Belle’s Enchanted Christmas Tree Recipe
Belle’s Enchanted Christmas Tree
Ingredients
- 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
- 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
- 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
Cranberry Swiss Buttercream
Cranberry-Orange White Chocolate Ganache
Almond Macaron
Instructions
- Cream butter in bowl of mixer fitted with paddle attachment until fluffy. Add salt, vanilla, and food coloring. Beat on medium speed until combined.
- 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.
- Add butter mixture to egg whites. Whip on high speed for 10-15 minutes, until buttercream becomes smooth and fluffy.
- Add in cranberry purée, 1/4 cup at a time, allowing buttercream to become smooth after each addition.
- Store in an airtight container for up to 6 days.
- Place white chocolate in medium bowl. Set aside.
- 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.
- Cool to room temperature before filling macarons. May be refrigerated up to 3 days if not using right away.
Cranberry Swiss Buttercream
Cranberry-Orange White Chocolate Ganache