Rum Cherry Macarons
Rum Cherry Macarons combine the classic French macaron pastry with the refreshing taste of cherries, complemented by the aromatic, rich notes of rum. The white chocolate filling is rich and creamy, making for a truly special and mouthwatering dessert. These macarons are a perfect choice for spring or summer occasions.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Prepare the rum cherry filling: puree the cherries, then mix in the rum and heavy cream.
2
Sift the almond flour and powdered sugar into a bowl to remove any lumps.
3
Whisk the egg whites until stiff peaks form, then gradually add the granulated sugar. The meringue should be firm, and the peaks should hold their shape.
4
Gently fold the almond flour and powdered sugar into the meringue. Be careful not to overmix, to maintain the airiness.
5
Transfer the batter to a piping bag, then pipe small circles onto a baking sheet lined with parchment paper.
6
Let the macarons rest for 30 minutes, allowing a skin to form on top before baking.
7
Meanwhile, preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely.
8
Melt the white chocolate, then stir in the cherry-rum cream to create a smooth and creamy consistency.
9
Once the filling is smooth, refrigerate for 10-15 minutes to allow it to firm up slightly.
10
When the macarons are cooled, pipe the creamy rum cherry filling onto one half of each macaron, then top with the other half.
11
Refrigerate the assembled macarons for at least 1-2 hours to allow the flavors to meld together.
