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Cranberry Macarons

Cranberry macarons pair crisp, delicate shells with a white chocolate ganache made with reduced cranberries. Let the assembled cookies mature in the refrigerator for 12 to 24 hours for their signature tender texture.
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Prep Time 30 minutes
Cook Time 44 minutes
Resting, chilling, and maturation 19 hours 43 minutes
Total Time 20 hours 57 minutes
Servings: 24 servings
Course: Dessert
Cuisine: French
Calories: 81
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 3 oz almond flour
  • 3 oz powdered sugar
  • 2.25 oz egg whites room temperature (about 2 large egg whites)
  • 2.25 oz granulated sugar
For the cranberry ganache
  • 0.5 cup cranberries fresh or frozen
  • 1 tbsp water
  • 4 oz white chocolate finely chopped
  • 2 tbsp heavy cream

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 hand mixer
  • 1 piping bag with 1/2-inch round tip

Method
 

Prepare the shells
  1. Heat the oven to 300°F and line two 18x13-inch rimmed baking sheets with parchment paper.
  2. Sift the almond flour and powdered sugar through a fine-mesh sieve into a medium bowl, then whisk to combine.
  3. In a clean large bowl, beat the egg whites with a hand mixer until foamy.
  4. Gradually add the granulated sugar, then beat on high until the meringue is glossy and holds stiff peaks.
  5. Fold the dry ingredients into the meringue in three additions until the batter falls from the spatula in a thick ribbon and settles back into itself within about 10 seconds.
  6. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/4-inch rounds about 1 inch apart on the prepared sheets.
  7. Tap each sheet firmly on the counter and pop visible air bubbles with a toothpick.
  8. Let the shells rest at room temperature for 30 to 60 minutes, until their surfaces feel dry and do not stick to a fingertip.
  9. Bake one sheet at a time for 14 to 16 minutes, rotating the sheet halfway through, until the shells are set.
  10. Cool completely on the sheets.
Make the cranberry ganache
  1. Simmer the cranberries and water in a small saucepan over medium heat for 8 to 10 minutes, mashing the berries as they burst.
  2. Press the mixture through a fine-mesh sieve.
  3. Return the puree to the saucepan and simmer until reduced to 1 tablespoon, then cool completely.
  4. Put the white chocolate in a heatproof bowl.
  5. Heat the heavy cream in the saucepan until steaming, pour it over the chocolate, and let stand for 2 minutes.
  6. Stir until smooth, then stir in the cooled cranberry reduction.
  7. Refrigerate the ganache for 30 to 45 minutes, stirring every 10 minutes, until thick enough to pipe.
Assemble the macarons
  1. Pair the shells by size.
  2. Pipe about 1/2 teaspoon ganache onto the flat side of half the shells, and gently top with the remaining shells.
  3. Store the macarons in an airtight container in the refrigerator for 12 to 24 hours.
  4. Let them stand at room temperature for 20 minutes before serving.

Notes

For smooth shells, stop folding when the batter falls in a thick ribbon and settles back into itself within about 10 seconds. Store in an airtight container in the refrigerator for up to 5 days; freeze yes, then thaw in the refrigerator. Use dairy-free white chocolate and cream for a dairy-free swap.