There’s nothing more satisfying than having your french macarons come out perfectly unless maybe they’re Christmas macarons. These gorgeous Christmas trees have a bright red vanilla frosting in the center. You could substitute the vanilla extract for peppermint extract or any other extract for a different flavor too. I also dug out these cute little edible gold stars from my cake drawers. I had forgot about them until Wesley, my husband, had reminded me. Thank goodness I have him to remind me of most things. I’m one forgetful lady.
I’m seriously in love with these macarons. I think everything is a little more magical when it’s Christmas related. Yeah, I’m one of those crazy Christmas people. I listen to Christmas music every day starting Thanksgiving Day until Christmas. I then pout the day Christmas is here because I have to wait another 11 months to put up all of my decorations back up, watch my movies and listen to my Christmas music.
I get crazy about Halloween too excluding the pouting on the day of. I’m normally too busy doing last minute touches to Lucian’s homemade costume to pout. The husband does all of the putting together and I do the detailing. It works out perfectly for us. I also get into the creepy stuff year around. I love listening to scary podcasts and watching spooky movies as long as their isn’t too much blood and gore. Wesley thinks I’m strange, but aren’t we all a little strange? I’m just known to own up to it.
Anyway, back to these pretty little french macarons. I put quite a bit of effort into this post for you guys. It’s always a bummer when you can’t recreate a recipe. So I created a template that you can print out and place underneath the parchment paper as you pipe. I’ll put a thumbnail down below that you can click and open to print.
I printed off two sheets and then just overlapped them to cover the entire baking pan. Then I pulled the papers out from underneath the parchment paper after all of my trees were piped and before putting them into the oven.
So I think I’ve yet to mention that I’m running a giveaway on Instagram for a $100 Bob’s Red Mill gift card. They were sweet enough to send me their awesome almond flour to make this recipe and now you can enter and get your own!
Let’s not forget all of the other amazing giveaways that I have going on other than this one. Tomorrow there’s going to be a 6 qt dutch oven on there. It’s so simple to enter too. Follow me, the brand, and tag 2 friends. Bam, you’re entered!
- Macaron Shell
- 1 cup Bob's Red Mill almond flour
- 1 + ½ cup powdered sugar
- 3 egg whites room temperature
- ¼ cup granulated sugar
- pinch of salt
- ¼ tsp . cream of tartar
- ½ tsp . vanilla extract
- 4 drops leaf green gel paste color
- 1/2 cup butter room temperature
- 1 + 3/4 cups powdered sugar
- 3 T . milk
- 1 tsp . vanilla extract
- 6 - 8 drops super red gel paste color
- Print out 2 copies of the template above. Line a baking sheet with parchment paper. Line the two templates up underneath of the parchment paper.
- Sift together the almond flour and powdered sugar. If you can't find almond flour you can always make it with almonds and a food processor. Finely grind the almonds and sift through a fine mesh sifter. Discard or snack on any large pieces.
- In a large mixing bowl, add in egg whites. Turn on high and beat until the egg whites form a soft peak meringue.
- Add in the granulated sugar, salt, vanilla extract, and cream of tartar. Mix on high until a stiff peak meringue forms. I slowly but constantly add in the granulated sugar into the meringue instead of tossing it all in at once.
- Add in the leaf green gel paste color and give it a quick mix to incorporate.
- Very lightly and carefully fold in a third of the almond flour/powdered sugar into the meringue with a spatula. Repeat with the rest of the almond flour/powdered sugar mixture. All together you'll want to have about 59 turns of this mixture. If you don't mix enough the macaron shell will be extremely fluffy and cracked. If you over mix, the macaron shell will be extremely flat and might not form a foot.
- Preheat oven to 300 degrees.
- Fill a piping bag with the macaron shell filling. I used a #12 wilton tip on the end of my piping bag. Pipe macaron shells on the baking sheet following the christmas tree template. Pipe the trunk first and then start from the bottom of the tree and go back and forth to the very top of it. Watch the video below to get a better idea.
- Sprinkle a few of the edible golden stars onto the freshly piped macarons.
- Let the macarons dry until they are no longer tacky to the touch. It will take 20 minutes to 1 hour.
- Place in the oven for about 10 minutes until they no longer stick to the parchment paper.
- Let the macaron shells cool.
- Match the macaron shells together according to size and shapes that best fit together.
- In a large bowl, add in the butter, powdered sugar, milk, and vanilla. Mix on medium until incorporated. Turn mixer on high and beat for another 1 - 2 minutes until light and fluffy.
- Add super red gel paste food color to the frosting. Add enough to give a bright red. Stir to incorporate. Be sure to scrape the bottom of the bowl to get all of the food color.
- Place frosting in a piping bag with a small tip. I think I used a #7 Wilton tip.
- Pipe the outline of the macarons and fill in the center. Add the top shell.
- Store in an air tight container.
To get a deeper color frosting, make it and color it 2 days ahead of time and let it sit in the fridge. The day you plan on using it, remove it from the fridge and let it come up to room temperature. You can whip it again, but it may lighten the color. It's best if just stirred with a spatula.
Bob’s Red Mill sent me product and provided a $100 gift card for my readers in exchange for a post. As always, all opinions are my own.
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