Thanksgiving Wreath Macaron Centerpiece
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This Thanksgiving Wreath Macaron Centerpiece is a festive dessert that will be perfect for celebrating Thanksgiving. If you are looking for something special to impress your family and friends, then this large macaron or macaron cake is the one you need. The wreath is filled with chai filling and decorated with royal icing.
Table of Contents
Why You’ll Love This Recipe
- Wreath can be baked and assembled in a few parts. Check also Kyiv Cake or Cake in a Cup.
- Perfect for Thanksgiving. Try also the Turkey Macarons.
- Decor made with royal icing requires minimal skills.
Ingredients
- Chocolate: White Chocolate. I used Callebaut 32%.
- Sugar: White granulated sugar and powdered sugar.
- Cream: Heavy cream. Do not use milk or half-and-half.
- Butter: Unsalted butter.
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Egg: Egg whites at room temperature.
- Starch: Corn starch. Do not substitute with potato starch.
- Spice: Chai tea bag. I used Twinings decaffeinated chai.
- Color: Gel food coloring. I used Buckeye Brown from Chefmaster.
How to Make This Recipe
- Prepare filling for macarons. This can be done a few days before assembling the wreath. I used Ladurée-based Chai filling. You can also use American Buttercream or Ganache.
2. Bake a macaron wreath. This part can also be done a few days ahead of time. Make sure to download the template before baking. I used Easy Macarons Recipe for the shells, that based on French meringue. You can also try Italian Meringue or Egg White Powder to make macarons.
3. Assemble the Wreath. Fill Macaron Wreath with stabilazed chai filling.
4. Decorate Wreath with Royal Icing. Make royal icing and color it into fall colors. I used gel food coloring. Transfer icing into a piping bag with Wilton tips. Decorate a wreath. Watch the full video on my YouTube Channel. Decor is simple and great for beginner bakers.
In the saucepan, add heavy cream, sugar, and chai spices. Over medium heat, warm up the mixture until the sugar is dissolved.
Stir semimelted chocolate into pastry cream and let it cool.
Make French meringue. Meringue should be stable and shiny.
Using a spatula, start folding the batter until it flows fast. Check macaronage every few folds. Do not overmix the batter.
Place the template under the baking mat and pipe a macaron wreath.
Top the baking mat a few times. Using a toothpick, remove air bubbles.
Make a royal icing and color it with gel food coloring.
Transfer colored icing into party bags.
How to Assemble
Using a Wilton 4 or 3 tip, pipe a wreath on the macaron wreath.
Pipe leaves on the wreath using Wilton 352 tip.
Pipe chai filling on the flat side of the wreath.
Place a decorated wreath over the chai filling and press lightly. Make sure the is no filling coming out from the sides of the wreath.
Expert Tips
- Download and print the template. Remove template before baking.
- Do not forget to “mature” the wreath for at least 12 hours before serving.
- You can decorate with buttercream or sprinkles, if you like.
Recipe FAQs
Store the wreath in an air-tight container for 2-3 days.
Yes, you can decorate and then fill with the ganache or buttercream.
Yes, you can freeze a wreath for a few months.
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Recipe
Thanksgiving Wreath Macaron Centerpiece
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 digital kitchen scale
- 1 sieve
- 1 saucepan
- 1 spatula
- 1 whisk
Ingredients
Chai Filling For Macaron Wreath
- 100 g white chocolate
- 200 g heavy cream
- 100 g white granulated sugar
- 1 teabag chai tea
- 15 g corn starch
- 113 g unsalted butter
Macaron Wreath
- 140 g almond flour
- 125 g powdered sugar
- 100 g egg whites room temperature
- 105 g white granulated sugar
- 1 g gel food coloring
Royal Icing
- 1 cup powdered sugar
- 1 Tbsp meringue powder
- 1 Tbsp warm water
- 1 g gel food coloring
Instructions
How to Make Chai Filling for Macaron Wreath
- In the saucepan, add about 3/4 of the heavy cream, sugar, and chai spices from one tea bag. Mix well and place over medium heat. Do not boil.
- Stir the sugar until it is completely desolved.
- Add the rest of the heavy cream into a bowl or cup, then add corn starch and mix well.
- Pour the warm liquid into the corn starch mixture, mixing with a spatula or a whisk.
- Pour back into the saucepan and stir all the time over medium heat.
- Bring the mixture to a boil and continue boiling for 30 seconds. Remove the saucepan from the heat.
- Gently stir the semimelted chocolate into the cream.
- Transfer into a tall cup and let it cool to about 40-45 degrees Celsius.
- Add a few pieces of butter at a time and emulsify with an immersion blender.
- Transfer chai filling into a pastry bag, place it flat, and refrigerate until use.
How to Make a Macaron Wreath
- Download and print the Macaron Wreath Template.
- Prepare all ingredients and tools. Line two baking sheet pans with a baking mat.
- Add egg whites to a clean mixing bowl. Whisk on low speed. Then start adding sugar in a few parts.
- After that, change the speed in the mixer to medium and set up the timer for 15 minutes. And at the end, add food coloring.
- Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
- Transfer the batter to the piping bag with a round tip.
- Place the template under the baking mat. Pipe macaron wreaths on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell. This recipe makes 2 wreaths and a few macarons.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
- Remove template.
- Let macaron shells rest (dry) on the countertop for about 15 minutes.
- Meanwhile, preheat the oven to 300°F (150 °C).
- Bake macaron wreaths in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let it cool to room temperature before removing it from the mat.
- Pair macaron wreaths and macarons before assembling.
How to Make Royal Icing for Macaron Wreath Decor
- In the mixing bowl, add sifted powdered sugar and meringue powder.
- Using a whisk or spatula, mix the mixture for a few seconds.
- Add water and beat on low speed for 5-7 minutes. Icing will be lighter in color. Check the consistency of the icing. If icing is too stiff, add more water, 1 teaspoon at a time. If the icing is too thin, add powdered sugar.
- Transfer part of the icing into a small bowl or cups and add gel food coloring. Then mix the icing with the spatula and transfer it into a piping bag.