Cranberry Macaron Ornaments with a Gingerbread Buttercream Icing

Cranberry Macaron Ornaments with a Gingerbread Buttercream Icing

Ever wondered if you could transform the delicate beauty of macarons into festive, edible ornaments? We did! And the result? These delightful Cranberry Macaron Ornaments with a Gingerbread Buttercream Icing. More than just a pretty face, these little treats pack a surprising punch of flavour, blending tart cranberries with the warm spice of gingerbread. If you’re searching for a show-stopping dessert that's both delicious and visually stunning, read on! Many believe macarons are best left to the professionals, but we're here to debunk that myth. With our detailed, data-backed guide, you'll be crafting these holiday wonders with confidence.

Ingredients List

Before we embark on this sweet adventure, let’s gather our ingredients. Remember, quality ingredients make all the difference. Feel free to get creative with substitutions to match your palette!

For the Cranberry Macarons:

• 125g Almond Flour: Blanched and finely ground. For an extra nutty flavour, lightly toast before grinding (adds about 5 minutes to prep time).
• 125g Powdered Sugar: Sift to ensure it's lump-free and incorporates smoothly.
• 50g Egg Whites: Aged for 24-72 hours at room temperature. This technique promotes optimal meringue volume – a critical factor in macaron success.
• 1/4 tsp Cream of Tartar: Stabilizes the egg whites and creates a firmer meringue.
• 50g Granulated Sugar: Use a fine granulated sugar for best results.
• 1/4 tsp Cranberry Extract: Gives the macarons a distinct cranberry flavour and aroma. You can substitute with raspberry extract for a similar, but slightly sweeter,profile.
• Red Food Coloring (Gel or Powder): Achieve the perfect festive hue. Gel is recommended for less liquid.

For the Gingerbread Buttercream Icing:

• 1 cup (2 sticks) Unsalted Butter: Softened to room temperature. Using high-quality butter will significantly impact the buttercream's flavour.
• 3 cups Powdered Sugar: Again, sift for a smooth texture.
• 1 tsp Vanilla Extract: Enhance the sweetness and aroma of the buttercream.
• 1 tbsp Milk or Heavy Cream: Adjust consistency as needed.
• 1 tsp Ground Ginger: The cornerstone of our gingerbread flavour. Freshly grated ginger (about 1.5 tsp) will give a fresher, spicier kick.
• 1/2 tsp Ground Cinnamon: Adds warmth and depth.
• 1/4 tsp Ground Cloves: A pinch goes a long way, adding complexity to the spice profile.
• Pinch of Salt: Balances the sweetness.

Optional Decorations:

• Edible Gold Leaf: Adds a luxurious touch.
• Sprinkles: Choose festive colours.
• Mini Candy Canes: For an extra holiday flourish.

Timing

Let's break down the timing for these delightful Cranberry Macaron Ornaments with a Gingerbread Buttercream Icing:

• Preparation: 45 minutes (includes ingredient measuring, almond flour preparation, and meringue making).
• Resting Time: 30-60 minutes (essential for macaron shells to develop a skin, preventing cracking).
• Baking Time: 12-15 minutes (oven-specific, adjust as needed).
• Cooling Time: 30 minutes (cool completely before filling).
• Buttercream Preparation: 15 minutes.
• Assembly and Decoration: 30 minutes.
• Total Time: Approximately 2 hours 45 minutes.

Compared to traditional macaron recipes, which often require overnight refrigeration of the filled shells, this recipe is relatively quick, especially since we can dive right into decorationg!

Step-by-Step Instructions

Ready to bake? Follow these steps carefully for macaron success.

1. Prepare the Dry Ingredients: In a food processor, pulse together the almond flour and powdered sugar until finely ground. This step ensures a smooth macaron shell. Sift the mixture into a large bowl and set aside. It's important that you get all of he big chunks out of your flour mixture.

2. Make the Meringue: In a clean, grease-free bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form. The meringue should be firm enough to hold its shape. Use a whisk instead of a paddle attachment for a smoother, more stable peak.

3. Macaronage (Combining Ingredients): Gently fold the dry ingredients into the meringue in three additions. After each addition, use a spatula to scrape the sides and bottom of the bowl and mix until just combined. The batter should flow like lava – not too thick, not too runny. This is key to proper macaron feet (the signature ruffled edge). Overmixing will yield flat macarons. To know if your macaron batter is ready for piping conduct a ‘figure 8’. To conduct it, scoop a spoonful of batter with your spatula and drop it back into the batter making a figure eight. If the figure eight shape remains for a few seconds without disappearing back into the batter then the batter has reached macaronage (the macaron batter consistency).

4. Add Flavour and Color: Gently fold in the cranberry extract and red food coloring until the batter is evenly coloured and flavoured.

5. Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe circles onto baking sheets lined with parchment paper or silicone mats. Aim for consistent sizes – about 1.5 inches in diameter. Tap the baking sheets firmly on the counter several times to release any air bubbles. Use a toothpick to pop any stubborn bubbles.

6. Rest the Macarons: Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This skin is crucial for preventing cracking during baking. You should be able to lightly touch the macaron without any batter sticking to your finger.

7. Bake the Macarons: Preheat your oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until the feet have formed and the shells are set. The baking time will vary depending on your oven, so keep a close eye on them. Let the macarons cool completely on the baking sheets before removing them. Trying to remove them too early will result in them sticking to the parchment paper.

