Christmas Wreath Macarons

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Christmas Wreath Macarons were on my mind all year. I wanted to make them since last Christmas. In fact, I made small wreaths macarons. They are included in Christmas Macarons Box 2022. These Christmas Wreath Macarons I baked different sizes, shapes and colors. I made 2 templates, you can download and print below. For the filling I used White Chocolate Ganache and Raspberry Confit in the center. Classic flavor, for these classic shaped macarons.

Christmas Wreath Macarons

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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 Italian Meringue recipe, you can check here. I also have online video lesson how to make macaron shells using 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 coupler in the pipping bag. This will give you chance to change pipping tips and make wreath from the same batch. However, you can start with just one round pipping tip and make different sizes. For more advanced level baker, I would recommend to double recipe and color to two or three different colors macaronage and then use different tips for pipping.

Place template under baking mat. I use Silpat mat. Pipe dots following the template. Make sure dots are connecting to each other. Place baking mat on the baking tray and top a few times. Use 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 not going to burn in the oven or damage macarons shells. I like really simple sprinkles or none at all. Let macaron shells to rest until they are dry when you touch with the finger. Bake Christmas Wreath macarons in the preheated oven. Please note, that baking time maybe be longer then your usual time for regular shells. Let wreaths to cool completely on the baking mat. Remove and pair them with the similar size. After that fill with ganache and confit.

Tip from Marina: 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.

Christmas Wreath Macarons

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 (macarons batter) should be a little bit “undermixed”. That means that consistency of the batter should be not “like lava”, other 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 very too. One more thing you ned to know: you can pipe wreaths using round pipping tip, leaving space for textured wreaths. Then top the baking tray a few times and pipe textured wreath on the same baking mat. However, to do that, you need to have two different pipping bags with two different consistency batter, one “undermined” and one “like lava”.

Tip from Marina: when I am folding batter, I like to place “undermixed” batter in one bag and keep folding until I get “lava consistency” then transfer into different pipping bag. For both bags I use coupler, which gives me chance to change pipping tips.

From one batch of macaronage it is possible to get regular macaron shells and textured. Also use different pipping tips, if you use coupler. If you are only starting baking macarons, I would recommend to use one pipping tip and one color.

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 ever made rosettes macarons then apply the same technique to make macaron wreaths. I have great video on my You Tube Chanel about it.

How to assemble Christmas Wreath Macarons

Like I mention 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 air tight container at room temperature). When you have everything ready, only then assemble Christmas Wreath Macarons. Pipe ganache on flat side of macaron wreath, then pipe raspberry confit right in the center of the ganache and sandwich macaron wreath with another shells. I decorated wreath with ribbon made from red fondant. Use melted chocolate to hold ribbon on the macarons shell. After that place macaron wreaths in air tight container and keep them in the fridge for 12-24 hours. Again, this is great dessert to be made ahead of time and great for Holidays.

Christmas Wreaths Macarons

If you did not use and sprinkles for the shells before baking, you can drizzle some melted chocolate and top with sprinkles. I would recommend to do this before assembling macarons.

Christmas Wreaths Macarons

For the filling you can make different ganache, raspberry confit also could be replaced with different filling. I have many recipes and you can check here.

Christmas Wreath Macarons

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. Check also other recipes:

Christmas Wreath Macarons

Christmas Wreath Macarons

Marina
These Christmas Wreath Macarons filled with White Chocolate Ganache and Raspberry Confit.
5 from 1 vote
Prep Time 8 hours 45 minutes
Cook Time 30 minutes
Total Time 9 hours 15 minutes
Course Dessert
Cuisine French

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 emulsify blender
  • 1 saucepan
  • 1 spatula

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

  • 120 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 double boiler method.
  • Add heavy cream mixture to chocolate in 3 parts, mixing with the spatula all the time.
  • Emulsify with hand blender.
  • Transfer to flat container and cover with plastic wrap "to contact".
  • Refrigerate for 6-8 hours or overnight.

How to make Raspberry Confit

  • Mix sugar with pectin NH in the cup or small bowl.
  • In the small saucepan warm up raspberry puree. Drizzle sugar mixture to puree and mix with the spatula or whisk. Bring to boil.
  • After boiling for 20-30 seconds, turn the heat off. Add citric acid and mix with the whisk.
  • Transfer confit into 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 stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the 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 into pipping bag. For textured macaron shells use "undermixed" batter.
  • Place template under 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 to rest on the countertop until no batter sticks to your finger when you touch. 
  • Bake macaron shells in the preheated oven to 275F (134C) 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 baking sheet pan. When shells are cooled completely remove from the baking mat and pair them with similar size. 
Tried this recipe?Let us know how it was!

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