Description
Whimsical stacked green macarons filled with fragrant pandan buttercream and decorated like mini Christmas trees.
Ingredients
- Almond flour (1 cup, superfine)
- Powdered sugar (1 ¾ cups)
- Egg whites (3 large, room temp)
- Granulated sugar (¼ cup)
- Pandan extract (½–1 tsp)
- Butter (for buttercream)
- Additional powdered sugar (for filling)
- Green gel food coloring
- Sprinkles, sugar pearls, edible stars for decorations
- Optional gold edible paint
Instructions
- Sift almond flour and powdered sugar until smooth and lump-free.
- Whip egg whites to soft peaks, add sugar gradually, then whip to stiff glossy peaks.
- Fold dry mix into meringue (macaronage) until batter flows like thick lava; tint green and add pandan extract.
- Pipe round macaron shells plus smaller dollops for “tree tiers.” Tap trays and let rest 30–45 min until shells are dry.
- Bake at 300°F for 12–15 minutes; cool completely before assembling.
- Make pandan buttercream by whipping butter until fluffy, then mixing powdered sugar and pandan extract.
- Fill large macarons and stack smaller shells on top with buttercream, decorating with sprinkles and edible stars to create the Christmas tree effect.
Notes
- Ensure egg whites are at room temperature for better volume.
- Let the macaron shells rest until dry to prevent cracking during baking.
- Use a kitchen scale for precise measurements for best results.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 8g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg