Description
A delightful combination of almond meringue cookies filled with zesty cranberry lime curd, perfect for holiday gatherings.
Ingredients
Scale
- Macaron Shells:
- 2 cups powdered sugar
- 1 cup almond flour
- 3 egg whites
- 1/4 cup sugar
- 1/4 tsp cream of tartar
- Pinch of salt
- 1 tsp vanilla extract
- Red food gel
- 1 drop brown food gel
- Cranberry Lime Curd:
- 1 whole egg
- 3 egg yolks
- 3/4 cup sugar
- 1 tbsp lime zest
- 1/4 cup lime juice
- 1/2 cup cranberry puree
- 2 tbsp heavy cream
- 4 tbsp butter
- Cranberry Puree:
- 1 cup cranberries
- 1/4 cup sugar
- 2 tbsp water
Instructions
- Make the Cranberry Puree: Combine cranberries, sugar, and water in a saucepan. Cook until the cranberries burst, then cool.
- Prepare the Curd: In a bowl, whisk together the egg, yolks, sugar, lime zest, lime juice, and cranberry puree. Cook over low heat until thickened, then stir in cream and butter.
- Make the Macaron Shells: Sift the powdered sugar and almond flour together. Whip egg whites with sugar and cream of tartar until stiff peaks form. Fold in the dry ingredients and color.
- Pipe the Shells: Pipe onto a baking sheet lined with parchment paper. Let them rest before baking.
- Bake and Cool: Bake at 300°F for about 15 minutes. Cool completely before filling with cranberry lime curd.
Notes
Tips for success (e.g., aging egg whites, proper macaronage technique).
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 12g
- Sodium: 10g
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Christmas Cranberry Macarons