Macaroon Tree Recipes

SUGAR-DUSTED MACAROON TREES

Steps:

• Preheat oven to 350 degrees. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in a large bowl using your hands or a wooden spoon. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops. Transfer each tree to a parchment-lined baking sheet, spacing them 1 inch apart.
• Bake until edges are golden and trees are firm, 12 to 14 minutes. Let cool on baking sheet on a wire rack at least 15 minutes. Cookies can be made up to 1 day ahead; dust with confectioners' sugar just before serving.

MACAROON TREE

Steps:

• Melt white chocolate in a glass bowl in the microwave. Wrap Styrofoam cone with aluminum foil. Working on a foil lined baking sheet, attach macaroons to the cone using the melted white chocolate. Once all macaroons are attached, drizzle the tree with melted white chocolate. Sprinkle with white sanding sugar and decorate with red hot candies. Place tree in refrigerator to set.
• Place tree in on a red ramekin in center of the round. Decorate round with white sugar. Add star cookie or ornament on top, optional. Place in refrigerator to set.
• Once set, remove from refrigerator and place tree on stand.

SNOW-COVERED MACAROON TREES RECIPE - (4.6/5)

Steps:

• Line a baking sheet with parchment paper. Preheat oven to 325 degrees F. In a mixing bowl, whisk the egg white; add remaining ingredients and mix thoroughly with your hands or a wooden spoon. (It's very stiff so I used my hands). Using your hands, shape into 2-inch-tall trees, using your fingertips to make pointed tops. Place about 1 1/2" apart on the baking sheet. Bake for about 15 minutes, or until trees are firm and lightly browned. Cool in pan on a wire cooling rack for at least 30 minutes. (I trimmed edges with a small, sharp paring knife). Just before serving time, sift confectioners sugar over the top of trees.

HOLIDAY MACARON TOWER RECIPE BY TASTY

Steps:

• Make the macaron batter: In a large bowl, whisk together the powdered sugar and almond meal. Set aside.
• In a separate large bowl, beat the egg whites with an electric hand mixer until the egg whites stay stuck to the sides of the bowl when tilted.
• Add the granulated sugar and beat until soft peaks form.
• Gradually add the dry ingredients to the whipped egg whites and fold with a rubber spatula until just combined.
• Transfer half of the batter to another bowl.
• Make the gingerbread flavor: To one bowl, add the cloves, ginger, nutmeg, cinnamon, and allspice, and gently fold to combine.
• Make the red velvet flavor: To the other bowl, add the cocoa powder and red food coloring, and gently fold to combine.
• Transfer the batters to 2 separate piping bags or zip-top bags.
• Pipe a bit of batter in each of the 4 corners of the baking sheet, then lay a piece of parchment paper on top and press against the batter dots to seal. Pipe the batter onto the baking sheet in ¾-inch (2 cm) circles, spacing about ½ inches (1 ¼ cm) apart. Gently tap the baking sheet against the counter to release any air bubbles.
• Let the macarons rest at room temperature for 1 hour, until a skin forms on the surface.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 20 minutes.
• Make the filling: In a large bowl, cream together the butter and shortening until smooth.
• Add the salt, cloves, cinnamon, nutmeg, vanilla, and eggnog, and beat to incorporate. Add the powdered sugar, a bit at a time, and beat until well combined and the filling is smooth.
• Transfer the eggnog filling to a piping bag or zip-top bag.
• Pipe the filling onto a macaron, then sandwich with another macaron. Repeat with the remaining ingredients.
• Let the macarons rest in the refrigerator for at least 6 hours, or overnight.
• To assemble the tower, insert a toothpick into the styrofoam cone, leaving ½-inch (1 ¼ cm) exposed. Gently press a macaron onto the toothpick. Repeat around the rest of the cone with the remaining macarons.
• Enjoy!

SUGAR-DUSTED MACAROON TREES

Steps:

• 1.Preheat oven to 350 degrees. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in a large bowl using your hands or a wooden spoon. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops. Transfer each tree to a parchment-lined baking sheet, spacing them 1 inch apart.
• 2.Bake until edges are golden and trees are firm, 12 to 14 minutes. Let cool on baking sheet on a wire rack at least 15 minutes. Cookies can be made up to 1 day ahead; dust with confectioners' sugar just before serving.