Merry Christmas Eve! Before diving into the festivities, I'd like to share a cute and simple Christmas macaron design - a Christmas Tree decorated in the festive colours of red, white and green. These macarons are filled with Matcha Swiss Meringue Buttercream.

Hope you enjoyed the Christmas macaron collection~ Happy holidays ♥

CHRISTMAS TREE MACARONS
by Sumopocky

Yield: ~20 macarons

Ingredients
[For Basic Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Green food colouring
Brown food colouring or Cocoa powder
Icing sprinkles

[For Matcha Filling]
Click here for recipe

Directions
[For Basic Macaron Shells]
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to combine.
4. Scoop out 2 tablespoons of batter and add brown food colouring. Mix well and transfer to a piping bag with a small tip.
5. Add green food colouring to the remaining batter and continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer some to a piping bag with a small round tip. TIP: Do not over mix the batter as it will become too runny and would not hold the shape of the christmas tree. 
6. Pipe out batter onto baking tray lined with parchment paper. Please refer to video above for demonstration. When the shells are still tacky, sprinkle some icing sprinkles.
7. Let the shells dry in a non-humid place. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes.
9. Let shells cool before filling. Enjoy!