Cranberries & Cream Macarons

Cranberries & Cream Macarons

Cranberries and Cream – sweet and sour macarons with healthy cranberry powder used in macaron shells and in the whipped airy cream filling. I have an ultimate crush for berries and cranberries are deliciously sour and nutritious.

Cranberries & Cream Macarons

Adding tartness to the sweet meringue cookies there’s a fresh/defrosted unsweetened cranberry hidden in the middle of the airy cream filling – I love to combine different flavours in macaron fillings and fresh sour berry in middle is a juicy bliss!
The shells aren’t as shiny as usual due to the cranberry powder, plus I did not pulse the ground almonds and powdered sugar mixture as my grinder decided to quit leaving me with tiny bit grainy macarons until I’ll get a new one.

Cranberries & Cream MacaronsBecause of the whipped cream filling you should not keep them in room temperature for longer than 2 hours – but with macarons that’s rarely happening regardless of the number of the people, they just magically disappear from the serving plate in matter of minutes. 🙂

Cranberries & Cream Macarons
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Servings Prep Time
32Macarons 1 1/2hours
Cook Time
17minutes
Servings Prep Time
32Macarons 1 1/2hours
Cook Time
17minutes
Cranberries & Cream Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
32Macarons 1 1/2hours
Cook Time
17minutes
Servings Prep Time
32Macarons 1 1/2hours
Cook Time
17minutes
Ingredients
  • Macaron Shells
  • 95 grams egg whites divided
  • 115 grams powdered sugar
  • 115 grams ground almonds
  • 115 grams sugar
  • 30 mililiters water
  • 2 1/2 teaspoon cranberry powder
  • 1/2 teaspoon red (no taste) food coloring
  • Filling
  • 120 mililiters heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon cranberry powder
  • 30 grams cranberries fresh/defrosted
Servings: Macarons
Units:
Instructions
  1. Preheat oven to 160°C. Prepare 2 baking sheets with baking paper or silicone baking sheet.
  2. Divide egg whites placing half in the mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium high speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on medium high speed.
  5. In a bowl combine ground almonds, powdered sugar, remaining egg whites, cranberry powder and red food colouring and continue mixing until fully incorporated.
  6. Stop beating the meringue when it forms stiff and glossy peaks, then combine with almond paste by gently folding using a spatula or a big spoon.
  7. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet.
  8. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 15-17 minutes until you can lift them off the baking sheet.
  9. Allow the macaron shells to cool down before removing from the baking sheet.
Whipped Cream Cranberry Filling
  1. Place cream, vanilla and sifted powdered sugar in a mixing bowl and beat on medium speed until stiff peaks form.
  2. Mix in the cranberry powder and place in a piping bag.
  3. Pipe onto flat side of a macaron shell and place a fresh cranberry in middle.
  4. Place another shell on top to make a sandwich. Refrigerate for 24 hours before serving.

 

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