Intrigued by the Holiday Kentucky Buck recipe by @misspickledplum, I created the macaron version of the recipe with cranberry, lemon, fresh ginger, and Kentucky Bourbon. The cranberry adds a holiday twist to the traditional buck. Yum! INGREDIENTS: ​To make the shells: ​4 egg whites 1 ½ cup fine almond flour 2 cup powdered sugar ½ cup granulated sugar 1 tbsp cranberry emulsion 6 drops red gel food color 2 drops yellow gel food color​ To make the filling: 8 ounces fresh cranberry 1 small lemon, use zest and juice ½ cup granulated sugar ½ tsp fresh ginger, grated 1 tbsp fruit pectin ½ tbsp bourbon DIRECTION: To make the shells: ​Follow my “Easy French Macaron Recipe”. Replace vanilla extract with cranberry emulsion. Let the shells cool completely before assembling the macaron sandwiches. To make the filling: Place cranberry, sugar, lemon zest, lemon juice, and grated ginger in a small sauce pan. Cook at medium heat until soft. Use a potato masher to help break down the cranberry. Turn heat to low. Add fruit pectin until well combined. Remove sauce pan from heat. Add bourbon until well combined. Let cool completely. Assemble the macaron sandwiches.