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White Chocolate Cranberry Macarons

White Chocolate Cranberry Macarons for Festive Joy

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Delight your guests with exquisite White Chocolate Cranberry Macarons, featuring creamy ganache and tart cranberry filling.
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Prep Time 1 hour
Cook Time 18 minutes
Maturation Time 1 day
Total Time 1 day 1 hour 18 minutes
Servings: 12 macarons
Course: Dessert
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 4 large Egg Whites Approximately 4 large eggs are needed.
  • 200 grams Granulated Sugar Sweetens the meringue.
  • 1 teaspoon Cream of Tartar Essential for adding stability.
  • 250 grams Almond Flour Gives a nutty flavor; substitutions allowed.
  • 200 grams Confectioner's Sugar Sweetens and smoothens texture.
  • 1 teaspoon White Gel Food Coloring Optional for hue.
  • 50 grams Clear Sanding Sugar Creates a festive sparkle.
For the Ganache Filling
  • 200 grams White Chocolate Chips Rich base for ganache.
  • 100 ml Heavy Cream Provides creaminess.
  • 1 pinch Salt Balances sweetness.
For the Cranberry Filling
  • 250 grams Cranberries Primary flavor.
  • 100 grams Sugar Sweetens filling.
  • 60 ml Water Adjusts consistency.
  • 60 ml Orange Juice Adds flavor.
  • 1 teaspoon Cinnamon Optional, enhances taste.
  • 1 tablespoon Corn Starch Thickens filling.

Equipment

  • Microwave
  • piping bag
  • Silicone baking mats
  • saucepan
  • Baking Sheets
  • Mixing bowls

Method
 

Preparing the Macarons
  1. Step 1: Prepare the Ganache - Combine white chocolate chips, heavy cream, and salt in a bowl. Heat in 15-second intervals until smooth. Allow to cool.
  2. Step 2: Make the Cranberry Filling - Cook cranberries, sugar, water, and orange juice in a saucepan until cranberries burst. Mix in cornstarch to thicken.
  3. Step 3: Make the Macaron Shells - Preheat oven to 295°F. Sift almond flour and confectioner’s sugar together. Whip egg whites with sugar and cream of tartar until stiff peaks form.
  4. Step 4: Combine Ingredients - Fold the sifted dry ingredients into the egg whites. Add food coloring if desired.
  5. Step 5: Pipe the Shells - Fill piping bag and pipe 1.5-inch circles on baking sheets. Sprinkle with sanding sugar. Let dry until non-tacky.
  6. Step 6: Bake the Shells - Bake shells for 18 minutes until firm. Allow to cool completely.
  7. Step 7: Assemble the Macarons - Pair shells and fill with ganache and cranberry filling.
  8. Step 8: Mature the Macarons - Refrigerate assembled macarons for at least 24 hours.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 20mgPotassium: 50mgSugar: 10gVitamin C: 5mgCalcium: 2mgIron: 2mg

Notes

These macarons can be customized with different fillings or colors. Store in an airtight container for best preservation.

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