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Cranberry Macarons with Cranberry Ganache and Confit Recipe

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Elegant and festive Cranberry Macarons featuring delicate almond meringue shells filled with a luscious cranberry white chocolate ganache and a vibrant cranberry confit. Perfect for holiday celebrations or a sophisticated dessert treat.

Ingredients

Macaron Shells

  • 100 gr egg whites, room temperature (from 3 large eggs)
  • 100 gr white granulated sugar (1/2 cup)
  • 125 gr almond flour (1 cup)
  • 150 gr powdered sugar (1 1/4 cup)
  • 1 gr red food coloring
  • 3 Tbsp white granulated sugar for décor (optional)

Cranberry Ganache

  • 300 gr white chocolate
  • 100 gr cranberry puree
  • 20 gr unsalted butter
  • 1 gr salt

Cranberry Confit

  • 60 gr white granulated sugar
  • 5 gr Pectin NH
  • 150 gr cranberry puree
  • 2 gr citric acid (pinch)

Instructions

  1. Mix Dry Ingredients: Sift together almond flour and powdered sugar in a mixing bowl. Set aside this dry mixture for later incorporation.
  2. Whip Egg Whites: Place room-temperature egg whites into the stand mixer bowl. Begin whisking at low speed, gradually adding 100 grams of granulated sugar one tablespoon at a time. Add red food coloring and increase speed to medium-high. Continue whipping until stiff peaks form, which should take approximately 10-15 minutes.
  3. Fold Dry Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites using a spatula. Mix until the batter flows down in ribbons, resembling lava, indicating the proper macaronage consistency. Transfer the batter into a pastry bag fitted with a round tip.
  4. Pipe Macaron Shells: Pipe uniform rounds of the batter onto a baking mat placed on a baking sheet. Tap the baking sheet firmly on the countertop a few times to release air bubbles. Optionally, sprinkle the tops with 3 tablespoons of granulated sugar for added texture and sparkle. Let the shells rest at room temperature until a skin forms and the batter no longer sticks to your finger when gently touched.
  5. Bake Shells: Preheat the oven to 275°F (134°C). Bake the macaron shells for 12-14 minutes. Baking time and temperature may vary depending on your oven, so monitor carefully. Once baked, cool the shells completely on the baking mat laid over a baking sheet before carefully peeling them off and pairing similar-sized shells together.
  6. Prepare Cranberry Ganache: Melt white chocolate using a microwave in 20-second intervals, stirring after each to avoid burning, or use the double boiler method. Warm cranberry puree in a saucepan over medium heat (boil if using homemade frozen puree). Gradually add the warm cranberry puree into the melted white chocolate in three parts, mixing continuously and quickly to emulsify. Add the unsalted butter and salt, then emulsify the mixture further using an immersion blender. Transfer ganache to a flat container and cover it with plastic wrap directly touching the surface to prevent a skin from forming. Refrigerate for 8-12 hours. Before assembly, transfer ganache to a pastry bag with a round tip.
  7. Make Cranberry Confit: Combine sugar and Pectin NH in a small bowl. Warm cranberry puree over medium heat in a saucepan. Slowly drizzle in the sugar-pectin mixture while whisking constantly. Bring the mixture to a boil, continue stirring for 20-30 seconds, then remove from heat. Stir in citric acid. Transfer the confit to a pastry bag and let cool to room temperature. Refrigerate until ready to use.
  8. Assemble Macarons: Pipe a layer of cranberry ganache onto the flat side of one macaron shell, add a small dollop of cranberry confit on top of the ganache, then gently sandwich with a matching shell. Repeat with remaining shells to complete the batch.

Notes

  • Ensure egg whites are at room temperature for better volume and stability.
  • Resting macaron shells before baking is crucial to form a skin and prevent cracking.
  • Oven temperatures vary; monitor baking closely to avoid under or over-baking.
  • Cranberry puree can be homemade by blending fresh or frozen cranberries and straining for smoothness.
  • Store assembled macarons in an airtight container in the refrigerator for up to 3 days for optimal freshness.
  • Allow refrigerated macarons to reach room temperature before serving for best flavor and texture.

Find it online: https://oliviabakes.com/cranberry-macarons-with-cranberry-ganache-and-confit-recipe/