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This post is all about Christmas Macarons.
If you’re looking for the ultimate showstopper for your holiday dessert table, this is it. These Poinsettia Raspberry Macarons are as beautiful as the classic Christmas flower itself delicate, bright, and full of holiday spirit.
They feature almond shells tinted festive red, filled with a silky raspberry buttercream and tart raspberry jam center. Each macaron is decorated with edible gold and piped poinsettia petals, turning an elegant French cookie into edible Christmas art.
Sweet, tangy, and stunning these macarons taste like Christmas morning and look like they came straight from a Parisian pâtisserie window.
🎄 Why You’ll Love These Poinsettia Raspberry Macarons
- Vibrant & festive: Red poinsettia color makes them the centerpiece of your dessert tray.
- Perfect flavor balance: Sweet raspberry buttercream with a tart jam center.
- Edible art: Optional poinsettia piping design for breathtaking holiday presentation.
- Make-ahead magic: Flavors meld beautifully after 24 hours in the fridge.
- Pinterest perfection: Floral detail, jewel-toned colors, and Christmas aesthetics that sparkle on feeds.
🍬 Ingredients (Makes 20 Macarons / 40 Shells)
Macaron Shells
| Ingredient | U.S. | Metric |
|---|---|---|
| Egg whites (aged overnight) | 3 large (≈ ⅓ cup) | 100 g |
| Granulated sugar | ½ cup | 100 g |
| Almond flour (finely ground) | 1 cup | 100 g |
| Powdered sugar | ¾ cup | 100 g |
| Red gel food coloring | few drops | — |
| Vanilla extract | ¼ tsp | 1 ml |
| Pinch of salt | — | — |
Raspberry Buttercream
| Ingredient | U.S. | Metric |
|---|---|---|
| Unsalted butter (softened) | ½ cup (1 stick) | 115 g |
| Powdered sugar | 1 ½ cups | 180 g |
| Raspberry jam (seedless preferred) | 2 Tbsp | 30 ml |
| Heavy cream or milk | 1–2 Tbsp | 15–30 ml |
| Vanilla extract | ½ tsp | 2 ml |
| Pinch of salt | — | — |
Raspberry Jam Center
| Ingredient | U.S. | Metric |
|---|---|---|
| Fresh or frozen raspberries | 1 cup | 125 g |
| Sugar | 2 Tbsp | 25 g |
| Lemon juice | ½ tsp | 2 ml |
| Cornstarch (optional) | ½ tsp | 2 g |
Optional garnish: Edible gold dust • Green icing leaves • Sugar pearls or white dragees
🧁 Equipment
Kitchen scale • Electric mixer • Fine sieve • Piping bags • Round tip • Star or petal tip (for poinsettia design) • Silicone mats • Baking trays • Cooling rack
🌺 Step-by-Step Instructions
Step 1 — Prep
Clean mixing bowls with vinegar to remove grease. Line trays with silicone mats or parchment paper.
Step 2 — Sift the Dry Ingredients
Sift almond flour, powdered sugar, and salt together twice to ensure smooth shells.
Step 3 — Make the Meringue
Beat egg whites until foamy, then slowly add granulated sugar. Continue whipping until stiff, glossy peaks form (about 7 minutes).
Add vanilla and red gel coloring — start with 1–2 drops and adjust until you reach poinsettia red.
Step 4 — Macaronage (Folding)
Fold the dry ingredients into the meringue in two additions. Stop when the batter flows like lava and ribbons dissolve in about 10 seconds.
Step 5 — Pipe & Rest
Transfer to a piping bag with a round tip and pipe 1-inch (2.5 cm) circles onto lined trays. Tap trays firmly to release air bubbles.
Let rest 30–45 minutes until tops are dry and matte.
Step 6 — Bake
Bake at 300 °F / 150 °C for 12–14 minutes, rotating halfway through.
Cool completely before removing from mats.
Step 7 — Make the Raspberry Jam
In a small saucepan, combine raspberries, sugar, and lemon juice.
