Cranberry Orange White Chocolate
Servings: 50 whole macarons
Ingredients
Cranberry Orange White Chocolate Macarons
- 8 oz cream cheese
- 1/2 stick (2 oz total) unsalted butter (room temperature)
- 1 1/2 teaspoon pure orange extract
- 1 teaspoon pure vanilla extract
- 1 1/2 cup powdered sugar
- 1/2 cup craisins, plus more for topping pulsed in the food processor or chopped
- 1 cup white chocolate
- 1 tablespoon vegetable oil
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Beat together the cream cheese and butter on high speed until completely combined and fluffy
- Add the powdered sugar, orange extract, and vanilla extract
- Start on low, then once combined, beat on high until fluffy
- Add 1/2 cup of chopped craisins and beat until combined
Assemble the Macarons
- Pipe the filling onto the shell then sandwich another shell on top
- Refrigerate while you make the topping
Topping the Macarons
- Melt white chocolate and vegetable oil and stir until smooth and combined
- Drizzle onto the finished macarons and sprinkle with chopped craisins
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let them sit at room temperature for at least 20 minutes
Notes
This isn’t a super important tip, but after the craisins are chopped, they are very sticky and will be hard to sprinkle onto the shells. If you really want to make this process less annoying, chop the craisins a day ahead and they will have dried out a bit, making them much easier to sprinkle.