Light, crispy and full of summery flavor, these cherry macarons are super easy to make! Naturally gluten free and great for parties and gifts, too.
The Frenchman loves macarons. When I make a new batch, or I am testing flavors, he is right there with me, helping me balance flavors and colors. He’s the best kitchen sous chef anyone could ask for, really.
It doesn’t matter what flavor of macaron we are making that day, it’s always a fun adventure. From making the batter, to testing different spices, or colors, we always have a good time making French macarons.
Need some help making macarons or are a first timer? Check out this post on Making French Macarons for tips, tricks and how tos.
Since moving from Indiana to Texas, the fruit seasons are different for me. Seeing cherries only in the later summer for me was the norm. However, now the are all over the place. Fresh cherries were the inspiration behind these delicious cherry macarons.
Let’s make some delicious cherry macarons!
Ingredients you need:
- Powdered Sugar
- Almond flour
- Granulated sugar
- Egg whites
- Food coloring
- Cream cheese
- Maraschino cherry juice
- Maraschino cherries
Make your Cherry Macarons
- Preheat oven and line 2 baking sheets with parchment paper.
- Process almond flour and powdered sugar in a blender or food processor to remove chunks.
- Beat egg whites with cream of tartar, and add in granulated sugar to form a meringue.
- Mix almond flour mixture with meringue to form batter.
- Add food coloring.
- Make round shapes on parchment paper with each batter.
- Place cookies in oven and bake.
- Make buttercream while cookies are cooling.
- Fill with buttercream on one cookie, the top with another to make a sandwich.
- Store in airtight container.
Tips for making the best French macaron cookies
- Make sure you sift your almond flour and sugar. At least once, if not twice. This will get rid of any chunks and make the batter easier to stir.
- This macaron recipe (as all macaron recipes are) is weighted out in ounces and should be kept that way. If you try to change to cup equivalents it may not turn out the same.
- When you have sifted the almond flour and have stiff peaks on the meringue, it’s time to add the food coloring and fold together to make your batter.
- Your French macarons batter should be folded until it reaches “ribbon” stage. This means when you lift it off the spoon or spatula, it will fall in ribbons.
- Let macarons shells dry on a cookie sheet. Tap against the counter very hard several times, or pierce with a toothpick to get rid of any air bubbles. This will make them fall.
How do you get a good meringue?
Whether you work with fresh egg whites out of the fridge, or leave them on the counter to come to room temperature is really up to you. I have had equal success with both. The best trick I can offer you is to make sure to add the sugar a little bit at a time, instead of all at once. This will help you get loads of fluffy meringue, perfect for adding into the almond flour.
You will want to whip the meringue until it’s light and glossy. Too little time and it won’t give you the feet on the macaron. Too much time and it’ll fall. A good meringue will form stiff peaks, or stand up on it’s own at the end of the whisk.
- 4 oz. confectioners’ sugar
- 2 oz. almond flour
- 1 oz. granulated sugar
- 2 large egg whites
- ¼ tsp salt
- Red GEL food color (do not use liquid, only gel)
- For the frosting
- 4 oz. softened cream cheese
- 1 stick softened salted butter
- 3-4 cups powdered sugar
- 2 tbsp Maraschino cherry juice
- 6 maraschino cherries (halved)
- **IMPORTANT- this cherry macaron recipe is weighted out in oz. and should be kept that way. If you try to change to cup equivalents it may not turn out the same.
- Start by weighing out the powdered sugar, almond flour, and sugar. Bring your eggs, butter, and cream cheese to room temperature.
- Sift together the almond flour and powdered sugar in a large bowl and set aside.
- In the bowl of a stand mixer with a whisk attachment, add in the egg whites and salt and whip on high speed until foamy. Add in the sugar SLOWLY while the mixer is still on high speed. If you add the sugar to quickly it will flatten the egg whites.
- Continue beating on high speed until you get a nice soft peek (see photo). The egg whites should not stand completely up, but they should be stiff enough to hold shape when you remove the whisk.
- Add a couple drops of food color into the egg whites but do not mix together.
- Add about half of the dry mixture to the egg whites. Slowly fold dry ingredients until incorporated completely and there are no dry spots.
- Add the remaining half of the dry ingredients and repeat until you can pick your spatula up and you can make a figure 8 without the batter breaking off. Be sure to check often because you do not want to over mix.
- Prepare a piping bag with a small round tip and place into a large jar or glass with the tip facing up so the batter does not run out the bottom.
- Fill the bag with the macaron batter and set aside.
- Prepare a baking sheet with a silicone mat (you can also use parchment paper).
- Pipe about 1 ½-2” circles with all of the batter placing them about 1” apart. After you have piped all the circles bang the tray against the counter 4 or 5 times to release4 all of the air bubbles. Use a toothpick to pop all the ones that you can.
- Let the macarons sit on the counter for 30 minutes to 1 hour. The humidity where you live will influence this time. You want to let them sit until they turn matte and you can touch them with your finger without getting any batter on your finger. They should form a “shell”.
- After they have formed the shell, place them in a 300-degree oven for 8-10 minutes. Touch the tops of them to see if they are done, the tops of the shells should NOT move around on the “feet” or bottom of the shell. If the shells still move place back in the oven for 1 minute increments.
- Allow the shells to cool completely before trying to remove from the pan.
- Prepare the frosting by adding the butter and cream cheese into the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and cream until softened and fluffy.
- Add in the cherry juice and mix well.
- Slowly add in the powdered sugar one cup at a time. After all of the powdered sugar is in, beat on high for 4-5 minutes.
- Fill a piping bag or a Ziplock bag with the frosting.
- Turn over half of the macaron shells and fill with about 1 tbsp of the frosting, top with half of a cherry. Top with the remaining half of the macaron shells. For best result, refrigerate them 12 hours to overnight.
- owever, you can eat them immediately. Store in the refrigerator for up to 3 days. Makes 12 macarons (24 shells)
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Wilton Icing Colors, 12-Count Gel-Based Food Color
Maraschino Cherries with Stems, 74 Ounce Jar
Wholesome Organic Cane Sugar, Fair Trade, Non GMO, 10 LB, single unit
Wholesome Sweeteners, Inc., Organic Powdered Confectioners Sugar, 16 oz (454 g) - 2pcs
Kirkland Signature Almond Flour Blanched California Superfine, 3 Pounds
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 640Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 30mgSodium 170mgCarbohydrates 130gFiber 1gSugar 126gProtein 2g
While I do my best to make sure these numbers are accurate, please be your own best advocate and double check!