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Hi, guys! Today, I'm gonna show you how to make cherry macaron with whole cherry inside.
I passed the jam through a fine mash strainer before incorporate it with butter cream but that wasn't the best decision in color wise and in flavor wise.
I suggest you to blend the cherries before making them into jam or let the jam completely cooled before blending.
I used food coloring because the color of my jam was too dark and cloudy but you can skip this part.
A whole cherry is inside of a macaron so it's not oily at all, it's quite refreshing.
The cream filling doesn't taste much like cherry so you can prepare cherry puree to add some flavor.
I removed seeds beforehand so there's nothing to worry about!
It would look much better if you use a whole cherry with a seed without cutting it in half but it'll be difficult to eat so I removed all the seeds.
A cherry pitter can make the process much easier so I suggest you to buy one if you reach for cherries a lot :)
You can use strawberry or raspberry instead of cherry.
If you want chocolate cream filling, check out the whole strawberry macaron recipe.
The recipe makes a plenty of cherry jam so you can have the leftover jam with bread or try making cherry milk with it!
▶ingredient
+ 92g almond powder, 84g powdered sugar, 70g egg white, 70g sugar, food coloring (blue, pink)
+ 190g cherry, 190g sugar
+ 55ml milk, 15g sugar, 2ml vanilla extract, 2 egg yolks, 170g unsalted butter, 100g cherry jam, food coloring (red)
+ 14~15 cherry
1) Sift the almond flour and sugar powder
2) Separate the egg whites in a bowl and beat
3) Gradually add sugar, 1/3 at a time, and continue to beat
4) When it forms a firm and glistening peak that holds its shape, whip for 2 more minutes with low speed.
5) Add the sifted dry ingredients and fold them gently to keep the air incorporated as much as possible.
6) When it's combined, divide the batter in half and add food coloring to each of them.
7) Fold with a spatula until you get the right consistency.
8) Fold until the batter falls from the spatula smoothly without breaking.
9) Transfer the batter into a piping bag. Line a baking sheet with parchment paper and pipe out the batter.
10) Tap the baking sheet on a flat surface to release any air bubbles. Let it dry.
11) When the macarons are dry to the touch, preheat the oven to 150°C.
12) When it's preheated, bake for 14 to 14 minutes in a 140°C oven.
13) Let the baked macaron shells cool.
14) Cut the cherries in half, remove the seeds, dice them and add them all into a sauce pan.
15) Pour an equal amount of sugar into the pan and stir to coat.
16) Place the pan over low heat and let it boil for 10 to 15 minutes.
17) Remove the pan from the heat when it's slightly runnier than your desired consistency. It'll continue to thicken as it's cooled.
18) Let the jam cool
19) Add milk, sugar and vanilla into a sauce pan and let them boil.
20) When it starts to bubble up, immediately turn off the heat. Separate two egg yolks into a separate bowl and beat.
21) Slowly add the boiled mixture into the egg yolks, stir to combine and transfer the mixture back to the sauce pan.
22) Place it over low heat and continue to stir (Until it reaches 82°C)
23) Let the mixture cool until it drops down to 35°C
24) Add unsalted butter to a separate bowl and cream it.
25) Pass the egg yolk mixture through a mash strainer and pour it into the creamed butter. (+the jam)
26) Whip until the mixture is light and fluffy. (incorporate air as much as possible so that the cream filling tastes light, not oily)
27) Transfer the butter cream into a piping bag.
28) Remove the seeds from the cherries. (I recommend using a cherry pitter)
29) Add the butter cream on cooled macaron shells.
30) Place the pitted cherry on the macaron shell and top it with the other.
31) They'll taste even better after storing in a refrigerator for a day.
+Using video without permission, second hand editing, and reuploaded is forbidden.
#CJDIATV
28 авг 2024
