Recette De Macaron A La Cerise Recipe

I’ve been messing around in my kitchen mixing almond flour, sugar, and egg whites with a couple of drops of red food coloring to whip up these quirky cherry jam macarons that turned out super yummy even though i totally had a few goof-ups along the way.

I love making Recette De Macaron A La Cerise. I think mixing almond flour with powdered sugar, egg whites, granulated sugar and a pinch of salt create perfect macarons.

I add red food coloring for that cerise hue, and the cherry jam with lemon juice brighten the filling real good.

Ingredients

• Almond flour: Provides healthy fats and protein plus fiber with a nutty, lightly sweet flavor.
• Egg whites: Low-calorie, high-protein ingredient that binds the delicate macaron shells.
• Cherry jam: Offers a sweet and tart taste to deliver bright, luscious cherry flavor.
• Granulated and powdered sugar: Sweetens and tenderizes, giving macarons their familiar crisp, delicate chew.
• Lemon juice: Sharp tang that cuts through sweetness, brightening overall flavor profile.
• Food coloring: Optional drop imparting a subtle, appealing cerise hue for added visual delight.
• Optional salt: Enhances flavors by balancing sweetness and intensifying the overall taste.
• Macaron magic: The mix of these ingredients creates a delightful, chewy, colorful treat.

Ingredient Quantities

• 75 g almond flour (finely ground)
• 75 g powdered sugar
• 60 g egg whites (about 2 medium eggs, at room temperature)
• 30 g granulated sugar
• a pinch of salt
• 2 drops red food coloring (optional for that cerise hue)
• 150 g cherry jam
• 1 tsp lemon juice (to brighten up the filling)

How to Make this

1. Sift together the almond flour and powdered sugar into a bowl to ensure the mixture is smooth and lump-free.

2. In another bowl, beat the egg whites with a pinch of salt until they become frothy.

3. Gradually add the granulated sugar to the egg whites while continuing to beat them until stiff peaks form; if you’re using it, add the 2 drops of red food coloring now.

4. Gently fold the almond flour mixture into the whipped egg whites in small batches, being careful not to overmix.

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

6. Let the piped batter sit at room temperature for about 30 minutes so that the tops can form a slight skin.

7. Preheat your oven to 150°C (300°F) and bake the macarons for around 15 minutes until they are set.

8. Once baked, remove the macarons from the oven and let them cool completely on the tray.

9. For the filling, mix the cherry jam with the teaspoon of lemon juice until well combined.

10. Spread or pipe the cherry jam filling on one macaron and gently sandwich it with another, then enjoy your macarons or store them in an airtight container.

Equipment Needed

1. Two mixing bowls – one for sifting the almond flour and powdered sugar, and another for beating the egg whites
2. A fine-mesh sieve to sift the dry ingredients so that you get a smooth mix
3. An electric mixer (or a whisk but the mixer is way easier for stiff peaks)
4. A rubber spatula to gently fold the almond flour mix into the whipped egg whites
5. A piping bag with a round tip for piping uniform circles onto your lined baking tray
6. A baking tray lined with parchment paper for the macarons
7. An oven, preheated to 150°C (300°F), for baking the macarons
8. A cooling rack (or a flat surface if you dont have one) for cooling the macarons completely
9. A small bowl for mixing the cherry jam and lemon juice for the filling
10. Measuring cups and spoons to ensure you got the right amounts of ingredients

FAQ

• Q: How do I know when my macaron shells are ready to be removed from the tray?
  A: When you tap them and they come off easily, it means a proper skin has formed so they won’t stick.
• Q: Can I swap out almond flour and powdered sugar with another mixture?
  A: Not really, since these two are key for the perfect macaron texture. Using other flours will mess up the structure.
• Q: Why do I need the egg whites at room temperature?
  A: Room temperature egg whites whip up better than cold ones. This helps you get a more stable meringue that holds its air.
• Q: Is red food coloring really necessary for this recipe?
  A: It’s optional. It just gives a nice cerise hue to the macarons but doesn’t affect the taste.
• Q: How should I store these macarons if i want to save some for later?
  A: Keep them in an airtight container in the fridge. Just let them come to room temperature before serving because chilling can change their texture a bit.

Recette De Macaron A La Cerise Recipe Substitutions and Variations

• Almond flour: You can use ground hazelnuts or walnuts instead if you dont have almond flour handy
• Powdered sugar: If you dont have that, you can blitz regular sugar in a blender until its really fine; it isnt perfect but it works
• Egg whites: Try using aquafaba from canned chickpeas instead, about 3 tablespoons should replace one egg white
• Granulated sugar: Superfine sugar can serve the same purpose in the meringue if youre in a pinch
• Cherry jam: If you cant find cherry jam, raspberry jam or a thick cherry compote makes a good substitute

Pro Tips

1. Make sure you sift the almond flour and powdered sugar really well. This helps keep the batter all smooth and free from lumps which is critical for those perfect macarons. I noticed that if you dont take the time to sift properly, the shells can come out rough and uneven.

2. Use egg whites that are at room temperature and beat them until stiff peaks form before you add the almond mix. This part is super important because if your egg whites arent airy enough, your macarons might end up dense instead of light. Also, go slow when adding the granulated sugar so everything mixes in just right.

3. Let the piped batter sit at room temp for about 30 minutes until a slight skin forms on top. This waiting time helps the macarons develop that classic smooth surface and stable shape when they bake. Skipping this step might lead to cracked tops so its really worth the extra time.

4. When piping the batter onto your tray, take your time to create uniform circles so they all bake evenly. And dont overmix when folding in the almond flour mix because it can break the structure of your batter. A gentle but thorough mix makes all the difference for a perfect texture.