Ingredients
Scale
- 1 cup almond flour (finely ground)
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Green gel food coloring (preferably natural, like spinach powder)
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar (for buttercream)
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoons heavy cream
- 1/4 cup finely chopped pistachios (optional, for added texture)
- Edible silver or white sugar pearls (for decorating)
Substitution tips: If you’re nut-allergic, you can try a coconut flour and powdered sugar blend for the shells, though the texture will differ slightly. For a dairy-free option, swap the butter with a plant-based margarine and use coconut cream instead of heavy cream in the filling.
Instructions
- Start by sifting the almond flour and powdered sugar together twice into a large bowl. This ensures a smooth, fine mixture essential for glossy macaron shells.
- In a separate clean, dry bowl, whisk the egg whites with an electric mixer until foamy. Add the cream of tartar and continue to beat, gradually adding the granulated sugar until stiff peaks form. This meringue is the backbone of your shells—firm but not dry.
- Gently fold the almond flour mixture into the meringue in batches, using a spatula. The batter should flow slowly off the spatula, like lava—not too runny, not too stiff. Add green gel food coloring here to get that perfect Christmas tree shade. I recommend starting with a small amount and adding more to reach your desired hue.
- Transfer the batter to a piping bag fitted with a star tip. On a baking sheet lined with parchment paper, pipe tree-shaped macarons—start with a small dot for the trunk and build upward with zigzag layers to mimic branches. This is where I let Olivia and Isabella get creative; it’s messy but so much fun.
- Tap the baking sheet firmly on the counter a few times to release air bubbles. Let the piped macarons rest at room temperature for 30-60 minutes, until a skin forms on the surface. This step is crucial to prevent cracking during baking.
- Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the tray halfway through for even cooking. The shells should be firm and easily lift off the parchment without sticking.
- While the shells cool, prepare the vanilla bean buttercream filling. Beat the softened butter until creamy, then gradually add powdered sugar, vanilla bean paste, and heavy cream. Beat until light and fluffy, about 3-4 minutes. If you like, fold in finely chopped pistachios for a bit of crunch and extra pistachio flavor.
- Once both shells and filling are ready, pair shells of similar size. Pipe a generous dollop of buttercream onto one shell, then sandwich with the other, pressing gently to spread the filling evenly to the edges.
- Decorate the tops with edible sugar pearls to resemble ornaments on your Christmas trees. For an extra festive touch, dust lightly with powdered sugar just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
