Recipe courtesy of Fred Isla

Cranberry-Citrus Macarons

  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 25 min
  • Yield: 16 servings
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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

  1. 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.
  2. 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.
  3. For the filling: In a stand mixer fitted with the paddle attachment, mix the mascarpone, cranberries, vanilla and lemon zest until soft.
  4. Transfer the cranberry cream to a piping bag. Pipe some filling between two macarons and sandwich together. Repeat for the remaining cookies and filling.

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