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White Chocolate Cranberry Macarons

White chocolate cranberry macarons pair crisp, delicate shells with smooth ganache and a bright cranberry center. Rest the piped shells until dry, then sandwich the fillings between matching shells for a polished French-style treat.
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Prep Time 35 minutes
Cook Time 17 minutes
Resting and chilling 19 hours 30 minutes
Total Time 20 hours 22 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 2 oz almond flour blanched; about 1/2 cup
  • 2 oz powdered sugar about 1/2 cup
  • 2 oz egg whites at room temperature; about 2 large egg whites
  • 2 oz granulated sugar about 1/4 cup plus 1 teaspoon
  • 0.125 tsp cream of tartar
For the white chocolate ganache
  • 1.5 oz white chocolate finely chopped
  • 1 tbsp heavy cream
For the cranberry filling
  • 2 tbsp cranberry preserves

Equipment

  • 1 18x13-inch baking sheet
  • 1 electric mixer

Method
 

Make the shells
  1. Heat the oven to 300°F with a rack in the center.
  2. Line one 18x13-inch baking sheet with parchment paper.
  3. Sift the almond flour and powdered sugar together into a bowl, working any small lumps through the sieve.
  4. Beat the egg whites with an electric mixer on medium speed until foamy.
  5. Add the cream of tartar.
  6. Gradually add the granulated sugar and beat on high until the meringue is glossy and holds stiff peaks.
  7. Fold the dry mixture into the meringue in three additions, stopping when the batter falls from the spatula in a thick ribbon and settles back into itself in about 10 to 15 seconds.
  8. Pipe 24 rounds about 1 1/4 inches across onto the prepared sheet, spacing them about 1 inch apart.
  9. Tap the sheet firmly on the counter.
  10. Pop any visible air bubbles with a toothpick.
  11. Let the shells stand at room temperature for 30 to 60 minutes, until their surfaces feel dry and do not stick to a light touch.
  12. Bake for 14 to 17 minutes, until the tops are set and do not wobble when gently nudged.
  13. Cool completely on the baking sheet.
Make the white chocolate ganache
  1. Heat the heavy cream in a microwave-safe cup for about 10 to 15 seconds, until steaming.
  2. Pour it over the white chocolate.
  3. Let stand for 2 minutes.
  4. Stir until smooth.
  5. Refrigerate for 20 to 30 minutes, stirring every 10 minutes, until thick enough to pipe.
Assemble the macarons
  1. Stir the cranberry preserves until smooth.
  2. Pair the shells by size.
  3. Pipe about 3/4 teaspoon ganache onto the flat side of 12 shells.
  4. Add about 1/2 teaspoon cranberry preserves to the center of each.
  5. Top with the remaining shells.
  6. Gently press until the filling reaches the edges.
  7. Refrigerate in an airtight container for 12 to 24 hours.
  8. Bring to room temperature for 20 minutes before serving.

Notes

For neat shells, wait until their surfaces feel dry and do not stick to a light touch before baking. Store in an airtight container in the refrigerator for up to 5 days; assembled macarons can be frozen. For a dairy-free variation, use dairy-free white chocolate and a suitable dairy-free cream alternative.