Description
This delightful Macaron Wreath recipe offers a festive and visually stunning holiday treat. Made with delicate almond-flavored macaron shells dyed green, filled with a creamy vanilla buttercream, and decorated with colorful sprinkles and edible beads, this wreath is perfect for celebrations and gifting during the holidays.
Ingredients
Scale
Macaron Shells
- 90 g egg whites (aged overnight if possible)
- 1/4 tsp cream of tartar
- 75 g granulated sugar
- Green gel food coloring
- 200 g powdered sugar
- 120 g almond flour
Buttercream Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
Decorations
- Red sprinkles
- Edible gold beads
- Mini bows or other festive toppings
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. Optionally, trace wreath-shaped guides on the paper to help pipe the macarons evenly.
- Sift Dry Ingredients: Sift together almond flour and powdered sugar, discarding any large pieces to ensure a smooth batter.
- Make Meringue: Beat the egg whites on medium speed until soft peaks form. Add cream of tartar and continue beating while gradually adding granulated sugar. Whip until stiff, glossy peaks are achieved. Mix in green gel food coloring evenly into the meringue.
- Fold Dry Ingredients: Gently fold the sifted almond flour and powdered sugar into the green meringue in three additions. Fold carefully until the batter flows like lava and creates ribbons when lifted.
- Pipe Macarons: Transfer the batter to a piping bag and pipe small circles in wreath shapes onto the prepared sheets. Tap the baking sheets firmly on the counter to pop any large air bubbles. Use a toothpick to remove any remaining bubbles on the surface.
- Dry the Shells: Let the piped macarons rest for 30 to 60 minutes until their tops are dry to the touch, which helps develop the signature macaron feet when baked.
- Bake: Preheat the oven to 300°F (150°C). Bake the macaron shells for 15 to 17 minutes. After baking, allow them to cool completely on the baking sheets before removal.
- Prepare Buttercream Filling: Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk as needed to achieve a smooth, pipeable consistency.
- Assemble the Wreath: Pair up matching macaron shells by size. Pipe buttercream onto one shell and gently sandwich with its pair. Arrange the filled macarons in a circular wreath shape on a serving platter.
- Decorate: Finish by decorating the wreath with red sprinkles, edible gold beads, mini bows, and other festive decorations for a beautiful holiday presentation.
Notes
- For best macaron results, age egg whites overnight at room temperature.
- Ensure almond flour and powdered sugar are finely sifted to prevent gritty texture.
- Resting the piped macarons before baking is crucial for creating the macaron feet.
- Use gel food coloring to avoid adding extra liquid to the meringue.
- The buttercream filling can be flavored with other extracts or zest for variation.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
- Bring macarons to room temperature before serving for optimal flavor and texture.
