Heart Macarons With Wings

cranberry heart macarons with wings

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. 🙂

cranberry heart macarons with wings

Cranberry White Chocolate Macarons
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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.
Servings Prep Time
36macaron cookies 50minutes
Cook Time
17minutes
Servings Prep Time
36macaron cookies 50minutes
Cook Time
17minutes
Cranberry White Chocolate Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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.
Servings Prep Time
36macaron cookies 50minutes
Cook Time
17minutes
Servings Prep Time
36macaron cookies 50minutes
Cook Time
17minutes
Ingredients
  • 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
Servings: macaron cookies
Units:
Instructions
Macaron Shells
  1. Preheat oven to 160°C. Prepare two baking sheets with baking paper or heart macaron baking sheets.
  2. Place half of the egg whites in mixing bowl and start mixing on medium high speed.
  3. 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.
  4. Slowly pour the sugar syrup to the egg white foam while continuing to mix on high speed.
  5. Continue whisking for about 5 minutes, until you get stiff and glossy peaks.
  6. Meanwhile in a separate bowl mix ground almonds, cranberry powder and powdered sugar until fully incorporated.
  7. Add remaining egg whites to the almond mixture, to add colour mix a drop of pink food colouring.
  8. Combine the mixtures by gently folding with a spatula or a big metal spoon.
  9. Place in a piping bag and pipe heart shaped macaron shells onto the baking sheet.
  10. 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.
White Chocolate Wings
  1. Draw wings on a parchment paper in mirroring pairs.
  2. 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.
  3. Sprinkle edible gold dust over the wings and place in refrigerator for at least 30 minutes.
Cranberry White Chocolate Filling
  1. Place cranberries, cranberry powder and 3 tablespoons of melted white chocolate in a blender and pulse until smooth.
  2. With remaining white chocolate pipe close to edges on flat side of a shell, then spoon or pipe cranberry filling inside.
  3. Carefully place chilled hardened wings over the filling, then top with another shell to make into a sandwich.
  4. Refrigerate for at least 24 hours before serving.
Recipe Notes

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.

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