Chocolate Cranberry Macarons

• portioner: 12 servings
• aktiv tid: 30 minutes
• total tid: 1 hour 12 minutes

Ingredienser

60 grams egg whites (~2 large eggs)

⅛ teaspoon cream of tartar

54 grams granulated sugar

½ teaspoon vanilla extract

84 grams almond flour

78 grams powdered sugar

2 large egg yolks

6 ounces cranberries

½ cup granulated sugar

¼ cup (½ stick) unsalted butter

1 tablespoon orange juice

4 ounces heavy whipping cream

4.15 ounces chocolate (chopped or chips)

Vejledning

Macaron Shells

Sift the almond flour and powdered sugar, then transfer to a food chopper and puree for 12 seconds in 3 second intervals. Sift them again and discard any clumps.

In a separate large, clean bowl, whisk the egg whites and cream of tartar using an electric mixer until they reach soft peaks. Add 1/3 of the sugar, whisk, and repeat until all of the sugar is mixed in. Add the vanilla and food coloring (optional) and continue to whisk until you have stiff peaks.

Gently fold the dry ingredients into the wet ingredients using a spatula. The perfect consistency will appear shiny and when you lift a spatula full of batter to the height of the bowl, the batter will drizzle down in a smooth and steady manner.

Transfer the batter into a piping bag with a medium sized round tip. Pipe even circles onto a baking sheet covered in parchment paper or a silicone baking mat (if using parchment, put a few spots of batter in the corners under the paper so that it's secured to the sheet) at a 90° angle.

Lift your baking sheet about 12" and drop it onto the counter. Repeat 4 more times. (This is to help release any bubbles) Then, using a toothpick, smooth out any bubble holes or peaks in the batter.

Let the macarons sit in a dry environment for 30-50 minutes. They're ready to bake when they're no longer sticky to the touch. Preheat oven to 315°F while the macarons set.

Bake for 12-15 minutes and then let them cool completely before removing from the sheet.

Cranberry Curd

Stir the cranberries, sugar, and orange juice in a pot over medium heat until the sugar dissolves and the cranberries are soft and pop.

Transfer the cranberry mixture to a food chopper and puree until smooth. Then, strain the mixture over a bowl using a mesh strainer.

Add the butter to the bowl with the strained ingredients and stir until it's melted.

Carefully add the mixture and the egg yolks back into the pot on the stove. If your mixture or pot is still hot, mix the yolks in very slowly.

Stir the mixture over low-medium heat until it thickens (about 10 minutes). Then, allow it to cool to room temperature.

Chocolate Ganache

Heat the cream in the microwave or on the stove until it just starts to simmer.

Pour the hot cream over the chocolate so it's completely submerged in a heat-resistant bowl, and then cover the bowl to trap the heat. Let this sit for 5 minutes, and then gently whisk until smooth. It will be slightly runny.

Let the mixture cool in the refrigerator until it's thick enough to pipe (~20 minutes).

Macaron Assembly

Pair up the shells and put the curd and ganache in separate piping bags with medium round tips or cut the piping bag tips to be about ½ inch wide.

Pipe a chocolate circle on half of the shells, then fill the circle with a dollop of cranberry curd and gently place a shell on top.

You can enjoy them immediately, but I recommend refrigerating the assembled macarons overnight.

Ernæring

• Kalorier: 252 kcal
• Fedt i alt: 15 g
• Mættet fedt: 7 g
• Uumættet fedt: 4 g
• Transfedt: 1 g
• Kolesterol: 54 mg
• Natrium: 16 mg
• Kulhydrater i alt: 29 g
• Kostfiber: 2 g
• Sukker i alt: 25 g
• Protein: 3 g