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Christmas Tree Cake Macarons

Christmas tree cake macarons pair crisp green almond meringue shells with a creamy filling made from crumbled Christmas Tree Cakes. White chocolate and red-and-green nonpareils finish these festive sandwich cookies.
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Prep Time 30 minutes
Cook Time 32 minutes
Resting and chilling 1 day 1 hour 40 minutes
Total Time 1 day 2 hours 42 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 3.5 oz almond flour
  • 3.5 oz confectioners' sugar for the shells
  • 3.5 oz egg whites about 3 large, room temperature
  • 0.125 tsp cream of tartar
  • 3.5 oz granulated sugar
  • 0.125 tsp green gel food coloring
For the filling
  • 0.25 cup unsalted butter softened
  • 2 Little Debbie Christmas Tree Cakes individual cakes, not twin packs; finely crumbled
  • 3 oz confectioners' sugar for the filling
  • 0.5 tsp vanilla extract
  • 0.125 tsp fine salt
For the decoration
  • 2 oz white chocolate chopped
  • 1 tbsp red-and-green nonpareils

Equipment

  • 2 rimmed baking sheets
  • 1 piping bag with 1/2-inch round tip
  • 1 microwave

Method
 

Make the shells
  1. Set an oven rack in the center and heat the oven to 300°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. Sift the almond flour and 3 1/2 ounces of the confectioners' sugar into a bowl, pressing any small clumps through the sieve.
  4. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until foamy.
  5. Gradually add the granulated sugar and beat on medium-high for 5–7 minutes until stiff, glossy peaks form; beat in the green gel coloring.
  6. Fold the almond flour mixture into the meringue in three additions until the batter falls in a thick ribbon and the ribbon blends back in after about 10–15 seconds.
  7. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch rounds onto the prepared sheets, spacing them about 1 inch apart.
  8. Tap each sheet firmly on the counter and pop visible air bubbles with a toothpick.
  9. Leave the shells at room temperature for 30–60 minutes, or longer if needed, until their surfaces feel dry and do not stick to a fingertip.
  10. Bake one sheet at a time for 14–16 minutes, until the tops are set and do not wobble when lightly nudged.
  11. Cool completely on the sheets before peeling off the parchment.
Make the filling
  1. Beat the softened butter, 3 ounces of the confectioners' sugar, vanilla, and salt in a bowl until smooth.
  2. Add the crumbled Christmas Tree Cakes and beat on low until evenly combined, then beat briefly on medium until thick.
  3. Chill for 15–20 minutes if needed until the filling is firm enough to pipe.
Fill and decorate
  1. Pair the shells by size.
  2. Pipe about 1 teaspoon of filling onto the flat side of half the shells, and sandwich with the remaining shells.
  3. Microwave the white chocolate in a small bowl in 15-second bursts, stirring between each, until melted.
  4. Drizzle it over the macarons and immediately add the nonpareils.
  5. Let the chocolate set.
  6. Refrigerate the macarons in an airtight container for 12–24 hours.
  7. Bring them to room temperature for about 20 minutes before serving.

Notes

For crisp, even shells, let them dry until they do not stick to a fingertip before baking. Refrigerate in an airtight container for up to 3 days; freezer: yes, freeze airtight and thaw in the refrigerator. For a gluten-free variation, use certified gluten-free tree-shaped snack cakes.