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Cranberry Macarons with Cranberry Ganache and Confit Recipe

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4.4 from 116 reviews

Delight in these elegant Cranberry Macarons featuring delicate almond meringue shells paired with a luscious white chocolate cranberry ganache and a tangy cranberry confit for a perfect balance of sweet and tart flavors.

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 decor (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. Prepare Dry Ingredients: Sift together almond flour and powdered sugar in a mixing bowl. Set aside for later use to ensure a smooth macaron shell batter.
  2. Whip Egg Whites: Using a stand mixer, whisk room-temperature egg whites on low speed. Gradually add white granulated sugar one tablespoon at a time while whisking. Add red food coloring. Increase speed to medium-high and whip until stiff peaks form, about 10–15 minutes.
  3. Fold Dry Ingredients: Gently fold the sifted dry ingredients into the whipped egg whites with a spatula. Continue folding until the batter reaches a lava-like consistency, indicating proper macaronage.
  4. Pipe Macaron Shells: Transfer the batter into a pastry bag fitted with a round tip. Pipe uniform macaron shells onto a baking mat placed on a baking sheet.
  5. Decorate and Rest: Tap the baking sheet a few times to release air bubbles. Optionally, sprinkle the shells with white granulated sugar. Allow the shells to rest at room temperature until the surface is no longer sticky to touch.
  6. Bake Shells: Preheat the oven to 275°F (134°C). Bake the shells for 12–14 minutes, adjusting for oven variations. Once baked, let them cool completely on the baking mat before removing and pairing similar-sized shells.
  7. Make Cranberry Ganache: Melt white chocolate gently using microwave in 20-second intervals or a double boiler. Warm cranberry puree over medium heat. Incorporate cranberry puree into melted chocolate in three additions, mixing constantly and quickly. Add butter and salt, then emulsify using an immersion blender. Cover the ganache tightly with plastic wrap in contact with its surface and refrigerate for 8–12 hours. Before assembly, transfer ganache to a pastry bag with a round tip.
  8. Prepare Cranberry Confit: Combine sugar and Pectin NH in a small bowl. Warm cranberry puree in a small saucepan over medium heat. Gradually whisk in the sugar-pectin mixture. Bring to a boil while stirring continuously; cook for 20–30 seconds. Remove from heat, add citric acid, and mix well. Transfer to a pastry bag and cool at room temperature, then refrigerate until ready to use.
  9. Assemble Macarons: Pipe a layer of cranberry ganache onto one macaron shell, add a small dollop of cranberry confit, then sandwich with a matching shell. Repeat for all shells and serve.

Notes

  • Ensure egg whites are at room temperature for optimal volume when whipping.
  • Sifting the almond flour and powdered sugar helps prevent gritty shells.
  • Letting macaron shells rest before baking forms a skin that prevents cracking.
  • Use a silicone baking mat or parchment paper to prevent sticking.
  • Ganache needs sufficient refrigeration time to firm up properly for piping.
  • Adjust oven temperature and baking time based on your specific oven for best results.
  • Handle macarons gently as they are delicate once baked and filled.

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