Join our newsletter and get 15% off your first order.
Blogs

Gaby's Bakery - Macaron Luxe Christmas Trees

December 19, 2025

Gaby's Bakery - Macaron Luxe Christmas Trees

Probably made famous in recent years by the 160 year old Parisian baker Ladurée, recipes can be traced back to the 8th century in Tunisia, Persia and  Morocco. The Japanese, South Koreans and Swiss have their versions too.

Here's a supersize recipe for Xmas which makes a beautiful ornament before becoming a delicious treat. Good for sharing!

Macaron Luxe Christmas Trees

Ingredients:
For the macaron:
200g icing sugar
110g almond flour
3 large egg whites
A few drops of green food dye
Pinch of salt

For the buttercream filling:
280g icing sugar
140g butter (room temp)
1-2 tbsp milk
1 tsp vanilla extract

To decorate:
Gold edible stars
Gold edible balls
Gold edible glitter spray

Method:
For the macarons:
Line 2 large baking trays with parchment paper.

Place a fine mesh sieve over a large bowl and sieve the icing sugar and almond flour, discard any lumps.

In another large bowl whisk the egg whites with the salt, slowly to begin then increasing speed until they are foamy. Gradually add the sugar and beat until you have stiff peaks. Add the food dye and mix in.

Fold in 1/3 of the dry ingredients at a time to the egg mixture until all is incorporated.

Insert a medium round nozzle to the end of a large piping bag and then spoon in the mixture. Cut the end of the bag and pipe out dollops onto the prepared tray. For a 5- tiered tree you will need 5 need to make 5 different size macarons. Leave space between each. Tap the trays on the work surface to release any air. Leave to sit for 30 mins. Preheat oven to 150c.

Place in the oven and bake for appx 12-15 mins, you can change tray position halfway through. The smaller ones will cook quicker than the larger ones.

Once ready remove from oven and allow to cool for a few mins before removing from parchment paper. Place on a wire rack and allow to cool fully.

For the filling:
Place all the ingredients in a large bowl and beat until thick and creamy, this can take a couple of minutes.

Using a piping bag and nozzle, pipe the buttercream onto the top of the largest macaron, then place the next size down macaron on top and repeat this with the next 3 macarons, getting smaller with each tier. Once the trees are assembled you can decorate. Pipe a little of the frosting on the top for the star to stick to. Place the gold balls onto the frosting and then spray a little gold dust over the top.

Enjoy.

 Gaby Van Clarke



Also in Blogs

Autumn/Winter 2026 Hair Trends with Principal Stylist Lamphane
Autumn/Winter 2026 Hair Trends with Principal Stylist Lamphane

September 18, 2026

From the return of ’90s layers and statement fringes to softer bobs and high-gloss styling, Principal Stylist Lamphane shares the cuts, finishes and celebrity inspiration she predicts will define AW26.

Continue Reading

Gaby's Bakery - Japanese Milk Bread
Gaby's Bakery - Japanese Milk Bread

September 18, 2026

This Japanese Milk Bread was meant for last week’s blog but my household ate half of it before I managed to get the photos. Two versions, rolls and a loaf that makes for amazing toast too.

Continue Reading

Autumn Hair Colour Trends: Q&A with Master Colourist, Berni
Autumn Hair Colour Trends: Q&A with Master Colourist, Berni

September 11, 2026

A new season is the perfect time for a colour rethink. We caught up with our Colour Masterist, Berni, to talk about restoring and refreshing post-summer hair, the shades and techniques defining the season ahead, and her expert advice for keeping your colour looking vibrant, glossy and beautifully healthy.

Continue Reading

Subscribe