Macaron Christmas Tree

5 from 1 vote

A Macaron Christmas Tree is layers of macaron shells and white chocolate ganache. This is not just a macaron; this is like a small cake.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 307kcal

Melt white chocolate in the microwave using 30-second intervals.
In the small saucepan, bring to a simmer, but do not boil heavy cream.
Pour hot cream over the chocolate in 3 parts, mixing with the spatula, fast and pressing down.
Emulsify with an immersion blender. Transfer the ganache into a flat container and cover it with plastic wrap "to contact."
Let the ganache set in the fridge for 6-8 hours.

Download and print the template.
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 food coloring (optional).
Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
Add dry ingredients into the meringue and start folding in the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava”.
Transfer macaronage into a pastry bag with a round tip.
Place the template under the baking mat and pipe macaron shells.
Top the baking sheet pan with piped macaron shells a few times. 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) -300°F (150^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let it 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.

Stack the macaron shells into Christmas Tree towers. Transfer the ganache into a pastry bag with a Wilton 1M piping tip. Pipe ganache on the tray or plate; this way, the tree will not be moved and destroyed.
Pipe ganache between each macaron shell and press lightly.
When you assemble all the macaron shells, you need to decorate the tree with sprinkles and gold or chocolate chips.
Place the Macaron Christmas Tree into an airtight container to mature in the fridge for 12-24 hours. Use a deep container, or your macarons will not fit. You need to be able to close the cover.
Serve as an individual dessert. Enjoy!

Get all ingredients and tools ready before baking.

Download and print the template. Place under the baking mat.

Measure all ingredients by weight using a kitchen scale.