Teresa's Recipes
Cherry Macarons
Indulge in the exquisite flavors of these delicate cherry macarons, a delightful French treat that brings a burst of fruity sweetness to any occasion. With their crisp outer shell and soft, chewy interior, each macaron is filled with a luscious cherry buttercream made from real cherry jam. Perfect for celebrations or a sweet afternoon pick-me-up, these macarons are not only a visual delight but also a testament to the fine art of pastry-making. Historically, macarons date back to the 16th century and have evolved into a beloved confectionery worldwide, celebrated for their versatility and elegance.
Ingredients
- 1/2 cup Cherry jam
- 1/2 cup, softened Unsalted butter
- 1 teaspoon Cherry extract
- 1/2 teaspoon Red gel food coloring
- 1/4 cup Granulated sugar
- 3 large Egg whites
- 1 1/2 cups Powdered sugar
- 1 cup Almond flour
Dietary Notes
- Servings: 24 macarons
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour, plus cooling time
- Calories: 100
- Fat: 5g
- Carbs: 12g
- Protein: 1g
- Sodium: 50mg
- Sugar: 9g
Instructions
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a food processor, combine the almond flour and powdered sugar. Process until the mixture is fine and well blended, then sift it through a fine-mesh sieve to remove any lumps.
- In a large, clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, continuing to beat until the mixture is glossy and stiff peaks form. Gently fold in the red gel food coloring and cherry extract.
- Carefully fold the almond flour and powdered sugar mixture into the egg whites, using a spatula. Fold until the batter is smooth and shiny, being cautious not to over-mix.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
- Let the macarons sit at room temperature for 30-60 minutes, or until they form a skin and are no longer sticky to the touch.
- Bake the macarons for 15-20 minutes, or until they are set and do not jiggle when touched. Allow them to cool completely on the baking sheets.
- Meanwhile, prepare the cherry buttercream. In a small bowl, beat the softened butter until creamy. Gradually add the cherry jam and continue beating until smooth and fluffy.
- Once the macarons are completely cool, transfer the cherry buttercream to a piping bag fitted with a round tip. Pipe a small amount onto half of the macaron shells and top with the remaining shells to form sandwiches.
Tips
- For a more intense cherry flavor, consider adding a few drops of concentrated cherry juice to the buttercream.
- Macarons can be made a day in advance; simply store them in an airtight container in the refrigerator and let them come to room temperature before serving.
- Experiment with different flavors of jam for a unique twist on the filling.