Did someone say cranberry-orange macarons? I think so… It’s finally December! Cranberries, Cranberries, Cranberries! Fall and winter are my favorite seasons. The holidays are just around the corner. I am so ready to watch the snowfall drinking my hot chocolate bomb. One thing I love about the holidays, the nonstop baking! Cookie and peppermint season is here to stay for a while. To kick off the first day of December I am sharing my Cranberry-Orange Macarons recipe. One bit of this macaron will feel like the morning of Christmas. Now, what better feeling is there?!
What is a French Macaron?
A French Macaron is a very delicate cookie meringue sandwich. As delicious as a macaron is, it is very temperamentally and intimidating. Macarons will definitely challenge your patience. Working at my first French restaurant one of the duties was to make hundreds of macarons for the Petiti Fours. In the beginning, I used to hate it, I would be inpatient, I wouldn’t let the macarons dry long enough. Working in restaurants I was used to being quick, getting things done right away that when it came to macarons I did not have the patience. Over time with tons of practice and patience, I realize the beauty that these little cookie sandwiches had. I realized the result will be worth it if I gain some patience. My macaron game did a complete 360! I found joy in creating different flavors and colors of macarons.
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Helpful Tips
When making macarons I use the Italian method, after tries and errors with other methods this works method works best for me. When using this method, first heating sugar and water to 240F then stream it into egg whites until it has glossy peak forms. Once you have the meringue, fold it into the almond and powder sugar mixture. Folding It gently around the edges through the center. The batter will look runny with a ribbon consistency. Spoon the macaron batter into a piping bag with a round piping tip. I used Wilton 1A.
On prepared baking sheets, Pipe batter in 1½in rounds with 1inch apart from one another. Bang the pan couple of times to get any air bubbles out. Also, use a toothpick to get any remaining bubbles.
Cranberry sauce
- Place all ingredients in a small saucepan, cook over medium to low heat. This should take about 10 minutes.
- You want the sauce to be thick, If its dry add more water or a little orange juice.
- Once the sauce has reached a thick consistency remove from heat, transfer to a small bowl let it chill in the fridge while preparing the buttercream.
Orange Buttercream
- Cream softened butter in an electric mixer on medium speed for about 2 minutes.
- Add the powder sugar, vanilla extract, and orange zest. Beat until it becomes fluffy, add a touch of milk if the buttercream is too stiff.
- Add the buttercream to a piping bag.
I hope you enjoy these macarons as much as I do! Happy December!
Cranberry Orange Macarons
Ingredients
Macarons
- 300 grams powder sugar
- 300 grams almond flour
- 110 grams egg whites approximately three eggs
- 300 grams sugar
- ¼ cup water
- 110 grams egg whites approximately three eggs
- Red gel food color. 6-7 drops
Cranberry Sauce.
- 2 cup fresh cranberries
- 1 cup sugar
- ¼ cup orange juice
- 2 tsbp orange zest
Orange Buttercream.
- ½ cup unsalted butter softened
- 2 cup powder sugar
- 1 tbsp orange zest
- 2 tsp vanilla extract
- 1 tsp milk add more if necessary
Instructions
- In a food processor, pulse together almond flour and powder sugar making sure all the big chucks are broken down. Add to a large bowl.
- Add the first 110g of eggs whites to the almond and powder sugar mixture. Mix until it forms a paste.
- Add the second 110g of egg whites to a mixer. Run at low speed. While the sugar mixture is heating.
- Heat sugar and water together. Using a candy thermometer once the sugar mixture hits 240° remove from heat.
- While the egg whites are running at a medium speed, once it starts to look frothy slowly stream in the sugar to make an Italian meringue. Add the red food color gel to the mix. It took 6-7 drops to get a dark red. The Italian meringue should have glossy peaks.
- Fold in sections the Italian meringue to the paste. Folding it gently around the edges through the center. The batter will look runny with a ribbon consistency.
- Spoon the macaron batter into a piping bag with a round piping tip. I used Wilton 1A.
- On prepared baking sheets, Pipe batter in 1½in rounds with 1inch apart from one another. Bang the pan couple of times to get any air bubbles out. Also, use a toothpick to get any remaining bubbles.
- Let the macarons sit out until they are dry. This could take as little as 30 minutes or up to an hour.
- Before baking, sprinkle sugar on top of the shells after they've dried. If you do this step too soon the sugar will melt into the shell.
- Preheat oven to 325°F
- Bake one tray at time, bake at 5-6 minutes, rotate bake for another 5-6 minutes. It is super important to rotate halfway through. This allows both sides to cook evenly.
- Remove from the oven, let macaron cool completely before filling it with the cranberry sauce.
Cranberry filling
- Place all ingredients in a small saucepan, cook over medium to low heat. This should take about 10 minutes.
- You want the sauce to be thick, If its dry add more water or a little orange juice.
- Once the sauce has reached a thick consistency remove from heat, transfer to a small bowl let it chill in the fridge while preparing the buttercream.
Orange Buttercream
- Cream softened butter in an electric mixer on medium speed for about 2 minutes.
- Add the powder sugar, vanilla extract, and orange zest. Beat until it becomes fluffy, add a touch of milk if the buttercream is too stiff.
- Add the buttercream to a piping bag.
Assembling the Macarons.
- Pipe the buttercream around the edges of the bottom shell macarons.
- Spoon a little of the cranberry sauce in the center.
- Place another shell on top
Storage Notes.
- Macarons will store nicely in fridge for up to 5 days or frozen for a month.
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