Description
Festive, elegant macaron towers shaped like Christmas trees, filled with kiwi curd and topped with a sparkling currant glaze.
Ingredients
Scale
For the Crust:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- Green gel food coloring
- 2 kiwis, peeled and pureed
- 1/4 cup sugar
- 1 egg yolk
- 2 tbsp butter
- 1/4 cup black currant jam
- 1 tsp sparkling sugar
- Edible gold dust (optional)
Instructions
1. Prepare the Crust:
- Sift almond flour and powdered sugar together twice; set aside.
- Whip egg whites to soft peaks, gradually add granulated sugar, then whip to stiff peaks. Fold in green food coloring.
- Gently fold dry ingredients into meringue in two additions. Pipe into Christmas tree shapes on parchment-lined baking sheets. Tap pans and let rest 30 minutes.
- Bake at 300°F (150°C) for 12-15 minutes. Cool completely on wire racks.
- For kiwi curd: Cook kiwi puree, sugar, and egg yolk over low heat until thickened. Off heat, stir in butter. Chill.
- For glaze: Warm currant jam, strain, then brush over macaron tops. Sprinkle with sparkling sugar and gold dust.
- Pipe kiwi curd onto flat sides of half the macarons, sandwich with remaining halves. Stack into towers using extra curd as ‘glue’.
Notes
You can customize the seasonings to taste.