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cherry and white chocolate macarons recipe

Cherry and White Chocolate Macarons

Love is in the air.
Prep Time 1 hr
Cook Time 12 mins
Waiting Time 1 hr
Course Dessert
Cuisine French
Servings 12 macarons



  • 1 cup icing sugar 125g
  • ½ cup almond meal 60g
  • 2 large egg whites (room temp)
  • 1 pinch cream of tartar
  • ¼ cup granulated sugar 50g
  • 1 tsp cherry extract
  • 1 pinch salt
  • red gel food dye


  • 225 g white chocolate melts
  • 100 ml thickened cream



  • Line a cookie sheet with parchment paper, place a template beneath
  • Prepare a piping bag with a large round tip


  • Make the filling first, it needs to chill
  • Place chocolate buttons on a heat resistant bowl. Heat the cream on microwave or stove top until hot (not boiling), pour over the chocolate and mix together with a spatula until all combined and glossy. Cover with plastic wrap and refrigerate until needed.


  • Blast almond meal with a food processor or blender until you get a very fine grain (if using almond flour, skip this step)
  • Swift the almond meal two or three times and discard the rough bits
  • Whip the eggs with cream of tartar until starts to foam
  • Continue to whip the egg whites until glossy stiff peaks form
  • Add flavour and food colouring and mix
  • Fold in the powdered sugar, almond flour and a pinch of salt
  • Transfer batter to the piping bag, pipe the cookies onto the baking sheet
  • Allow cookies to dry out at room temperature for about 1 hour
  • Bake in middle rack in a preheated oven at 150°C for 10-12 minutes
  • Allow to cool completely before assembling


  • Remove filling from fridge, it should be thick and able to hold its shape
  • Beat it with a hand held mixer until light, fluffy and pale in color
  • Transfer to a piping bag, sandwich it between two cookies
  • Store macarons in the fridge in an airtight container
Keyword cherry, cookies, dessert, macarons, white chocolate