Learn to make Cranberries White Chocolate Macarons in easy steps. This tasty treat will make your kitchen smell like a French bakery. Keep reading to make these heavenly cookies.
This recipe is popular around Christmas and Valentine's Day. Also, check out my Vanilla Ice Cream Sandwich recipe for more holiday sweets.
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- Orange juice
- White Chocolate
- Vanilla Pod
- Powdered Sugar
- Almond Powder
- Egg Whites
- Red Coloring in gel
See recipe card for quantities.
White Chocolate Ganache
Melt the white chocolate. Heat the cream with vanilla. Mix them. Add cold cream. Chill it.
Put ingredients in a pan. Boil and simmer. Chill.
Prepare Dry Mix
Sift almond flour and sugar. Prepare meringue with egg whites, sugar and red coloring.
Add dry mix to meringue. Fold to make 8 shape.
Pipe and Dry
Pipe the batter. Let it dry.
Fill with ganache
Fill with jam.
Hint: Don't rush the macaronage step. Mix just enough to make an 8 shape with the batter.
Use coconut cream for a dairy-free version.
Add lemon zest to the jam for a citrus twist.
- A fine sieve helps sift dry ingredients better.
- Use a silicone mat or parchment paper.
- Store in an airtight container in the fridge.
- You can freeze them.
Don't over-mix during macaronage. The texture depends on it.
Yes, but thaw them first.
Yes, but the color won't be as vibrant.
Up to a week in an airtight container in the fridge.
Yes, but it will taste different.
Yes, try raspberry jam or Nutella.
Over-mixing might be the issue.
Yes, for added flavor.
They should lift easily off the paper.
They are already gluten-free.
Looking for other recipes like this? Try these:
60g Orange juice
White Chocolate Ganache
175g White Chocolate
1 Vanilla Pod
120g Powdered Sugar
120g Almond Powder
100g Egg Whites
Red Coloring in gel
Step 1 - White Chocolate Ganache
- Melt chocolate in water bath or microwave.
- Boil first amount of cream with vanilla.
- Add boiled cream to chocolate, mix well.
- Add cold cream slowly.
- Chill overnight or freeze for 2 hours.
Step 2 - Cranberry Jam
- Put everything in a pan.
- Simmer until thick.
- Chill until set.
Step 3 - Macaron Shells
- Sift almond flour and sugar.
- Whisk egg whites in mixer.
- Add sugar slowly.
- Add food coloring when almost stiff.
- Add dry stuff in 3 parts. Don't overmix!
- Put batter in pastry bag with round tip.
- Pipe 3cm circles on baking sheet.
- Tap sheet on counter.
- Let them dry 30-60 minutes.
- Bake at 300°F for 10 minutes.
- Turn tray, bake 6 more minutes.
Step 4 - Filling The Shells
- Whisk ganache until stiff. Put in pastry bag.
- Fill another bag with cranberry jam.
- Match similar shaped shells.
- Add ganache to one shell, leave center empty.
- Add jam in the center.
- Close the macarons and refrigerate.
- Wait a day to eat if you can.
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian