PIES AND TACOS
These Cranberry Macarons would be absolutely perfect for your Thanksgiving table, or for your Christmas cookie boxes! They are filled with Cranberry Sauce and Orange Buttercream.
First things first: let’s make the shells! This one is made with almond flour, so if you want a nut-free option, make sure to check out my All-Purpose Flour post.
Stop folding the batter before reaching the figure-8 stage. The batter should be falling from the spatula into chunks.
When piping, apply gentle pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
Bang the trays against the counter a few times each, and do use a toothpick to carefully pop any air bubbles in the surface of the shells.
When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
For the filling I used the delicious Orange Buttercream that’s so easy to make: simply substitute the vanilla extract for the orange one. I also used the Cranberry Sauce that’s been chilling in the fridge while the shells were in the oven.
For the decoration of these delicious macarons, I sprinkled, right before baking, some coarse sugar on top of the shells. As well as some more after they were done. I also put some cranberries on top of them.