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.