Macaroon Christmas Tree
Macaroon Christmas Tree
Ingredients
- 90g egg whites
- 90g sugar
- 95g icing sugar
- 95g almond flour
- Green food colouring
- 250g white chocolate
- ½ cup Früzo Raspberries
- 60ml cream
Directions
- Preheat oven to 145°c.
- In a heatproof dish, combine egg whites and sugar.
- Over a double boiler, stir egg mixture until sugar has dissolved.
- Remove from heat and whisk until stiff peaks form.
- Sift almond flour and icing sugar together into stiff egg whites, add a couple drops of food colouring.
- Start to fold flour into egg whites. Continue to fold until all ingredients are incorporated and mixture can make a figure 8 with a spatula.
- Place mixture into a piping bag and pipe rounds of different sizes on a lined tray.
- Bang tray on a table to release any air bubbles.
- Allow to dry for 30 minutes.
- Bake in oven for 15 to 20 minutes or until cooked through and can be removed easily from tray.
- Allow to cool.
- In a bowl, combine chocolate, raspberry and cream.
- Heat in a microwave until completely melted. Mix well to combine, allow to cool and set.
- To assemble trees, pipe chocolate ganache on top of the largest round macaroon and add a smaller macaroon on top. Repeat process until you have a tree.
- You can decorate your trees with edible balls or sweets.
