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.

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.