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. 🙂
After years of home baking Marianne has studied pastry chef profession and worked in the field in Israel for 3 years. She is currently a stay-at-home mom eager to start teaching kitchen skills to an over enthusiastic toddler.