Sabine's Christmas Macaron Wreath
Recipe created by Sabine our EU ambassador
We asked Sabine some festive questions:
What is your favourite Rainbow Dust product at Christmas? "My favourite Rainbow Dust product for the Christmas period is metallic paint."
What traditions do you enjoy over Christmas? "In south France where I live, Me and my mother make orange blossom king brioches with candied fruit, chestnut cream, sugar-coated chestnuts filled with whipped cream."
Top Tips
Fold, Don’t Stir: Use a gentle folding motion to incorporate the almond mixture, turning the bowl as you go.
Achieve the Right Consistency: The batter should flow like lava, forming ribbons when you lift the spatula. Over-mixing or under-mixing can lead to cracked or misshapen macarons.
Baking Ingredients
Ingredients for 40 macaroons:
- 225 g icing sugar
- 125 g almond powder
- 100 g egg white
- 25 g caster sugar
Basic ganache:
- 240g white chocolate
- 140g liquid cream, 30% to 35% fat
- A teaspoon of flavouring of your choice
- ProGel food colouring
of your choice
Equipment & Decorating Ingredients
Equipment:
- A mixer or electric food processor.
- A piping bag with a smooth nozzle 8 to 10 millimeters
- 2 baking sheets covered with parchment paper.
Decorations
- Red ProGel
- Leaf Green ProGel
- Baby Pink ProGel
- Gold Star Confetti
- Click & Twist Glue Brush
Directions
1. Preheat your oven to 170 °. Weigh all your ingredients. Pour the icing sugar and the almond powder into the bowl of a mixer.
2. Pour the egg whites into the bowl or your mixer and run them at full speed, adding the ProGel food colouring of your choice.
3. When the egg whites start to be very foamy, add the caster sugar in. Let it run for about ten minutes. (This operation aims to break the texture of the egg
whites.) You should achieve a very compact meringue.
4. Pour all of the icing sugar + almond powder mixture (the equal part) into your whipped egg whites.
5. Using a rubber spatula to properly incorporate the dry elements of the recipe. Work the entire dough so as to fold it slightly.
6. You must work the dough quickly to break the whipped egg whites and prevent your macarons from cracking during cooking. The dough has a fairly thick liquid consistency.
7. For cooking: with a cookie cutter or a glass, draw 4 cm diameter discs with a pen on a sheet of baking paper.
8. Cover the first sheet with a sheet of blank greaseproof paper and secure it with a paper clip if necessary.
9. Fill your piping bag halfway with the mixture and make small balls of dough on your baking sheet.
10. Tap the sheet lightly to even out the surface of the macarons.
11. Bake for 10 to 12 minutes, taking care to turn the sheet halfway through cooking. When the macarons are cooked, let them cool completely on a rack.
Basic ganache:
1. Bring the cream to the boil.
2. Pour it over the white chocolate.
3. Emulsify well with a spatula.
4. Add a flavouring and colouring of your choice.
5. Pour the mixture into a piping bag and leave.
6. Harden for 1 hour in the fridge before use, loosen up the ganache with your hands.
Assemble:
Once macarons have cooled and ganache has been loosened up,
pipe ganache onto the flat side of the macaron. Then add another on top to
make a sandwich.
Once assembled, you can start decorating the tops however
you’d like.
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