The first ever of its size, the “Magical Macaron Holiday Tree” was created by Diplomat’s Executive Pastry Chef Henry Martignago and his culinary team. The masterpiece was created with 1,200 eggs, 200 pounds of sugar 10x sugar, 165 pounds of almond flour, and 132 pounds of granulated sugar.
The tree is currently open to the public in the hotel’s lobby and will be on display throughout the month of December. Standing at 22 feet tall, the tree is constructed with a styrofoam base surrounded by 12,500 hand-crafted French Macarons and will showcase a chocolate village.
The hotel will have a mini-pastry kitchen made entirely of gingerbread adjacent to the lobby display of the Macaron tree, offering made-to-order macarons with holiday flavors including pumpkin spice, eggnog, orange cranberry, peppermint, elderberry and chestnut praline.
From 2-4 p.m. each day, the mini-pastry kitchen will be providing free gingerbread cookies for guests and visitors to try. All limited-edition macarons will also be available for purchase in the hotel’s Fresh market place. In addition, macaron-inspired cocktails will be offered at the property’s restaurants and Lobby Bar.
Holiday-inspired cocktail recipes (below) were shared by the Diplomat mixologists. Try them at home or just stop by the Diplomat for a relaxing getaway.
Refreshing Cranberry Tequila Cocktail
(pairs well with the orange cranberry macaroons)
1 ½ oz Diplomat double barrel herradura tequila
?1 oz fresh squeeze cranberry juice
?½ oz fresh squeezed lime juice?
½ oz agave nectar
?½ oz top off with French Champagne ?
Directions:? Mix cranberry juice, lime juice, agave nectar, tequila in a cocktail shaker with ice and shake well, pour into a glass and top off with champagne. Garnish with cranberries and lime. Enjoy
Diplomats Brandy Alexander
(pairs well with the eggnog macaroons)
1 ½ oz Brandy?
1 oz dark crème de cacao?
1 oz Home-made vanilla bean ice cream?
¼ tsp freshly grated nutmeg
Directions:? Pour first 3 ingredients into blender and blend well. Sprinkle grated nutmeg over the top and serve.