Cranberry Macarons

5 from 1 vote

Cranberry Macarons made with cranberry ganache and cranberry confit in the center. They have a frosty texture and are full of vitamins.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 132kcal

In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 it into a pastry bag with a 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 rest on the countertop until no batter sticks to your finger when you touch them.
Bake macaron shells in the preheated oven to 275^oF (134^oC) 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 a baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.

Semi-melt white chocolate in the microwave or using the double boiler method. I usually place chocolate in a plastic cup or bowl and melt it in the microwave using 20-second intervals. Shake the cup after each interval to avoid burning the chocolate.
Meanwhile, in the small saucepan 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 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 an immersion blender.
Transfer the ganache into a flat container and cover it with the plastic wrap "to contact."
Refrigerate ganache for 8- 12 hours.
Transfer cranberry ganache to a pastry bag with a round tip before assembling macarons.

Mix sugar and pectin NH in a small cup or bowl. Set aside.
In the small saucepan over medium heat, warm up cranberry puree.
Drizzle the sugar mixture over the 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 the confit into a pastry bag and let it cool on the countertop. Refrigerate until use.

Get all ingredients and tools ready before baking.

Measure all ingredients correctly using a kitchen scale.