○ 3 egg whites room temperature (or set in hot water for 5-10 minutes until they’ve warmed up)
○ ¼ cup fine cane sugar
○ 2 cups confectioners sugar
○ 1 cup almond flour
○ 3 teaspoons of chai mix
○ 2 teaspoons of turmeric powder
○ Zest of an entire orange
○ pinch of salt
○ ¼ tsp cream of tartar
Spiced cranberry buttercream filling
Spiced Cranberry Sauce to add to buttercream mix
○ ½ cup of Graceland Fruit dried cranberries
○ 2 teaspoons of chai Mix
○ Zest of an entire orange
○ Juice from an entire orange
○ ½ cup of tart cranberry juice
○ 1-2 tablespoons of maple syrup (more or less depending on your preference)
For buttercream macaron filling:
○ ½ cup unsalted grass-fed butter room temperature
○ ¾ cup powdered sugar
○ ½ -¾ cup of cranberry sauce ( must be room temperature not cold or hot because it will cause separation in the buttercream)
Optional swirl rainbow cookie top
○ Whipped cream homemade or store bought( I made mine from scratch) Food coloring ( I used some that were made from turmeric, spirulina, and beet root)
Whipped Cream Ingredients if you’re making your own
○ Half a pint of heavy cream
○ 2-3 teaspoons of maple syrup
○ Dash of vanilla
1. Preheat oven to 300F degrees. Beat egg whites until foamy, then add salt, cream of tartar and cane sugar beat on medium/medium high speed in a Kitchen Aid until it the egg whites form a stiff peak.
2. Add almond flour, powdered sugar, chai mix, turmeric powder, and orange zest to a food processor blend for 30-40 seconds. Then sift all of the ingredients into a bowl. If there are any larger pieces/clumps remaining discard those. The mixture should be really fine.
3. Fold flour/sugar mixture into the egg white mixture. You want a lava like consistency. DON’T OVERFOLD!! After I put my piping tip in the bag I put my bag in tall glass jar to add the mixture into my bag. Draw out 1 inch circles (24) about an inch apart or use a silicone macaron baking mat. Pipe out the macarons.
4. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macarons from cracking. Let them sit out for 20-30 mins, or up to an hour if you’d want. This will give them time to dry out before placing them in the oven. They should be “tacky” to the touch, but not stick to your fingertips. Make sure not to skip this step, if you do your macarons might spread out in the oven and not rise properly.
5. Bake for 12-14 minutes rotate the tray at about 6-7 minutes so the macarons cook evenly . Don’t underbake. The macarons might stick to the stay if they’re undercooked. Let them cool until for 30-60 minutes.
6. To create the cranberry sauce add the Graceland Fruit dried cranberries, cranberry juice, orange juice, orange zest, chai mix, and maple syrup. Cook on low heat for 6-7 minutes. Blend and until smooth and set aside on the counter until completely cool. Adjust the spices/sweetness to your liking. Makes about ½ -¾ cup of sauce.
7. To create the buttercream add the butter to a kitchen aid mixer and mis until creamy and fluffy. Slowly add sugar. Then slowly start to add the cranberry sauce a little at a time until fully mixed or more less depending on the consistency you’re looking for. Transfer to a pastry bag, fitted with a small tip. Pipe from the outside and work your way into the center or the cookie.
8. Optional part: swirl rainbow finish on top of cookie If you’re creating your own whipped cream add the cold heavy cream to kitchen aid mixer and beat until the cream forms a peak. Then add the maple syrup and vanilla at the end and mix in.
9. Once you have your whipped cream ready add a small amount to plate and then add a couple of drops of the food dye of your choice and swirl around. Then add more colors and swirl those in. Take your finished macaron and gently roll the top into the whipped cream mixture. Slowly pull up and let it sit on a plate to harden.
10. Eat now or enjoy later! Best when stored in refrigerator.