Today’s the first day of winter and I’m blown away that we’re now only a few sleeps from Christmas. This month has absolutely flown. I wish I had more time to publish all the items on my content calendar, but today’s macaron recipe will make up for it. It’s a snowy winter inspired macaron cake with sugared cranberry and vanilla bean filling. This modern and chic twist on macarons is a sweet way to cap off what’s been a good holiday season. If you’re a lover of macarons and festive flavors, be sure to read on for all the scrumptious deets.
WINTER CRANBERRY VANILLA MACARON CAKE
Four crisp and chewy 5″ macaron shells, topped with vanilla bean frosting, sugared cranberries, and quick cranberry vanilla jam. Stacked to form a petite 5″ macaron cake that’s dairy & gluten-free.
Macaron cakes are essentially oversized stacked macarons with layers of frosting and filling in-between. They cut with a knife, and can be eaten with a fork like a regular cake. This festive version is very fitting for the holidays with layers of cranberry and vanilla throughout. The tart sugared cranberries are a fun surprise addition and tone down the overall sweetness of the shells and vanilla bean frosting. Married together with meringues, macarons and cranberries for for a wintery finishing touch.
If you’re wondering how to make one of these macaron cakes, be sure to follow my go-to Italian macaron tutorial, paired with the easy instructions below.
HOW TO MAKE A WINTER INSPIRED CRANBERRY MACARON CAKE
Making macaron cakes is not as challenging as it may look or seem. You’re using the same macaron recipe and just increasing the size of the macaron shells. This can be done by piping the batter for a longer duration to achieve the 5″ round shells. Either trace a 5″ circle and placing a template under a silpat mat, or using the counting method. Check out my quick tutorial video below.
PIPING THE BATTER
When piping macaron batter for large shells, the count method is my preferred method. Keep even pressure on the piping bag at approximately 30 seconds of pipping per shell, so all the shells bake the same size.
Note: It takes longer for the large macarons to form a skin, so the resting time for large macarons increases. Be sure to watch the center of the macaron shells while resting- you might notice the outside edges are dry to touch, but the center must also be dry before transferring to the oven.
Tip: Use leftover batter to pipe smaller macaron shells, in 2″ size for topping the macaron cake.
ASSEMBLING THE MACARON CAKE
Working with macarons fresh out of the oven can result in a broken cake. If possible, make the shells the night before assembling the cake so they have time to stiffen a bit. The frosting, sugared cranberries and cranberry vanilla filling can also be made the night before.
To assemble, place the bottom shell on a cake stand, pipe 3 dollops of vanilla bean frosting along the outside edge of the shell. Add one sugared cranberry for 3 dollops of frosting to fill the entire outside layer. Fill the center with cranberry vanilla jam.
Top with second macaron shell, then repeat with the frosting, sugared cranberries and jam. Top with third shell, then repeat with the frosting, sugared cranberries and jam. Place the 4th shell on top, then decorate the top of the macaron “cake” with dollops of frosting, macarons, meringues (optional) 2″ macarons sugared cranberries, edible gold paint and a dusting of confectioners sugar. Transfer macaron cake to fridge to mature.
MACARON CAKE MATURATION
Letting the macaron cake mature allows the frosting, filling and macaron shells come together for the ultimate flavor and texture. To mature, chill the macaron cake in the fridge for at least 2 and up to 24 hours before serving.

Winter Cranberry Vanilla Macaron Cake
- Prep Time: 45
- Cook Time: 35
- Total Time: 1 hour 20 minutes
- Yield: 4 5" macaron shells + extra 2" shells 1x
- Category: Dessert
- Method: Baking
- Cuisine: Macarons
- Diet: Gluten Free
Description
Four crisp and chewy 5″ macaron shells, topped with vanilla bean frosting, sugared cranberries, and quick cranberry vanilla jam. Stacked to form a petite 5″ macaron cake that’s dairy & gluten-free.
Ingredients
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
ADDITIONAL SUPPLIES:
- 1 piping bag fitted with piping tip of choice for frosting. Wilton 4B.
- 1 piping bag fitted with a round tip (Wilton 12) for macaron batter.
- 1 piping bag for cranberry jam
- Sugared cranberries and optional edible gold paint.
FOR THE VEGAN VANILLA BEAN FROSTING
- 1 cups organic shortening or vegan butter (you can also use regular butter)
- 1 1/4 cup powdered sugar
- seeds from 1/4 vanilla bean
- pinch of salt
- dash of vanilla and a splash of non dairy milk.
FOR THE CRANBERRY FILLING
- 1 cup cranberries
- 1/4 cup water
- 1/4 cup raw organic sugar
- Empty vanilla bean pod
- 2 tsp pectin powder
FOR THE SUGARED CRANBERRIES:
- 1 cup water
- 1/2 cup raw sugar (simple syrup)
- 2 cups rinsed cranberries
- 2 cups white sugar (for dusting cranberries)
Instructions
FOR THE 5″ MACARONS
- 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.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. Wilton tip 12.
- Line 2 baking sheets with silpat (or parchment).
