If you’re looking for a show-stopping dessert to impress your guests this holiday season, these Christmas Tree Macarons with Strawberry & Matcha Ganache are the perfect choice. These whimsical macarons are not only delicious but also beautiful, with their festive tree shape and vibrant green and red ganache. The sweet, nutty macaron shells are paired with a delightful strawberry ganache and a creamy matcha filling that will bring a unique flavor twist to your holiday dessert table.
What makes these macarons so special is the combination of flavors and the artistic presentation. The light, crispy macaron shell is the perfect base for the smooth strawberry and matcha ganache, creating a flavor combination that’s both fresh and earthy. The Christmas tree shape and colors make these macarons extra festive and fun for any holiday gathering. Plus, they’re surprisingly easy to make once you’ve got the hang of macaron-making.
I first made these Christmas Tree Macarons with Strawberry & Matcha Ganache when I wanted a creative and festive treat to give as gifts for the holidays. The combination of strawberry and matcha turned out to be a match made in heaven, and everyone loved the unique twist on traditional macarons. These are sure to become a new favorite holiday recipe!
Why These Christmas Tree Macarons with Strawberry & Matcha Ganache Will Be Your New Favorite
- Festive and fun: The Christmas tree shape and vibrant green and red colors make these macarons a beautiful and festive addition to your holiday dessert table.
- Delicious flavor combination: The strawberry ganache offers a sweet, fruity burst, while the matcha ganache adds an earthy, creamy contrast, making each bite an exciting flavor experience.
- Easy to make: While macarons may seem intimidating, this recipe is straightforward, and with a little practice, you’ll have perfect macaron shells in no time.
- Great for gifting: These macarons make wonderful holiday gifts, packaged in cute boxes or tins for a personal and delicious touch.
- Perfectly balanced: The light, crunchy macaron shell complements the creamy, flavorful ganaches, making these macarons the perfect holiday indulgence.
Ingredients
For the Macaron Shells:
- 1 1/2 cups powdered sugar
- 1 cup almond flour
- 3 large egg whites (at room temperature)
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- Green food coloring (for the tree color)
- Gold or silver edible glitter (optional, for decoration)
For the Strawberry Ganache:
- 1/2 cup heavy cream
- 1/2 cup strawberry puree (fresh or from store-bought jam)
- 1 1/2 cups white chocolate chips
- 1 tsp vanilla extract
For the Matcha Ganache:
- 1/2 cup heavy cream
- 1 1/2 tbsp matcha powder (preferably ceremonial grade)
- 1 1/2 cups white chocolate chips
- 1 tsp vanilla extract
How to Make Christmas Tree Macarons with Strawberry & Matcha Ganache
- Prepare the dry ingredients: Sift the powdered sugar and almond flour together in a bowl to remove any lumps. This ensures smooth, even macaron shells.
- Whip the egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form. Add the vanilla extract and beat until fully incorporated.
- Macaronage (folding the mixture): Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. You want to fold until the mixture flows like lava and forms ribbons when lifted with a spatula. Add a few drops of green food coloring to the mixture and fold it in until the color is even.
- Pipe the macaron shells: Transfer the macaron batter into a piping bag fitted with a round tip. On a baking sheet lined with parchment paper or a silicone mat, pipe small circles to form the tree shapes. Use a stencil or a freehand method to pipe a tree-like shape with the macaron batter. Make sure to leave some space between each macaron.
- Rest the shells: Tap the baking sheet on the counter a few times to release any air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until the tops are dry to the touch.
- Bake the macaron shells: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until the shells are firm and can be easily lifted off the parchment paper. Let them cool completely on the baking sheet before removing them.
- Make the strawberry ganache: In a small saucepan, heat the heavy cream and strawberry puree over medium heat until it begins to simmer. Remove from heat and add the white chocolate chips. Stir until the chocolate is completely melted and smooth. Stir in the vanilla extract, then set aside to cool.
- Make the matcha ganache: In a small saucepan, heat the heavy cream and matcha powder over medium heat until it begins to simmer. Remove from heat and add the white chocolate chips. Stir until the chocolate is completely melted and smooth. Stir in the vanilla extract, then set aside to cool.
- Assemble the macarons: Once the macaron shells have cooled, pair them up in similar sizes. Pipe a small amount of the strawberry ganache on one shell and matcha ganache on the other shell. Gently press the two shells together to form a sandwich.
- Decorate: Optionally, sprinkle the tops of the macarons with edible glitter or add small decorative sprinkles to make them extra festive.
- Serve and enjoy: Allow the macarons to sit for a few hours to allow the ganache to set. Serve on a beautiful platter and enjoy the holiday magic in every bite!
Tips
- Macaronage technique: The key to perfect macarons is in the folding technique. You want to fold the batter just enough so it flows like lava, but still holds its shape when piped.
- Rest the macarons: Let the macarons rest until they’re dry to the touch before baking. This is crucial for creating the signature “foot” at the base of the macaron.
- Use fresh ingredients: For the best flavor, use fresh strawberry puree or jam and high-quality matcha powder.
- Macaron shells tip: Make sure to sift the almond flour and powdered sugar to prevent clumps, which could lead to uneven shells.
Substitutions and Variations
- Different flavors: Instead of matcha and strawberry, you could try other holiday-inspired flavors, like gingerbread or cranberry, for a unique twist.
- Chocolate filling: You can also make a chocolate ganache filling by substituting white chocolate with dark or milk chocolate for a richer taste.
- No food coloring: If you prefer a more natural look, skip the food coloring and let the green matcha ganache provide the color.
Make a Healthier Version
- Sugar-free: Use a sugar substitute like Stevia or Monk fruit to make the macaron shells lower in sugar, and substitute the ganache ingredients with sugar-free white chocolate and cream.
