For the macarons:
75g ground almonds
115g icing sugar
2 large egg whites
50g caster sugar
1 tsp peppermint extract
A few drops green food colouring
For the buttercream:
120g icing sugar
60g unsalted butter, softened
1 tsp vanilla bean paste
- Line two large baking trays with non-stick parchment paper. Place the almonds and icing sugar into a food processor and whizz for 15 seconds. Sieve the mixture into a large bowl.
- Place the egg whites into a large, grease-free mixing bowl. Whisk until it forms soft peaks.
- Gradually add in the caster sugar, one tablespoon at a time. Whisk until the mixture forms stiff peaks and is firm and glossy. Whisk in the peppermint extract and add a few drops of green colouring at a time until you reach your desired colour.
- Using a spatula, fold in the almond mixture, one third at a time. When all of the mixture is thoroughly incorporated, continue to cut and fold until it forms a shiny batter with a thick, ribbon-like consistency.
- Pour the mix into a piping bag with a 1cm round nozzle. Pipe 32 rounds in varying sizes onto the prepared baking trays.
- Tap the trays on the counter to remove any air bubbles from the mixture. Leave to sit at room temperature for 30 minutes.
- Preheat the oven to 160 ̊C/140 ̊C fan/gas mark 3.
- Bake for 10-15 minutes. Leave to cool for 10 minutes and then carefully peel the macarons off the parchment paper. Leave to cool fully.
- In a large bowl, beat together all of the ingredients for the buttercream until smooth. If the mixture is too thick, add 1-2 tablespoons of boiling water to loosen.
- Spoon the buttercream into a piping bag and snip a small hole in the end of the bag. Pipe a swirl of buttercream onto one of the macarons and sandwich with another. Layer up four macarons to form Christmas trees, decorating with sprinkles.
- Repeat until all of the macarons have been built into Christmas trees.
127kcals, 5.4g fat (2.1g saturated), 19.1g carbs (18.1g sugars), 1.5g protein, 0.6g fibre, 0.026g sodium