
  • 3.5 oz granulated sugar
  • 0.25 tsp green gel food coloring
Make the filling
  • 4 oz unsalted butter softened
  • 1 tbsp heavy cream
  • 1 tsp vanilla extract
  • 0.125 tsp fine salt
Decorating
  • 18 yellow star sprinkles small

Equipment

  • 2 13x18-inch rimmed baking sheets

Method
 

Make the shells
  1. Preheat the oven to 300°F.
  2. Line two 13x18-inch rimmed baking sheets with parchment; mark 18 evenly spaced tree outlines, each 1 1/2 inches wide and 2 inches tall, on the underside of each sheet.
  3. Sift the almond flour and 4 1/4 ounces powdered sugar into a medium bowl, pressing any almond clumps through the sieve.
  4. In a clean, grease-free bowl, beat the egg whites until foamy.
  5. Gradually add the granulated sugar while beating the egg whites.
  6. When soft peaks form, add the green gel food coloring and beat to stiff, glossy peaks.
  7. Fold the almond flour mixture into the meringue in three additions until the batter flows in a thick ribbon and can be drawn into a figure 8 without breaking.
  8. Transfer the batter to a piping bag fitted with a 1/4-inch open-star tip.
  9. Pipe connected horizontal zigzags inside each tree outline, starting narrow at the top and widening toward the base to create ridged branches.
  10. Tap each baking sheet firmly on the counter 2 or 3 times.
  11. Let the shells rest for 30 to 60 minutes, until their surfaces feel dry and do not stick when lightly touched.
  12. Bake one sheet at a time on the middle rack for 15 to 18 minutes, until the shells are set and the feet look dry.
  13. Cool the shells completely on the baking sheets, about 20 to 30 minutes.
  14. Carefully peel the cooled shells off the parchment.
Make the filling
  1. Beat the butter until smooth.
  2. Gradually beat in the remaining 6 ounces powdered sugar, heavy cream, vanilla, and salt until smooth and pipeable.
Assemble and mature
  1. Pair similarly sized shells.
  2. Pipe or spread about 2 teaspoons filling onto the flat side of 18 shells.
  3. Sandwich each filled shell with a matching shell.
  4. Dab a little remaining filling onto the tip of each tree.
  5. Press one star sprinkle onto each tree tip.
  6. Refrigerate the macarons in an airtight container for at least 12 hours and up to 24 hours.
  7. Bring the macarons to room temperature for 20 minutes before serving.

Notes

For defined ridges, pipe the zigzags neatly inside the outlines and let the shells rest until their surfaces feel dry. Store airtight in the refrigerator for up to 3 days; filled macarons can be frozen. For a dairy-free variation, use dairy-free butter and a suitable dairy-free cream alternative.