1. Sift the Dry Ingredients

• Sift powdered sugar and almond flour together twice.

• This removes lumps and ensures a smooth, uniform batter (no gritty shells here!).

2. Beat the Egg Whites

• In a clean, grease-free bowl, beat room-temperature egg whites until they’re foamy.

• Add the cream of tartar (helps stabilize the meringue).

• Gradually add the granulated sugar while beating until you achieve stiff, glossy peaks.

• Add your green gel food coloring (go for Christmas tree green!).

👉 Pro Tip: Don’t overbeat. You want peaks that stand tall but still have a slight curl at the tips.

3. Fold in the Dry Ingredients

• Gently fold the almond flour/powdered sugar mix into the meringue using a spatula.

• This process is called macaronage.

• Stop folding when the batter flows like lava — it should ribbon off the spatula in thick sheets and settle slowly.

🔄 This step is everything. Overmixing or undermixing can make or break your shells.

🎄 Coloring Your Batter

• Use gel food coloring only — liquid will throw off your ratios and add too much moisture.

• A small amount goes a long way, and you can always add more, but you can’t take it out.

🎯 Shaping the Macarons

Want to make them look like little Christmas trees? Here’s how:

Option 1: Circles (Classic & Easy)

• Pipe 1 ½” rounds using a round piping tip.

• Great for beginners or if you’re short on time.

Option 2: Tree Shapes (Festive & Fun)

• Use a printable Christmas tree macaron template under your parchment or mat.

• Pipe in small triangle/tree shapes.

• Don’t worry about perfection — the decorations will do the heavy lifting.

Tap the trays firmly on the counter a few times to release any air bubbles.