Delight your guests with these festive macaron Christmas trees, filled with a refreshing pomegranate and mint cream. Beautifully decorated and bursting with holiday flavors, they are perfect for any holiday celebration.
Contents
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Ingredients
- Macaron Shells:
- 1 cup almond flour
- 1 cup powdered sugar
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- Green gel food coloring
- Pomegranate Mint Cream Filling:
- 1/2 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1/4 cup pomegranate seeds
- 1/2 tsp mint extract
- Optional: a few drops of green food coloring for a festive touch
- Decoration:
- Edible gold star toppers
- Additional pomegranate seeds for garnish
- Fresh mint leaves, dusted lightly with powdered sugar
Instructions
- Prepare Macaron Shells:
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Sift almond flour and powdered sugar together to remove any lumps.
- In a mixing bowl, whisk egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form. Add a few drops of green gel food coloring.
- Gently fold in almond flour mixture, ensuring not to deflate the batter. The batter should flow like lava.
- Pipe the macaron batter onto the prepared baking sheets, forming small round discs of two different sizes for the Christmas tree layers.
- Let the macarons rest for 30-60 minutes to form a skin.
- Bake for 15-18 minutes, until set. Allow to cool completely before removing from the baking sheets.
- Make Pomegranate Mint Cream Filling:
- In a chilled bowl, beat heavy cream and powdered sugar until soft peaks form.
- Fold in pomegranate seeds and mint extract. Add green food coloring if desired.
- Transfer the cream to a piping bag for easy filling.
- Assemble Macaron Christmas Trees:
- Pipe a layer of pomegranate mint cream on the bottom macaron layer. Place a smaller macaron layer on top and repeat with more cream.
- Add pomegranate seeds and mint leaves to decorate. Top each tree with an edible gold star.
Notes
- Let the macarons rest in the refrigerator for a few hours to develop the flavors.
- Adjust the mint extract to your taste, adding more or less as preferred.
- Use fresh pomegranate seeds for a burst of flavor and color.
Helpful Tips for Festive Macaron Christmas Trees
- Resting the Macarons: Allow the piped macarons to rest for at least 30-60 minutes before baking. This helps create a skin that prevents cracks and encourages the formation of the “feet” at the base.
- Use Gel Food Coloring: Gel food coloring is ideal for macarons as it doesn’t add extra moisture, which can affect the consistency of the batter. Start with a small amount and adjust to get the desired color.
- Perfecting the Folding Technique: When folding the almond flour mixture into the egg whites, fold gently to avoid deflating the batter. Stop when the batter flows like lava and can form ribbons.
- Temperature Control: Macarons are sensitive to temperature, so use an oven thermometer to ensure an accurate baking temperature. If they brown too quickly, lower the temperature slightly and increase baking time.
Substitutions and Variations for Festive Macaron Christmas Trees
- Pomegranate and Mint Cream: Swap the mint flavor with vanilla or almond extract for a different taste profile, or replace pomegranate seeds with raspberries or cranberries for a slightly tart twist.
- Almond Flour Substitute: Almond flour is key for macarons, but if you’re nut-free, you can try pumpkin seed flour. Note that this may alter the texture and flavor slightly.
- Food Coloring: If green doesn’t suit your holiday theme, try red or white food coloring for a different festive look, or make a mix of green and red macaron trees for a vibrant holiday display.
- Edible Gold Stars: Replace edible stars with a sprinkle of gold dust, silver dragées, or even a tiny piece of candied fruit as a decorative topper.
- Mint Cream Alternative: For a richer filling, replace the mint cream with white chocolate ganache or cream cheese frosting for a creamier and indulgent taste.
Frequently Asked Questions for Festive Macaron Christmas Trees
Q: How far in advance can I make these macarons?
A: You can make the macaron shells up to 3 days in advance and store them in an airtight container in the refrigerator. Assemble with the filling a few hours before serving to keep them fresh.
Q: Can I freeze the macaron shells?
A: Yes, you can freeze the shells. Place them in a single layer in an airtight container, separating layers with parchment paper. They’ll keep in the freezer for up to a month. Thaw them in the fridge before assembling.
Q: Why do my macaron shells crack during baking?
A: Cracking usually happens if the shells haven’t rested long enough to form a skin or if the oven temperature is too high. Let the shells rest for at least 30-60 minutes and ensure your oven temperature is accurate.
Q: Can I use liquid food coloring instead of gel?
A: It’s best to use gel food coloring as it doesn’t add extra moisture, which can affect the macaron batter’s consistency. If you must use liquid coloring, use only a few drops.
More Recipes for Inspiration
- Discover these Christmas Tree Macarons with Pandan Buttercream Filling for a unique twist on holiday flavors: Christmas Tree Macarons with Pandan Buttercream Filling
- Try these Peppermint Christmas Tree Macarons for a refreshing, minty holiday treat: Peppermint Christmas Tree Macarons
- Check out this fun recipe for Christmas Tree Cake Macarons to add a festive touch to your dessert table: Christmas Tree Cake Macarons
These recipes offer festive variations to inspire your holiday baking!
Festive Christmas Tree Macarons with Pomegranate & Mint Cream
- Total Time: 1 hour 3 minutes
- Yield: 12 macaron trees 1x
- Diet: Vegetarian
Description
Delight your guests with these festive macaron Christmas trees, filled with a refreshing pomegranate and mint cream. Beautifully decorated and bursting with holiday flavors, they are perfect for any holiday celebration.
Ingredients
Scale
- Macaron Shells:
- 1 cup almond flour
- 1 cup powdered sugar
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- Green gel food coloring
- Pomegranate Mint Cream Filling:
- 1/2 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1/4 cup pomegranate seeds
- 1/2 tsp mint extract
- Optional: a few drops of green food coloring for a festive touch
- Decoration:
- Edible gold star toppers
- Additional pomegranate seeds for garnish
- Fresh mint leaves, dusted lightly with powdered sugar
Instructions
- Prepare Macaron Shells:
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Sift almond flour and powdered sugar together to remove any lumps.
- In a mixing bowl, whisk egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form. Add a few drops of green gel food coloring.
- Gently fold in almond flour mixture, ensuring not to deflate the batter. The batter should flow like lava.
- Pipe the macaron batter onto the prepared baking sheets, forming small round discs of two different sizes for the Christmas tree layers.
- Let the macarons rest for 30-60 minutes to form a skin.
- Bake for 15-18 minutes, until set. Allow to cool completely before removing from the baking sheets.
- Make Pomegranate Mint Cream Filling:
- In a chilled bowl, beat heavy cream and powdered sugar until soft peaks form.
- Fold in pomegranate seeds and mint extract. Add green food coloring if desired.
- Transfer the cream to a piping bag for easy filling.
- Assemble Macaron Christmas Trees:
- Pipe a layer of pomegranate mint cream on the bottom macaron layer. Place a smaller macaron layer on top and repeat with more cream.
- Add pomegranate seeds and mint leaves to decorate. Top each tree with an edible gold star.
Notes
- Let the macarons rest in the refrigerator for a few hours to develop the flavors.
- Adjust the mint extract to your taste, adding more or less as preferred.
- Use fresh pomegranate seeds for a burst of flavor and color.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron tree
- Calories: 120
- Sugar: 12g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Christmas tree macarons, pomegranate mint macarons, festive macarons, holiday desserts