Cranberry Jam Macaron Filling
Cranberry jam macarons are perfect for the fall and Thanksgiving season. I love pairing this tart macaron filling with a sweet vanilla buttercream.
Servings: 48 - 96 macarons
Calories: 14kcal
Equipment
- saucepan
- spoon
- chilled plate
Ingredients
- 1 ½ cups cranberries
- ¾ cup granulated sugar
- ¼ cup water
- 1 tablespoon orange juice
Instructions
- Heat cranberries, granulated sugar, water, and orange juice over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.
- Mature the macarons with the filling in the refrigerator for 2 -3 hours. This will allow the macarons to slightly soften and develop a deeper flavor.
Notes
Filling Storage: The cranberry jam can be stored in an airtight container in the refrigerator for up to 2 weeks, or frozen for up to 2 months. If frozen, allow the jam to thaw overnight in the refrigerator before using.
Macaron Storage: If you’re filling macarons with only cranberry jam, they’re best enjoyed the same day. For longer storage, pipe the jam inside a ring of buttercream or ganache. This helps the macarons stay fresh for up to 3 days in the refrigerator when stored in an airtight container. I don’t recommend freezing jam filled macarons.
Be careful not to overcook the jam, or it can become too thick once chilled. The cold plate test is the best way to know when it’s ready.
Fresh or frozen cranberries both work great for this recipe.
If sugar starts building up along the sides of the saucepan, brush it away with a pastry brush dipped in cold water to prevent sugar crystals in the final jam.
If any foam forms while cooking, simply skim it off with a spoon for a smoother, prettier jam.
Nutrition
Serving: 1serving (jam only) | Calories: 14kcal | Carbohydrates: 4g | Protein: 0.02g | Fat: 0.01g | Saturated Fat: 0g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.001g | Sodium: 0.2mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 0.4mg | Iron: 0.01mg
