Recipes and Cooking Filled Cherry Macarons 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Stand Time: 30 mins Bake Time: 11 mins Total Time: 35 mins Servings: 22 Yield: 22 sandwich cookies Jump to Nutrition Facts 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 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. 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. 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). 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. 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 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. Rate it Print Nutrition Facts (per serving) 140 Calories 5g Fat 23g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.