Cranberry Macarons

Cranberry Macarons filled with Orange Buttercream and Cranberry Sauce. Shells 100 grams egg whites 100 grams granulated sugar 4 grams egg white powder optional, read notes 105 grams almond flour 105 grams powdered sugar Food coloring I used crimson, red, and a tiny touch of blue Cranberry Sauce 3/4 cup cranberries 3 tbsp granulated sugar 4 tbsp orange juice 1 tbsp orange zest Orange Buttercream 4 tbsp unsalted butter softened 1 1/3 cups confectioners’ sugar sifted 1 tbsp orange zest 1 tsp vanilla extract or orange extract (optional) 1/2 -1 tbsp milk water, or orange juice as necessary Full recipe: https://www.piesandtacos.com/cranberry-macarons/ Notes: Egg white powder: Egg white powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites. Food coloring: Make sure to use gel food coloring. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. Scale: Please use a scale when measuring the ingredients for accuracy. Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is. Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch. Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven. Piping tip for the macaron batter: I typically use a 1/2” diameter tip, however if you watch the video you will see I am using a 1/4″ diameter tip, I still prefer the larger one though. Orange buttercream: If the buttercream is too crumbly, just add more liquid so it comes together, however, avoid adding too much orange juice, as it can separate the buttercream. Add water or milk instead. Sugar on top of the shells: Sprinkle the sugar on top of the shells after they’ve dried, right before baking, otherwise they will melt into the batter.