- Bakers Royale - http://www.bakersroyale.com -

Black Cherry Macarons

Who else agrees with me that these macs look like little pots of make-up? They started off flat pink and red for some Valentine’s macarons, but then I glammed up a few with some shimmer and shine for added drama. For the filling, I wanted something equally dark and dramatic so I went with a sour cherry and dark chocolate ganache.

Black Cherry Macarons | Bakers Royale

These glam macs are pulling double duties as Valentine’s macarons and celebratory macarons because I finally turned in my manuscript! The book has been such a labor of love. It’s taken me a little longer than I wanted, but I’m so pleased with the recipes and I think you guys will be too. It’s set for release Fall 2017, stay tune for more details!

Until then, yay to being off of the crazy train and back to a normal life!

Black Cherry Macarons - Bakers Royale

Quick note on the recipe, up until now, I’ve only shared the French method, but today I’m sharing the Italian method. I actually prefer the latter because it seems more stable and more error-proof against hollows. Here are few additional notes and tips against hollows.

Black Cherry Macarons via Bakers Royale

Black Cherry Macarons Bakers Royale 600x600

Print
Print
this recipe

Black Cherry Macarons

Ingredients:

Paste

  • 90g almond flour
  • 90g powdered sugar
  • 30g egg whites

Meringue

  • 90 g granulated sugar
  • 30 ml water
  • 30 g egg white
  • 1 g dehydrated egg whites

Directions:

Heat oven to 315 degrees F.

To make the paste: In a large bowl, sift together almond flour and powdered sugar. (If using powdered food coloring, mix it now.) Add the egg whites and fold until mixture resembles a paste (If using colored food gel, mix it in now).

To make the meringue: Place  sugar in a small sauce pan and pour the water over it. Do not stir. The sugar will absorb the water. Turn heat to medium high, clip a thermometer to pan and cook without stirring. Using the handle of the pan swirl pot every once in a while. Bring mixture to 240 degrees F.

While syrup is cooking, place egg whites and dehydrated egg whites into a stand mixer bowl fitted with a whisk attachment and beat on low until egg whites start to form bubbles. Increase speed to medium and beat until mixture resembles well lathered shampoo. Increase speed to high and beat until stiff peaks form.

Remove syrup from heat once it comes to temperature. Turn mixer to low and slowly drizzle syrup down the side of the bowl. Be patient, and don't be tempted to pour the syrup in too quickly otherwise it will harden against the side of the bowl. Once all the syrup is poured in, increase speed to high and beat until meringue is stiff and glossy.

Add half of the meringue to the paste and fold to combine. Add in remaining meringue and fold until batter resembles thick cake batter.

Transfer batter to a pastry bag and pipe onto Silpat. Rap baking sheet on the counter top a few times to get rid of any excess air bubbles.

Bake macaron cookies one tray at a time until macarons do not give when gently pressed and easily peel away from Silpat. Remove from oven and let macarons cool on baking sheet.