Christmas Tree Macarons with Vanilla Bean Buttercream

December 24, 2021

Christmas Tree Macarons with Vanilla Bean Buttercream


Merry Christmas everyone! Here's a Christmas Tree Macaron with Vanilla Bean Buttercream & Dark Chocolate Ganache to celebrate the holidays ๐ŸŽ„❤️

I made a pink Christmas tree and decorated it with mini macarons Christmas "baubles". Some of the mini macarons were painted with edible gold and silver dust to bring out the Christmas ornament effect. Not forgetting the star on top of the Christmas tree, which is also a macaron! ⭐️

For the filling, I paired Vanilla Bean Buttercream with Dark Chocolate Ganache for a balance of sweet and bitter. I used a vanilla bean pod from Spiced Quay. Their Madagascar Vanilla are ethically grown and cured in Madagascar. Considered the 'queen of the crops', these premium vanilla pods are First Quality NFN, which means they are 'non-split, non-blemish black' and of the highest quality. Being plump and moist, trust these pods to infuse bold aromas and flavors to any dish - perfect for my buttercream!

Christmas Tree Macarons with Vanilla Bean Buttercream

Here are the steps to cut a vanilla pod:
Step 1: Take a vanilla pod and a small sharp knife, slice down the center of the pod
Step 2: Gently remove the seeds by running your knife along the edge
*P.S. I only used 1/4 of a vanilla pod for this recipe as I made only a small batch of buttercream.

Have a jolly time making this recipe ❤️
     

CHRISTMAS TREE MACARONS RECIPE 
by Sumopocky

Macaron Ingredients
[For Macaron Shells] 
Meringue: 50g of Egg whites + 65g of Castor sugar
60g of Almond flour
60g of Powdered/icing sugar
Red food colouring
[For Vanilla Bean Buttercream]
1/4 of Vanilla Bean Pod
70g of Unsalted butter
160g of Icing sugar

[For Dark Chocolate Ganache]
50g of Heavy cream
50g of Dark chocolate
[For Decoration]
Silver Edible Dust
Gold Edible Dust
White compound chocolate (20g)
Snowman macaron recipe
Macaron Directions
[For Macaron Shells] 
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. When the wet and dry ingredients just start to become combined (in other words, you can't see traces/clumps of almond flour/icing sugar in the meringue), scoop out 2 tablespoons of batter. At this point, the batter should still be quite tacky.
4. Divide the batter you scooped out into two equal portions. To one of the portions, continue to  macaronage until you get a molten-like mixture and drips down like a ribbon when lifted. This will form your white batter for the Christmas bauble decoration. Repeat for the other half, adding red food colouring to make red Christmas baubles. Transfer to a piping bag with a small tip. 
5. To the remaining batter, add a bit of red food colouring to make pink batter. Continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted.
6. Pipe out shells onto parchment paper. Please refer to video above for demonstration. 
7. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. While waiting for the shells to dry, preheat the oven to 150°C. Bake the large shells & small shells in separate batches. Remove the smaller shells after 15 minutes, and the larger shells after approximately 20 minutes
 9. Let shells cool and pipe with your desired filling. I piped mine with raspberry and dark chocolate ganache. 

[For Vanilla Bean Buttercream]
1. Beat the softened unsalted butter.
2. Sift in icing sugar, and beat till it's white and fluffy.
3. Slice the vanilla bean pod in half, and gently scrape out the vanilla bean. Beat this into the buttercream till the texture is smooth.

[For Dark Chocolate Ganache]
1. Bring the heavy cream to a boil, and pour over the dark chocolate. Stir well, ensuring all the chocolate has melted, and transfer to a piping bag. 
2. Let the ganache cool in the fridge and harden slightly before using. 

[Assembly]
1. Pipe buttercream on a cake board. Place the largest macaron shell on top, and pipe the buttercream along the circumference. Fill the center with dark chocolate ganache.
2. Continue to stack the shells in descending sizes. 
3. Melt the white compound chocolate and transfer to a piping bag with a small tip. Use this as a "glue"to stick the Christmas baubles and star on top of the tree
4. Pipe some white compound chocolate at the foot of the tree, and place the snowman macaron

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