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Cranberry White Chocolate Macarons Recipe

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Delight in festive elegance with these Cranberry White Chocolate Macarons. Featuring delicate pink almond meringue shells paired with a creamy white chocolate and dried cranberry ganache, this recipe brings a perfect balance of sweet and tart flavors ideal for holiday celebrations or any special occasion.

Ingredients

Scale

For the shells:

  • 1¾ cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • Pink or cranberry gel food coloring

For the filling:

  • 1 cup white chocolate chips
  • ⅓ cup heavy cream
  • ⅓ cup dried cranberries, finely chopped
  • 1 tablespoon cranberry juice (optional)

Instructions

  1. Prepare the dry ingredients: Sift the powdered sugar and almond flour together twice to ensure a smooth, lump-free mixture essential for smooth macaron shells.
  2. Beat the egg whites: 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 perfectly.
  3. Add color and combine: Mix in the pink or cranberry gel food coloring to achieve a rosy hue. Gently fold in the sifted dry ingredients in three additions, using careful folding to maintain the airiness. Aim for a batter that flows smoothly and leaves ribbons that disappear within about thirty seconds.
  4. Pipe the shells: Transfer the batter to a piping bag fitted with a round tip. Pipe circles onto parchment-lined baking sheets. Tap the baking sheets firmly on the counter to pop any air bubbles, then let the shells rest at room temperature until a dry skin forms on top, preventing cracking during baking.
  5. Bake the macarons: Preheat the oven to 300°F (150°C). Bake one sheet at a time for 14 to 16 minutes, rotating the sheet halfway through to ensure even baking. The shells should develop characteristic “feet” and feel firm to the touch. Cool completely on the baking sheets before removing.
  6. Make the cranberry white chocolate ganache: Heat the heavy cream until it just begins to simmer. Pour it over the white chocolate chips and allow to sit for two minutes to melt the chocolate. Stir gently until smooth and creamy. Fold in the finely chopped dried cranberries and optional cranberry juice for extra tartness. Let the ganache cool until thick enough to pipe.
  7. Assemble the macarons: Pipe the cranberry white chocolate ganache onto half of the macaron shells, then sandwich with the remaining shells. Press gently to adhere and allow the flavors to meld before serving.

Notes

  • For best results, use room temperature egg whites to achieve proper meringue volume.
  • Resting the shells before baking forms a dry skin that helps create the signature macaron feet and prevents cracking.
  • Be gentle when folding the batter to retain its airy texture; overmixing can cause flat shells.
  • Allow macarons to mature for several hours or overnight in an airtight container for enhanced flavor and texture.
  • Use high-quality white chocolate for a smoother ganache and richer taste.
  • If cranberry juice is not available, it can be omitted without impacting the overall flavor significantly.

Keywords: macarons, cranberry macarons, white chocolate macarons, holiday desserts, almond meringue cookies, festive treats, French desserts

Find it online: https://nayabaker.com/cranberry-white-chocolate-macarons-recipe/