Description
These White Chocolate Cranberry Macarons are a perfect balance of sweet and tart. The smooth white chocolate filling melts beautifully in your mouth, while the dried cranberries add a burst of tanginess. The delicate, airy texture of the macaron shells is complemented by a slight chewiness, creating a delightful contrast in every bite.
The recipe is perfect for special occasions, from holiday celebrations to intimate gatherings. The vibrant red color of the cranberries makes these macarons a festive treat that’s as beautiful as it is delicious. Whether you’re a seasoned baker or new to macaron-making, these treats are sure to impress everyone at the table.
Ingredients
Units
Scale
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 4 large egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup dried cranberries, chopped
- 1/4 cup white chocolate, melted
- Pinch of salt
Instructions
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift the almond flour and powdered sugar together into a large bowl to remove any lumps.
- In a clean, dry mixing bowl, whip the egg whites with cream of tartar until soft peaks form.
- Gradually add the granulated sugar and continue whipping until stiff peaks form.
- Add the vanilla extract and beat until fully incorporated.
- Gently fold the sifted almond flour mixture into the whipped egg whites, working in batches. Be careful not to deflate the batter too much.
- Add a pinch of salt, followed by the chopped dried cranberries, and gently fold to combine.
- Transfer the macaron batter to a piping bag fitted with a round tip and pipe small rounds onto the prepared baking sheets.
- Tap the baking sheets on the counter to release any air bubbles and let the macarons sit at room temperature for 30 minutes to form a skin.
- Bake the macarons for 12-15 minutes, or until they are firm and slightly golden at the edges. Let them cool completely on the sheets.
- For the filling, melt the white chocolate and allow it to cool slightly before spreading it on the bottom of one macaron shell. Top with another shell to sandwich them together.
- Prep Time: 25 minutes
- Cook Time: 15 minutes