Description
Delightful Christmas tree-shaped macarons filled with fragrant pandan buttercream, perfect for holiday baking.
Ingredients
Scale
- For Macarons:
- 1 1/2 cups almond flour
- 1 1/2 cups powdered sugar
- 100g egg whites at room temperature
- 3/4 cup granulated sugar
- Green food coloring gel
- Gold luster dust (for decorating)
- For Pandan Buttercream:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp pandan paste
- 2 tbsp heavy cream
Instructions
- For Macarons:
- 1. Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- 2. Sift almond flour and powdered sugar together. Set aside.
- 3. Whip egg whites until foamy, then gradually add granulated sugar until stiff peaks form.
- 4. Fold in green food coloring gently.
- 5. Fold in dry ingredients in two batches until batter flows like lava.
- 6. Pipe tree shapes onto parchment (use a template if needed).
- 7. Let sit 30 minutes until skin forms.
- 8. Bake for 15-18 minutes. Cool completely.
- For Buttercream:
- 1. Cream butter until fluffy.
- 2. Add powdered sugar gradually.
- 3. Mix in pandan paste and heavy cream until smooth.
- Assembly:
- 1. Match macaron shells by size.
- 2. Pipe buttercream onto one shell, top with other.
- 3. Dust with gold luster for sparkle.
Notes
Macarons are best aged in fridge for 24 hours. Store in airtight container.
Nutrition
- Calories: 120
- Sugar: 15g
- Fat: 6g
- Carbohydrates: 18g
- Protein: 2g