Cinnamon and sour cherry macarons
These heavenly cinnamon and sour cherry macarons are definitely for the grownups. In order to get the pretty 'feet' effect along the bottom of each macaron, make sure you leave them to dry out completely before baking.
- 1 hr 15 mins cooking
- Makes 20
Print
Ingredients
Cinnamon and sour cherry macarons
- 3 egg whites
- 1/4 cup (55g) caster (superfine) sugar
- 1 1/4 cup (200g) pure icing (confectioners') sugar
- 1 cup (120g) ground almonds
- 1/2 teaspoon ground cinnamon
Sour cherry curd
- 1/2 cup (100g) drained seeded morello sour cherries
- 3 egg yolks
- 1/3 cup (75g) caster (superfine) sugar
- 1 tablespoon lemon juice
- 2 teaspoon kirsch
- 60 gram (2 ounces) unsalted butter
Cinnamon sugar
- 2 tablespoon icing (confectioners') sugar
- 1/2 teaspoon ground cinnamon
Method
Cinnamon and sour cherry macarons
- 1Make sour cherry curd and then cinnamon sugar.
- 2Grease oven trays; line with baking paper.
- 3Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar, beat until sugar is dissolved. Transfer mixture to large bowl. Fold in sifted icing sugar, ground almonds and cinnamon, in two batches.
- 4Spoon mixture into piping bag fitted with 2cm (¾-inch) plain tube. Pipe 4cm (1½-inch) rounds about 2cm (¾-inch) apart on trays. Tap trays on bench so macarons spread slightly. Dust macarons with half the sifted cinnamon sugar; stand about 30 minutes or until dry to touch.
- 5Meanwhile, preheat oven to 150°C/300°F.
- 6Bake macarons about 20 minutes; cool on trays.
- 7Sandwich macarons with sour cherry curd; dust with remaining sifted cinnamon sugar.
Sour cherry curd
- 8Blend or process cherries until smooth; you will need 2 tablespoons puree for this recipe.
- 9Place egg yolks and sugar in medium heatproof bowl over medium saucepan of simmering water; whisk until thick and sugar is dissolved.
- 10Whisk in cherry puree, juice and kirsch. Chop butter; add to bowl, whisk about 5 minutes or until mixture is thick and holds the trail of the whisk. Refrigerate until firm.
Cinnamon sugar
- 11Sift ingredients into small bowl.
Notes
Unfilled macaroons will keep in an airtight container for about a week. Filled macaroons will keep in an airtight container in the refrigerator for up to 2 days.