It’s time to tis’ the season and wow your friends with this delicious Belle’s Enchanted Christmas Tree recipe from Magic Kingdom!
This festive treat features almond macarons, cranberry buttercream and cranberry-orange white chocolate ganache. So good!
You can find at Gaston’s Tavern in Magic Kingdom, but now there’s no need to go to Walt Disney World to try it because we have the recipe so you can recreate it at home! Let’s take a look:
INGREDIENTS:
Cranberry Swiss Buttercream
- 1 1/4 cups of unsalted butter, softened
- 1/8 tsp of salt
- 1/2 tsp of vanilla
- 5 drops of red food coloring
- 6 egg whites
- 1 1/4 cups of granulated sugar
- 3/4 cup of cranberry puree
Cranberry-Orange White Chocolate Ganache
- 1 1/2 cups of white chocolate chips
- 1 1/2 tbsp of light corn syrup
- 2/3 cup of cranberry puree
- 1 tbsp of heavy cream
- Zest of 1/2 orange
- 1/2 tbsp of butter, cut into small pieces
Almond Macaron
- 3 1/4 cups of powdered sugar
- 3 3/4 cups of almond flour
- 12 egg whites, divided
- 5 drops of green food coloring
- 2 cups of granulated sugar
- 1/3 cup of water
Topping
- 24 yellow candy stars
- Edible glitter
INSTRUCTIONS:
Cranberry Swiss Buttercream
- Step 1: Cream the butter in a bowl of a mixer fitted with a paddle attachment until fluffy. Add salt, vanilla and food coloring. Beat on medium speed until combined.
- Step 2: Combine the egg whites and sugar in a 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 140F. Transfer to a clean bowl of an electric mixer fitted with a whisk attachment. Whip at high speed for 10 minutes, until egg whites reach a temperature of 70-80F.
- Step 3: Add butter mixture to egg whites. Whip on high speed for 10-15 minutes, until buttercream becomes smooth and fluffy.
- Step 4: Add in cranberry puree, 1/4 cup at a time, allowing buttercream to become smooth after each addition.
- Step 5: Store in an airtight container for up to 6 days.
Cranberry-Orange White Chocolate Ganache
- Step 1: Place white chocolate in a medium bowl and set aside.
- Step 2: Combine the corn syrup, heavy cream, cranberry puree and orange zest in a 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 puree with immersion blender.
- Step 3: Cool to room temperature before filling macarons. May be refrigerated up to 3 days if not using right away.
Almond Macarons
- Step 1: Line 4 baking sheets with parchment paper. On 2 of the baking sheets, draw twelve 3 inch circles for a total of twenty four 3 inch circles. On the 3rd baking sheet, draw twenty four 2 inch circles. Draw twenty four 1 inch circles on the 4th baking sheet.
- Step 2: Pulse powdered sugar and almond flour in a large food processor until combined. Then set aside.
- Step 3: Combine 6 of the eggs, almond flour, powdered sugar, and food coloring in a bowl of a electric mixer fitted with a paddle attachment. Mix on medium speed until the mixture forms a paste, then set aside.
- Step 4: Whip remaining 6 egg whites in a clean bowl of a electric mixer fitted with a whisk attachment. Whip on high speed for 7 minutes, until medium peaks form.
- Step 5: While egg whites are whipping, heat granulated sugar and water in a heavy saucepan until it reaches a temperature of 245F. Carefully pour into egg whites while mixer is running, making sure not to let any syrup hit the sides of the bowl.
- Step 6: Whip for an additional 15 minutes, until stiff peaks form and bowl is cool to the touch.
- Step 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.
- Step 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.
- Step 9: Preheat the oven to 275F. Then bake macarons for 12-17 minutes, until completely dry.
- Step 10: Cool on baking sheets. Do not remove from baking sheets until macarons are room temperature.
Belle’s Enchanted Christmas tree
- Step 1: Spoon cranberry orange white chocolate ganache in a pipping bag fitted with a medium round tip. Then spoon cranberry swiss buttercream in a pipping bag fitted with a small star tip.
- Step 3: Pipe a thin later 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.
- Step 4: Decorate with yellow star candies and edible glitter to resemble a Christmas tree.
Credit: Disney Parks
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