Christmas Tree French Macarons

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By Sneji
December 23, 2022

I love pistachios! So when I saw the pistachio extract in the grocery store I knew I had to buy it and make something out of it!

Since Christmas time is here I thought why not and surprise my kids with some green pistachio French macarons. I mean it is such a fitting idea for the season and, let’s be honest, who doesn’t love macarons?

They turned out so cute that my daughters even refused to eat them at first because they were too beautiful. But of course, once they decided they couldn’t wait any longer and tasted them, oh boy! The macarons were gone in a matter of minutes!

 I love the Christmas tree theme for the holidays as you probably have noticed; in my site I have the Christmas Tree Puff Pastry, the Christmas Star Tree and now I present to you the Christmas Tree French Macarons.

Here are some other recipes for appetizers :

Ingredients

Filling Cream

  • ¼ cup ground pistachios
  • ½ tbsp whipping cream
  • 100 g unsalted butter, softened
  • 100 g powdered sugar
  • green gel food coloring

Macarons

  • 100 g almond flour
  • 100 g powdered sugar
  • 75 g egg whites
  • 65 g sugar
  • 1/2 tsp pistachio extract
  • green gel food coloring

Instructions

Filling Cream

  • Pour the pistachios and the whipping cream in a blender. Blend them until you obtain a paste-like mixture. Set aside.
  • In a middle bowl, beat the butter.  After that, add the pistachio mixture and some green food coloring.
  • Add the powdered sugar and whisk it all together. Leave in the refrigerator for a maximum of 30 min. Don’t leave it for too long because the cream will become very stiff.

Macarons

  • Line 4 baking sheets with parchment paper or a teflon sheet or a silicone mat. I used parchment paper to make templates for the different parts of the tree. For the big macarons, I drew circles with an 8 cm diameter, for the middle one, I drew circles with a 6 cm diameter, for the small ones it was a 4 cm diameter and for the top, it was a 2 cm diameter.
  • Put the almond flour and powdered sugar in a food processor and process into fine powder for about 2 to 3 minutes maximum. After that, sift the powdered mixture.
  • In a big bowl, beat the egg whites on medium speed and gradually add the sugar until foamy.
  • Sift the powdered mixtures into the beaten egg whites. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated.
  • Add the pistachio extract and green food gel coloring. Then continue to fold the batter until it is runny enough to draw a number eight in it .
  • Transfer the batter into a pastry bag (you can fit it with a round tip 2A).
  • Hold the pastry bag at a straight 90° angle and pipe on the prepared baking sheets
  • Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some of the larger air bubbles.
  • Let the macarons sit on the counter for at least 30 minutes. When you touch the macarons lightly and the batter does not stick to your finger, it means they are ready to go in the oven.
  • Preheat the oven to 280°F (140°C).
  • Bake one baking sheet at a time, place your tray on the middle rack and bake the big macarons for about 23 min, the middle ones for about 20 min, the small ones for about 17 min, the smallest ones (those used for the top) for about 14 min. Know that for larger macarons, it will take longer.
  • You can test if they are done by touching a macaron lightly and trying to move it. If it slides and wobbles, bake it a minute or two longer. The cooked macarons should be firm to the touch and the base shouldn’t move.
  • Let the macarons cool down completely and only then remove them from the parchment paper.

Assemble the macarons

  • Pipe a dollop of filling cream on the top of the macaron shell and assemble the Christmas Tree. Decorate as you wish.
  • Store the macaron trees in an airtight container.

Bon Appétit!

Christmas Tree French Macarons

Servings 6 trees

Ingredients
  

Filling Cream

  • ¼ cup ground pistachios
  • ½ tbsp whipping cream
  • 100 g unsalted butter, softened
  • 100 g powdered sugar
  • green gel food coloring

Macarons

  • 100 g almond flour
  • 100 g powdered sugar
  • 75 g egg whites
  • 65 g sugar
  • ½ tsp pistachio extract
  • green gel food coloring

Instructions
 

Filling Cream

  • Pour the pistachios and the whipping cream in a blender. Blend them until you obtain a paste-like mixture. Set aside.
  • In a middle bowl, beat the butter.  After that, add the pistachio mixture and some green food coloring.
  • Add the powdered sugar and whisk it all together. Leave in the refrigerator for a maximum of 30 min. Don’t leave it for too long because the cream will become very stiff.

Macarons

  • Line 4 baking sheets with parchment paper or a teflon sheet or a silicone mat. I used parchment paper to make templates for the different parts of the tree. For the big macarons, I drew circles with an 8 cm diameter, for the middle one, I drew circles with a 6 cm diameter, for the small ones it was a 4 cm diameter and for the top, it was a 2 cm diameter.
  • Put the almond flour and powdered sugar in a food processor and process into fine powder for about 2 to 3 minutes maximum. After that, sift the powdered mixture.
  • In a big bowl, beat the egg whites on medium speed and gradually add the sugar until foamy.
  • Sift the powdered mixtures into the beaten egg whites. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated.
  • Add the pistachio extract and green food gel coloring. Then continue to fold the batter until it is runny enough to draw a number eight in it .
  • Transfer the batter into a pastry bag (you can fit it with a round tip 2A, but I never use it).
  • Hold the pastry bag at a straight 90° angle and pipe on the prepared baking sheets.
  • Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some of the larger air bubbles.
  • Let the macarons sit on the counter for at least 30 minutes. When you touch the macarons lightly and the batter does not stick to your finger, it means they are ready to go in the oven.
  • Preheat the oven to 280°F (140°C).
  • Bake one baking sheet at a time, place your tray on the middle rack and bake the big macarons for about 23 min, the middle ones for about 20 min, the small ones for about 17 min, the smallest ones (those used for the top) for about 14 min. Know that for larger macarons, it will take longer.
  • You can test if they are done by touching a macaron lightly and trying to move it. If it slides and wobbles, bake it a minute or two longer. The cooked macarons should be firm to the touch and the base shouldn’t move.
  • Let the macarons cool down completely and only then remove them from the parchment paper.

Assemble the macarons

  • Pipe a dollop of filling cream on the top of the macaron shell and assemble the Christmas Tree. Decorate as you wish.
  • Store the macaron trees in an airtight container.

Bon Appétit!

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    Author: Sneji
    Course: Dessert
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