Filled Cherry Macarons

Filled Cherry Macaroons
Photo: Kritsada Panichgul
Prep Time:
35 mins
Stand Time:
30 mins
Bake Time:
11 mins
Total Time:
35 mins
Servings:
22
Yield:
22 sandwich cookies

Ingredients

  • 1 ½ cup finely ground almonds (about 6 ounces)

  • 1 ¼ cup powdered sugar

  • 3 egg whites

  • ½ teaspoon vanilla

  • ¼ teaspoon salt

  • ¼ cup granulated sugar

  • 4 drops red food coloring

  • 1 recipe Cherry Buttercream Filling

Cherry Buttercream Filling

  • 3 tablespoon butter, softened

  • 2 cup powdered sugar

  • 1 tablespoon kirsch or milk

  • ½ teaspoon almond extract

  • ½ cup finely snipped maraschino cherries, patted dry on paper towels

Directions

  1. Line cookie sheets with parchment paper. Draw 1-1/2-inch circles about 1-1/2 inches apart on the parchment paper. Turn paper over; set aside.

  2. In a medium bowl stir together the almonds and powdered sugar. In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until soft peaks form (tips curl). Gently stir in food coloring. Fold in nut mixture.

  3. Transfer egg white mixture to a large pastry bag fitted with a 1/2-inch round tip. Pipe 1-1/2-inch flat circles into outlines on the prepared cookie sheets. Let stand for 30 minutes before baking (cookies should feel dry to the touch).

  4. Preheat oven to 325°F. Bake for 11 to 12 minutes or until set. Transfer cookies on parchment paper to a wire rack and let cool. Carefully peel cooled cookies off parchment paper.

  5. Spread Cherry Buttercream Filling on flat sides (bottoms) of half of the cooled cookies. Gently press the flat sides of the remaining cookies against the filing.

Cherry Buttercream Filling

  1. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar, kirsch, and almond extract; beat until combined. Beat in 1 cup additional powdered sugar. If necessary, beat in 2 to 3 teaspoons additional kirsch to make a spreading consistency. Stir in maraschino cherries.

Place unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months. Fill cookies just before serving.

Nutrition Facts (per serving)

140 Calories
5g Fat
23g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 22
Calories 140
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 48mg 2%
Total Carbohydrate 23g 8%
Total Sugars 21g
Protein 2g
Calcium 20.2mg 2%
Iron 0.4mg 2%
Potassium 55mg 1%
Folate, total 4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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