Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.