Simmer 10 minutes until thickened. For a smoother texture, strain out seeds.
Optional: Stir in cornstarch slurry for thicker consistency. Cool before using.
Step 8 — Make the Raspberry Buttercream
- Beat butter 2–3 minutes until pale.
- Add powdered sugar in batches, mixing until creamy.
- Add raspberry jam, vanilla, and a splash of cream.
- Beat until smooth, fluffy, and pink.
Step 9 — Assemble
Pair similar-sized shells. Pipe a ring of raspberry buttercream around the edge of one shell and spoon a small amount of raspberry jam into the center.
Gently sandwich with a second shell.
Refrigerate 24 hours before serving for the best chewy texture.
🌹 Optional Decoration Ideas (for the Poinsettia Look)
- Buttercream Petals: Use a small petal piping tip to pipe red poinsettia petals on top of each shell. Add a gold or white pearl center.
- Edible Glitter Dust: Brush the tops with red or gold luster dust for shimmer.
- Green Leaves: Pipe small green icing leaves around the base for a full poinsettia effect.
- Snow Dust: Lightly dust with powdered sugar for a wintery look.
- Gift Box Glow: Arrange in clear gift boxes with greenery and twine for Pinterest-perfect presentation.
💡 Flavor Variations
- White Chocolate Raspberry Macarons: Add 2 Tbsp melted white chocolate to the buttercream.
- Champagne Raspberry Macarons: Mix 1 tsp champagne into the buttercream for a New Year’s twist.
- Dark Chocolate Raspberry Macarons: Pipe a thin layer of ganache under the jam.
- Rose Raspberry Macarons: Add 1 drop rose water to the buttercream for a floral note.
- Strawberry Poinsettia Macarons: Replace raspberries with strawberries for a softer pink hue.
🧠 Troubleshooting
| Issue | Likely Cause | Fix |
|---|---|---|
| Cracked tops | Oven too hot / under-rested | Lower temp & rest longer |
| Flat shells | Over-mixed batter | Fold less next time |
| Hollow shells | Under-baked | Add 1–2 minutes |
| Sticky bottoms | Under-baked | Bake slightly longer |
| Faded color | Overbaking | Add extra gel color; reduce bake time slightly |
🎁 Storage & Gifting
| Method | Duration | Notes |
|---|---|---|
| Unfilled shells | 3 days room temp | Airtight container |
| Filled macarons | 4–5 days fridge | Bring to room temp before serving |
| Freezer | Up to 2 months | Layer with parchment |
| Gift boxes | 1–2 days | Keep cool & dry |
🎁 Pro Tip: Label your boxes — “Poinsettia Raspberry Macarons — Handcrafted for the Holidays.”
☕ Perfect Pairings
Serve with:
- Champagne or rosé 🥂
- White hot chocolate 🍫
- Earl Grey or chamomile tea ☕
- Mulled wine or berry cider 🍷
💬 FAQ
Q: Can I use store-bought raspberry jam?
A: Yes — just warm it slightly to thin before using.
Q: Can I skip the poinsettia decoration?
A: Absolutely! The red shells and raspberry filling still look stunning on their own.
Q: Can I freeze them?
A: Yes — up to 2 months. Thaw overnight in the fridge before serving.
Q: How do I get a deep red shell color?
A: Use concentrated gel food coloring (Americolor “Super Red” or Wilton “Red Red”).
Q: Can I flavor the buttercream differently?
A: Try vanilla or white chocolate if you want a milder flavor balance.
💖 Final Thoughts
These Poinsettia Raspberry Macarons are where holiday baking meets fine art — a celebration of color, flavor, and creativity.
The tart raspberry filling pairs beautifully with buttery almond shells, while the poinsettia design transforms each one into a tiny masterpiece worthy of your most festive occasions.
So, light the candles, cue the Christmas playlist, and bring the beauty of poinsettias into your kitchen — one elegant macaron at a time. 🌺🎄
