These 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!
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For the Macarons
For the Macarons
- Place the dry ingredients in a food processor: almond flour, confectioner’s sugar and all-purpose flour. Pulse the flours and sugar for a few minutes, then sift into an extra-large bowl.
- In a separate stand-mixer bowl, combine the egg whites and granulated sugar. Whisk the egg whites on high speed for 3 to 4 minutes, just until stiff peaks form. Take care to not overbeat the egg whites.
- Add the egg whites to the dry ingredients and add a few drops of red food coloring. Using a spatula, begin to fold the flour into the egg whites and flatten the egg whites. Mix in folding motion until the batter reaches the ‘lava stage’ – it should flow slowly from the spatula.
- Transfer the batter into a pastry bag topped with a simple, round tip. Line 2 large baking sheets with parchment paper or silicone mats. Pipe 1-inch dollops of batter onto the baking sheets, spacing them about an 1 ½ apart. Once the baking sheet is full, tap the pan a few times against the kitchen counter to release any trapped air bubbles.
- Allow the macarons to rest for at least 1 hour, until they form a thin ‘shell’ on the outside. Preheat the oven to 320F. Bake macarons in a preheated oven for 18 minutes. Allow the macaron shells to cool completely on the baking sheet before taking them off.
For the Filling
- Meanwhile, prepare the white chocolate filling. Place the softened butter into a medium-sized bowl and beat with mixer for a few minutes until the butter is light and fluffy. Add in the melted white chocolate. If the melted chocolate softens the butter too much, place the mixture into the refrigerator for 15 minutes, then mix again.
- Add the confectioner’s sugar, vanilla, salt and citric acid next. Mix on low speed until the sugar is incorporated, then mix on high speed for 2 to 3 minutes until a fluffy buttercream forms. Add the 2 tablespoons of cranberry jelly last and mix for about 30 seconds, just until it’s incorporated.
- Transfer the buttercream into a pastry bag tip with a star tip; I used French star tip #4ft. Pair the macaron shells by size, then pipe a ring of buttercream onto one half, leaving a small space in the center for the cranberry jelly. Place the remaining 1/3 cup jelly into a pastry bag, or use a small spoon, and add a small dollop into the center of each macaron. Sandwich the cookies together and place onto a wire rack. If desired, melt ¼ cup white chocolate chips, transfer into a ziplock bag, then drizzle over the cookies.
- Place the macarons into an airtight container and into the refrigerator for at least 1 day to allow the cookies to ‘mature’. This will allow the shells to absorb moisture, softening and becoming more delicious! Take the macarons out of the refrigerator about 30 minutes before enjoying.