Cherry Cheesecake Macarons
- 100 grams confectioners’ powdered sugar
- 60 grams almond flour almond meal
- 2 Egg whites, large
- pinch cream of tartar
- 50 grams granulated sugar
- Red Americolor Gel Food Color or other gel style food color
- 1/2 tsp Cherry extract or flavor paste optional
- 8 oz unsalted butter, room temperature
- 2 cups confectioners’ sugar sifted
- 1-2 tsp Amoretti cheesecake flavoring, to taste
- 114 ounce can cherry pie filling, whole cherry pieces separated
Prepare: line a baking sheet with parchment or a silicone baking sheet. Place the template beneath. Prepare a disposable piping bag with an 804 piping tip.
In a food processor grind together the almond meal and confectioners’ sugar. Pulse for about 10 seconds. Set aside.
In the bowl of a stand mixer fitted with a whip attachment begin to whip egg whites and cream of tartar on medium speed until they are foamy and no longer liquid. Gradually add sugar to the whipping whites along the side between the bowl and the whip. Add any colorings or flavors at this point.
Turn the mixer speed up to medium high and whip until they are are just before stiff peak stage. They should look glossy like Swiss Meringue (not dry) but still have a very slight droop to the peak.
In the same mixer bowl, add 1/3 of your dry mix and fold with a spatula until just incorporated. Repeat with the second third, and the remaining dry mix.
Pull the mixture up around the sides of the bowl with a spatula and scrape back down 3 times.
Fill the piping bag with the macaron mixture and pipe onto lined sheet trays using the template as a guide. Pipe holding your bag and tip straight up and down to just fill the circle of the template.
Once the tray is full, smack it on the table or countertop 5 times to release air bubbles from within the macarons.
Allow to rest at room temperature for 25 minutes, until the outside of the mixture develops a skin. This may take more or less time depending on your humidity level.
Preheat oven to 325˚F.
Bake for 10 minutes then check for doneness. If the macaron slides at all when touched on the side, allow it to bake for another minute and check again.
Remove from oven and allow to cool on sheet tray.
Once cool, match up macarons by size so each has an equal partner. This will create uniform macaron once they are sandwiched together with filling.
Whip the butter until light and creamy. Add confectioners’ sugar one cup at a time, pulsing the mixer to keep the sugar from flying everywhere. Add flavoring and blend.
Fit a number 8 piping tip into a piping bag, fill with the frosting and pipe open circles onto one macaron shell leaving enough room for a cherry in the center.
Scoop a whole cherry and some compote filling onto a small spoon and drop into the center for the frosting. Top with a second macaron shell.
Teflon baking sheet
804 Piping Tip
Disposable piping bags
No. 8 Piping Tip
Make the shells ahead, place in single layers on parchment and wrap well to store for up to a week in refrigeration. Fill within a day of needing to serve.
Recipe from karascouturecakes.com