Recipe courtesy of Fred Isla
Cranberry-Citrus Macarons
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- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 25 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 767
- Total Fat
- 33 g
- Saturated Fat
- 7 g
- Carbohydrates
- 108 g
- Dietary Fiber
- 5 g
- Sugar
- 98 g
- Protein
- 16 g
- Cholesterol
- 31 mg
- Sodium
- 159 mg
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 25 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 767
- Total Fat
- 33 g
- Saturated Fat
- 7 g
- Carbohydrates
- 108 g
- Dietary Fiber
- 5 g
- Sugar
- 98 g
- Protein
- 16 g
- Cholesterol
- 31 mg
- Sodium
- 159 mg
Ingredients
Almond Macarons:
Cranberry Citrus Cream:
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.