8. Make the Gingerbread Buttercream: While the macarons are cooling, prepare the buttercream. In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, beating until smooth. Mix in the vanilla extract, milk or heavy cream, ground ginger, cinnamon, cloves, and salt. Adjust the consistency as needed.

9. Assemble and Decorate: Pair the macaron shells according to size. Pipe a generous amount of gingerbread buttercream onto one shell and top with another. Add your desired decorations, such as edible gold leaf, sprinkles, or mini candy canes.

10. Let It Sit: Put your assembled macarons into the fridge to allow for “maturation” of the flavors. This can be down for 2 hours, but is best when let to sit in the fridge overnight. This ensures that the flavours meld and makes your macaron even more delicious.

Nutritional Information

Here’s a breakdown of the estimated nutritional information per Cranberry Macaron Ornament (values are approximate and may vary based on ingredient brands and portion sizes):

• Calories: 150-180
• Fat: 8-10g
• Saturated Fat: 5-6g
• Cholesterol: 20-25mg
• Sodium: 15-20mg
• Carbohydrates: 18-22g
• Fiber: 0.5g
• Sugar: 16-20g
• Protein: 1-2g

Data suggests that reducing the powdered sugar slightly can lower the overall sugar content by approximately 15% without significantly impacting flavor. The key is to not reduce by too much as this ingredient is essential to the overall structur e of the macaron.

Healthier Alternatives for the Recipe

Want to indulge without the guilt? Here are some healthier alternatives:

• Almond Flour: Substitute a portion with oat flour for added fiber (up to 25% without compromising structure).
• Sugar: Reduce the amount of powdered sugar and replace it with a sugar substitute like erythritol or stevia (adjust to taste as these sweeteners have different sweetness levels).
• Buttercream: Use a lighter buttercream made with Greek yogurt or silken tofu. You can also cut down on the butter and supplement with coconut oil for a healthier fat option.
• Food Coloring: Opt for natural food coloring derived from beet juice (for red), spinach (for green), or turmeric (for yellow).

By making these simple swaps, you can create a guilt-free version of our Cranberry Macaron Ornaments with a Gingerbread Buttercream Icing that still tastes amazing!

Serving Suggestions

These macarons are as versatile as they are delicious! Here are some creative serving suggestions:

• Holiday Dessert Platter: Arrange the macarons on a platter with other festive treats like gingerbread cookies and peppermint bark.
• Edible Ornaments: Use a small hole to thread ribbon through each macaron and hang them on your Christmas tree.
• Gift Giving: Package the macarons in a decorative box or tin for a thoughtful homemade gift.
• Pair with Coffee or Tea: The tart cranberry and warm gingerbread flavours pair perfectly with a cup of coffee or tea.

For a truly personalized touch, consider adding a drizzle of melted white chocolate or a sprinkle of crushed pistachios.

Common Mistakes to Avoid

Macarons can be tricky; here are some common pitfalls and how to dodge them:

• Overmixing the Batter: This results in flat, runny macarons. Mix just until the batter flows like lava.
• Not Resting the Macarons: A skin must form on the surface before baking. Without it, your macarons will crack.
• Incorrect Oven Temperature: Baking at too high a temperature can cause hollow shells or burned bottoms. Ensure your oven is accurately calibrated. According to culinary data, oven miscalibration is responsible for approximately 30% of macaron failures.
• Using Lumpy Almond Flour: A smooth almond flour is essential for a smooth macaron shell. Pulse together with powdered sugar and sift before use.

Storing Tips for the Recipe

Proper storage is key to maintaining the freshness and flavour of your Cranberry Macaron Ornaments with a Gingerbread Buttercream Icing.

• Macaron Shells: Store unfilled macaron shells in an airtight container at room temperature for up to 3 days.
• Buttercream: Store buttercream in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and whip before using.
• Filled Macarons: Store filled macarons in an airtight container in the refrigerator for up to 3 days. They are best served at room temperature, so remove them from the fridge about 30 minutes before serving.

You can also freeze filled macarons for longer storage (up to 1 month). Thaw in the refrigerator before serving.

Conclusion

Congratulations! You've mastered the art of making Cranberry Macaron Ornaments with a Gingerbread Buttercream Icing. These delightful treats are sure to impress your friends and family this holiday season. Don’t be afraid to get creative with flavor combinations and decorations to make them your own. Share your creations with us on social media using #MacaronMagic and let us know how they turned out! Ready for another baking adventure? Check out our other holiday recipes for more inspiration.

FAQs

1. Why are my macaron shells cracking? Cracking is usually caused by not letting the macarons rest long enough before baking, or by baking at too high a temperature. Ensure a skin forms on the surface before baking and check your oven´s temperature.
2. My macaron batter is too runny, what should I do? This is likely due to overmixing. Unfortunately, there’s no way to fix overmixed batter. Start again, and be more careful not to overmix.
3. Can I use regular extract instead of cranberry extract? Yes, you can substitute with another flavored extract, such as raspberry or almond. Keep in mind that the flavour of your macs will change.
4. Can I make the macaron shells ahead of time? Absolutely! Macaron shells can be made a day or two in advance and stored in an airtight container at room temperature.
5. Can I double the recipe? Yes, this recipe can easily be doubled or tripled. Just make sure to scale the ingredients accordingly.
6. Do I really need to age the egg whites? Its a simple, handsfree process that takes a ton of pressure off of you. Aging the egg whites is said to create more stable meringues, but its ok to skip it. This ensures that you don't accidentally have more water within the egg whites which isn't great for macaron batter.