Cherry Chocolate Macarons
These Cherry Chocolate Macarons feature a wonderful combination of tart cherries and rich chocolate, housed in a delicate shell for a delightful treat that's perfect for sharing or enjoying on your own.
Ingredients
Macaron Shell Ingredients
- 1 cup Almond Flour Use fine almond flour for a smoother texture. Avoid coarse variety.
- 1.75 cups Confectioners’ Sugar You can make your own by blending granulated sugar and cornstarch.
- 3 large Egg Whites Ensure they’re at room temperature for better volume.
- 0.25 cup Granulated Sugar This will stabilize the egg whites.
- 2 tablespoons Cocoa Powder Dutch-processed cocoa gives a richer chocolate flavor.
- 1 teaspoon Cherry Extract Optional: Use pure cherry extract for a more authentic taste.
Ganache Filling Ingredients
- 0.5 cup Butter Use high-quality unsalted butter for rich flavor.
- 0.5 cup Heavy Cream This will create a smooth ganache.
- 0.5 cup Pitted Cherries Pureed; fresh cherries work best, but frozen can be used if thawed and drained.
Instructions
Preparation
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a bowl, whisk the almond flour, confectioners’ sugar, and cocoa powder until combined. Sifting them together will help create a lighter texture.
- In a clean bowl, beat the egg whites with a mixer on medium speed until foamy. Gradually add granulated sugar and beat on high until stiff peaks form (about 5-7 minutes).
- Gently fold the dry mixture into the whipped egg whites using a spatula, being careful not to over-mix.
- Transfer batter into a pastry bag and pipe small circles onto prepared baking sheets. Allow resting for 30 minutes.
Baking
- Once rested, bake in preheated oven for 15-18 minutes. They should have a nice foot and feel firm to the touch.
Making Ganache
- While the macarons cool, heat the heavy cream until just boiling. Pour it over chopped chocolate and butter and mix until smooth. Add cherry puree and refrigerate until firm.
Assembly
- Once cooled, pair up macaron shells, pipe ganache filling in the center of one shell, and top with the other.
- Allow macarons to rest in the fridge for at least 24 hours before enjoying for the best flavor fusion.
Notes
Store macarons in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Freeze in an airtight container for up to three months.