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Macaron Christmas Tree

Macaron Christmas Tree is a festive centerpiece made by piping green almond meringue shells, filling them with fluffy vanilla buttercream, and arranging them in a tree shape. Red and green nonpareils and a yellow star sprinkle add the finishing details.
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Prep Time 45 minutes
Cook Time 30 minutes
Standing time 45 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 3.5 oz almond flour
  • 3.5 oz confectioners' sugar for the shells
  • 2.67 oz egg whites room temperature (about 3 large egg whites)
  • 0.125 tsp cream of tartar
  • 2.67 oz granulated sugar
  • 0.25 tsp green gel food coloring
For the buttercream and decoration
  • 4 oz confectioners' sugar for the buttercream
  • 2 oz unsalted butter softened
  • 1 tbsp heavy cream
  • 0.5 tsp vanilla extract
  • 0.125 tsp kosher salt
  • 1 tbsp nonpareils red and green
  • 1 sprinkle yellow, star-shaped

Equipment

  • 2 18x13-inch baking sheets
  • 1 Piping bag with 1/2-inch round tip
  • 1 electric mixer
  • 1 Serving platter

Method
 

Make the shells
  1. Heat the oven to 300°F with a rack in the center.
  2. Line two 18x13-inch baking sheets with parchment paper and trace 30 circles, each 1 1/2 inches wide and spaced 1 inch apart, on the underside of the parchment.
  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, grease-free bowl, beat the egg whites and cream of tartar until foamy.
  5. Gradually beat in the granulated sugar until the meringue is glossy and holds stiff peaks.
  6. Beat in the green food coloring.
  7. Fold the almond mixture into the meringue with a flexible spatula until the batter falls in a thick ribbon and the ribbon settles back into the batter within about 10 seconds.
  8. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 30 circles onto the marked parchment.
  9. Tap each baking sheet firmly on the counter to release air bubbles.
  10. Let the shells stand at room temperature for 30 to 60 minutes, until their surfaces feel dry and do not stick to a lightly touched finger.
  11. Bake one sheet at a time for 14 to 16 minutes, rotating the sheet halfway through, until the shells are set.
  12. Cool the shells completely on the baking sheet before peeling them from the parchment.
Make the buttercream
  1. Beat the butter until smooth.
  2. Beat in the remaining 4 ounces of confectioners' sugar, the heavy cream, vanilla, and salt until fluffy.
Assemble the tree
  1. Pipe about 1 teaspoon of buttercream onto the flat side of 15 shells and top with the remaining shells to make 15 macarons.
  2. Arrange the macarons on a serving platter in centered rows of 5, 4, 3, 2, and 1, with the bottom row widest.
  3. Dab a little buttercream between neighboring macarons to hold the tree together.
  4. Add small dots of remaining buttercream to the tops of the macarons.
  5. Decorate with the nonpareils.
  6. Place the yellow star-shaped sprinkle above the top macaron.

Notes

For smooth shells, sift the almond flour and confectioners' sugar well, and let the piped shells dry until they do not stick to a lightly touched finger. Store airtight in the refrigerator for up to 3 days; assembled macarons can be frozen. For a dairy-free variation, use plant-based butter and cream in the buttercream.