White Christmas Macaron Trifle

White Christmas Macaron Trifle

6-8 serves

Up the ante this Christmas with our showstopping White Christmas Macaron Trifle. Adapted from a recipe by the wonderful Donna Hay, we give you our version that’s dairy, cane sugar and gluten free.

And as it can be made in advance, it’s the perfect dessert for Christmas lunch (when frankly you’ve got enough things to worry about) or just the thing to bring round to a seasonal pot luck.

Bring on Christmas – we’re ready!


Images: Photographically

4 cups apple juice
6 tbsps agar agar flakes
2 tbsps lemon juice
pinch of salt
1/2 cup strawberries, halved
Macaron Biscuit
1/4 cup coconut oil
1/3 cup Pureharvest Rice Malt Syrup,
130 g almond meal
2 tbsps coconut flour
1/2 tsp baking soda
1/8 tsp salt
Macaron Filling
1/2 cup coconut oil
(needs to be solid, not melted - pop it in the fridge to firm up if your is liquid)
1/4 cup Pureharvest Rice Malt Syrup Squeezey,
1 tsp vanilla powder
1 can coconut cream
placed in the fridge overnight
1 tsp vanilla powder
raspberries and blueberries
for decoration

Add juice, agar agar flakes and salt to a medium saucepan, bring to the boil, then simmer for 15 mins. Remove from heat, add lemon juice and allow to cool for 10 mins. Pour liquid into trifle dish, add strawberry halves and leave to set. It should take approximately 2 hours to set completely, it doesn't need to refrigerated in order to set but you can put it in the fridge if you'd like.

Macaron Biscuits:
Preheat oven to 180°C and line a baking tray with baking paper. Melt the coconut oil, add to a large bowl with rice malt syrup and lemon zest. Blitz almonds in food processor and add to lemon mixture with the sifted flour, baking soda and salt, then mix to combine. Roll the mixture into 24 equal balls and place on the linked baking tray, leaving two fingers width of space between them. Bake in the oven for 15 mins, or until lightly golden. Remove from the oven, allow to cool for 5 mins before transferring to a wire rack to cool completely.

Macaron Filling:
Combine all filling ingredients in a food processor and process until smooth. If the oil has warmed during the blitzing and becomes a little runny, put the mix in a bowl and place in the fridge to firm up.

Spread the filling on one biscuit half before sandwiching with another biscuit half to assemble the macarons. Keep macarons in the fridge but take them out 15 mins or so before you want to eat them to allow them to return to room temperature.

Coconut Whipped Cream:
Place a can of coconut cream in the fridge overnight (or at least for a couple of hours) to help the cream solidify. Once chilled, turn the can upside down to open it so that you can easily pour out any milk. Scoop the solid cream into a bowl, add vanilla if using, then whip with an electric mixer until it reaches your desired consistency.

Layer the macarons on top of the jelly, spoon on the cream and top with the fresh berries and your showstopping trifle is ready!


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