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Macarons with Duck Fat Ganache and Cranberry Jam

Macaron with White Chocolate, Fresh Herb, Duck Fat & Cranberry Jam
Courtesy / Chris Hamner
Cook Time:
12 mins
Prep Time:
20 mins
25 macarons

Chef notes

These macarons are a wonderful surprise at any party. They taste like the last bite of your Thanksgiving meal. I have lived and traveled many places throughout my 26-year career. This dessert represents the love I have for the land, natural beauty and the wonderful people that have welcomed me to South Dakota.

Technique tip: These macarons don't require much hands-on time but be sure to set aside at least 2 hours to cool them in the fridge.


Macaron Shells
  • 3 cups almond flour
  • 2 cups confectioners' sugar
  • 8 egg whites, divided
  • 1⅓ cups granulated sugar
  • 1/4 cup water
Herb-Duck Fat Ganache
  • 1 cup cream
  • 1 pinch sea salt
  • 1/2 cup duck fat
  • 1/4 sprig rosemary
  • 2 sage leaves
  • 1 small stem thyme
  • cups white chocolate
Cranberry Jam
  • cup fresh cranberries
  • 1/4 cup sugar
  • 1/4 cup water


For the macaron shells: 


Preheat oven to 315°F.


Sift almond flour and confectioners' sugar together. Place in a bowl and add 4 egg whites; do not mix. Place the remaining 4 egg whites in an electric mixer with the whisk attachment.


Place granulated sugar and water in a small pot and cook to 244°F. When the sugar reaches 239°F, start mixer.


Slowly pour the sugar syrup into the egg whites. Mix for 2 minutes on medium speed. Remove egg whites from mixer and fold into almond flour mixture.


Gentry fold mixture using a spatula until the mix is smooth and slightly runny (do not overmix!). Pipe 2-inch rounds of mixture on a silicone baking mat or parchment paper-lined baking pan. Let rest for 30 minutes, then bake for 12 minutes.

For the herb-duck fat ganache:

In small saucepan, warm the cream, sea salt and duck fat. Heat to a simmer, remove from heat, add the herbs and infuse for 10 minutes. Pour the cream over a strainer into the chocolate and mix until smooth. Refrigerate until firm but not hard.

For the cranberry jam:

Chop cranberries in food processor to form small pieces. Place the cranberries, sugar and water in a small saucepan and bring to a boil. Turn heat to low and cook until berries are soft; about 10 minutes. Remove from heat, place in a bowl and put in refrigerator to cool.



Place the ganache in a pastry bag with a small tip. Place the cranberry jam in a pastry bag with no tip and cut a small hole.


Pipe a small ring of ganache around the outside of one shell.


Fill the center with cranberry jam and place the second shell on top. Repeat until all shells are used. Refrigerate for at least 24 hours.