Cranberry-Citrus Macarons

Total Time:
1 hr 40 min
Prep:
20 min
Inactive:
1 hr
Cook:
20 min

Yield:
16 servings
Level:
Easy

Ingredients
  • Almond Macarons:
  • 750 grams (26 1/2 ounces) granulated sugar
  • 510 grams (18 ounces) egg whites
  • 750 grams (26 1/2 ounces) almond flour
  • 750 grams (26 1/2 ounces) confectioners' sugar
  • Food coloring, optional
  • Cranberry Citrus Cream:
  • 2 cups mascarpone
  • 1/2 cup dried cranberries, chopped
  • 1 tablespoon vanilla extract
  • 1 lemon, zested
Directions
  • For the macarons: Preheat the oven to 275 degrees F. Place the granulated sugar and 180 grams (6 1/3 ounces) water in a pot and cook until a candy thermometer inserted in the mixture reads 125 degrees F.

  • In bowl of a stand mixer fitted with the whip attachment, whip 260 grams (9 1/8 ounces) of the egg whites until frothy, and then slowly pour in the boiled sugar; mix until cool, checking for a stiff meringue. In a mixing bowl, combine the almond flour, confectioners' sugar and the remaining 250 grams (8 3/4 ounces) egg whites. Add some food coloring if using. Fold the meringue into the almond mixture until incorporated. Transfer the mixture to a pastry bag and pipe 1 1/2-inch rounds (about 32) onto a baking sheet. Bake for 12 to 13 minutes. Cool the macarons on the baking sheet for 1 hour.

  • For the filling: In a stand mixer fitted with the paddle attachment, mix the mascarpone, cranberries, vanilla and lemon zest until soft.

  • Transfer the cranberry cream to a piping bag. Pipe some filling between two macarons and sandwich together. Repeat for the remaining cookies and filling.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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    This recipe is featured in:

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