Macaron Christmas Trees
These will make such pretty gifts. If you don’t want to make the little trees, they will still make perfect macarons in the traditional way. We have this recipe elsewhere on the Insider Club, follow the directions in the recipe, but watching the video will help you manage the method. (Ignore the quantities spoken about in the video!) HOW cute are they?? Very!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 240 Grams Egg Whites
- 300 Grams Raw Caster Sugar BUY
- 300 Grams pure icing sugar
- 300 Grams Almond Meal Recipe
- gel or powdered food colouring of choice. DO NOT use liquid food colouring
- 200 Grams Butter BUY
- 400 Grams pure icing sugar
- 1 Pinch Pink Salt Flakes BUY
- 3-4 Drops doTERRA Oils flavour of choice, peppermint, cinnamon bark, wild orange, lemon, bergamot, geranium are all delish BUY
- food colouring of choice to match your flavour
- a few dragees or sprinkles to garnish
- gold leaf, optional to garnish
Preheat oven to 130-145ºC.
Place 150g egg white into Thermomix bowl and whip 4 min/37ºC/Butterfly/speed 3/MC off. Wipe the moisture off the inside of the lid.
Add the sugar slowly one spoonful at a time through the hole in the lid, 6 min/50ºC/Butterfly/speed 3. Scrape around the edges of the bowl.
Whip 20 min/Butterfly/speed 3/MC off (no heat). Remove butterfly and set meringue aside in a clean and dry bowl.
In a clean and dry Thermomix bowl, add icing sugar and almond meal and blitz 10 sec/speed 8.
Pour almond mix through a sieve into a large mixing bowl, discarding anything too big to pass through the sieve.
Add remaining (90g) egg white to the almond mix. Add colour (gel or powder only) if using. Using a spatula, thoroughly mix by hand to create a smooth and consistent paste with no lumps.
In thirds, add the meringue to the almond mix and stir through with the spatula. The first third can be mixed quite vigorously. The second third continue to stir but a little more gently. The last third, use a gentle folding motion to retain as much air as possible. The consistency of the mixture should be 'lava' like when the spatula is held up above the bowl.
Using a 1cm piping nozzle, fill the piping bag 1/3 to ½ full.
Pipe the mixture straight onto baking paper lined trays grading into 4 different sizes if making trees.
To pipe, hold the piping bag approx 1 cm above the tray, squeeze out the mixture without moving the bag, stop squeezing, then quickly twist and pull up in one swift movement. Once all of the trays are full, tap them lightly on the bench to release any air bubbles. You can also use a skewer to pop any bubbles.
Allow the macarons to sit on the bench for 5 minutes to flatten out a little. Bake 13-15 mins on the middle two shelves with a tray on the top shelf to avoid discolouration. Cool completely on rack before assembling.
To make Buttercream; Add all ingredients to Thermomix bowl and mix 20 sec/speed 6. Scrape down sides of bowl.
Whip 30 sec/Butterfly/speed 3-4 or until light and fluffy.
To assemble Macarons; Once the macarons are cool, match up sets of four that are descending in size and place a circle of buttercream on the bottom of largest one, adding each layer with more buttercream. Decorate with sugar baubles, gold dust or gold leaf. Dust with icing sugar for that snowy look!
This is just one of our Insider recipes. Join us today and start cooking!