Cranberry Macarons
Cranberry Macarons made with cranberry ganache and cranberry confit in the center. For the shells I added frosty texture to look like sugared cranberries. They are loaded with cranberry flavor and full of vitamins. If you like cranberries then this recipe is for you.
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How to make Cranberry Macarons
Step 1. Bake macaron shells. For these macaron shells I used my basic macaron shells recipe. After pipping macaron shells, I sprinkled them with white granulated sugar to add frosty texture. This is totally optional. Do not worry, sugar will not melt after baking, I’ve done this many times.
I have recipe for Italian Meringue macaron shells and online video lesson how to make macaron shells using No rest method.
Step 2. Make cranberry ganache. Instructions you can check below.
Step 3. Prepare cranberry confit. This can be done a day or few ahed of time. Keep confit refrigerated before use.
Step 4. Assemble macarons. This is my favorite part of making macarons. Make sure everything is ready and only then assemble macarons.
How to make Cranberry Ganache
Semi melt white chocolate in the microwave or using double boiler method. I usually place chocolate int he plastic cup or bowl and melt in the microwave using 20 seconds intervals. Shake cup after each interval to avoid burning chocolate. Meanwhile, in the small sauce pan over medium heat warm up cranberry puree. If you are using homemade frozen puree you need to boil puree before use. Make sure you are measuring a little extra puree that in the recipe because it will evaporate while boiling. Add cranberry puree into melted chocolate in 3 parts, mixing with the spatula all the time. You have to do it fast and pressing down. Add butter and emulsify with hand blender. Transfer ganache into flat container and cover with the plastic wrap “to contact”. Refrigerate ganache for 8- 12 hours. Transfer cranberry ganache in piping bag with round tip before assembling macarons.
How to make Cranberry Confit
Mix sugar and pectin NH in the small cup or bowl. Set aside. In the small saucepan over medium heat warm up cranberry puree. Drizzle sugar mixture over puree and mix with the whisk or spatula. Bring mixture to boil, while mixing all the time. After boiling for 20-30 seconds, turn off the heat. Add citric acid and mix again. Transfer confit into pipping bag and let it cool on the countertop. Refrigerate until use.
How to assemble Cranberry Macarons
Pair macaron shells with similar size and place on the baking tray or cooling rock. Pipe cranberry ganache on one flat side of macaron shell then pipe cranberry confit in the center of the ganache. Sandwich macaron with another shell and press lightly. Make sure there is no ganache coming out for the sides. Place filled macarons into air tight container and refrigerate for 12 hours. Macarons need to mature before you can enjoy them.
How to store
Store Cranberry Macrons in the fridge in air tight container for up to 3 days. You can also freeze them for up to 6 months. Defrost macarons by placing them from the freezer to the fridge overnight.
Tips for making Cranberry Macarons
- measure all ingredients correctly by using kitchen scale.
- use homemade for store bought cranberry puree.
- a lot of prepping can be done a day or two ahead of assembling macarons.
If you make these Cranberry Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations. Check also other recipes:
- Sugared Cranberries
- Cranberry Orange Muffins
- Apple Cinnamon Macarons
- Blueberry Lemon Scones
- Pumpkin Spice Macarons
Cranberry Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 small sauce pan
- 1 emulsify blender
Ingredients
Macaron Shells
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- red good coloring
- 3 Tbsp white granulated sugar for decor (optional)
Cranberry Ganache
- 300 gr white chocolate
- 100 gr cranberry puree
- 20 gr unsalted butter
Cranberry Confit
- 60 gr white granulated sugar
- 5 gr Pectin NH
- 150 gr cranberry puree
- 2 gr citric acid (pinch)
Instructions
How to make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter with the spatula. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times.
- Sprinkle macaron shells with white granulated sugar.
- Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to make Cranberry Ganache
- Semi melt white chocolate in the microwave or using double boiler method. I usually place chocolate int he plastic cup or bowl and melt in the microwave using 20 seconds intervals. Shake cup after each interval to avoid burning chocolate.
- Meanwhile, in the small sauce pan over medium heat warm up cranberry puree. If you are using homemade frozen puree you need to boil puree before use. Make sure you are measuring a little extra puree that in the recipe because it will evaporate while boiling.
- Add cranberry puree into melted chocolate in 3 parts, mixing with the spatula all the time. You have to do it fast and pressing down.
- Add butter and emulsify with hand blender.
- Transfer ganache into flat container and cover with the plastic wrap "to contact".
- Refrigerate ganache for 8- 12 hours.
- Transfer cranberry ganache in piping bag with round tip before assembling macarons.
How to make Cranberry Confit
- Mix sugar and pectin NH in the small cup or bowl. Set aside.
- In the small saucepan over medium heat warm up cranberry puree.
- Drizzle sugar mixture over puree and mix with the whisk or spatula.
- Bring mixture to boil, while mixing all the time. After boiling for 20-30 seconds, turn off the heat.
- Add citric acid and mix again.
- Transfer confit into pipping bag and let it cool on the countertop. Refrigerate until use.