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These cranberry spice French macarons are a perfect cookie to add to your holiday baking list. The cookie shell is spiced with cinnamon, and it’s not a lot of cinnamon. It’s just the right amount to give you a little flavor to the cookie. Then you have the tart cranberry compote that goes right in the center of these cookie sandwiches that’s surrounded by a simple sweet buttercream that helps balance out the flavors.
Change it up!
You don’t have to make these specifically a cranberry spice French macaron. You can replace the cinnamon in the cookie with a different spice, like cardamom or nutmeg. I still highly recommend keeping the cranberry filling but you can always do blueberries or strawberries. Really any type of fruit if you want. Or you can completely skip the fruit and just do a simple buttercream in the center with the spiced cookie.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One thing that I highly suggest getting when making french macarons is a silpat. A silpat is a reusable parchment paper and it’s such a great investment. I find it easier to use a silpat versus parchment paper when making french macarons because it doesn’t move around but it also makes it easier to remove the cookies too.
cranberry spice french macarons
- 3/4 cup almond flour
- 1 1/2 cup powdered sugar
- pinch salt
- 1/2 tsp cinnamon
- 3 fresh egg whites
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp red food coloring optional
- sprinkles optional
- 1 cup frozen cranberries
- 1/4 cup granulated sugar
- 1 tsp cornstarch
- juice of 1 lime
- 1 stick salted butter room temp
- 2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1-2 tbsp water
- preheat the oven to 300 degrees F. whip the egg whites until foamy and gradually add in the granulated sugar. whip until stiff peaks form then add in the vanilla and food coloring. in a large bowl, sift together the almond flour, salt, and powdered sugar. gradually fold the egg whites into the dry ingredients. put the batter into a piping bag and pipe onto a sheet pan that is lined with a silpat (parchment works fine). add sprinkles if desired and then let the macarons sit to dry, about 30 minutes, or until it doesn’t stick to your finger. you can test by lightly patting the tops, if it sticks then let it sit a little longer. once dry, bake for 16-20 minutes or until the bottoms of the macarons don’t stick and come off the silpat clean.
- whisk the sugar and cornstarch together and then place into a small pot with the cranberries and lime juice. place over medium-low heat until the cranberries start to disintegrate and thickens, mixing every few minutes, for about 10 minutes. let cool.
- place all of the ingredients into a bowl of an electric mixer fitted with a whisk attachment and whip until light and fluffy, about 2 minutes.
- pipe along the edge of one cookie and then fill in the center with a little of the cranberry filling. sandwich with another cookies and if desired roll the sides in sprinkles.