Festive Green Tea and Snack Cake Macarons with White Chocolate Drizzle Recipe

Introduction

Macarons are delicate French cookies with a crisp exterior and a soft, chewy center. These festive green macarons are filled with a rich buttercream mixed with crumbled snack cakes, making them both beautiful and delicious for holiday celebrations.

Ingredients

• 1 3/4 cups (175g) powdered sugar
• 1 cup (100g) almond flour (finely ground, blanched)
• 3 large egg whites (about 90g), room temperature
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon cream of tartar
• Green gel food coloring
• 1/2 cup (113g) unsalted butter, softened
• 1 1/2 cups (150g) powdered sugar (for filling)
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1/2 cup (85g) finely crumbled snack cakes (Christmas Tree Cakes or similar)
• Pinch of salt (for filling)
• White chocolate drizzle (for decoration)
• Red and green sprinkles (for decoration)
• Edible gold stars (optional, for decoration)

Instructions

1. Step 1: Sift the powdered sugar and almond flour together twice to ensure a fine mixture. In a clean bowl, beat the egg whites until foamy, then add cream of tartar. Gradually add granulated sugar and continue beating until stiff peaks form. Stir in green gel food coloring evenly.
2. Step 2: Gently fold the almond flour mixture into the egg whites until the batter flows like lava, indicating the correct consistency.
3. Step 3: Transfer the batter to a piping bag and pipe tree shapes or circles onto baking sheets lined with parchment or silicone mats. Tap the trays lightly to remove air bubbles. Let the piped batter rest for 30–60 minutes until a skin forms on the surface.
4. Step 4: Preheat the oven to 300°F (150°C). Bake one tray at a time for 14–16 minutes, rotating the tray halfway through baking. Allow the shells to cool completely before removing them from the mats.
5. Step 5: For the filling, beat the softened butter until fluffy. Add powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Mix until smooth, then fold in the finely crumbled snack cakes. Transfer the filling to a piping bag.
6. Step 6: Pair shells of similar size. Pipe the filling onto one shell and sandwich it with the other. Press gently to adhere.
7. Step 7: Decorate the assembled macarons by drizzling with white chocolate, adding red and green sprinkles, and placing edible gold stars on top if desired.
8. Step 8: For best flavor and texture, refrigerate the macarons in an airtight container for 24 hours before serving to allow them to mature.

Tips & Variations

• Use finely ground, blanched almond flour to achieve the smooth macaron shells essential for a delicate texture.
• Resting the piped batter until a skin forms helps prevent cracking and creates the signature macaron feet.
• You can substitute the green gel food coloring for other colors to fit different occasions.
• Try different fillings such as chocolate ganache or fruit jams for varied flavors.

Storage

Store macarons in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving to enjoy the proper texture and flavor. Macarons can also be frozen for up to 1 month; thaw in the refrigerator overnight before bringing to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is it important to rest the macaron batter before baking?

Resting allows the surface to dry and form a skin, which helps prevent cracks during baking and encourages the development of the characteristic smooth shell and feet.

Can I use pasteurized egg whites instead of fresh eggs?

Yes, pasteurized egg whites can be used and are safer for recipes requiring raw egg whites. Just make sure they are at room temperature and measure the weight correctly to match the recipe.

Festive Green Tea and Snack Cake Macarons with White Chocolate Drizzle Recipe

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★★★★★

4.8 from 75 reviews

This festive green macarons recipe combines delicate almond meringue shells with a luscious buttercream filling infused with crumbled Christmas Tree snack cakes. Decorated with white chocolate drizzle, colorful sprinkles, and optional edible gold stars, these elegant treats are perfect for holiday celebrations. The process involves whipping egg whites to stiff peaks, folding in almond flour and powdered sugar, piping the batter into whimsical shapes, baking to crisp perfection, and assembling with a creamy, flavorful filling. Chilling the assembled macarons enhances their flavor and texture.

• Author: Amy
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: Approximately 24 macarons (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Macaron Shells

• 1 3/4 cups (175g) powdered sugar
• 1 cup (100g) almond flour (finely ground, blanched)
• 3 large egg whites (about 90g), room temperature
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon cream of tartar
• Green gel food coloring (as desired)

Filling

• 1/2 cup (113g) unsalted butter, softened
• 1 1/2 cups (150g) powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1/2 cup (85g) finely crumbled snack cakes (Christmas Tree Cakes or similar)
• Pinch of salt

Decoration

• White chocolate drizzle
• Red and green sprinkles
• Edible gold stars (optional)

Instructions

1. Prepare the Macaron Batter: Sift the powdered sugar and almond flour together twice to ensure a smooth, fine mixture. In a clean bowl, beat the egg whites until foamy, then add cream of tartar. Gradually add granulated sugar while continuing to beat until stiff peaks form. Add the green gel food coloring and gently fold in the sifted almond flour and powdered sugar mixture until the batter flows like lava, indicating perfect consistency.
2. Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe tree shapes or circles onto baking sheets lined with silicone mats or parchment paper. Tap the trays firmly on the counter to release air bubbles. Allow the piped shells to rest at room temperature for 30 to 60 minutes until a dry skin forms on the surface, preventing cracking during baking.
3. Bake the Shells: Preheat the oven to 300°F (150°C). Bake one tray at a time for 14 to 16 minutes, rotating the tray halfway through baking to ensure even heat distribution. After baking, let the shells cool completely before removing them from the mats to avoid breaking.
4. Make the Filling: Beat the softened butter until fluffy. Gradually add powdered sugar, vanilla extract, heavy cream, and a pinch of salt, continuing to mix until smooth and creamy. Fold in the finely crumbled snack cakes gently until evenly incorporated. Transfer the filling to a piping bag.
5. Assemble the Macarons: Pair macaron shells of similar size. Pipe the filling onto one shell and sandwich it carefully with the other, pressing lightly to spread the filling evenly without cracking the shells.
6. Decorate: Drizzle white chocolate over the assembled macarons. Sprinkle with red and green sprinkles, and optionally top each with an edible gold star for festive flair.
7. Mature for Best Flavor: Place the macarons in an airtight container and refrigerate for 24 hours. This resting time allows the flavors to meld and the texture to improve, resulting in moist, chewy centers with crisp exteriors.

Notes

• Ensure egg whites are at room temperature for optimal volume when beating.
• Be gentle when folding the dry ingredients into the meringue to maintain airiness.
• Resting the piped shells before baking is essential to form a skin and prevent cracks.
• Use an oven thermometer to maintain accurate temperature for consistent baking results.
• Macarons are best eaten within 2-3 days once refrigerated and should be brought to room temperature before serving.
• If green food coloring is not desired, substitute with another gel color for variation.
• The addition of crumbled snack cakes in the filling adds a unique texture and extra flavor dimension.

Keywords: macarons, almond meringue, buttercream filling, Christmas Tree Cakes, holiday desserts, festive macarons, green food coloring, white chocolate drizzle