Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 295°F (146°C) and prepare two baking sheets lined with silicone mats.
- Sift together the almond flour and confectioner’s sugar in a mixing bowl.
- Beat egg whites until frothy, then gradually add granulated sugar and cream of tartar until stiff peaks form.
- Gently fold the sifted almond flour and confectioner’s sugar into the meringue until combined.
- Transfer the macaron batter into a piping bag and pipe uniform circles onto the prepared baking sheets.
- Allow the piped macarons to dry at room temperature for about 20 minutes until a skin forms.
- Bake the macarons for about 18 minutes, rotating the sheets halfway through.
- Let the macarons cool completely on the baking sheets.
- Melt the white chocolate chips with heavy cream and a pinch of salt until smooth.
- In a saucepan, combine cranberries, sugar, water, orange juice, cinnamon, and corn starch and cook until thickened.
- To assemble, pipe ganache around one macaron and spoon cranberry filling in the center, then top with another shell.
- Refrigerate assembled macarons for at least 24 hours before serving.
Nutrition
Notes
Allow macaron shells to come to room temperature before serving for optimal enjoyment.