Cranberry Macaroon Tarts – Macaroon tart shells with tart cranberry filling make an easy to serve, elegant dessert.
Today is a dreary, rainy day. It’s not raining hard but it’s cold and wet and not something I want to venture out in. The problem is, it’s supposed to be like this for the next five days so I’ll have to go out eventually.
In the meantime, I’ll make some things with ingredients I have around the house. As you can see, I’m still using cranberries from Thanksgiving. I like to buy lots while they’re available and keep them in the freezer all year but I can’t resist using them while they’re fresh.
The macaroon tart shells in these cranberry macaroon tarts are great with many different fillings. You can fill them with chocolate pudding, lemon pudding, cream pie filling. The list goes on. They’re also easy to make. Just mix the ingredients and press into greased muffin cups.
The macaroon tart recipe doesn’t make enough to go all the way up the sides of a standard muffin cup so the tarts are not deep. They’re about half as deep as the muffin cup. This is perfect for several tablespoons of filling and that gives a nice balance between the macaroon and the filling.
I garnished my cranberry macaroon tarts with cranberries dipped in some white chocolate from Santa Barbara Chocolate. I simply melted a little white chocolate in a small bowl and dipped the bottom half of some of my frozen cranberries into it. The chocolate solidifies very quickly on the frozen cranberries so you can just put them on waxed paper to harden. You could also garnish with sugared cranberries or a little whipped cream.
These also keep very well in the refrigerator. I made these a week before I had time to photograph them. So you can make them ahead of time for holiday parties.
Macaroon Tart shells