Name: Cranberry White Chocolate Macarons Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1¾ cups powdered sugar; 1 cup almond flour; 3 large egg whites, room temperature; ¼ cup granulated sugar; Pink or cranberry gel food coloring; 1 cup white chocolate chips; ⅓ cup heavy cream; ⅓ cup dried cranberries, finely chopped; 1 tablespoon cranberry juice (optional)

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Introduction

Cranberry White Chocolate Macarons are a delightful and festive treat that combine the tartness of cranberries with the sweetness of white chocolate. These delicate French cookies feature a crisp shell with a smooth, creamy ganache filling. Perfect for holidays or special occasions, they bring both elegance and flavor to your dessert table.

A white plate with a red rim holds a pile of pink macarons, each with two smooth, round pink shells sandwiching a thick layer of creamy white filling in the middle. Some macarons have small pieces of red and dark pink crumbs sprinkled on top, adding texture. The plate is placed on a white marbled surface, next to a white bowl filled with sugared cranberries and a dark red cloth draped beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups powdered sugar
1 cup almond flour
3 large egg whites, room temperature
¼ cup granulated sugar
Pink or cranberry gel food coloring
1 cup white chocolate chips
⅓ cup heavy cream
⅓ cup dried cranberries, finely chopped
1 tablespoon cranberry juice (optional)

Instructions

Step 1: Sift the powdered sugar and almond flour together twice to remove any lumps. In a clean bowl, beat the room temperature egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form that hold their shape.
Step 2: Add pink or cranberry gel food coloring to the egg whites until you achieve a beautiful rosy shade. Gently fold in the sifted dry ingredients in three additions, using a folding motion. The batter should flow smoothly and create ribbons that disappear after about thirty seconds.
Step 3: Transfer the batter to a piping bag fitted with a round tip. Pipe uniform circles onto parchment-lined baking sheets. Tap the baking sheets on the counter to release any air bubbles, then let them rest at room temperature until a dry skin forms on the surface.
Step 4: Preheat the oven to 300°F (150°C). Bake the macarons one sheet at a time for 14 to 16 minutes, rotating the sheet halfway through baking. The macarons should develop their signature feet and feel firm when touched. Allow them to cool completely on the baking sheets before removing.
Step 5: To make the ganache filling, heat the heavy cream until it just begins to simmer. Pour over the white chocolate chips and let stand for two minutes. Stir until smooth and creamy. Fold in the finely chopped dried cranberries and cranberry juice if using. Let the ganache cool until thick enough to pipe.
Step 6: Pipe the ganache onto half of the cooled macaron shells, then sandwich with the remaining shells. Press gently to combine. Enjoy the perfect balance of sweet white chocolate and tart cranberry in each elegant bite.

Tips & Variations

Use aged egg whites (stored in the fridge for a day or two) to help create a more stable meringue.
Allow macarons to mature in the fridge for 24 hours after assembling for softer shells and enhanced flavors.
Substitute dried cranberries with freeze-dried cranberries for a crunchier texture in the filling.
If pink gel food coloring is unavailable, mix a small amount of red and white gel to achieve the desired shade without affecting the batter’s consistency.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving to enjoy their full texture and flavor. Unfilled shells can be stored in an airtight container at room temperature for up to 2 days.

How to Serve

A white plate with a red rim is filled with pink macarons, each having two smooth, round, light pink shells sandwiching a thick layer of white cream in the middle. Some macarons are decorated with crumbled red berry bits on top, adding texture and a pop of darker red color. The plate is placed on a white marbled surface, with a white bowl of sugared cranberries nearby, and a deep red cloth partially visible in the bottom left corner of the image. The overall look is soft, delicate, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of powdered sugar for the shells?

Powdered sugar is essential for the smooth texture of macaron shells because of its fine consistency. Regular granulated sugar won’t produce the same delicate result, so it’s best to use powdered sugar as directed.

What should I do if my macaron shells crack or don’t develop feet?

Cracking or missing feet can result from either overmixing or undermixing the batter, baking at the wrong temperature, or insufficient drying time before baking. Make sure to fold the batter until it flows smoothly but is not too runny, let the shells rest until a dry skin forms, and bake at a steady 300°F (150°C).