MACARON WREATH

1. Heat the oven to 150°C, fan forced, or 165°C for a conventional oven.
2. On sheets of baking paper that will fit your baking trays, draw two 220mm circles. Then, draw a second circle, 120mm in diameter, in the centre of the larger circles. These will be used as guides.
3. Turn the sheets upside down and place them onto lightly greased baking trays.
4. Combine the icing sugar and almond meal into a food processor and blitz until you achieve a fine texture. This mixture is called tant pour tant.
5. Sieve the tant pour tant into a large bowl and set aside.
6. In a medium saucepan over an induction cooktop on setting 4, heat the water and caster sugar to 118°C.
7. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites (A) and cream of tartar.
8. Once the syrup reaches temperature, pour it over the egg whites and continue whisking until the meringue reaches medium peaks.
9. Add some green colour gel paste and a small amount of brown, then whisk until the colour is evenly distributed and the meringue reaches 50°C.
10. Meanwhile, to the bowl of tant pour tant, add the egg whites (B) and mix to form a firm paste.
11.  Once the meringue reaches temperature, mix one third into the firm almond paste until there are no lumps.
12. Add the remaining meringue and mix until just combined.
13. Transfer the macaron mixture into a piping bag and cut the tip off to create a ‘V’.
14. Using a zigzag motion, pipe the macaron mixture between the prepared circle guides to form two rings.
15. Pipe a second layer on top of the rings, making it slightly narrower than the first layer.
16. Bake in the preheated oven for 20 minutes, then allow to cool completely at room temperature.

WHITE CHOCOLATE CREAM

1. Place the cream (A), glucose, and vanilla into a saucepan over an induction cooktop on setting 4 and bring to the boil.
2. Pour the hot cream mixture over the white chocolate and whisk until the chocolate is completely melted and incorporated.
3. Add the cream (B) and whisk to combine.
4. Cover the surface of the chocolate cream with plastic wrap and chill in the refrigerator for a minimum of 6 hours.

ASSEMBLY

1. In the bowl of a stand mixer fitted with a whisk attachment, whip the chilled white chocolate cream until it reaches piping consistency.
2. Transfer the whipped chocolate cream into a piping bag fitted with an 8mm star tip.
3. Place one of the macaron wreaths, flat side up, onto a serving plate.
4. Arrange half of the raspberries, open side down, on top of the wreath, leaving some space in between them and placing some at the edge of the wreath.
5. Pipe the chocolate cream around the raspberries to cover the surface of the wreath.
6. Place the second macaron wreath on top, this time with the textured side up.
7. Pipe the chocolate cream in varying sizes of dots to cover the top of the wreath.
8. To garnish, dip the remaining raspberries in edible glitter to create a golden edge, then arrange them on top of the piped chocolate cream.

Note: Store in the refrigerator. Best eaten on the day of assembly as the macaron will absorb moisture.