These Cranberry White Chocolate Macarons are perfect for the holiday season! The delicate almond wafers are filled with white chocolate buttercream and dollop of cranberry sauce in the center. You’ll love the sweet and tangy flavor of these holiday macarons!
Tips for Making the Perfect Macarons
- A kitchen scale is highly recommended for this recipe. The batter needs to be just right for the macarons to turn out well.
- Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
- Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- Allow those cookies to rest! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
- If you are baking colored or white macarons on parchment paper and want to avoid a burnt or yellow bottom, line the bottom of pan with a silicon mat. I prefer to bake on parchment paper because I get better results but every oven bakes differently so try both methods!
- Start with 320F but since each oven bakes differently, you may need to adjust this temperature. If the macarons spread, rise too quickly or brown, reduce the temperature by 10 degrees and increase the baking time by 3 to 5 minutes. If your macarons aren’t rising well and form wrinkly tops, increase the temperature by 10 degrees and reduce the baking time.
- For best results, keep macarons refrigerated for at least two days to allowing them to ‘mature’. When they ‘mature’, the macaron shells become softer and even more delicious! Take them out at least an hour before enjoying to allow the cookies to thaw and come up to room temperature.
Other Macarons to try:
The following recipe has been contributed by Tatyana from Tatyana’s Everyday Food. She's a talented European cook. Check out her cookbook The European Cake Cookbook, it'll make a perfect Christmas gift!
- 120 grams
- Almond Flour; For the Macarons
- 200 grams
- Confectioner’s Sugar; For the Macarons
- 15 grams
- All-purpose Flour; For the Macarons
- 100 grams
- Egg Whites; For the Macarons
- 50 grams
- White Granulated Sugar; For the Macarons
- Concentrated gel red food coloring; For the Macarons
- 1/2 cups
- Unsalted Butter; (softened) For the Filling
- 1/4 cups
- White Chocolate Chips; (melted) For the Filling
- 1 cup
- Confectioner’s Sugar; For the Filling
- 1/8 teaspoons
- Salt; For the Filling
- 1 teaspoon
- Vanilla Extract; For the Filling
- 2 tablespoons
- Cranberry Jelly; For the Filling
- 1/3 cups
- Cranberry Jelly; (for center filling) For the Filling