These Cranberry Macarons have a sugared cranberry design on the macaron shells and are filled with a cranberry white chocolate ganache filling. These are the perfect festive Christmas macarons, or would even be great as Thanksgiving macarons.
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These cranberry macarons were inspired by all of the beautiful sugared cranberries I have been seeing all over my feed for the holidays. In particular, I love this cranberry tart with sugared cranberries by @laurenbakedcake.
I realized I hadn’t developed a new macaron since my Kiwi Macarons in the summer, so I knew it was time to explore a new flavor. I took inspiration from my Sugar Plum Macarons, with the sugared shell design, which I knew would give the perfect sugared cranberry look.
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Why you’ll love this recipe
- The sugared shell design is extra festive and would make a great addition to a christmas dessert table!
- This recipe uses real cranberries to flavor the filling.
- These macarons can be made ahead of time and stored in the fridge or freezer until ready to serve.
Ingredients
- Real cranberries flavor the ganache filling.
- Almond flour and egg whites provide structure for the macaron shells.
- Vanilla extract and kosher salt balance the overall flavor profile.
- The heavy cream and white chocolate add richness to the filling.
- Granulated sugar and powdered sugar sweeten these macarons.
- Orange zest and juice complement the cranberry flavor.
- Food coloring gives the shells a vibrant hue.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these macarons to your liking:
- No design — skip the sugared shell design.
- Cranberry flavor in shells — add up to 4g of freeze-dried cranberry powder to the macaron batter during the food processor stage.
- No orange — use lemon or replace citrus completely with ¼ cup water.
- No artificial coloring — omit the food coloring completely for a natural-looking macaron and filling.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make cranberry macarons
Step 1: Combine the almond flour, powdered sugar and ½ teaspoon salt in a food processor. Blend. Sieve through fine mesh, discarding any large bits, into a medium bowl.
Step 2: In the bowl of a stand mixer, beat egg whites and remaining ½ teaspoon of salt until foamy soft peaks form. Gradually add granulated sugar and beat until stiff peaks form. Add vanilla and food color and beat until just combined. Add ⅓ of the sifted almond flour mixture at a time to the meringue and use a rubber spatula to gently fold until combined.
Step 3: Transfer the batter into the prepared piping bag. Pipe the macarons onto the silicone mat or parchment paper in 1-inch circles, evenly spaced one-inch apart. Let macarons sit at room temperature for 40 minutes to 1 hour, until dry to the touch. Bake the macarons for 16-20 minutes at 300°F.
Step 4: Use a pastry brush to brush a tiny bit of watered-down jam onto the top of a macaron. Gently dip and roll in the granulated sugar to coat.
Hot tips
- Wipe down all of your bowls and utensils with vinegar to remove any oil residue that could affect the success of your meringue.
- Start with less food coloring and add more as you need it.
- Skip the design to make these macarons easier.
Recipe FAQs
Store macarons in an airtight container in the refrigerator. Let come to room temperature before serving.
Yes, freeze macarons in an airtight container for 3-4 months.
Watch this video for a how-to on piping macaron batter.
More recipes you’ll love
Lastly, if you make this Cranberry Macarons recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Cranberry Macarons
Equipment
Ingredients
Macaron shells
- 1 cup almond flour (106g)
- 1 ¾ cups powdered sugar (210g)
- 1 teaspoon salt divided
- 3 egg whites room temperature, aged* (90g)
- ¼ cup granulated sugar (55g)
- ½ teaspoon vanilla extract
- Few drops red gel food coloring
Cranberry white chocolate ganache
- 150 g cranberries (5 oz) fresh or frozen
- 30 g granulated sugar (2 tbsp)
- 1 medium orange zest and juice
- 230 g white chocolate (8 oz) chips or finely chopped bar
- 80 g whipping cream (⅓ cup)
- 1 pinch kosher salt
- 1 pinch citric acid optional
Garnish
- 2 tablespoon raspberry jam* see note
- 1 teaspoon water
- ¼ cup granulated sugar (50g)
Instructions
Do ahead
- The night before: Age your egg whites. Place them in a small bowl and cover with plastic wrap. Poke a few holes in the plastic. Refrigerate overnight until ready to use. Alternatively cover with a loose lid.
- Before you start: Wipe all bowls, baking mats and utensils with vinegar to remove any oils that could deflate your meringue.
- Prepare two large piping bags with plain round tips, one for the macaron batter and the other for the ganache filling.
Make the ganache
- In a medium saucepan over medium heat combine the cranberries, granulated sugar, orange zest and juice. Cook and stir for 5 minutes. Mash any cranberries that haven’t popped with a spoon or fork. Cook for another 5 minutes, or until the mixture looks somewhat jammy and most of the moisture is cooked off. Remove to a small, heatproof bowl.
- Puree with an immersion blender, or a regular blender / food processor.
- Combine white chocolate, cream and cranberry puree in a heatproof bowl over a bain marie, a medium pot filled with an inch of water. Stir over medium heat until all of the chocolate is melted. Add food coloring, if desired. Immersion blend to emulsify (optional). Chill on the counter until room temperature and then chill completely in the refrigerator.
Make the macaron shells
- In the bowl of a food processor, combine the almond flour, powdered sugar and ½ teaspoon of salt. Pulse until thoroughly combined. Sift the mixture into a large bowl. Discard any large bits of almond flour. Set aside.
- In the bowl of a stand mixer, beat egg whites and remaining ½ teaspoon of salt until foamy soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form.
- Add the vanilla and food coloring and beat until just combined.
- Add ⅓ of the sifted almond flour mixture at a time to the meringue and use a rubber spatula to gently fold until combined. Continue folding until the mixture flows like lava when you lift the spatula up, this is called the ribbon stage and it means the batter is ready. Conduct a figure-8 test if you are not sure if it is ready.
- Transfer the batter into the prepared piping bag. Pipe the macarons onto the silicone mat or parchment paper in 1-inch circles, evenly spaced one-inch apart. Take care to pipe straight up and down, and not to the side.
- Rap the baking sheet on a flat surface firmly to release air bubbles. Any remaining air bubbles can be popped with a metal cake tester or wet toothpick.
- Let the macarons sit at room temperature for 40 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F.
- Bake the macarons for 16-20 minutes, until the shells do not wiggle on their feet when gently grabbed.
Fill the macarons
- Cool shells completely before filling.
- Pair off similar size shells. Pipe filling on one shell then sandwich the two similar size shells together.
Sugar the tops
- In a microwave-safe bowl, combine the jam and water. Microwave for 15-30 seconds and stir. Sieve, if desired.
- Use a pastry brush to brush a tiny bit of watered-down jam onto the top of a macaron. Gently dip and roll in the granulated sugar to coat.
- Refrigerate overnight to let the flavors meld and serve at room temperature.
