Vanilla and Cranberry Macarons

cranmac_01As promised, here is macaron recipe #2.  I landed on a more basic flavour to accompany the gingerbread macaron batch I shared earlier.  The best part is, the extra ingredients for this macaron are all likely already in your cupboard from your holiday baking.

V A N I L L A  + C R A N B E R R Y  M A C A R O N S

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M A C A R O N  S H E L L S

Recipe from Macarons by Pierre Hermé
[Note: this is 1/2 the original recipe + I adjusted the baking temps to suit my oven]
*the recipe below yields about 36 macarons

150g almond flour
150g icing sugar
55g liquified egg whites [1]**
Pink or red gel food colouring
+
150g sugar
37.5g water
55g liquified egg whites [2]**

oven temp @ 300ºF

Click here for the complete recipe.

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V A N I L L A  G A N A C H E

170g of white chocolate chips
1/4c + 1/8c whipping cream
1.5tsp vanilla extract | I used a Madagascar Bourbon Vanilla from PC Black Label
+
Dried cranberries  | 1 for each macaron

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in a small sauce pan, combine cream + vanilla over low-med heat
once simmering, remove from heat and let sit for 10-15 minutes ensuring to stir midway to prevent skin from forming
bring cream mixture back to a simmer and remove from heat
pour cream over chocolate chips and let sit for 20-30 seconds | proceed to mix

add mixture to a food processor to further smoothen and combine if needed
pour into shallow dish | let ganache cool to room temp
cover with plastic wrap directly touching ganache surface | place in fridge for 2hrs [until mix thickens] to overnight
when ready, whip ganache with mixer until light and fluffy
transfer to a pipping bag with a star tip
pipe a mound of ganache onto a macaron shell and gently push into the centre a dried cranberry before sandwiching
note: you may beed to add an extra dot of ganache atop the 
cranberry to ensure the top macaron sticks

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place assembled macarons in an airtight container and store in the fridge for 24-48hrs to mature
before serving, pull macarons from fridge and let sit until they hit room temp

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And there you have it, my last macaron recipe and last blog post of 2017!

All around, 2017 was an interesting one.  Though there appeared to be a down for every up, Mike and I are looking forward to the new year and have some exciting things on the rise.  As another 365 days comes to a close, weird/interesting or not, I hope you all found a piece of 2017 to take and grow from into 2018.

Happy New Year!

 

madelaine

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