- Dairy-free: Substitute the heavy cream with coconut cream or almond milk, and use dairy-free chocolate for a dairy-free version.
- Lower-fat: Use low-fat or non-fat cream cheese or Greek yogurt in place of some of the heavy cream for a lighter filling.
Closing
And there you have it! These Christmas Tree Macarons with Strawberry & Matcha Ganache are the perfect festive dessert to add a little magic to your holiday celebrations. The combination of the crisp macaron shells, sweet strawberry ganache, and earthy matcha ganache will leave everyone coming back for more. They’re the perfect addition to any holiday dessert spread, and they’re sure to impress with their festive charm and unique flavor combination. Don’t forget to let us know how your macarons turn out, and check out more of our fun and festive holiday recipes for even more inspiration!
Frequently Asked Questions
- How long can I store macarons?
Macarons can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 5 days, or freeze them for up to a month. - Can I make the macaron shells in advance?
Yes! You can make the macaron shells a day or two ahead and store them in an airtight container until you’re ready to assemble the macarons. - Can I make these macarons without matcha?
Yes, you can substitute the matcha ganache for another flavor of ganache, like chocolate, caramel, or even a fruit-flavored ganache. - What if my macarons crack while baking?
Cracking can occur if the batter is too runny or if the macarons weren’t rested long enough. Make sure the batter has the correct consistency and allow the shells to rest until dry before baking. - How do I get a perfect “foot” on my macarons?
Resting the macarons until they are dry to the touch before baking is key to getting that signature “foot” on the bottom of your macaron shells. - Can I use frozen macaron shells?
Yes, macarons freeze well! Just place them in an airtight container or a freezer bag, and store them for up to a month. Let them thaw before serving. - Can I use store-bought strawberry jam for the ganache?
Yes, you can use store-bought strawberry jam instead of fresh strawberry puree. Just make sure to drain any excess liquid from the jam to avoid a runny ganache. - How do I make these macarons without food coloring?
Simply skip the green food coloring for a natural look. The macaron shells will be a soft beige, and the matcha ganache will provide the green color. - Can I use a different filling flavor?
Absolutely! You can replace the strawberry and matcha ganache with any flavor filling, like lemon, orange, or chocolate for a different twist. - What type of macaron shell texture is best?
The macaron shell should be slightly crisp on the outside, with a soft, chewy interior. If they are too hard, the batter may have been over-mixed or over-baked. - Do I need to use a piping bag?
While a piping bag is ideal for precise shapes, you can also use a zip-top bag with the tip cut off as a makeshift piping bag for piping the macaron batter. - What if I don’t have a silicone mat for baking?
You can use parchment paper in place of a silicone mat, but make sure to trace the macaron circles lightly on the paper beforehand for even spacing.
Christmas Tree Macarons with Strawberry & Matcha Ganache
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
0
minutes
Cook Mode
Keep the screen of your device on
Ingredients
For the Macaron Shells:
1 1/2 cups 1 1/2 powdered sugar
1 cup 1 almond flour
3 large 3 egg whites (at room temperature)
1/4 cup 1/4 granulated sugar
1/2 tsp 1/2 vanilla extract
Green food coloring (for the tree color)
Gold or silver edible glitter (optional, for decoration)
For the Strawberry Ganache:
1/2 cup 1/2 heavy cream
1/2 cup 1/2 strawberry puree (fresh or from store-bought jam)
1 1/2 cups 1 1/2 white chocolate chips
1 tsp 1 vanilla extract
For the Matcha Ganache:
1/2 cup 1/2 heavy cream
1 1/2 tbsp 1 1/2 matcha powder (preferably ceremonial grade)
1 1/2 cups 1 1/2 white chocolate chips
1 tsp 1 vanilla extract
Directions
- Prepare the dry ingredients: Sift the powdered sugar and almond flour together in a bowl to remove any lumps. This ensures smooth, even macaron shells.
- Whip the egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form. Add the vanilla extract and beat until fully incorporated.
- Macaronage (folding the mixture): Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. You want to fold until the mixture flows like lava and forms ribbons when lifted with a spatula. Add a few drops of green food coloring to the mixture and fold it in until the color is even.
- Pipe the macaron shells: Transfer the macaron batter into a piping bag fitted with a round tip. On a baking sheet lined with parchment paper or a silicone mat, pipe small circles to form the tree shapes. Use a stencil or a freehand method to pipe a tree-like shape with the macaron batter. Make sure to leave some space between each macaron.
- Rest the shells: Tap the baking sheet on the counter a few times to release any air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until the tops are dry to the touch.
- Bake the macaron shells: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until the shells are firm and can be easily lifted off the parchment paper. Let them cool completely on the baking sheet before removing them.
- Make the strawberry ganache: In a small saucepan, heat the heavy cream and strawberry puree over medium heat until it begins to simmer. Remove from heat and add the white chocolate chips. Stir until the chocolate is completely melted and smooth. Stir in the vanilla extract, then set aside to cool.
- Make the matcha ganache: In a small saucepan, heat the heavy cream and matcha powder over medium heat until it begins to simmer. Remove from heat and add the white chocolate chips. Stir until the chocolate is completely melted and smooth. Stir in the vanilla extract, then set aside to cool.
- Assemble the macarons: Once the macaron shells have cooled, pair them up in similar sizes. Pipe a small amount of the strawberry ganache on one shell and matcha ganache on the other shell. Gently press the two shells together to form a sandwich.
- Decorate: Optionally, sprinkle the tops of the macarons with edible glitter or add small decorative sprinkles to make them extra festive.
- Serve and enjoy: Allow the macarons to sit for a few hours to allow the ganache to set. Serve on a beautiful platter and enjoy the holiday magic in every bite!
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