Belle’s Enchanted Christmas Tree Recipe

Belle’s Enchanted Christmas Tree

Ingredients

Cranberry Swiss Buttercream
• 1 1/4 cups unsalted butter, softened
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla
• 5 drops red food coloring
• 6 egg whites
• 1 1/4 cups granulated sugar
• 3/4 cup cranberry purée
Cranberry-Orange White Chocolate Ganache
• 1 1/2 cups white chocolate chips
• 1 1/2 tablespoons light corn syrup
• 1 tablespoon heavy cream
• Zest of 1/2 orange
• 2/3 cup cranberry purée
• 1/2 tablespoon butter, cut into small pieces
Almond Macaron
• 3 1/4 cups powdered sugar
• 3 3/4 cups almond flour (for gluten-free try Bob's Red Mill flour used by Disney)
• 12 egg whites, divided 5 drops green food coloring

Instructions

Cranberry Swiss Buttercream
1. Cream butter in bowl of mixer fitted with paddle attachment until fluffy. Add salt, vanilla, and food coloring. Beat on medium speed until combined.
2. Combine egg whites and sugar in double boiler or heat safe bowl placed over a pot of simmering water. Stir to dissolve sugar. Continue cooking, stirring often, until egg whites reach temperature of 140°F. Transfer to clean bowl of an electric mixer fitted with whisk attachment. Whip at high speed for 10 minutes, until egg whites reach a temperature of 70-80°F.
3. Add butter mixture to egg whites. Whip on high speed for 10-15 minutes, until buttercream becomes smooth and fluffy.
4. Add in cranberry purée, 1/4 cup at a time, allowing buttercream to become smooth after each addition.
5. Store in an airtight container for up to 6 days.
Cranberry-Orange White Chocolate Ganache
6. Place white chocolate in medium bowl. Set aside.
7. Combine corn syrup, heavy cream, cranberry purée, and orange zest in small saute pan. Cook over medium heat until simmering. Pour over white chocolate and let sit for 5 minutes. Whisk to fully melt chocolate. Add butter and purée with immersion blender.
8. Cool to room temperature before filling macarons. May be refrigerated up to 3 days if not using right away.