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White Chocolate and Cranberry Macarons

The most dainty, delicate and delicious of French pastries that are notoriously difficult to get right. Crisp shells with a chewy centre, our Cranberry and White Chocolate Macarons will melt in your mouth as soon as you bite into one! With the white chocolate buttercream and cranberry filling, these are an amazing post-Christmas treat! We have pulled together all the tips and tricks to help you get your macarons picture perfect!
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Prep Time 30 mins
Cook Time 15 mins
Drying time 45 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine Christmas, French
Servings 37 macarons

Equipment

  • Piping Bag with a Round 0.8-1cm Nozzle
  • Digital Kitchen Scales
  • Fine Sifter
  • Stand Mixer with Whisk Attachment or Hand Held Mixer
  • Large Baking Sheets
  • 3.5cm Circle Template, see notes above

Ingredients
  

For Macaron Shells:

  • 155 g ground almonds/ almond flour fine
  • 150 g icing sugar
  • 115 g egg whites aged, see text above
  • 100 g caster sugar
  • gel food colouring optional

For the Filling:

  • 80 unsalted butter room temperature
  • 30 g icing sugar
  • 60 g white chocolate melted
  • 120 g whole cranberry sauce

Instructions
 

To Make Macaron Shells:

  • Line your baking trays with greaseproof paper. Place your templates underneath the paper.
  • Weigh out your ground almonds and icing sugar into a bowl. Sieve both the ground almonds and icing sugar through a fine sieve twice. If you have lots of big almond bits leftover, wizz them in a blender and sieve again.
  • To make the meringue, start whisking the aged egg whites in a clean dry bowl on a high setting. When the eggs turn into foam, gradually add the caster sugar. Once the meringue reaches soft peaks, add the gel food colouring to obtain your desired colour intensity. Continue until the meringue reaches stiff peaks.
  • Combine half of the sieved ground almonds/ icing sugar with the meringue, folding them in gently with a spatula until just combined.
  • Add and fold in the remaining ground almonds/ icing sugar. Once fully combined, use the spatula to press the batter against the side of the bowl rotating it as you go.
  • Continue this until the batter flows like thick honey. It should continually flow from the spatula allowing you to draw a figure of eight without breaking. Stop mixing as soon as this stage is reached or it will become too liquid.
  • Transfer the batter into a piping bag. With the nozzle kept at 90° degrees to the tray, pipe your macarons. Remove the nozzle quickly once the template circle is just filled.
  • Pick up the trays and drop them back onto the surface from approx. 20 cm height to remove the air bubbles from the macarons.
  • Leave the macarons to dry out at room temperature. It should take 20-50 minutes depending on the temperature and humidity of the environment. When they’re ready, they will not leave any residue on your finger when gently touched.
  • Preheat the oven to 150°C. Place the macarons in the oven and bake for 10-15 minutes, depending on the size of the macarons. You can try one tray first to establish the time needed.
  • The foot of each should be solid and not move when pushed but they shouldn’t start to colour/ go brown. Leave them to cool before gently peeling them off from the greaseproof paper.

To Make the Filling:

  • In a large bowl, beat room temperature butter and icing sugar until light and fluffy. Add the melted and slightly cooled white chocolate and beat again until well incorporated.
  • Transfer the buttercream into a piping bag. Pipe a circle around the outer edge (but not right at the edge) of half of the macarons.
  • Fill the centre of the buttercream circle with cranberry sauce. Then place another macaron shell on top and press gently.
  • Store in the fridge for up to 4 days, or freeze filled macarons for up to 3 months and defrost for 1-2 hours at room temeprature before eating.
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