Name: Festive Christmas Macarons with Buttercream Filling Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 120g almond flour (finely ground); 120g powdered sugar; 90g egg whites (about 3 large eggs, aged at room temperature); 100g granulated sugar; Gel food coloring: red, green, white; Optional: edible glitter, snowflake stencils, royal icing for decorating; 150g unsalted butter, softened; 250g powdered sugar; 2–3 tbsp heavy cream or milk; 1 tsp vanilla extract or peppermint extract (optional for holiday flavor)

If you’ve ever been mesmerized by those perfectly delicate, colorful little treats that seem to capture the spirit of the season in every bite, then you’re going to adore this Festive Christmas Macarons with Buttercream Filling Recipe. I absolutely love how these macarons bring together the crispness of almond shells with the creamy, dreamy buttercream center — all decked out in red, green, and white to make your holiday table pop. Whether you’re a seasoned pro or a curious beginner, you’ll find that making these at home is a joyful challenge that pays off big time. Stick with me and I’ll share every trick and tip so your macarons come out picture-perfect and taste like a dream!

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Why You’ll Love This Recipe

Showstopper Appearance: These macarons bring a vibrant festive vibe with their holiday colors and elegant decorations.
Perfect Balance of Texture: Crisp shell meets soft, buttery filling—each bite is pure magic.
Step-by-Step Tested: I’ve baked these countless times and perfected the method so you can nail it on your first try.
Fun to Customize: Peppermint, vanilla, or even other extracts let you tailor the flavor to your festive mood.

The image shows a white plate filled with colorful macarons arranged closely together on a white marbled surface. The macarons have three main colors: white with small green holly leaves and red berries on top, smooth red with a few sprinkled crumbs, and pale green with a rougher texture and some gold flakes. Some macarons are facing flat, displaying their round tops, while others show the side, revealing two smooth cookie layers sandwiching creamy filling. The overall look is festive, bright, and textured, with a mix of smooth and slightly rough surfaces. photo taken with an iphone --ar 2:3 --v 7 - Festive Christmas Macarons with Buttercream Filling, holiday macarons, Christmas treats, colorful holiday desserts, homemade Christmas macarons

Ingredients You’ll Need

Using quality ingredients is half the battle won when tackling the Festive Christmas Macarons with Buttercream Filling Recipe. Each element plays a special role, from the almond flour that gives structure to the shells, to the butter and cream that ensure the filling is silky smooth.

Flat lay of a medium white ceramic bowl filled with finely ground almond flour, a small white ceramic bowl with powdered sugar, three whole large eggs with clean shells, a small white ceramic bowl containing granulated sugar, three small white ceramic bowls each holding vivid red, green, and white gel food coloring, a medium white ceramic bowl with softened unsalted butter, a small white ceramic bowl of heavy cream, a small white ceramic bowl with vanilla extract, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Festive Christmas Macarons with Buttercream Filling, holiday macarons, Christmas treats, colorful holiday desserts, homemade Christmas macarons

Almond Flour: Make sure it’s finely ground for that signature smooth shell texture and no bumps.
Powdered Sugar: Sifted well to avoid lumps that can ruin your delicate shells.
Egg Whites: Age them in the fridge for a day or two to improve meringue stability and structure.
Granulated Sugar: Slowly added during meringue making for glossy peaks.
Gel Food Coloring: Concentrated color works best so you don’t add extra liquid.
Unsalted Butter: Essential for a creamy buttercream—you want it soft but not melted.
Heavy Cream or Milk: Helps you get the right buttercream consistency, add gradually.
Vanilla or Peppermint Extract: Your festive flavor twist for buttercream that lights up your taste buds.
Optional Decorations: Edible glitter, snowflake stencils, and royal icing for adding those holiday touches.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about this Festive Christmas Macarons with Buttercream Filling Recipe is how easy it is to make it your own. I’ve tried swapping out flavors and colors to suit different holiday themes—and you should, too!

Peppermint Buttercream: I swap in peppermint extract for a cool, refreshing twist that screams Christmas morning.
Chocolate Macaron Shells: Add cocoa powder to the dry ingredients for a rich chocolatey flair that my family goes crazy for.
Vegan Version: Use aquafaba (chickpea water) instead of egg whites and dairy-free butter for a plant-based treat.
Decorating Fun: Try using edible gold dust or different stencil shapes like stars or holly leaves for a custom look.

How to Make Festive Christmas Macarons with Buttercream Filling Recipe

Step 1: Prep Your Ingredients and Equipment

Start by sifting your almond flour and powdered sugar together. This part is non-negotiable if you want those smooth, shiny shells—discard any bits that don’t pass through the sieve. Meanwhile, separate your egg whites a day or two ahead, store them uncovered in the fridge, then bring them back to room temperature before using. It’s a little extra patience but trust me, the stability it adds to the meringue is worth it!

Step 2: Whip Up a Gorgeous Meringue

In a completely clean, grease-free bowl, beat the egg whites on medium speed until foamy, then slowly add your granulated sugar, spoonful by spoonful. Once all the sugar’s in, crank up the speed and whip until you get stiff, glossy peaks. This is the magic moment where you’ll add your gel color—be gentle folding it through, you don’t want to deflate your carefully whipped meringue.

