Description
Delightful snowflake-shaped macarons filled with a tangy cranberry compote and creamy white chocolate, perfect for the festive season.
Ingredients
Scale
- 1 ½ cups (150g) almond flour
- 1 ½ cups (150g) powdered sugar
- 3 large egg whites (room temperature, about 100g)
- ⅓ cup (70g) granulated sugar
- ½ tsp vanilla extract
- Optional: white gel food coloring
- 1 cup (100g) fresh or frozen cranberries
- ¼ cup (50g) sugar
- 2 tbsp water
- 1 tsp lemon juice
- ½ cup (80g) white chocolate chips
- ⅓ cup (80ml) heavy cream
- 2 tbsp softened butter
- ½ tsp vanilla extract
- Red royal icing or edible paint
- Optional: fine red sanding sugar
Instructions
- Sift almond flour and powdered sugar together twice for a smooth texture.
- In another bowl, beat egg whites until foamy, then add granulated sugar gradually.
- Beat until stiff, glossy peaks form.
- Add vanilla and optional white food coloring.
- Fold dry ingredients into meringue (macaronage) until batter flows like lava and ribbons disappear in ~10 seconds.
- Pipe equal-sized circles onto parchment or silicone mat.
- Tap the baking sheet to remove air bubbles.
- Let shells rest 30–45 minutes until they form a skin.
- Bake at 300°F / 150°C for 14–16 minutes.
- Cool completely before removing.
- Combine cranberries, sugar, and water in a saucepan and simmer 5–7 minutes until berries burst and mixture thickens.
- Stir in lemon juice and cool completely.
- Heat heavy cream until very warm (not boiling) and pour over white chocolate chips, letting sit for 1 minute.
- Stir until smooth, then add butter and vanilla.
- Chill for 20–30 minutes, then whip lightly until creamy.
- Pair macaron shells of equal size and pipe a ring of white chocolate cream on the bottom shell.
- Spoon a line or dollop of cranberry compote inside the ring and gently press the top shell on to form a perfect macaron sandwich.
- Use red royal icing or edible paint to draw a snowflake pattern on the top shell.
- Optionally sprinkle with red sanding sugar before the icing dries.
- Refrigerate macarons for 12–24 hours to develop flavor and bring to room temperature before serving for the best texture.
Notes
- Ensure egg whites are at room temperature for better volume.
- Let the macarons mature in the fridge for improved flavor and texture.
- Use a kitchen scale for accurate measurements.
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg