Christmas Tree Macarons

I first fell in love with macarons during a trip to Paris, but it wasn't until I saw a bakery display of Christmas-themed versions that I knew I had to learn to make them myself. This recipe transforms the classic French macaron into a festive holiday treat that's almost too pretty to eat. The shells are made using the Italian meringue method, which I find more reliable than the French method. You start by grinding almond flour and powdered sugar into the finest powder possible, then carefully fold it into glossy, stiff meringue. The batter should flow like lava – that's the key to getting those perfect smooth tops and signature ruffled feet. After piping them into circles and letting them rest, they bake up with a delicate crisp exterior and chewy interior. The peppermint white chocolate ganache filling is silky and not too sweet, with just enough mint to evoke candy canes without being overwhelming. What makes these special is the stacking and decorating – you layer them with extra ganache to create little Christmas tree towers, then go wild with festive sprinkles, candy pearls, and even edible glitter if you're feeling fancy.

Why I love this recipe

I love this recipe because it combines technical baking skills with pure creative fun. There's something incredibly satisfying about mastering the macaron technique – when you open that oven door and see perfect little feet and smooth tops, it feels like a real achievement. But beyond the technique, these Christmas Tree Macarons bring so much joy to the holiday season. They're elegant enough for fancy gatherings but whimsical enough to make kids excited. The peppermint flavor is nostalgic and festive without being cloying, and the white chocolate ganache adds a luxurious creaminess that balances the crisp shells perfectly. I also love how customizable they are – you can use any colors you want, try different flavor extracts, or switch up the decorations based on your holiday theme. Making these has become a meditation for me during the busy holiday season. The precise measuring, careful folding, patient waiting for the skin to form – it all forces me to slow down and focus. And when I stack them up into those adorable little trees and see people's faces light up, it reminds me why I love baking in the first place.

What You Need From Your Kitchen

• Almond flour: Grind with powdered sugar and sift three times for ultra-smooth shells
• Egg whites: Bring to room temperature and whip into stiff glossy peaks for structure
• White chocolate: Chop finely and melt with hot cream for silky ganache filling
• Heavy cream: Heat until simmering to create the ganache base
• Peppermint extract: Mix into ganache for festive candy cane flavor
• Food coloring: Add to meringue for red and green festive shells
• Holiday sprinkles: Press onto assembled macarons for decorative Christmas charm

Let's Make These Together

Prepare Your Ingredients

Start by measuring all your ingredients precisely using a kitchen scale for best results. Sift the almond flour and powdered sugar together three times to ensure a perfectly smooth macaron shell. Separate your eggs and let the whites come to room temperature for at least 30 minutes. This temperature is crucial for building stable meringue that will give your macarons their signature texture.

Create Perfect Meringue

Using a stand mixer or hand mixer with a clean, dry bowl, begin whipping your egg whites on medium speed until they become foamy. Gradually sprinkle in the granulated sugar while continuing to beat. Increase the speed to high and whip until stiff, glossy peaks form when you lift the beaters. The meringue should be smooth and shiny, standing straight up without drooping. If you want colored macarons, gently fold in a few drops of gel food coloring at this stage.

Master the Macaronage

This is the trickiest but most important step. Add your sifted dry ingredients to the meringue in three separate additions, folding gently with a spatula in a figure-eight motion. You want to deflate the meringue just enough so the batter flows smoothly. The perfect consistency is when the batter falls from the spatula in a thick ribbon and slowly disappears back into the mixture within about 10 seconds. Under-mixed batter will result in lumpy, cracked macarons, while over-mixed batter will spread too much and won't form proper feet.

Pipe and Rest

Transfer your batter to a piping bag fitted with a round tip and pipe even circles onto prepared baking sheets. Hold the bag perpendicular to the sheet and pipe straight down, releasing pressure before lifting up to minimize peaks. Tap your baking sheets firmly on the counter several times to release any trapped air bubbles. Now comes the waiting game – let your piped macarons rest uncovered at room temperature for 30-45 minutes until they form a skin that isn't sticky when lightly touched. This skin is what creates those beautiful ruffled feet during baking.

Bake to Perfection

Preheat your oven to 300°F and bake the macarons for 13-15 minutes, rotating the pan halfway through for even baking. You'll know they're done when you can gently touch the top and they don't wiggle on their feet. Let them cool completely on the baking sheet – trying to remove them while warm will result in broken shells and disappointment.

Create Peppermint Ganache

While your macarons cool, make the filling by placing chopped white chocolate in a heat-safe bowl. Heat heavy cream until it just starts to simmer, then pour it over the chocolate. Let it sit for two minutes to melt the chocolate, then stir until silky smooth. Add your peppermint extract and mix well. Let this ganache cool and thicken to a spreadable consistency – you can speed this up by refrigerating it, just remember to stir occasionally so it thickens evenly.

