Christmas Wreath Macarons

5 from 1 vote

These Christmas Wreath Macarons are filled with White Chocolate Ganache and Raspberry Confit.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: wreath

Calories: 682kcal

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 the heavy cream mixture to the 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.

Mix sugar with pectin NH in a cup or small bowl.
In the small saucepan, warm up the 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 it cool on the countertop. Refrigerate until use.

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 peaks. 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 piping bag. For textured macaron shells, use "undermixed" batter.
Place the template under the baking mat and pipe macaron shells on the baking mat.
Top the baking sheet pan with piped macaron shells a few times. For textured macrons, do not top the tray. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275°F (134°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 shells of similar sizes.

Measure all ingredients correctly using a digital kitchen scale.

Get all tools ready before making this recipe.

Give enough time for the wreaths to rest before baking.