Can I make Christmas Tree Cake Macarons without almond flour?

Not with the same results. Almond flour is essential for the classic macaron texture. Alternatives like sunflower seed flour exist, but they’ll change both the structure and taste.

How long do Christmas Tree Cake Macarons stay fresh?

You can refrigerate them for up to a week, or freeze them for two months. For best results, let them mature in the fridge for 24 hours before serving.

What’s the best way to decorate them like Christmas trees?

Use red gel icing to create zigzag garlands, sprinkle with green sugar, and finish with edible stars on top. It’s simple, festive, and makes the theme unmistakable.

Christmas Tree Cake Macarons: A Whimsical Twist on a Holiday Classic

Christmas Tree Cake Macarons

Print Recipe

A hearty, fall-inspired salad featuring shaved Brussels sprouts, kale ribbons, crisp apples, aged cheddar, smoky bacon, and a tangy shallot-Dijon vinaigrette. This make-ahead friendly salad offers a satisfying mix of textures and flavors, perfect for holiday tables or weekday lunches.

Author: Benchi
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Salad
Method: Raw and Tossed
Cuisine: American
Diet: Low Lactose

Ingredients

1 lb Brussels sprouts
1 large bunch kale (Tuscan kale preferred)
1 Granny Smith apple, diced or julienned
4 tablespoons extra virgin olive oil, divided
Salt and pepper, to taste
1/3 cup pecans, toasted and roughly chopped
1/4 cup dried cranberries
6 oz sharp cheddar cheese, diced
5 slices bacon, cooked and crumbled
1 small shallot, finely minced
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 tablespoon reserved bacon fat, warmed if solid

Instructions

Trim the Brussels sprouts and remove damaged leaves. Shave them thinly using a mandoline or sharp knife.
Remove stems from kale, roll leaves, and slice into thin ribbons.
Place sprouts and kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage until greens soften.
Add apple, pecans, cranberries, cheddar, and bacon to the bowl, but don’t toss yet.
In a small bowl, whisk shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly add remaining olive oil and bacon fat while whisking until emulsified.
Pour dressing over the salad. Toss thoroughly to coat all ingredients evenly.
Serve immediately for best texture and flavor.

Notes

Use a mandoline for the best Brussels sprout texture.
Cut apples right before serving to avoid browning.
Make it vegetarian by omitting bacon and using neutral oil instead of bacon fat.
Components can be prepped up to 3 days ahead and stored separately.

Find it online: https://www.cookwithbenchi.com/christmas-tree-cake-macarons/