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)

COCONUT CHERRY MACAROONS

Steps:

• Arrange the oven racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment.
• Whisk together the sugar, cherries, orange zest, vanilla, egg whites and salt. Add the coconut and toss until completely coated. Spoon heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1-inch between each. Moisten your fingertips with water and shape each macaroon into a tall and rounded mound or pointed pyramid.
• Bake until the macaroons are toasted and the edges are lightly browned, rotating the pans halfway through the baking time, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.

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.

COCONUT MACAROONS WITH A CHERRY TOP

Steps:

• Preheat oven to 300°. Line baking trays with parchment paper.
• Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
• Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
• Using a mixer, beat egg whites and salt at high speed until soft peaks form.
• Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
• Beat in vanilla. With a rubber spatula, fold in coconut and flour.
• Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
• Bake at 300° for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
• Store in tightly covered container for up to 3 days.
• Makes 36 cookies.

CHERRY LIMEADE MACARONS

Steps:

• Preheat your oven to 245-300. Start by sifting 2 cups of powdered sugar, your almond flour/meal into a large bowl. If you don't already have a sieve, cheap ones can be bought at Walmart or some other grocery stores.
• After sifting, give it a couple good stirs to make sure that everything is properly mixed.
• In another bowl (if your mixer has a specific bowl, use that one) add your egg whites and granulated sugar. This will be your meringue. Set your mixer to a medium-high speed and beat until slightly stiff peaks are just beginning to form.
• Add your cherry oil and desired food coloring. Continue to beat on medium speed until stiff peaks are beginning to form.
• Fold in your meringue, about 1/3 at a time, into the dry mixture. You might not need all of it. It should be about the consistency of cake batter.
• Put the batter into a piping bag, and pipe it onto a baking sheet (covering it in parchment paper worked best for me). I made my macarons about the size of a quarter, and about a half of an inch apart. Make sure they are far enough apart where they wont stick together. Rap the sheet on the countertops a couple of times to release air bubbles.
• Let your macarons rest for 15 minutes before baking.
• Put your macarons in the oven. Mine were done in about 8 minutes. Keep a careful eye on them, because they should not begin to brown on top.
• Cool your macarons, and start making your lime frosting.
• Combine your butter and lime zest. Start to add powdered sugar, about 1/2 cup at a time, alternating with 1 tbsp of lime juice at a time. Add milk to make the texture more creamy (I only used a splash). Add milk/powdered sugar until you get your desired consistency.
• Add green food coloring if you choose to (I made my frosting a light green color, and it went very well with the light pink of my macarons) and chop your maraschino cherries in half (you will need 1/2 for each macaron.
• To assemble, pipe the lime frosting onto one side of one cookie. Place 1/2 maraschino cherry in the center, and pipe a tiny bit of frosting over it. Put another cookie on top.
• I found that my macarons got better after 24-48 hours of being assembled. I stored mine in a plastic tuboware container, and kept it on my counter.

CHOCOLATE-CHERRY-COCONUT MACAROONS

Steps:

• Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste). Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use.
• Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly.
• Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.

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.