Description
A delightful twist on classic French macarons inspired by Little Debbie’s Christmas Tree Cakes, perfect for holiday celebrations.
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
- 1 stick unsalted butter, softened
- 2 cups powdered sugar (for frosting)
- 2 tbsp heavy whipping cream
- 1 1/2–2 Little Debbie Christmas Tree Cakes, crumbled
- 1/2 cup white chocolate, melted
- Green sprinkles (for decoration)
- Red buttercream frosting or royal icing (for decorating)
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. In a mixing bowl, combine almond flour and powdered sugar, sifting them to ensure no lumps remain.
- In a clean bowl, whisk the room-temperature egg whites and cream of tartar until foamy. Gradually add granulated sugar while whisking until stiff peaks form.
- Gently fold the sugar mixture into the whipped egg whites until well combined. Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheet.
- Let the piped macaron shells rest for about 30 minutes until they develop a skin.
- Bake the macarons for 15-18 minutes or until they form feet and don’t stick to the parchment paper.
- While the macaron shells cool, make the filling by beating softened butter and powdered sugar, then mixing in crumbled Christmas Tree Cakes and melted white chocolate. Adjust the consistency with heavy cream if needed.
- Pair similar-sized shells and pipe the filling onto one half of each pair. Gently sandwich them together.
- Using red buttercream or royal icing, pipe festive decorations on top of your macarons and sprinkle with green sprinkles.
Notes
Store assembled macarons in an airtight container in the fridge for up to a week. Unfilled shells can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French