Chocolate Cranberry Macarons

Instructions

1. Sift the almond flour and powdered sugar, then transfer to a food chopper and puree for 12 seconds in 3 second intervals. Sift them again and discard any clumps. In a separate large, clean bowl, whisk the egg whites and cream of tartar using an electric mixer until they reach soft peaks. Add 1/3 of the sugar, whisk, and repeat until all of the sugar is mixed in. Add the vanilla and food coloring (optional) and continue to whisk until you have stiff peaks. Gently fold the dry ingredients into the wet ingredients using a spatula. The perfect consistency will appear shiny and when you lift a spatula full of batter to the height of the bowl, the batter will drizzle down in a smooth and steady manner. Transfer the batter into a piping bag with a medium sized round tip. Pipe even circles onto a baking sheet covered in parchment paper or a silicone baking mat (if using parchment, put a few spots of batter in the corners under the paper so that it's secured to the sheet) at a 90° angle. Lift your baking sheet about 12" and drop it onto the counter. Repeat 4 more times. (This is to help release any bubbles) Then, using a toothpick, smooth out any bubble holes or peaks in the batter. Let the macarons sit in a dry environment for 30-50 minutes. They're ready to bake when they're no longer sticky to the touch. Preheat oven to 315°F while the macarons set. Bake for 12-15 minutes and then let them cool completely before removing from the sheet.