Cherry Macarons

Your Valentine would love these bright Cherry Macarons.

The filling is made with both Morello and Maraschino cherries because the tartness of the former balances out the sweetness of the latter. Also in the filling is cream cheese, unsalted butter, a small amount of sugar and just 1/4 of a teaspoon of almond extract.

Almond flavoring is very similar to cherry and just a bit does wonders.

The result is a very cherry filling that's lightly sweet and the perfect partner for the crisp and chewy macaron shells.

Cherry Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
 Red food coloring

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar and set aside.

Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts. Add the coloring.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 
Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.

Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.
While they are setting, preheat the oven to 325 degrees. A convection oven is preferable.  Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.
Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.

Sort into pairs and fill with Cherry Filling.


Cherry Filling
1/3 cup Morello cherries, chopped, plus 2 tablespoons of the juice
*Note: I buy my Morello cherries at Trader Joe's
1/3 cup Maraschino cherries, chopped, plus 2 tablespoons of the juice
1/4 teaspoon almond extract
1 package (8 oz.) cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/4 cup powdered sugar

In a saucepan, heat the cherries and juice over medium heat for 5 to 7 minutes until most of the juice has evaporated.

Cook the cherries until most of the juice has evaporated.

Remove the mixture from the heat and let cool. Then, transfer to a food processor and add the almond extract. Process until the cherries form a thick paste.

The cherry mixture after being put through a food processor.

Whip the cream cheese and butter until light and fluffy. Add the powdered sugar and whip again. Finally, add the cherry paste and whip until well combined.

Transfer the mixture to a pastry bag to fill the macarons.