Cranberry White Chocolate Macarons

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.


– Almond Flour – Confectioner’s Sugar – All-purpose Flour – Egg Whites – White Granulated Sugar – Red Food Coloring – Unsalted Butter – White Chocolate Chips – Confectioner’s Sugar


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.


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.

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