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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.

  1. 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.
  2. Add butter mixture to egg whites. Whip on
    high speed for 10-15 minutes, until buttercream
    becomes smooth and fluffy.
  3. Add in cranberry purée, 1/4 cup at a time,
    allowing buttercream to become smooth after
    each addition.
  4. 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.
  1. Preheat oven to 275°F.
  2. Bake macarons for 12-17 minutes, until
    completely dry.
  3. 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

About Jennifer Retzlaff

My name is Jennifer Retzlaff and I became a lifelong Disney fan during my first trip to Walt Disney World in 6th grade. From that moment, Disney became a big part of my life. I live in Iowa with my husband and two kids who are growing up too quickly for my liking. I started introducing my love for Disney early to my family with a Disney honeymoon and then trips when our youngest of 18 months. Since then, our family has been to Walt Disney World over five times and we continue to plan and dream for the next trip. I love the magic that Disney brings to people through the theme parks, cruises, adventures and movies they create. As a teacher, I try to bring that magic into my classroom to help kids believe that “If You Can Dream It, You Can Do It.” I recently reached a dream of mine as I joined Magic Vacation Planner as a personal travel advisor. With this team, I can now help others plan magical vacations. As a passionate writer, I also have my own blog at magicalvacationsbyjen which is also where you can follow me on instagram for trip reviews along with tips and tricks for your next magical vacation.