Morello Cherry & Kirsch Macarons

Before starting this Morello Cherry and Kirsch Macarons recipe, organise the necessary ingredients for the macaron paste.

For the macaron paste: Place the almond powder in a mixing bowl. I'm using a super fine almond powder which doesn't need to be ground beforehand.

Pass the icing sugar through a fine sieve...

... and sift over the almond powder and icing sugar The result is a homemade tant pour tant.

Add half of the egg whites (37 grams).

Combine carefully with a spatula...

... until the dough is firm, homogeneous and without lumps.

In a saucepan, pour 25 of water and add castor sugar.

Bring to a boil...

... and cook until the temperature reaches 118°C. I recommend using a digital thermometer with probe.

In the meantime, beat the egg whites with the stand mixer...

... until firm but still soft. This should occur at the same time as when the sugar reaches 118°C.

When the egg whites are almost firm...

... and the sugar is at 118°C...

... pour the cooked sugar over the egg whites while beating.

Add purple colouring with the tip of a knife...

... as well as red colouring.

We want to obtain a red shade. Beat until cooled down completely.

When the meringue is at room temperature, incorporate it carefully to the macaron preparation with a scraper, and combine until smooth and homogeneous. This operation is called 'macaronage'. I recommend using a scraper instead of a spatula or maryse as it easier to collect the preparation as you mix.

Transfer the macaron paste into a piping bag fitted with a plain nozzle Ø 8mm.

Place a sheet of greaseproof paper on top of a Silpat macaron silicone mat and pipe the macaron shapes, using the circle marks as a guide for regular results.

Slide the baking parchment onto a Silichef® XL perforated baking sheet...

... and set aside for 30 minutes so that a crust forms (optional).

Place in a preheated oven at 160°C (gas 3)...

... and bake for 12 minutes. Please note I didn't have time to let the crust form.

When cooked, remove from the oven and leave to cool at room temperature.

For the kirsch ganache (make the day before): Prepare the necessary ingredients.

In a saucepan, heat the whipping cream.

When the cream starts boiling, pour over the chocolate pistoles and let the chocolate for 1 minute without stirring, then combine with a whisk until you obtain a ganache.

Add the kirsch and combine.

Place cling film over the surface...

... and refrigerate for at least 4 hours, or overnight if possible.

For the morello cherry confit: Organise all the necessary ingredients.

Heat the cherry purée in a saucepan.

In a separate bowl, pour the pectin NH coating and one tablespoon of castor sugar.

Add the rest of the sugar to the cherry purée.

Combine and continue cooking.

In the meantime, combine the pectin and sugar.

Make sure the sugar is completely incorporated in the cherry purée.

When the purée reaches 60°C...

... add the pectin and sugar and combine...

... and bring to a boil. Maintain the boil for 2 minutes to activate the properties of the pectin.

Transfer the cherry jelly into a food tray and cover the surface with cling film. Leave to set in the fridge.

Assembling the macarons: Place the cold ganache into the stand mixer recipient...

... and beat for a few minutes.

After a few minutes, you should obtain a whipped ganache. Don't beat excessively to avoid a grainy consistency.

Fit a piping bag with a plain nozzle Ø 5mm.

Transfer the whipped cream into the piping bag.

Fill another piping bag with the cherry confit. Combine with a spatula beforehand to soften it.

Gather the macaron shells in pairs...

... and with identical sizes. For each pair, place one with the flat side and the other with the flat side down.

Assembling the macarons: Pipe a ring of ganache over the bottom macaron shell...

... and pipe a knob of cherry confit in the centre.

Cover with the top macaron shell. Press very gently so the filling doesn't come out.

Assembling alternative: Pipe a knob of cherry confit in the centre of the bottom macaron shell...

... and pipe a ring of kirsch ganache around it.

Cover with the top macaron shell and press very gently.

These Morello cherry and Kirsch macarons are ready.

Spray red colouring over the macarons for a nice metallic effect.

Keep the macarons at room temperature until ready to serve. Enjoy!