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+ servings
Two macarons on top of each other.

Cranberry White Chocolate Macarons

This recipe for cranberry macarons is the perfect balance of rich white chocolate and tangy cranberry jelly. So festive and almost too pretty to eat!
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings 24 Macarons
Calories 155kcal


For the Macarons

For the Filling


Making the Macarons

  • Place the dry ingredients in a food processor (almond flour, confectioner’s sugar and all-purpose flour). Pulse the mixture for a few minutes and then sift the ingredients into an extra-large bowl. 
    Tray with ingredients for macarons.
  • In the bowl of a stand mixer, add the egg whites and granulated sugar. Beat the mixture on high speed for 3-4 minutes, or just until stiff peaks form. Be extra careful not to over beat the eggs.
    Mixing bowl with egg whites and sugar. Second bowl with whisked egg whites.
  • Add the egg whites to the dry ingredients, along with a few drops of the red food coloring. Using a spatula, begin to fold the flour into the egg whites. Keep mixing in a folding motion until the batter reaches the "lava stage" – the point where it drips slowly off the spatula.
    Bowls with macarons batter and spatula.
  • Transfer the batter into a pastry bag topped with a round tip. Line two 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-inches apart. Once the baking sheet is full, tap the pan a few times against the kitchen counter to release any trapped air bubbles. 
    Piping bag with macarons batter, baking sheet with macarons.
  • Allow the macarons to rest for at least 1 hour, or until they form a thin, shiny shell on the outside. Preheat the oven to 320°F. Bake the macarons for 18 minutes. Allow the macaron shells to cool completely on the baking sheet.
    Baking sheet with baked macarons.

Preparing the Filling

  • While the shells are cooling, prepare the white chocolate filling. Place the softened butter into a medium-sized bowl and beat it with mixer for a few minutes until 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 and then mix it again. 
    Ingredients for the white chocolate cream.
  • Add the confectioner’s sugar, vanilla and salt. Mix on low speed until the sugar is incorporated, then mix it on high speed for 2-3 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. 
    Bowl with cream, another bowl with cranberries sauce added,

Assembling the Macarons

  • Transfer the buttercream into a pastry bag with a star tip. Pair the macaron shells by size and pipe a ring of buttercream onto one half, leaving a small space in the center for the cranberry jelly. Using a small spoon, add a small dollop of the remaining jelly 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 it into a pastry bag, and drizzle it over the cookies.
    Macarons with cream and cranberry jam. Two macarons on top of each other.
  • Place the macarons in an airtight container in the refrigerator for at least 1 day to allow them to mature. Take the macarons out of the refrigerator about 30 minutes before enjoying. 
    White chocolate macarons on the table with jam, cranberries and white chocolate chips all around them


Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 24mg | Potassium: 16mg | Fiber: 1g | Sugar: 20g | Vitamin A: 120IU | Vitamin C: 0.6mg | Calcium: 16mg | Iron: 0.3mg