Cherry Macarons
I am delighted with macarons, although the path to mastering them was long. I warn you right away: this recipe requires patience, skill, and maximum attentiveness. Failures are possible on the first attempt. Most often, mistakes are related to incorrect folding of the macaronage or errors in cooking the syrup.
- Total cooking time
- not set
- Number of servings
- 25
- Recipe difficulty
- 4 / 5
Ingredients
for 25 servings
- almond flour 150 g
- powdered sugar 150 g
- egg whites 110 g
- sugar 150 g
- water 40 ml
- red gel food coloring
- white chocolate 200 g
- cream 33-35% 50 ml
- butter 10 g
- frozen cherry 150 g
Instructions
Step 1 of 31
Sift the flour.
Step 2 of 31
Add the powdered sugar.
Step 3 of 31
Mix the components.
Step 4 of 31
Sift the mixture again.
Step 5 of 31
Add 55 g of egg white. Set aside (do not mix yet).
Step 6 of 31
Combine the sugar with water.
Step 7 of 31
Add the food coloring (3–5 drops).
Step 8 of 31
Bring the mixture to a boil. Cook until the temperature reaches 100–102 degrees.
Step 9 of 31
When the syrup heats up to 100–102 degrees, whip 55 g of egg whites until foamy.
Step 10 of 31
Continue cooking the syrup until it reaches 114 degrees.
Step 11 of 31
As soon as the syrup temperature reaches 114 degrees, carefully pour it into the egg whites while continuing to whip. Beat the mixture until fluffy and stable.
Step 12 of 31
Mix the flour, powdered sugar, and egg white mixture.
Step 13 of 31
Fold in ⅓ of the whipped egg whites. Mix thoroughly.
Step 14 of 31
Add the remaining egg whites. Fold with a spatula clockwise while simultaneously rotating the bowl counter-clockwise. Continue the process until the mixture begins to fall from the spatula in a wide ribbon.
Step 15 of 31
Transfer the resulting mixture into a pastry bag fitted with a 1 cm nozzle.
Step 16 of 31
Pipe circles about 3 cm in diameter. Leave them at room temperature for approximately one hour to dry until a skin forms.
Step 17 of 31
Place the patties in an oven preheated to 140 degrees. Bake for 12–15 minutes.
Preparing the ganache
Step 18 of 31
Finely chop the cherries.
Step 19 of 31
Strain the mixture through a sieve.
Step 20 of 31
Set aside 50 g of puree.
Step 21 of 31
Heat the cream.
Step 22 of 31
Add the chocolate to it.
Step 23 of 31
Melt the mixture.
Step 24 of 31
Add the cherry puree.
Step 25 of 31
Heat it up, taking care not to let it boil.
Step 26 of 31
Remove from heat. Cool to room temperature and add the butter.
Step 27 of 31
Mix well.
Step 28 of 31
Whip the mixture.
Step 29 of 31
Transfer the ganache to a pastry bag and place it in the refrigerator until thickened.
Step 30 of 31
Pipe the ganache onto the center of one macaron shell.
Step 31 of 31
Cover with the second shell. Place the finished macarons in a closed container and refrigerate for twenty-four hours.