Hello friends! As the holidays approach, I have been baking up a storm! And today I bring to you this delicious recipe for Cranberry Macarons filled with Orange Buttercream and Cranberry Sauce!
I absolutely love the combo of cranberries and orange! This Orange Buttercream was out of this world! I want to make a whole post dedicated to it, it was that delicious!!
These Cranberry Macarons would be absolutely perfect for your Thanksgiving table, or for your Christmas cookie boxes!
I may be a little late posting this, since Thanksgiving is in a couple of days and you probably already have your menu all planned out. So maybe you can make this for Christmas, or for another Thanksgiving, this Cranberry Macarons recipe will still be here til next year, and the year after, and the year after!
I made these cookies for a Christmas Cookie Box that included 2 other macaron flavors, and 5 other different cookies!
This time of the year, I get super inspired to bake all the cookies. I made a cookie box last year, but this year I am planning on making 3 more boxes! They are all in the works! It took me a full week of work to make this one box that I will be posting soon! And when I say “work”, I really mean FUN, because my job is SUPER fun, and I am eternally grateful for it!
And since this is Thanksgiving season, let’s be reminded of how many things we have to be grateful for. Honestly, we should do that every single day, and make a gratitude list, in our heads, or even better, write it down on paper, about external things around us, and things within us, that we are grateful for.
Gratitude opens our heart, expands our energy. The vibration of gratitude puts us in the frequency of receiving even more things to be grateful for from the Universe. I firmly believe on the Law of Attraction, and I understand that the feelings we cultivate go on to attract similar physical realities that manifest in our lives.
So, the formula is simple: cultivate gratitude, and find even more things in your life to be grateful for. Cultivate love, and find even more things that inspire the feeling of love, joy, bliss, in your life.
Anywho, I am grateful for so many things. And these Cranberry Macarons definitely make the list of things I appreciate!
If you would like more tips on how to make macarons, make sure to watch my videos on Youtube, I show in detail how to make the macaron shells using the Swiss method!
Plus, I have so many recipes on my blog with many tips and tricks on how to make macarons.
Here are some of my most popular posts you may enjoy:
- Lemon Macarons
- Pumpkin Cheesecake Macarons
- Pear Macarons
- Apple Macarons
- German Chocolate Macarons
- Pecan Macarons
- Pomegranate Macarons
- Pumpkin Macarons
- Pistachio Macarons
And to check out all of my Macaron recipes, click HERE.
I hope you enjoyed today’s recipe! Thank you for being here and reading my blog! I am grateful for YOU!
Ps. if you have any macaron questions, send me a dm on instagram, I will try to help the best I can, and also make sure you have a picture if the question is about troubleshooting!
Here are some of the products I use and vouch for. Please read my affiliate link policy here.
This is the air-tight container I use to store my macarons in the fridge and in the freezer. They are really great for freezing macarons.
These are the piping bags I have been using for the past few months. They’re awesome!
- 100 grams egg whites 3.5 oz
- 100 grams granulated sugar 3.5 oz
- 105 grams almond flour 3.7 oz
- 105 grams powdered sugar 3.7 oz
- Food coloring I used crimson
- 3/4 cup cranberries
- 3 tablespoons granulated sugar you can use maple syrup, or any other sweetener of preference
- 4 tablespoons orange juice about 1 orange
- 4 tablespoons unsalted butter softened
- 1 1/3 cups confectioners’ sugar sifted
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract or orange extract
- 1/2 -1 tablespoon milk or water as necessary
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Line two baking sheets with parchment paper or silicon mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicon mat, or parchment paper. I recommend using a silicone mat.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
- Pour powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion. The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Transfer batter to a piping bag fitted with a round tip.
- Place piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Right after piping the shells and banging the trays, I sprinkled some sparkling sugar on top of some shells, to give them a cute touch.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
- Bake for 4 more minutes. Rotate again.
- I bake each tray for a total of 18-20 minutes rotating every 4 minutes.
- When baked, the macarons will have a deeper color and formed feet. And they will be coming off the mat easily, and with a completely formed bottom.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- Place all ingredients in a small saucepan.
- Cook over medium low heat for about 10-15 minutes, stirring every now and then.
- If the compote is getting dry, consider adding a tablespoon of water or so.
- Once the compote is thick, and cranberries have fallen apart, remove to a bowl. Cover and let it chill in the fridge.
- Cream butter at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar, and orange zest in.
- On low speed, beat the sugar and butter together. Once they are incorporated, turn speed to medium and cream for 1-2 minutes until very fluffy.
- Add vanilla extract, or orange extract in, beat for another 30-45 seconds. Only add 1/2 tablespoon of milk if necessary, sometimes you may find that the consistency of the buttercream is already perfect and doesn’t need any more liquid. If the buttercream seems too stiff, add a tiny bit of cream as necessary. If the buttercream seems too runny, add more sifted powdered sugar until you obtain a firm, but smooth and creamy consistency.
- STORAGE: Store any leftover buttercream in the fridge for up to 1 week. Or in the freezer for up to 2 months.
- Pipe the Orange Buttercream around the edges of the bottom shell macarons.
- Spoon a bit of Cranberry Sauce in the middle.
- Place another shell on top.
- Let the macarons mature for 1 day before serving, for optimal texture and flavor results.
- These macarons will store nicely in the fridge for up to 5 days, or frozen for up to 1 month.