Chocolate macarons with cherry buttercream filling

Print This Post Print This Post

Chocolate Macarons with cherry buttercream

Macarons…the final frontier of baking, one of the few things I haven’t made before. Cherries are now in season so I bought a few from the lovely greengrocer in Headingley and wondered what on earth I could bake with them. My mum bought me Lorraine Pascale’s Baking Made Easy book and having watched her make macarons on the tv, I was sure it couldn’t be THAT hard. Four attempts later I finally had a mixture that I could pipe onto the baking sheet. Her instructions lack detail PLUS having looked up the video on Youtube, the weight for the egg whites for the meringue differs from that in the book. I adapted her recipe and I will give you more detailed instructions so that hopefully, you’ll be able to get them right sooner than I did!

{Makes about 12 macarons}

1 hour 45 mins (including cooling time) – Prep time: 30 mins – Cooking time: 15mins – Resting and cooling time: 1 hour

Ingredients

For the macarons

  • 125g icing sugar
  • 115g ground almonds
  • 10g good quality cocoa powder
  • 40g egg whites
  • 110g caster sugar
  • 2tbsp water
  • 50g egg whites

For the cherry buttercream filling

  • 70g pitted cherries, sliced roughly
  • 2tbsp cherry brandy
  • 2tbsp milk
  • 1tbsp caster sugar
  • 45g butter, room temperature
  • 80g icing sugar
  • You’ll also need a piping bag

Instructions

  1. In a large bowl mix the icing sugar, ground almonds and 40g egg whites in a large mixing bowl and make into a paste.
  2. Whisk the 50g egg whites in a metal bowl until nearly stiff peaks are formed.
  3. In a small saucepan, combine the caster sugar and water until all the sugar has dissolved and the mixture starts to thicken – if you take it off the heat too soon then your meringue won’t form stiff peaks, too late and you’ll get hardened sugar bits in the meringue.
  4. With the electric whisk on, gently pour the sugar water into the egg whites and mix until stiff peaks form and the meringue looks glossy.
  5. Gently tip the meringue onto the almond paste mixture, not the other way around as this knocks the air out of the meringue and it will go sloppy (trust me from experience here).
  6. Start folding the meringue into the almond paste with a plastic spatula, then give it a good stir once it’s all started to mix in. Don’t use an electric whisk as this will also affect the consistency. The mixture should have the consistency of tomato ketchup.
  7. Line 2 baking trays with parchment/greaseproof paper and fill a piping bag with a round small/medium with your macaroon mixture.
  8. With the piping bag upright, pipe circles 4cm wide, 2cm apart onto the tray. When pulling up from each circle it will leave a slightly raise lump. Once you’ve finished piping the circle, lift the tray off the surface and drop down a couple of times to help smooth them out.
  9. Leave for 30 minutes to stand and pre-heat your oven to 170°C/Gas Mark 5.
  10. Place in the oven for about 15 minutes with the door ajar (to prevent humidity in the oven) until they feel good and crisp on the top.
  11. Move the whole sheet onto a cooling rack and peel the macarons off once cooled completely.
  12. To make the buttercream: In a small saucepan, place the cherries, caster sugar and 1tbsp cherry brandy and simmer gently for a few minutes. Mash with a fork and cook for a minute or two longer.
  13. Remove from the heat and run the mixture through a sieve into a large bowl to extract juices, then add the bits left in the sieve to the juice too. Add the butter, milk, icing sugar and leftover cherry brandy and beat well until smooth. The mixture will be slightly runny.
  14. Spoon a large teaspoonful onto a macaroon and sandwich another on top, until all the macarons are done. I decorated mine with edible hearts.
Related Posts with Thumbnails

6 Responses to “Chocolate macarons with cherry buttercream filling”

  1. Rachel says:

     Trying this once my exams are over!

  2. Cooking Fairy says:

    I had this exact same problem! They are rather difficult! The macaroon pic looks fabulous though lady!! Much better than my shameful attempt! I could just eat one now!!

  3. Stephanue says:

    These look so delicious! I haven’t tried making them yet but I do love eating them. Great instructions :)

  4. Nicette Ammar says:

    You have such patience. But you’ve certainly come us with some very elegant and tasty looking macaroons.

  5. iris says:

    Minor correction here- “macaroons” are the coconut+meringue cookies, “macaron” are the French almond/meringue cookies that you made here. People get confused all the time  :)

    • Thank you so much for this – I am completely enlightened! I’ve been
      completely confused as I always bought macaroons from the bakery but
      they look completely different to a macaron!

Leave a Comment:



or enter your details below