Cranberry Vanilla French Macarons (Holiday Cookie Recipe)

Instructions

1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. I use Wilton tip 12.
4. Line 2 baking sheets with silpat (or parchment).
5. Combine measured almond flour & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
6. Make a well in the center of the dry mix and pour 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
7. For the sugar syrup
8. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
9. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
10. Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
11. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
12. Watch the sugar syrup closely!
13. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
14. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
15. THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
16. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
17. Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
18. **Be careful not to over-mix**
19. You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
20. Transfer batter to the prepped piping bag(s).
21. Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
22. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you’ve filled an entire baking sheet.
23. *Tap the macarons on the counter three times to release air bubbles.
24. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
25. Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
26. Preheat oven to 315 degrees F.
27. Once dry to touch, place the macarons in the middle rack of the oven.
28. Feet will form halfway through the baking process
29. Bake for 14-15 minutes (potentially more or less depending on your oven)
30. Remove from oven with the shells no longer wiggle on the mat and let 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
31. Once macarons are completely cool, gently remove from parchment paper/silpat.
32. Repeat same steps to bake the remaining macaron batter.
33. They’re ready to fill.
34. Repeat all steps above to make a batch of white macaron shells (optional or you can even split the batter before adding the gel coloring.)

For the Vanilla Bean Cream Frosting

1. In a stand mixer or by hand, mix butter and salt together for 2-3 minutes until light and fluffy.
2. Pour in powdered sugar, milk and vanilla seeds and mix  until incorporated. The frosting should be a thick piping consistency
3. Transfer filling to piping bag.

For the Cranberry Jam

1. Heat the cranberries, orange juice, vanilla and star anise on medium until the berries begin to break down.
2. Stir in the sugar and pectin powder and allow to bubble for 3-5 minutes, stirring in between.
3. Use an emulsion blender to smooth the jam.
4. Remove cranberries from heat and cool.
5. Transfer cooled jam to a tipless piping bag.

Cranberry Vanilla Bean Macaron Assembly:

1. Pipe vanilla frosting on the outside edge of the macaron shell. 
2. Fill the center with cranberry jam followed by a dollop of vanilla frosting which will act as a seal to prevent the shells from getting too soft from the jam.
3. Top the macaron with a second shell to create a sandwich. 
4. Repeat these steps until all french macarons are filled.
5. Transfer to the fridge to mature for at least 2 hours or up to 24 hours before serving.
6. Remove from fridge and allow to come to room temp for 15 minutes before serving.