December 30, 2022

Cranberry-Orange Macarons Recipe


Emma Wood


Emma Wood



For the shell:

135 grams egg whites, at room temperature

120 grams caster sugar

130 grams almond flour

200 grams powdered sugar

20 grams Spira red

Sprinkles, optional

For the filling:

⅓ cup cranberry sauce, store-bought or homemade

4 tbsp unsalted butter, softened

170 grams powdered sugar

Zest of 1 orange

1 tsp vanilla or orange extract

1 tbsp orange juice


  1. Begin with the shells: In a medium bowl, sift together the almond flour, powdered sugar, and Spira red. Whisk to combine.
  2. In the bowl of a stand mixer with the whisk attachment, whip the egg whites on medium speed until foamy and the whisk begins to leave visible trails in the egg whites. 
  3. Gradually add the caster sugar and increase the mixer speed, whipping on high until the meringue forms stiff peaks. (This may take a while).
  4. With a rubber spatula, fold the dry ingredients in one third at a time. To do this, scrape the bottom of the bowl in a circular motion and cut through the middle of the batter. You know you’re done when you can drip batter off your spatula in a figure-8 formation without it breaking.
  5. Transfer the batter into a large pastry bag with a medium-sized round tip.
  6. Holding the bag at a 90 degree angle, pipe batter into 1.5-inch rounds at least 1 inch apart on a parchment paper lined baking sheet.
  7. Sprinkle with sprinkles, if desired.
  8. Firmly holding the baking sheet, bang it firmly on the counter a few times to get rid of any air bubbles.
  9. Let the macarons dry for 30 mins, or until a skin has developed and you can lightly touch the surface without it sticking.
  10. While they’re resting, preheat the oven to 300F (150C).
  11. Bake the macarons one tray at a time for 20 mins on the middle rack, rotating once if your oven heats unevenly.
  12. Remove from the oven and let cool on the pan for 10 mins before peeling off the parchment and cooling completely on a wire rack.
  13. Continue with the filling: Cream the softened butter in the bowl of a stand mixer at medium speed for 1 minute.
  14. With the mixer off, add the powdered sugar and orange zest. Then turn it back on and beat on low.
  15. Once incorporated, turn speed to medium and cream until very fluffy.
  16. Add vanilla or orange extract and orange juice and beat for another minute.
  17. Transfer to a piping bag with a medium size tip.
  18. Finish with the assembly: Pipe a round barrier of orange buttercream on a bottom shell macaron.
  19. Fill the center with a small spoonful or cranberry sauce.
  20. Place a top macaron and gently press down to seal the sauce in and enjoy!