Leave to egg whites to acclimatise at room temperature the night before (covered with cling foil).
Boil sugar and water at 118°C.
Beat the egg whites at high speed and slowly add the sugar syrup. Beat for about 10 minutes at highest speed into a meringue.
Mix the rest of the egg whites with the powdered almonds and the cocoa powder.
Fold in the meringue in 3 parts into the almond-mixture.
Pipe macaron shells onto a baking tray with baking sheet.
Bake at 143°C for 13 minutes.
Mix sugar and cream and bring to the boil.
Pour over the chocolate and homogenise.
Add the lemon juice, cranberry concentrate and butter and further homogenise.
Leave to cool in the fridge.
Transfer into a piping bag and pipe the ganache between 3 macarons shells. Finish to the taste.