Cranberry macaron hearts with cranberry white chocolate filling and golden white chocolate wings.
I’ve pictured flying macaron hearts in my mind for quite a while and am so glad I finally made these cuties!
I left the ground almonds with some bigger bits on purpose and did not grind the almond-powdered sugar mixture this time, which made the shells a bit more chewy and not as smooth as usual.
The dried cranberries did not fully grind in blender and the filling stayed with chewy cranberry bits making the whole cookie a little chewy, delicious two-bite treat.
For this design I made a very simple, easy to draw wing similar to this. They were my first chocolate wings and I was so eager to try them that I hardly let them chill enough. Thanks to that impatient moment I found that placing them over an ice cube tray helps to keep them cold until the second you carefully place them inside the macaron. 🙂
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| Servings | Prep Time |
| 36macaron cookies | 50minutes |
| Cook Time |
| 17minutes |
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Cranberry White Chocolate Macarons
Heart shaped cranberry macarons made with Italian meringue method, filled with white chocolate and cranberries. White chocolate wings are dusted with edible gold food dust.
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- Macaron shells
- 120 grams egg whites divided
- 145 grams granulated sugar
- 30 mililiters water
- 150 grams ground almonds
- 150 grams powdered sugar
- 2 teaspoons cranberry powder
- 1/4 teaspoon pink food coloring additional
- Filling and wing decorations
- 100 grams white chocolate melted
- 3 tablespoons dried cranberries
- 1 tablespoon cranberry powder
- 1/2 teaspoon edible gold food dust
- Preheat oven to 160°C. Prepare two baking sheets with baking paper or heart macaron baking sheets.
- Place half of the egg whites in mixing bowl and start mixing on medium high speed.
- Place the granulated sugar and water in a pot and put it on the stove on medium heat, once it starts boiling let boil for a minute and remove from heat.
- Slowly pour the sugar syrup to the egg white foam while continuing to mix on high speed.
- Continue whisking for about 5 minutes, until you get stiff and glossy peaks.
- Meanwhile in a separate bowl mix ground almonds, cranberry powder and powdered sugar until fully incorporated.
- Add remaining egg whites to the almond mixture, to add colour mix a drop of pink food colouring.
- Combine the mixtures by gently folding with a spatula or a big metal spoon.
- Place in a piping bag and pipe heart shaped macaron shells onto the baking sheet.
- Tap the baking sheet few times to get rid of possible air bubbles and bake in preheated oven for 15-17 minutes and leave to cool down.
- Draw wings on a parchment paper in mirroring pairs.
- Place a spoonful of melted white chocolate in a piping bag with a tiny round piping tip (I used wilton #2), turn the parchment paper around and pipe out the wings.
- Sprinkle edible gold dust over the wings and place in refrigerator for at least 30 minutes.
- Place cranberries, cranberry powder and 3 tablespoons of melted white chocolate in a blender and pulse until smooth.
- With remaining white chocolate pipe close to edges on flat side of a shell, then spoon or pipe cranberry filling inside.
- Carefully place chilled hardened wings over the filling, then top with another shell to make into a sandwich.
- Refrigerate for at least 24 hours before serving.
Handle wings carefully as they brake easy. If they have not chilled enough they will melt quickly when handling so I recommend to prepare in good time before use or keep the parchment paper over a ice cube tray to keep cooled till placed on the macaron.
