This year for our various Thanksgiving stops, I wanted to make some festive macarons to bring along. I decided on Pumpkin Spice, but at the last minute inspiration struck and I also made a more adventurous cranberry batch!
Above is the Cranberry Tea I used in the batter for the macaron shells.
The beautiful meringue.
Adding the sugar / almond meal / cranberry tea to the meringue.
I piped and dried the macarons. I made 140 macarons! That's 280 individual shells. My wrists were in full carpal tunnel mode after piping all those little circles!
Cranberry macaron shells, fresh out of the oven.
I filled the Cranberry macarons with my own improvised Cranberry Buttercream Icing. I made regular vanilla buttercream...and added some canned jellied cranberry sauce!
The finished product. Surprisingly, the cranberry flavor was very subtle. I think using cranberry tea in the shell batter helped keep the flavor more refined and sophisticated. This is definitely my favorite flavor of all I've tried to make so far!
And I did make a few batched of pumpkin spice too with cinnamon shells and pumpkin spice buttercream. I can't wait to make them again for next Thanksgiving!