Fruity Macarons

Fruity Macarons

You may recognise these macarons from recently uploaded Facebook cover picture – I made them for Passover Seder desserts and they were a hit, especially the cranberry version.

The dried cranberries have a very distinct sweet and sour taste, same as cranberry juice. Bits of dried cranberries give some texture and the flavours blend beautifully with pineapple & mango jam.

Fruity Macarons

I used OceanSpray Craisins, Biokia Cranberry Powder and St. Dalfour Pineapple and Mango jam.

Fruity Macarons

Besides bringing flavour, dried berries are super healthy, containing high quantity  of micronutrients, minerals and fiber.

I love Biokia berry products, they are made from wild nordic berries and contain no artificial flavourings, preservatives or pesticides. 

About St Dalfour all natural fruit preserves I might have written about before, they are 100% fruit too and absolutely delicious!Fruity Macarons

These fruitful macarons have no added sugar in the filling but needless to say they are far from sugar free treats – when I’ll find a way to make macarons all natural & sugar free, you can be sure the recipe will appear here. 🙂

Meanwhile , here’s my usual recipe with Italian meringue.

Fruity Macarons
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Colourful French Macarons with two fillings: Dairy free chocolate ganache & pineapple-mango filling Pineapple-mango & cranberry filling.
Servings Prep Time
70macaron cookies 2hours
Cook Time
18minutes
Servings Prep Time
70macaron cookies 2hours
Cook Time
18minutes
Fruity Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Colourful French Macarons with two fillings: Dairy free chocolate ganache & pineapple-mango filling Pineapple-mango & cranberry filling.
Servings Prep Time
70macaron cookies 2hours
Cook Time
18minutes
Servings Prep Time
70macaron cookies 2hours
Cook Time
18minutes
Ingredients
  • Macaron shells
  • 172 grams egg whites divided
  • 200 grams granulated sugar
  • 50 mililiters water
  • 200 grams powdered sugar
  • 200 grams ground almonds
  • 1/2 teaspoon yellow food coloring
  • 1/4 teaspoon red food coloring or pink
  • 1/4 teaspoon green food coloring
  • Dairy free chocolate ganache & pineapple-mango jam filling
  • 100 grams dark chocolate dairy free, melted
  • 40 mililiters coconut liquid at room temperature
  • 90 grams pineapple & mango jam 1/3 of a jar of St Dalfour jam
  • Pineapple-mango jam & cranberry filling
  • 120 grams pineapple & mango jam
  • 20 grams dried cranberries
  • 1 1/2 tablespoon cranberry powder
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160ºC , prepare 3 baking sheets with baking paper.
  2. Place half of the egg whites in mixing bowl and start mixing on medium high speed.
  3. Place the granulated sugar and water in a pot and put it on the stove on medium heat, once it starts boiling let boil for a minute and remove from heat.
  4. Slowly pour the sugar syrup to the egg white foam while continuing to mix on medium high speed.
  5. Add yellow colouring and turn beating on high speed continuing to beat for about 5 minutes, until you get stiff and glossy peaks.
  6. Meanwhile in a separate bowl mix almonds and powdered sugar until fully incorporated, then add remaining egg whites and mix into a paste.
  7. Prepare a piping bag placing few drops of red food colouring on one side and some green on the other side. Try not let the colour mix as it'll come out brown.
  8. Combine the meringue with almond paste by gently folding using a spatula or a big spoon.
  9. Place into prepared piping bag and pipe the macaron shells onto your baking sheet.
  10. Tap the baking sheet few times on the counter to break any possible air bubbles in the batter.
  11. Bake in the preheated oven for 15-18 minutes, until you can lift them off the baking sheet.
  12. Remove from oven and allow to cool down while preparing fillings.
  13. Make the ganache by mixing melted chocolate and coconut liquid until the mixture thickens, then place in piping bag.
  14. Cut dried cranberries into small pieces by using kitchen scissors.
  15. Pair same toned shells into pairs for filling.
  16. Pipe chocolate ganache as a circle on flat side of a cookie and place pineapple & mango jam in the middle. Top with another cookie to form a sandwich.
  17. For pineapple-mango & cranberry filling, pipe jam on flat side of a cookie, place a piece of cranberry on top and sprinkle with some cranberry powder. Then top with another cookie to form a sandwich.
Recipe Notes

For different toned shells (i.e. for different fillings) use either another piping bag with less if any green or simply add only red before refilling the piping bag.

I used pink in the first batch and red in the second one of which I used about 1/3 to pipe egg shaped macaron shells, approximately double the size of regular macaron. Egg shaped cookies used in the Easter Egg Macaron Cookies.

These macarons were made with ground almonds that consisted of bigger pieces though I pulsed it through coffee bean grinder, some remained which affect the colour - showing up as dots on the shells. To get rid of those, you should run the almond meal through a sieve.

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