French Macaron Cherry Flavour Recipe

I’ve totally been obsessed with these vibrant cherry macarons lately – they’re like a little burst of happiness that i can whip up on a chill afternoon. Here’s how i make them with all my tried and true tips and tricks:

1. First, sift together the almond flour and powdered sugar in a bowl to get rid of any lumps.
2. In another bowl, beat your room-temp egg whites with a pinch of salt until soft peaks form then gradually add the granulated sugar while you keep beating until stiff peaks show up.
3. If you feel like adding a splash of color, gently mix a few drops of red gel food coloring into the meringue.
4. Now, carefully fold the sifted almond flour and powdered sugar into your beaten egg whites in small batches so you dont accidentally deflate the mixture.
5. Transfer that smooth batter into a piping bag fitted with a round tip and pipe small, even circles onto a baking tray lined with parchment paper.
6. Let the piped batter sit at room temperature for about 30 to 45 minutes, until a thin skin forms on top.
7. Preheat your oven to 150°C and then bake the macarons for about 12 to 15 minutes until they’re firm but not overbaked.
8. Allow the macarons to cool completely on the tray before you take them off.
9. For the filling, beat your softened unsalted butter until it’s smooth then gradually stir in the sifted powdered sugar.
10. Mix in the cherry extract, fresh lemon juice and if you’re after extra flavor, a tablespoon of cherry jam. Finally, use your piping bag to dollop on the buttercream on one macaron shell and sandwich it with another.

Enjoy making these gems and experimenting with your own little twists along the way!

I lov creating my French Macaron Cherry Flavour with aged egg whites, granulated sugar, almond flour, and sifted powdered sugar, balanced with a pinch of salt. I add cherry extract, fresh lemon juice and softened unsalted butter, while a hint of cherry jam boosts its nutritional value and natural flavor.

Ingredients

• Egg whites deliver essential protein and help build a light airy structure.
• Granulated sugar adds natural sweetness and creates a crisp, delicate shell.
• Almond flour is rich in healthy fats, fiber, and gentle nutty flavor.
• Unsalted butter adds creamy richness and moisture to the macaron filling.
• Cherry extract offers tangy taste, making the treat both fresh and fruity.
• A few drops of red gel brighten the shells, adding fun appeal.
• Cherry jam intensifies the flavor with concentrated sweetness if used.
• Powdered sugar gives a dusting finish with extra smooth sugary taste.

Ingredient Quantities

• Egg whites, aged at room temperature – about 100g (roughly 3 large eggs)
• Granulated sugar – 40g
• Almond flour – 110g
• Powdered sugar – 110g
• A pinch of salt
• Red gel food coloring – a few drops (optional)
• Unsalted butter, softened – 100g
• Sifted powdered sugar – 75g
• Cherry extract – 2 teaspoons
• Fresh lemon juice – 1 teaspoon
• Cherry jam – 1 tablespoon (optional for extra flavor)

How to Make this

1. First sift together the almond flour and powdered sugar in a bowl to remove any lumps.

2. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form then gradually add the granulated sugar while continuing to beat until stiff peaks form.

3. If you want a pop of color, add a few drops of red gel food coloring into the meringue and mix it gently.

4. Fold the sifted almond flour and powdered sugar into the beaten egg whites slowly in small batches, being careful not to deflate the mixture.

5. Transfer the batter into a piping bag fitted with a round tip and pipe small, even circles onto a baking tray lined with parchment paper.

6. Let the piped batter sit at room temperature for about 30 to 45 minutes until a thin skin forms on top.

7. Preheat your oven to 150°C and then bake the macarons for about 12 to 15 minutes until they are firm but not overbaked.

8. Allow the macarons to cool completely on the tray before removing them.

9. To make the filling, beat the softened unsalted butter until smooth then gradually incorporate the sifted powdered sugar.

10. Mix in the cherry extract, fresh lemon juice and optionally the cherry jam for extra flavor, then pipe the buttercream onto one macaron shell and sandwich with another.

Equipment Needed

1. Mixing bowls (at least two; one for sifting dry ingredients and one for beating egg whites)
2. Fine mesh strainer (or sifter; to break up any clumps in almond flour and powdered sugar)
3. Electric mixer (or stand mixer; for whipping the egg whites and softening the butter in the filling)
4. Piping bags with a round tip (for evenly piping both the macaron batter and the buttercream filling)
5. Baking tray (lined with parchment paper to avoid sticking)
6. Parchment paper (to line the tray and keep the macarons from forming a hard crust on the bottom)
7. Measuring scale (to accurately weigh the ingredients)
8. Spatula (for gently folding in ingredients and mixing the buttercream)
9. Oven (preheated to 150°C for baking the macarons)
10. Cooling rack (optional, but it helps in cooling the macarons evenly)

FAQ

• Q: Do I really need to age my egg whites at room temperature?
  A: Yes, its super important for a light texture. Cold eggs can mess up the whip.
• Q: How can I prevent my macarons from cracking on top?
  A: Make sure you let the shells rest until they form a skin, and don’t overmix your batter.
• Q: Can I skip the red gel food coloring?
  A: Sure, its totally optional. Just use it if you want a more vibrant cherry look.
• Q: What if I don’t have cherry jam?
  A: No worries, the cherry extract and lemon juice give a great flavor too.
• Q: How should I store the macarons after baking?
  A: Keep them in an airtight container in the fridge, but try to eat them within a couple days for best taste.

French Macaron Cherry Flavour Recipe Substitutions and Variations

• If you can’t find fresh, room-temperature egg whites, try using a carton of pasteurized egg whites. They work nearly the same in the recipe.
• If you don’t have granulated sugar, you can use caster sugar instead since it dissolves faster. It’s not perfect but it does the job.
• Instead of almond flour, you might use finely ground almonds or even hazelnut meal if you’re looking for a twist in flavor. They both work pretty well.
• If you run out of powdered sugar, you can blitz some granulated sugar in a food processor until it’s super fine. Just be sure to sift it to get rid of clumps.
• Can’t find cherry extract? Consider using a splash of cherry juice concentrate or even a spoonful of cherry liqueur for that extra cherry zing. Adjust the amount according to taste.

Pro Tips

1. When you’re beating the egg whites, make sure they’re at room temperature. It helps a lot with forming stiff peaks so they don’t get all runny. Sometimes I even add a teensy bit of cream of tartar if I have it lying around – but even without it, room temperature is key.

2. Be super gentle when you fold in the sifted almond flour and powdered sugar. Do it in small batches and use a light hand, cause if you mix too hard, you’ll lose all that airy texture that makes the shells so delicate.

3. Let the piped batter sit on your tray for 30 to 45 minutes until a thin skin forms on top. This step is really important, so be patient – it’s what gives you those classic macaron feet.

4. For the filling, beat the butter until it’s really smooth and then add the sifted powdered sugar gradually. Mixing in the cherry extract, lemon juice, and a dab of cherry jam (if you’re into it) gives it a nice, tangy burst of flavor that makes the macarons extra special. Enjoy the process and don’t stress if they don’t turn out perfect on your first try!