Stack and Decorate

Now for the fun part! Match up your macaron shells by size and pipe ganache onto half of them. Sandwich with the remaining shells, pressing gently. To create those adorable Christmas tree stacks, use extra ganache as glue between each macaron layer and stack them 3-4 high. While the ganache is still soft, press holiday sprinkles, candy pearls, and crushed peppermint onto the tops and visible ganache. Get creative with your decorating – there's no wrong way to make them festive!

pin it

Switch Things Up

I remember the first time I attempted macarons for Christmas – it was a complete disaster with cracked tops and hollow shells everywhere. But I was determined to master them because I'd seen these gorgeous stacked Christmas tree versions at a bakery and knew I had to recreate them. After several batches and lots of research, I finally got the technique down. The key moment was when I learned to let the piped macarons rest until they formed that crucial skin before baking. Now, making these has become my favorite holiday tradition. I spend a cozy afternoon in December with holiday music playing, carefully piping and decorating these little gems. The peppermint filling was my own addition – I wanted that classic Christmas candy cane flavor to complement the delicate shells. My family now requests these every year, and I've even started making them in different color combinations to match various holiday themes.

Perfect Pairings

These Christmas Tree Macarons pair beautifully with a cup of hot cocoa topped with whipped cream and crushed peppermint candy for the ultimate winter treat. They're also wonderful alongside a French vanilla latte or Earl Grey tea, which complements the almond flavor in the shells. For a dessert spread, serve them with other holiday favorites like gingerbread cookies, chocolate truffles, or a light fruit sorbet to cleanse the palate between the rich, creamy bites. If you're hosting a holiday party, create a dessert board featuring these macarons as the centerpiece, surrounded by fresh berries, chocolate-covered pretzels, and small bowls of nuts.

pin it

Frequently Asked Questions

→ Why did my macarons crack on top?

Cracked macarons usually indicate that your oven temperature is too high or that the macarons didn't rest long enough before baking. Make sure to use an oven thermometer to verify your oven's actual temperature, and ensure the macarons have formed a complete skin before baking. Tapping the baking sheet firmly to release air bubbles also helps prevent cracking.

→ Can I make these macarons without almond flour?

Almond flour is essential for traditional French macarons as it provides the characteristic flavor and texture. However, you can experiment with finely ground hazelnuts or pistachios for different flavors. There are also recipes for coconut macarons that use shredded coconut instead, but these create a completely different texture and aren't true French macarons.

→ How far in advance can I make these?

Macarons actually taste better after resting! You can make them up to 5 days ahead and store them in an airtight container in the refrigerator. In fact, letting them mature for 24-48 hours allows the filling to soften the shells slightly, creating the perfect chewy texture. You can also freeze unfilled macaron shells for up to 3 months.

→ What if I don't have peppermint extract?

You can easily substitute vanilla extract, almond extract, or even leave the ganache plain to let the white chocolate shine. Other festive options include orange extract, raspberry flavoring, or a touch of espresso powder. The beauty of this recipe is its versatility – customize the filling to your taste preferences.

→ Why do my macarons have hollow shells?

Hollow macarons are usually caused by under-mixing the batter (not enough macaronage), baking at too high a temperature, or under-baking. Make sure your batter flows smoothly and forms that lava-like consistency. Also, don't open the oven door during the first 10 minutes of baking, as this can cause the shells to collapse and create hollows.

→ Can I use liquid food coloring instead of gel?

It's best to stick with gel food coloring for macarons. Liquid food coloring contains too much moisture and can affect the consistency of your meringue and batter, leading to flat or cracked macarons. Gel or powder food colorings are concentrated and won't add extra liquid to your carefully balanced recipe.

→ How do I know when my meringue is ready?

Your meringue is ready when it forms stiff, glossy peaks that stand straight up when you lift the beaters. The mixture should be smooth and shiny, not grainy. If you turn the bowl upside down, the meringue shouldn't budge. You can also rub a small amount between your fingers – if you feel sugar granules, keep beating until they dissolve completely.

Conclusion

These Christmas Tree Macarons are the ultimate festive showstopper that combines French elegance with holiday cheer. The delicate almond shells paired with the smooth peppermint white chocolate ganache create a flavor profile that's both sophisticated and nostalgic. They're perfect for holiday parties, cookie exchanges, or as edible gifts that will truly impress. While macarons have a reputation for being tricky, following the steps carefully yields consistent results. The decorating process is where you can really let your creativity shine – stack them high, add your favorite holiday colors, and watch as they become the centerpiece of your dessert spread.