Cherry Chocolate Chip Macarons
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 1 1/2 sticks (4 oz sticks) unsalted butter (room temperature)
- 3 tablespoons brown sugar
- 2 1/4 cups powdered sugar
- 4 teaspoons whole milk powder
- 2 teaspoons instant vanilla pudding mix
- 1 teaspoon pure vanilla extract
- 1/4 cup cherry jam (you can also substitute with cherry pie filling (drain and chop the cherries if you use pie filling))
- 1/2 cup dark chocolate (my favorite is Hershey's Special Dark) finely chopped
Macaron Topping
- 1 cup white chocolate
- 1 tablespoon vegetable oil
- dark chocolate finely chopped
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. I like to make the shells light pink and make the white chocolate a few shades darker pink. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
- Add the powdered sugar and pulse until combined
- Add the rest of the filling ingredients and beat for at least 5 minutes on high speed until the filling is fluffy
- Put into a piping bag and pipe onto the cooled macaron shells
Make the Topping
- Melt the white chocolate
- Add the vegetable oil (if you're adding any food coloring, add that now) and stir until smooth
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Drizzle the macaron with white chocolate and sprinkle with a little bit of the finely chopped dark chocolate
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature". This filling is thicker so it will take a bit longer to mature
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes