Skip to content

Christmas Tree Macarons

Recipe

Get into the festive spirit with these Christmas Tree Macarons.

Serves: 10 people | Prep time: 30 minutes | Cooking time: 20 minutes

French  | Vegetarian  | Gluten Freen  | Dessert

Ingredients

For the macarons

  • 130g Almond Flour
  • 150g Icing Sugar  
  • Pinch of Salt  
  • 3 Medium Egg Whites  
  • ½ tsp Green Food Colouring

For the filling

  • 120g Icing Sugar  
  • 90g Unsalted Butter, softened  
  • 3-4 drops Green Food Colouring  
  • 50g Raspberry Jam
  • 300ml Cowbelle Double Cream

To decorate

  • 3 tbsp Icing Sugar
  • 1-2 tsps Cold Water  
  • 3-4 drops Green Food Colouring  
  • 10 Whole Almonds  
  • 1 tbsp Sprinkles

Method

  1. Place the almond flour, icing sugar and a pinch of salt into a food processor and blitz for 30 seconds.
  2. Sieve the almond mixture and place to one side.
  3. Place the egg whites into the bowl of a stand mixer, fitted with the whisk attachment and mix on medium while gradually adding the caster sugar one spoonful at a time.
  4. Once all the sugar has been added, turn the mixer up to medium high and mix until stiff peaks are achieved.
  5. When the meringue is almost ready add the food colouring (do not add any more colouring as the colour will intensify later and anymore will split the mixture) and mix until fully combined.
  6. Fold the almond mixture through the meringue, being careful not to over mix.
  7. The texture should be thick but, when dropped from a spatula, form ribbons that last for a few seconds, before settling into the batter.
  8. Pipe the macarons onto lined baking sheets.
  9. Create 3 rounds, approx. 2cm in diameter, topped by 2 rounds, topped by 1, to make the shape of a Christmas tree.
  10. Continue until you have piped 20 Christmas trees.
  11. Tap the trays a couple of times on your surface to remove air bubbles, then rest for 30-40 minutes until when tapped gently the macarons are no longer sticky.
  12. Pre-heat your oven to 160°C/140°C Fan/Gas Mark 3. Bake the macrons for 18-22 minutes.
  13. They are cooked if they no longer jiggle when gently tapped.
  14. Leave to cool on the trays, then carefully remove.

Make the filling

  1. Make the buttercream by placing all of the ingredients in a large mixing bowl and beating with a hand mixer or stand mixer until smooth and fluffy.
  2. Match up similar sized/shaped macarons so you have 10 pairs then pipe the buttercream around the edge of the 10 bases.
  3. Fill each with a small amount of jam and top with the other macaron.

To decorate

  1. To finish, stir the icing, water and food colouring until a thick and smooth texture is achieved then pipe fine lines on the trees and cover in sprinkles.
  2. Place an almond in each base as the tree stump and serve.