Christmas Wreath Macarons
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Christmas Wreath Macarons were on my mind all year. I wanted to make them since last Christmas. I made small wreaths macarons. They are included in Christmas Macarons Box 2022. These Christmas Wreaths Macarons I baked different sizes, shapes, and colors. I made two templates, which you can download and print below. I used White Chocolate Ganache and Raspberry Confit in the center for the filling—a classic flavor for these wreath-shaped macarons.
How to make Christmas Wreath Macarons
- Make White Chocolate Ganache and Raspberry Confit. This could be done a day before assembling macarons. Great for Holidays.
- Download and print templates. I made templates for small and big Christmas Wreaths.
- Prepare macaronage (macaron batter). I used my Basic Macaron Shells Recipe. If you prefer the Italian Meringue recipe, check my recipe. I also have an online video lesson on how to make macaron shells using the No rest method.
- Pipe and Bake Christmas Wreath Macarons. See instructions and tips below.
- Assemble Christmas Wreath Macarons. At this step, you can also decorate them.
How to Pipe Christmas Wreath Macarons
To pipe Christmas Wreath Macarons, I used different pipping tips. From one macaronage (macaron batter), you can make many different wreaths. My biggest advice will be to use a coupler in the piping bag. This will give you a chance to change pipping tips and make wreaths from the same batch. However, you can start with just one round pipping tip and make different sizes. For the more advanced level baker, I would recommend double recipe and coloring in two or three different colors of macaronage and then using different tips for pipping.
Place the template under the baking mat. I use a Silpat mat. Pipe dots following the template. Make sure the dots are connecting to each other. Place the baking mat on the baking tray and top a few times. Use a toothpick to remove any air bobbles. Top shells with sprinkles (optional), or you can decorate them later with royal icing or melted chocolate. Make sure the sprinkles that you are using are not going to burn in the oven or damage macaron shells. I like simple sprinkles or none at all. Let macaron shells rest until they are dry when you touch them with your finger. Bake Christmas Wreath macarons in the preheated oven. Please note that baking time may be longer than your usual time for regular shells. Let the wreaths cool completely on the baking mat. Remove and pair them with a similar size after that, fill with ganache and confit.
How to make Textured Christmas Wreath Macarons
To make Textured Christmas Wreath Macarons, there are a few rules that you need to know. The first rule is that macaronage (macaron batter) should be a little bit “undermixed.” That means that the consistency of the batter should not be “like lava” another way, it will not hold the shape. The other rule is: do not top the baking tray after pipping. Bake textured shells as regular shells; time may vary, too. One more thing you need to know: you can pipe wreaths using round pipping tips, leaving space for textured wreaths. Then, top the baking tray a few times and pipe the textured wreath on the same baking mat. However, to do that, you need to have two different piping bags with two different consistency batter, one “undermined” and one “like lava.”
Tip from Marina: when I am folding the batter, I like to place the “undermixed” batter in one bag and keep folding until I get “lava consistency” and then transfer it into a different pipping bag. For both bags, I use a coupler, which gives me a chance to change piping tips.
From one batch of macaronage, it is possible to get regular macaron shells and textured. Also, use different pipping tips if you use a coupler. If you are only starting to bake macarons, I would recommend using one pipping tip and one color.
My Latest Video
What Pipping Tips to use for Christmas Wreath Macarons
Below, you can see what pipping tips I used to make Christmas Wreath Macarons. My favorite and most used of all the time is Wilton 12. I pipe regular shells with this tip, too. The other pipping tip is Wilton 32. I used this tip to pipe dots and rosettes in the wreath. For big Christmas Wreath Macarons, I used Wilton 1A for round dots and 6B and 1M for textured wreaths. If you have ever made rosette macarons, apply the same technique to make macaron wreaths. I have a great video about it on my YouTube Channel.
How to assemble Christmas Wreath Macarons
As I mentioned before, white chocolate ganache and confit may be made a day ahead. Even macaron wreaths can be baked a day or two ahead (keep in a tight container at room temperature). When you have everything ready, only then assemble Christmas Wreath Macarons. Pipe ganache on the flat side of the macaron wreath, then pipe raspberry confit right in the center of the ganache and sandwich the macaron wreath with another shell. I decorated the wreath with a ribbon made from red fondant. Use melted chocolate to hold the ribbon on the macaron shell. After that, place the macaron wreaths in an airtight container and keep them in the fridge for 12-24 hours. Again, this is a great dessert to be made ahead of time and great for the Holidays.
Expert Tips
- If you did not use sprinkles for the shells before baking, you can drizzle some melted chocolate and top with sprinkles. I would recommend doing this before assembling macarons.
- For the filling, you can make different ganache or buttercream; raspberry confit could also be replaced with homemade caramel.
- Make sure you are piping on the baking mat wreaths the same size. Do not pipe big and small together. This will affect baking time.
If you make these Christmas Wreath Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations.
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Recipe
Christmas Wreath Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 emulsify blender
- 1 saucepan
- 1 spatula
- 1 baking mat
Ingredients
White Chocolate Ganache
- 300 gr white chocolate
- 100 ml heavy cream
- 20 gr glucose syrup
Raspberry Confit
- 200 gr raspberry puree
- 50 gr granulated white sugar
- 6 gr Pectin NH
- 2 gr citric acid
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar 1/2 cup
- 1 gr green food coloring
Instructions
How to make White Chocolate Ganache
- In the small saucepan, warm up heavy cream and glucose syrup. Do not boil!
- Semi-melt white chocolate in the microwave or using the double boiler method.
- Add heavy cream mixture to chocolate in 3 parts, mixing with the spatula all the time.
- Emulsify with a hand blender.
- Transfer to a flat container and cover with plastic wrap "to contact."
- Refrigerate ganache for 6-8 hours or overnight.
How to make Raspberry Confit
- Mix sugar with pectin NH in a cup or small bowl.
- In the small saucepan, warm up raspberry puree. Drizzle the sugar mixture to puree and mix with the spatula or whisk. Bring to a boil.
- After boiling for 20-30 seconds, turn the heat off. Add citric acid and mix with the whisk.
- Transfer the confit into a plastic bag and let in cool on the countertop. Refrigerate until use.
How to make Christmas Wreath Macaron Shells
- Download and print templates.
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add green food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pipping bag. For textured macaron shells use "undermixed" batter.
- Place the template under the baking mat and pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. For textured macrons, do not top the tray. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron wreaths from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.
I have a question about the templates.
Which size paper do we need to print them?
Thank you!
A4 paper, 8.27 X 11.69 in, or 210 mm X 297 mm.
Where did you get the bow mold from?
Thanks 🙂
– Blandine
It is Wilton mold. I ordered from Amazon. Will add it to my Amazon store.