Thanksgiving Wreath Macaron Centerpiece

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Thanksgiving Wreath Macaron Centerpiece

This Thanksgiving Wreath Macaron Centerpiece is a festive dessert that will be perfect for celebrating Thanksgiving.

Prep Time2

Total Time2

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: wreath

Calories: 2343kcal

Author: Marina Voronkov

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.

Video

Notes

Measure all ingredients correctly, using a digital scale.

Nutrition