Green Christmas Tree Macarons

Published February 17, 2022 · Updated August 19, 2026

These green Christmas tree macarons use a heart-shaped shell as the base for a festive tree, with a small brown trunk, heat-safe sprinkles, and cinnamon-vanilla cream-cheese filling.

Quick answer: Keep the batter slightly firmer than for round shells, pipe over a heart template, add the trunk while the green batter is wet, and bake one tray at a time. Start at 115°C (239°F) fan; if the shells stay soft or sticky, test 120°C (248°F) on the next tray.

Recipe at a Glance

• Yield: about 24–30 filled macarons
• Syrup: 118°C (244°F)
• Bake: 115°C (239°F) fan for 18–20 minutes; test 120°C (248°F) if needed
• Mature: 12–24 hours refrigerated
• Store: airtight at 4°C (40°F) or below for 3–4 days

Shell Ingredients

• 115 g finely ground blanched almond flour
• 115 g powdered sugar
• 115 g granulated sugar
• 30 g water
• 50 g egg whites for the Italian meringue
• 40 g egg whites for the almond paste
• Concentrated green gel or powdered food color
• A small amount of concentrated brown gel or powdered food color
• Heat-safe edible sprinkles, optional

Use only decorations labeled edible and suitable for baking. Concentrated gel or powder adds less water than ordinary liquid color; see the macaron food-coloring guide.

Tools

• Digital scale
• Fine-mesh sieve
• Mixer and whisk
• Sugar thermometer
• Small saucepan
• Silicone spatula and bowls
• Two piping bags
• Flat trays with parchment or silicone mats
• Heart template and toothpicks

Make the Italian Batter

Follow the complete Italian macaron recipe for the full meringue and macaronage method.

1. Sift almond flour and powdered sugar; mix in the 40 g egg-white portion.
2. Cook sugar and water. Begin whipping the 50 g egg-white portion near 110°C (230°F), then stream in the syrup at 118°C (244°F).
3. Whip to a glossy firm peak. Fold the meringue into the almond paste in additions.
4. Before final macaronage, move a few spoonfuls to a small bowl for the brown trunks.
5. Color the large portion green and the small portion brown. Finish each to a slow ribbon, keeping the batter slightly firm.

Make a Heart Template

Draw equal hearts on clean paper with at least 1 inch (2.5 cm) between them. Slide the template beneath the liner and remove it before baking.

Pipe the Trees

1. Pipe a green heart and immediately refine the curves with a toothpick.
2. Add one or two small green dots along the wide edge to suggest branches.
3. Pipe a short brown trunk, overlapping the wet green batter slightly.
4. Add heat-safe sprinkles while the surface is wet.
5. Tap the tray, pop bubbles, and rest until matte and dry to a light touch.

Bake the Shells

Bake one tray at a time on the middle rack at 115°C (239°F) fan for about 18–20 minutes. If cooled shells wobble or stick, test 120°C (248°F) on the next tray. Cool completely before lifting; freezing does not fix an underbaked center.

Cinnamon-Vanilla Filling

• 200 g unsalted butter, softened
• 200 g powdered sugar, sifted
• 85 g full-fat block cream cheese, cool
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• Pinch of salt

1. Beat butter until pale.
2. Add powdered sugar gradually and beat until fluffy.
3. Mix in vanilla, cinnamon, and salt.
4. Add cool cream cheese last and mix only until smooth. Chill briefly if too soft.

Fill and Store

Fill paired shells and refrigerate airtight for 12–24 hours. Because the filling contains cream cheese, keep the macarons at 4°C (40°F) or below, do not leave them out longer than 2 hours, and use within 3–4 days. See USDA storage guidance.

Troubleshooting

• Spreading trees: stop macaronage earlier.
• Detached trunks: overlap brown batter with wet green batter.
• Melting sprinkles: test a heat-safe edible product first.
• Sticky bases: cool fully, then extend the next bake or test 120°C (248°F).

Enjoy your macarons!
Belli xx