How to make Textured Christmas tree macarons - free recipe

Make these pretty textured ombre Christmas Tree macarons (recipe below) using piping tips 103 or 104:

Macaron Recipe
190 gram (6 5/8 oz)almond meal (almond flour)
190 gram pure icing sugar (6 5/8 oz powdered sugar)
190 gram granulated sugar (6 5/8 oz)
1 tsp powdered egg white (optional)
48 grams water (1 5/8 oz)
140 gram egg whites aged split into 2 lots of 70grams each (5 oz split into 2 lots of 2 1/2oz each)
food color of choice

1. Mix the ground almonds and icing sugar together and pulse a few times in food processor to make almond meal finer. Do not over process as the meal can become oily. Sieve into a large bowl. Put 70g (2 1/2 ounce) of the egg whites in a bowl but don’t mix in yet.

2. Place remaining 70g (2 1/2 ounce) of egg whites in bowl of mixer fitted with the whisk.

3. Pop granulated sugar and water into saucepan stir to combine and cook without stirring to 118C (245 F). Brush down the sides with a pastry brush dipped in water as required to avoid the sugar crystallizing. Once the mixture reaches 115C (240 F) start mixing the egg whites on high. Make sure you have a pouring shield on your mixer, when the sugar syrup reaches 118C (245 F)remove from heat and immediately pour in a thin stream down the side of the mixer bowl continuing to whisk on high.

4. Continue to whisk the meringue on high until the side of the bowl is only a little warm to touch, around 50C (120 F).

5. Add meringue mixture to almond mixture and add in extra egg whites and using a large spatula fold the mixture together until it is just combined.

6. Split into bowls and color each bowl as desired.

7. Put each seperate colour into a piping bag fitted with a 103 or 104 petal tip and pipe according to the video

8. Allow to rest for 20 mins until the surface of macaron is just dry to touch and then bake at 135C (275 F) for 20 mins or until the tops of the macron is firm and does not jiggle when lightly pushed from the side.

9. Allow to cool and fill and decorate as per video.

Recipe form the Bubble and Sweet Blog https://bubbleandsweet.blogspot.com