Black Cherry Macarons Food

CHERRY MACARONS

Steps:

• Start by weighing out the powdered sugar, almond flour, and sugar. Bring your eggs, butter, and cream cheese to room temperature.
• Sift together the almond flour and powdered sugar in a large bowl and set aside.
• In the bowl of a stand mixer with a whisk attachment, add in the egg whites and salt and whip on high speed until foamy. Add in the sugar SLOWLY while the mixer is still on high speed. If you add the sugar to quickly it will flatten the egg whites.
• Continue beating on high speed until you get a nice soft peek (see photo). The egg whites should not stand completely up, but they should be stiff enough to hold shape when you remove the whisk.
• Add a couple drops of food color into the egg whites but do not mix together.
• Add about half of the dry mixture to the egg whites. Slowly fold dry ingredients until incorporated completely and there are no dry spots.
• Add the remaining half of the dry ingredients and repeat until you can pick your spatula up and you can make a figure 8 without the batter breaking off. Be sure to check often because you do not want to over mix.
• Prepare a piping bag with a small round tip and place into a large jar or glass with the tip facing up so the batter does not run out the bottom.
• Fill the bag with the macaron batter and set aside.
• Prepare a baking sheet with a silicone mat (you can also use parchment paper).
• Pipe about 1 ½-2" circles with all of the batter placing them about 1" apart. After you have piped all the circles bang the tray against the counter 4 or 5 times to release4 all of the air bubbles. Use a toothpick to pop all the ones that you can.
• Let the macarons sit on the counter for 30 minutes to 1 hour. The humidity where you live will influence this time. You want to let them sit until they turn matte and you can touch them with your finger without getting any batter on your finger. They should form a "shell".
• After they have formed the shell, place them in a 300-degree oven for 8-10 minutes. Touch the tops of them to see if they are done, the tops of the shells should NOT move around on the "feet" or bottom of the shell. If the shells still move place back in the oven for 1 minute increments.
• Allow the shells to cool completely before trying to remove from the pan.
• Prepare the frosting by adding the butter and cream cheese into the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and cream until softened and fluffy.
• Add in the cherry juice and mix well.
• Slowly add in the powdered sugar one cup at a time. After all of the powdered sugar is in, beat on high for 4-5 minutes.
• Fill a piping bag or a Ziplock bag with the frosting.
• Turn over half of the macaron shells and fill with about 1 tbsp of the frosting, top with half of a cherry. Top with the remaining half of the macaron shells. For best result, refrigerate them 12 hours to overnight.
• owever, you can eat them immediately. Store in the refrigerator for up to 3 days. Makes 12 macarons (24 shells)

CHERRY MACARONS

Steps:

• Before the start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
• Line two baking sheets with parchment paper or silicone mat.
• Measure out all of the ingredients.
• Sift the powdered sugar, almond flour, and cocoa powder together. Set aside.
• Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes.
• Make sure the bottom of the bowl isn't touching the simmering water.
• Transfer the mixture to the bowl of a stand mixer.
• With the whisk attachment, whisk the mixture on low, and gradually increase the speed over the next 2 minutes, until you achieve high speed. Then continue to whip for a few minutes until stiff peaks are formed.
• Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
• Whisk until stiff peaks have formed. When you pull your whip up, the peaks should be shooting straight up. The peak should be stiff, forming a slightly curved shape at the top, but not bending down to the side.
• Pour the powdered sugar, almond flour, and cocoa powder into stiff whites.
• Start folding gently forming a letter J with a spatula.
• Add food coloring at this point, if using any.
• It's time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
• First, pick up some batter with the spatula and try to form a figure 8 a few times. If you can draw a figure 8 with the batter falling off the spatula a few times, without the batter breaking up, that's one indication that it might be ready.
• Then, you can perform what I call the Teaspoon Test. Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat, then tap the tray gently against the counter and wait one minute.
• If the batter stays stiff and doesn't spread out a bit, fold the batter a bit more, then test again.
• Once the teaspoonful of batter smooths out on top and starts to look glossy on the parchment paper/silicone, without forming a peak at the top it means it's ready.
• You don't want the batter to be too runny either. So be careful not to over mix. It's always best to under mix and test several times until the proper consistency has been achieved.
• Transfer the batter to the piping bag.
• Pipe 1 1/2" inch circles on the parchment or silicone. Hold the bag at a 90 degree angle right in the middle of a circle template. Apply gentle pressure for about 3 seconds, then pull the bag up.
• Once you've piped as many 1 1/2" circles as you could, bang the trays against the counter a few times each. Use a toothpick to poke any air bubbles on the surface of the macarons.
• Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You'll know they're ready when you gently touch the surface of a macaron and it seems dry.
• Pre-heat the oven to 325F.
• Bake one tray at a time.
• Bake for 5 minutes, rotate tray.
• I bake for a total of 15 to 20 minutes. Until you try to move a macaron and it doesn't feel jiggly.
• When baked, the macarons will have a deeper color and formed feet. And they will peel off the tray easily.
• Remove from the oven and bake the other tray.
• Let the macarons cool down before proceeding with the filling.
• Place the cream cheese and butter in the bowl of a stand mixer. Cream at medium high speed for 1 minute. With the mixer off, add powdered sugar. Mix on low until combined. Raise speed. Cream on medium for 1 minute. Add vanilla and cherry jam. Stir to combine.
• If buttercream is too liquid and runny, you might want to add some more sifted powdered sugar in.
• If the buttercream seems too stiff, add just a tad of milk or more jam (about 1 teaspoon at a time until you achieve desired consistency)
• Place cherries in a small food processor, puree until liquid. Pour in a small saucepan with sugar. Bring to a boil over medium heat. Stir and let mixture simmer at medium heat for 10 minutes, or until thickened, and with a very deep color.
• Mix the cornstarch with the water until dissolved. Then add it to the pan.
• Let the mixture cook for a few minutes, while stirring non-stop in order to make it thicker.
• Remove from the heat, transfer to a bowl and let it cool down completely.
• Pipe a small amount of buttercream on a bottom shell. Top with another shell. I also sprinkled some chocolate sprinkles over the filling.
• Keep these macarons in the fridge for up to 7 days, and in the freezer for up to 1-2 months, very well packaged.

