🍽️ Macarons with Cherry Jam

Name: Macarons with Cherry Jam
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g cherries; 270 g powdered sugar; 4 egg whites; 2 tsp lemon juice; 200 g ground almond kernels (peeled); pink food coloring (to taste); 100 g cherries; 100 g jam sugar (1:1); 1 tsp lemon juice

79 kcal · 30 min · 4 servings

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Ingredients

100 g cherries
270 g powdered sugar
4 egg whites
2 tsp lemon juice
200 g ground almond kernels (peeled)
pink food coloring (to taste)
100 g cherries
100 g jam sugar (1:1)
1 tsp lemon juice

Instructions

1. Rinse the cherries under cold water.
2. Pat the cherries dry with a kitchen towel.
3. Remove the pits from the cherries.
4. Puree the pitted cherries into a smooth paste.
5. Press the cherry puree through a fine sieve to remove any coarse fibers.
6. Mix the sieved puree with two tablespoons of powdered sugar.
7. Whip the egg whites together with the lemon juice until stiff.
8. Add the powdered sugar gradually to the egg whites.
9. Continue stirring until a glossy and firm mass forms.
10. Gently fold the ground almonds into the egg white mixture.
11. Gently fold the cherry puree into the almond-egg white mixture.
12. Color the mixture with food coloring as desired until the desired intensity is reached.
13. Preheat the oven to 150 degrees Celsius fan-forced.
14. Line a baking tray with baking paper.
15. Fill a piping bag with a large round tip with the macaron cream.
16. Pipe small hemispheres with a diameter of about two centimeters onto the tray.
17. Bake the macarons in the oven for about 25 minutes.
18. Keep the oven door slightly ajar during baking.
19. Use a wooden cooking spoon, for example, to keep the door open.
20. Remove the baked macarons from the tray.
21. Let the macarons cool down completely.
22. Wash the cherries for the jam.
23. Pit the cherries for the jam.
24. Place the pitted cherries together with the sugar in a pot.
25. Mix the cherries and sugar in the pot.
26. Let the mixture steep for about 30 minutes.
27. Add the lemon juice to the cherry-sugar mixture.
28. Bring the mixture to a boil.
29. Simmer the jam for about three minutes while stirring constantly.
30. Pour the hot jam into a bowl.
31. Let the jam cool down.
32. Take a teaspoon and spread some jam onto one macaron half.
33. Place a second macaron half on top as a lid.
34. Let the filled macarons dry for a short time.
35. Serve the finished macarons.

Nutrition per serving

kcal: 79
Protein: 2 g · Fett/Fat: 3 g · Carbs: 11 g