Belle’s Enchanted Christmas Tree is a Excellent Cookie for the Holiday

Disney Food Blog released a variety of holiday cookies from Disney theme parks around the world and this enchanted Christmas tree using almond macarons and cranberry-orange filling is one of these recipes. We can’t wait to try it out this holiday season to bring some magic to our house.

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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

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
12 egg whites, divided
5 drops green food coloring

2 cups granulated sugar
1/3 cup water

TOPPING
24 yellow candy stars
Edible glitter

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DIRECTIONS

FOR 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.

FOR CRANBERRY-ORANGE WHITE CHOCOLATE
GANACHE:

1. Place white chocolate in medium bowl. Set aside.
2. Combine corn syrup, heavy cream, cranberry
   purée, and orange zest in small saucepan. 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.
3. Cool to room temperature before filling macarons.
   May be refrigerated up to 3 days if not using
   right away.

FOR ALMOND MACARONS:

1. Line 4 baking sheets with parchment paper. On 2
   of the baking sheets, draw 12 3-inch circles for a
   total of 24 3-inch circles. On the 3rd baking sheet,
   draw 24 2-inch circles. Draw 24 1-inch circles on
   the 4th baking sheet.
2. Pulse powdered sugar and almond flour in a
   large food processor until combined. Set aside.
3. Combine 6 of the egg whites, almond flour,
   powdered sugar, and food coloring in bowl of
   electric mixer fitted with paddle attachment. Mix
   on medium speed until mixture forms a paste. Set
   aside.
4. Whip remaining 6 egg whites in clean bowl of
   electric mixer fitted with whisk attachment. Whip
   on high speed for 7 minutes, until medium peaks
   form.
5. While egg whites are whipping, heat granulated
   sugar and water in heavy saucepan until it
   reaches a temperature of 245°F. Carefully pour
   into egg whites while mixer is running, making sure
   not to let any syrup hit the sides of the bowl.
6. Whip for an additional 15 minutes, until stiff peaks
   form and bowl is cool to the touch.
7. Fold 1/4 of the egg whites at a time into the
   reserved almond flour mixture, using a rubber
   spatula. Spoon into a piping bag fitted with large
   round tip.
8. Carefully fill each drawn circle on the baking
   sheets with filling, starting from the center of each
   circle. Let macarons dry at room temperature for
   30 minutes to 2 hours, until they are no longer wet
   to touch.

9. Preheat oven to 275°F.
10. Bake macarons for 12-17 minutes, until
    completely dry.
11. Cool on baking sheets. Do not remove from
    baking sheets until macarons are room
    temperature.

Belle’s Enchanted Christmas Tree:

1. Spoon cranberry orange white chocolate
   ganache in piping bag fitted with medium
   round tip.
2. Spoon cranberry Swiss buttercream in piping bag
   fitted with small star tip.
3. Pipe a thin layer of ganache, the size of a nickel,
   into the center of each 3-inch macaron. Pipe
   a ring of buttercream around the outside of
   the ganache. Top with 2-inch macaron then
   repeat with ganache and buttercream. Add
   1-inch macaron to the top and pipe a very small
   amount of buttercream on top. Repeat until all
   trees are assembled.
4. Decorate with yellow star candies and edible
   glitter to resemble a Christmas tree.

Enjoy this delicious recipe that brings the beauty of Belle and her tree to your home.

Source: Disney Food Blog