Ingredients
Sour cherry curd
Cinnamon sugar
Method
Cinnamon and sour cherry macarons
1.Make sour cherry curd and then cinnamon sugar.
2.Grease oven trays; line with baking paper.
3.Beat 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.
4.Spoon 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.
5.Meanwhile, preheat oven to 150°C/300°F.
6.Bake macarons about 20 minutes; cool on trays.
7.Sandwich macarons with sour cherry curd; dust with remaining sifted cinnamon sugar.
Sour cherry curd
8.Blend or process cherries until smooth; you will need 2 tablespoons puree for this recipe.
9.Place egg yolks and sugar in medium heatproof bowl over medium saucepan of simmering water; whisk until thick and sugar is dissolved.
10.Whisk 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
11.Sift ingredients into small bowl.
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.
Note
