Recipe courtesy of Fred Isla
Show: Cake Wars
Print
Total:
1 hr 45 min
Active:
25 min
Yield:
16 servings
Level:
Easy
Total:
1 hr 45 min
Active:
25 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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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