Macarons fir

Ingredients

For 12 servings

• •100 g 100 g sugar powder
• •100 g 100 g of icing sugar
• •100 g 100 g almond powder
• •100 g 100 g liquid cream
• •1 1 drops of food colouring
• •35 ml 35 ml of water
• •2 2 egg whites
• •200 g 200 g white chocolate

Method

1. 1.Mix and sieve the ice sugar with the almond powder. Mix with 1 of the 2 egg whites.
2. 2.In a saucepan, heat the sugar with water up to 118°C.
3. 3.Beat the second egg white in snow and pour over the syrup at 118°C. Keep beating for 5 minutes.
4. 4.Gently add the meringue into the icing/almond sugar mixture and add the green food colour.
5. 5.Place the macaroon dough in a socket pocket with a smooth size 8 socket. On a sheet of baking paper, pocket round macaroons with 4 different diameters: 5cm, 4,5cm, 4cm and 3,5cm.
6. 6.Cook the shells at 130°C for 13 minutes.
7. 7.For the ganache: Melt the white chocolate. In parallel heat the liquid cream in a saucepan and when it is hot pour it in 3 times on white chocolate. Stir well and let crystallize 1/2h in the fridge.
8. 8.Place the ganache in a fluted socket pocket. Overlay your macaron shells from the largest to the smallest diameter by garnishing with ganache between each floor.
9. 9.Decorate with small sugar balls and possibly with a sugar paste star on the top of the tree.