Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare dry ingredients by sifting powdered sugar and almond flour together in a bowl.
- Make meringue by beating egg whites until foamy, then gradually adding cream of tartar and granulated sugar.
- Color and mix batter by gently folding in dry ingredients and green food coloring into the meringue.
- Pipe shells using a piping bag to create tree shapes on lined baking sheets.
- Rest macarons for 30-60 minutes, bake at 300°F for 14-16 minutes.
- Prepare filling by beating unsalted butter until fluffy and mixing in powdered sugar, vanilla, heavy cream, and crumbled snack cakes.
- Assemble macarons by piping filling between two shells.
- Decorate with melted white chocolate and allow to mature in the refrigerator for 24 hours.
Nutrition
Notes
Ensure egg whites are at room temperature for best results. Allow macarons to rest before baking to prevent cracks.