Ingredients
Equipment
Method
Macaron Preparation
- Sift the powdered sugar and almond flour together two times.
- Beat the egg whites until foamy, adding the cream of tartar, then gradually mix in granulated sugar until stiff peaks.
- Fold in a few drops of green gel food coloring until vibrant.
- Gently fold the almond flour mixture into the egg whites until a lava-like batter is achieved.
- Pipe tree shapes or circles onto lined baking sheets.
- Tap the trays to release air bubbles and rest for 30 to 60 minutes.
- Preheat oven to 300°F (150°C) during resting.
- Bake for 14 to 16 minutes, rotating halfway through.
- Cool completely before removal from mats.
Filling Preparation
- Beat softened butter until fluffy, then add powdered sugar, vanilla, heavy cream, and salt.
- Fold in finely crumbled snack cakes.
- Transfer filling to a piping bag, pair macarons, pipe filling, and sandwich.
Decoration
- Drizzle with white chocolate, add sprinkles and edible gold stars.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- For longer freshness, refrigerate for up to a week.
- To freeze, arrange in a single layer in an airtight container.
- Thaw overnight in the fridge and warm gently to enjoy.
Nutrition
Notes
Allow macarons to rest for at least 30 minutes after piping to achieve proper texture.