Yes, more macarons! My mom’s jams and sauces make the best base for the filling, so I’m raiding her fridge while I can :)
makes 25-30 macarons
140 g icing sugar, sifted
80 g almond flour
80 g egg whites
35 g sugar
5-10 drops liquid red food colouring
for the cranberry-currant buttercream;
1 egg white
1/4 cup cranberry red currant jam (or other jam of your preference)
2 tablespoons water
1/2 cup sugar
1 stick butter (1/2 cup), room temperature, cut into small pieces
Whisk together the icing sugar and almond flour, and set aside.
In the bowl of an electric mixer, beat the egg whites, sugar, and colouring on high-speed until glossy, and the meringue holds it’s shape.
Using a spatula, fold in the dry ingredients in two batches, and then continue to fold the batter for another minute or so. Place the batter in a piping bag fitted with a round tip, and pipe ~1-¼” rounds onto a parchment-lined baking sheet. Allow the sheet to sit for 15 to 20 minutes before placing in the oven.
Preheat the oven to 265F. Bake the macarons for ~20 minutes, until the tops are firm, but bottoms are a little sticky when lifted. Place the sheet on a cooling rack, and do not remove the macarons until completely cooled.
Make the buttercream filling;
Beat the egg white with an electric mixer until frothy, and peaks begin to form. Meanwhile, combine the 1/4 cup of jam with sugar and water in a small saucepan, and heat over medium-high until it boils. Reduce the heat to medium, and cook until thickened and syrupy.
With the mixer going on high-speed, immediately pour the syrup into the egg white in a slow, steady stream. Continue beating until the mixture has returned to room temperature.
Without turning off the mixer, add the butter gradually. Beat until light and fluffy. NOTE: Don’t worry if the buttercream curdles a little as you add the butter – just keep mixing!! It’ll come back together.
Place the buttercream into a piping bag, and add about a teaspoon to half of the macarons.
Sandwich the macarons together, and enjoy!