Infuse the Christmas tea in the whipping cream.

Mix the almond powder, the icing sugar and the 40 g of egg white.

Bake the 100 g of sugar in 30 g of water at 117°C and pour the syrup on the remaining 35 g egg white in the blender at high speed.

Mix the mix of almond meringue with a spatula.

Set with a sleeve pastry bag on a plate covered with de baking paper and both Christmas trees (or the shape of your choice) and leave to crust. You may previously draw the desired shape on baking paper to make things easy and put the sheet away before baking.

Bake at 170°C (340°F) during 25 minutes.

Drip-dry thoroughly and press the brewed tea in the cream before adding enough cream to obtain the initial 200 g.

Bring the cream to a boil before pouring on the pieces of chocolate.

Smooth out and incorporate the butter.

Leave the ganache in the refrigerator.

Blanch the yolks and the sugar.

Dip the gelatine in cold water.

Bring the orange juice to a boil and pour on the yolk and sugar mix.

Bake at low heat until it starts boiling.

Remove from the heat and incorporate the gelatine, and then the cold butter.

Mix with a hand blender.

Lather the ganache with a whisk and, with a sleeve pastry bag, lay scoops of it on the interior rim of one of the macaroon shells.

Pour the orange crémeux in the middle and lay the other macaroon shell delicately on the ganache scoops to seal the entremets.

Keep for one or two nights in the refrigerator so that the macaroon becomes moist, if possible in an airtight container.

As a final touch, decorate with a few marbles of coloured chocolate.