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended. The finished mix will be thick and paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Make sure the thermometer is not touching the bottom of the pot so the temp measures properly**.
- 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.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- 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.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- 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.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and medium peaks form and the meringue has cooled down. (The meringue should slightly keep its form.)
- 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.
- 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.
- **Be careful not to over-mix**
- 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.
- Transfer batter to the prepped piping bag.
- Pipe four 5 inch rounds about 4 inches apart on the silpat lined baking sheet (s).
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. For this size of macaron, you can either use a 5 inch circle template to pipe the rounds of batter, or the count method. Counting to about 30 seconds for each 5″ round.
- Reserve the second baking sheet for smaller macarons to use the leftover batter.
- *Gently tap the bottom of the sheet the macarons are piped on to release air bubbles.
- *Pop any air bubbles that come to the surface, using a scribe or even a toothpick.
- Before placing the macs in the oven, let them rest until a proper skin has formed on the full outside of the shell. This takes around 20-30 minutes. For the large shells I recommend 25-30 minutes total, depending on humidity. Test by touching the center of the piped macs with a clean finger. They should be dry to touch with no batter coming off on fingers.
- Preheat oven to 295 degrees F. ( lowering the temp by 5degrees to prevent browning because the shells are white.)
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- You can open the oven after the first 14 minutes to test the shells. Wiggle gently from side to side to see if they need more time. A fully baked macaron should be sturdy when tested.
- Once fully baked, remove from oven and allow 20 minutes to cool before attempting to remove the shells from the silpat.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat same steps to bake the remaining macaron batter. You can fill up the second baking sheet with smaller macaron shells or make extra 5″ shells for a second cake.
- Once completely cooled, set aside until ready to assemble.
FOR THE VEGAN VANILLA BEAN FROSTING:
- Mix shortening/butter, powdered sugar, milk and vanilla bean seeds in a stand mixer until incorporated.
- Transfer filling to piping bag fitted with wilton 4B and set aside.
FOR THE CRANBERRY FILLING:
- Heat the cranberries, water and vanilla bean on medium until the berries begin to break down.
- Stir in the sugar and pectin powder and allow to bubble for 3-5 minutes, stirring in between. Once combined, remove from heat. Discard of vanilla bean pod and blend with an emulsion blender to smooth.
- Allow to cool.
- Transfer cooled jam to a tipless piping bag and set aside.
FOR THE SUGARED CRANBERRIES:
- Heat (do not boil) the sugar and water in a saucepan on medium until the sugar has fully dissolved.
- Pour in rinsed cranberries for roughly 2 minutes until evenly coated. The berries should not pop or break.
- Remove cranberries from simple syrup with a slotted spoon, transferring to parchment paper.
- Once transferred (work quickly, they should still be slightly wet), immediately drop the cranberries into the white sugar, rolling to coat.
- Place sugar covered cranberries onto a clean piece of parchment and then transfer to the fridge to set. They will keep in the fridge for 3-4 days.
MACARON CAKE ASSEMBLY:
- To assemble, place the bottom shell on a cake stand.
- Pipe 3 dollops of vanilla bean frosting along the outside edge of the shell.
- Add one sugared cranberry for every 3 dollops of frosting to fill the entire outside of the first macaron. Fill the center with cranberry vanilla jam.
- Top with second macaron shell, then repeat with the frosting, sugared cranberries and jam.
- Top with third shell, then repeat with the frosting, sugared cranberries and jam.
- Place the 4th shell on top, then decorate the top of the macaron “cake” with dollops of frosting, macarons, meringues (optional) 2″ macarons sugared cranberries, edible gold paint and a dusting of confectioners sugar.
- Cover and chill for at least 2 hours before serving.
- Carefully slice with a sharp knife while the cake is still chilled and serve on small canapé plates.
- Enjoy!
Notes
This macaron cake is topped with basic French meringues (optional). Find my recipe to make meringues here: (just omit the chocolate and mint.)
Keywords: french macarons, baking, dessert, macaron cake, cranberry, vanilla, Christmas macarons, gluten free desserts, macaron instructions,
This petite macaron cake serves 4 and is the perfect holiday dessert for a small and safe Christmas or new year’s gathering.
With layers of vanilla and cranberry and tart sugared cranberries, you are sure to enjoy every bite!
It would also also be a festive addition to your Christmas dessert menus as it looks so beautiful when displayed!
This post titled Winter Cranberry Vanilla Macaron Cake was seen first on Posh Little Designs. All Rights Reserved. 2020.
Brandi, this Macaron Cake is Spectacular & Special! I loved watching this come together and to watch the cranberry jam/filling spill out was epic! This Macaron Cookie Cake is what winter sweet dreams are made of; and along with the gorgeous decorations & photography, this should be on a magazine cover, xo
You are too kind! I wish you could’ve tried this one, but the cranberry vanilla macarons I served at Christmas had the same filling. I hope you enjoyed! xoxo
I’m so flattered! Thank you always! I hope you enjoyed the flavor as much as I did <3