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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