BLACK CHERRY MACARONS

Steps:

• 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.

BLACK MACARONS

Steps:

• For the macarons:
• In the food processor, mix the almond powder and icing sugar together until it's reduced into a very fine powder, for about 2 minutes. Add 2 egg whites and process until smooth.
• Cook's Note: the texture will be similar to almond paste.
• Add the food coloring and continue processing until the color is all blended in. You can add a few more drops just until you get the color you want. Transfer the mixture to a large bowl and put aside.
• In a stockpot, bring the water and sugar to a boil and cook for about 15 minutes, until reduced by 1/2 and syrup is coating the back of a spoon when dropped in cold water or until a candy thermometer reads 230 degrees F.
• Using a stand or hand mixer, beat the egg whites until soft peaks form. Slowly add 1/2 of the hot syrup and continue beating until firm peaks form and the meringue has cooled.
• With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated. The mixture will be shiny and smooth.
• Fit a piping bag with a 3/8-inch/1 cm round tip. Pipe the batter onto the baking sheets. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 hour to allow skins to form.
• For the butter cream:
• Bring the water and sugar to a boil and cook it until it reaches 242 degrees F on a candy thermometer, approximately 4 minutes.
• Using a stand or hand mixer, pour in egg yolks and crack in one extra egg. While beating, gradually pour the remaining hot syrup on the egg yolks. Beat until cooled, light and fluffy, approximately 10 minutes.
• Add the butter and continue beating until smooth. Add the vanilla. Put aside.
• Preheat the oven to 275 degrees F.
• Bake the macarons for 20 minutes. Rotate the baking sheet after 10 minutes for even baking.
• Remove the macarons from the oven and transfer parchment to a cooling rack.
• Pair the macarons of similar size, and pipe about 1/2 teaspoon filling onto one of the macarons. Top with the other macaron to sandwich the filling.

BLACK MACARONS

Steps:

• For the macarons:.
• In the food processor, mix the almond powder and icing sugar together until it's reduced into a very fine powder, for about 2 minutes. Add 2 egg whites and process until smooth. The texture will be similar to almond paste. Add the food coloring and continue processing until the color is all blended inches You can add a few more drops just until you get the color you want. Transfer the mixture to a large bowl and put aside.
• In a stockpot, bring the water and sugar to a boil and cook for about 15 minutes, until reduced by 1/2 and syrup is coating the back of a spoon when dropped in cold water or until a candy thermometer reads 230 degrees F.
• Using a stand or hand mixer, beat the egg whites until soft peaks form. Slowly add 1/2 of the hot syrup and continue beating until firm peaks form and the meringue has cooled. With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated. The mixture will be shiny and smooth.
• Fit a piping bag with a 3/8-inch/1 cm round tip. Pipe the batter onto the baking sheets. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 hour to allow skins to form.
• For the butter cream:.
• Bring the water and sugar to a boil and cook it until it reaches 242 degrees F on a candy thermometer, approximately 4 minutes.
• Using a stand or hand mixer, pour in egg yolks and crack in one extra egg. While beating, gradually pour the remaining hot syrup on the egg yolks. Beat until cooled, light and fluffy, approximately 10 minutes. Add the butter and continue beating until smooth. Add the vanilla. Put aside.
• Preheat the oven to 275 degrees F. Bake the macarons for 20 minutes. Rotate the baking sheet after 10 minutes for even baking.
• Remove the macarons from the oven and transfer parchment to a cooling rack. Pair the macarons of similar size, and pipe about 1/2 teaspoon filling onto one of the macarons. Top with the other macaron to sandwich the filling.

CHEERY CHERRY MACAROONS

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, cream sugar and shortening together.
• Add eggs and almond extract and mix well.
• Combine flour, soda, powder and salt and gradually add to creamed mixture.
• Stir in coconut and cherries, this will take a bit because the dough is very stiff.
• Drop by rounded teaspoonfuls 2 inches apart onto greased or non stick cookie sheets.
• Bake for 10 to 12 minutes or until light golden brown.
• Cool on racks.