Step 3: Fold in the Dry Ingredients (Macaronage)

This part is where you find the rhythm—fold the almond flour mix into your meringue slowly using a silicone spatula. I usually fold in circles and then scrape the sides so everything’s evenly mixed. You’re aiming for a silky batter that flows off your spatula in a thick ribbon and smooths itself out in about 10–15 seconds. Not overmixed, not undermixed—this balance is key to macarons with feet and perfect texture.

Step 4: Pipe and Rest Your Macarons

Fill your piping bag fitted with a round tip, and pipe 1.5-inch circles on parchment paper. Tap the tray firmly a few times to pop any air bubbles. Now, don’t rush this—letting them rest for 30 to 60 minutes is where they form that vital dry skin. Give them a gentle touch; if they stick, they need more rest. This step makes all the difference when baking!

Step 5: Bake to Crispy Perfection

Preheat your oven to 300°F (150°C) and bake the macarons one tray at a time for 12–15 minutes. Keep an eye out—when the shells don’t wiggle and lift cleanly from the parchment, you’re there. Let them cool completely before peeling them off to avoid cracking.

Step 6: Whip Up the Buttercream Filling

Beat your softened butter until creamy, then gradually add powdered sugar, beating well in between. Slowly mix in your cream or milk a tablespoon at a time until smooth and fluffy, then fold in the vanilla or peppermint extract. The buttercream is the perfect counterbalance to those delicate shells.

Step 7: Assemble and Get Festive

Match your macaron shells by size, pipe a dab of buttercream on one half, then sandwich with the other. This is where your creative side shines—whether you dust on edible glitter, pipe royal icing snowflakes, or add little fondant holly leaves, these finishing touches turn your macarons into holiday showstoppers. For best flavor, let them rest in an airtight container in the fridge for 24 hours so all the magic mingles together.

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Pro Tips for Making Festive Christmas Macarons with Buttercream Filling Recipe

Use aged egg whites: I learned this trick early on—it gives you a stronger meringue and fewer baking disasters.
Master the macaronage: The batter’s texture is everything—too thick and your shells crack, too runny and they spread too much.
Let them rest properly: Don’t skip the drying step; it’s the secret to shiny shells with those lovely little feet.
Avoid humidity: I always keep an eye on the weather since high humidity can ruin your batch—choose a dry day when possible.

How to Serve Festive Christmas Macarons with Buttercream Filling Recipe

Festive Christmas Macarons with Buttercream Filling Recipe - Serving

Garnishes

I like to sprinkle a little edible glitter or dust with gold luster dust for that extra holiday sparkle—it just makes eating these feel like a celebration. Sometimes, small royal icing snowflakes on top add such a pretty, personalized touch. Try fresh mint leaves or small fondant poinsettias if you’re feeling crafty.

Side Dishes

These festive macarons pair beautifully with a warm cup of spiced tea or a rich hot chocolate. I’ve also enjoyed them alongside a cheese board for adult gatherings—sweet and savory make a perfect holiday combo.

Creative Ways to Present

For Christmas parties, I often arrange them on tiered stands mixed with fresh cranberries and pine sprigs to give a woodland feel. Gift boxes tied with red ribbons make wonderful homemade presents, and I’ve even seen these displayed in clear jars as charming holiday décor.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (good luck!), store them in an airtight container in the fridge for up to 5 days. I find they actually taste better after resting overnight as the flavors meld beautifully.

Freezing

These macarons freeze surprisingly well! I wrap individual pairs in parchment, place them in a freezer-safe container, and thaw gently in the fridge before serving—maintains texture and flavor without any fuss.

Reheating

Honestly, I don’t recommend reheating macarons with buttercream filling because it can affect the texture, but if you want them slightly warmer, bring them to room temperature before serving for the best experience.

FAQs

Can I make the macaron shells ahead of time?

Absolutely! You can bake the shells a day or two ahead, store them in an airtight container, and assemble with buttercream just before serving. This makes holiday prep much easier.
What does ‘aging egg whites’ mean and why is it important?

Aging means separating the whites and leaving them uncovered in the fridge for 24-48 hours. This reduces moisture, helping you whip a stronger, more stable meringue—key for beautiful macarons.
How do I know when the macaron batter is ready for piping?

The batter should flow in a slow, thick ribbon when lifted with a spatula and smooth out on its own within about 10-15 seconds. It shouldn’t be runny or too stiff—this balance is what creates those perfect shells.
Can I substitute the buttercream filling with something else?

Definitely! Swiss meringue buttercream, ganache, or even fruit jams work well. Each offers a unique flavor and texture, so feel free to experiment.

Final Thoughts

I remember the first time I homemade macarons for Christmas—it felt like such a triumph, and my family adored them. This Festive Christmas Macarons with Buttercream Filling Recipe has since become my holiday go-to, a way to add a personal, handcrafted touch to our celebrations. They’re a little labor of love but totally worth every moment. So grab your apron, some gel colors, and let’s make a batch that’ll wow your friends and fill your kitchen with sweet, festive joy!