Sugar Free Chocolate Cherry Macarons

This recipe for Sugar Free Chocolate Cherry Macarons is based upon the French Macaron.

Made with a an almond flour shell and stuffed with creamy lush chocolate, this delicious confection is sure to please.

What makes Cherry Macarons so good?

 
These macarons are good thanks to the crisp and crunchy outer shell (cookies) that house the soft chocolate that is flavored with cherry jam, making for the perfect combination of flavors and textures in every bite.

I really like the balance of flavors and textures in this cookie and how they all work so well together.

Did you try my Keto Low Carb Chocolate and Vanilla Macaroons ?

That macaroon recipe is a simple recipe that features shredded coconut. While 'macaroon' and 'macaron' may seem the same, they are two entirely different kinds of recipes.

To make this recipe you will need cherry jam with no added sugar. You can find a selection of sugar free cherry jam here.

What you need to make Chocolate Cherry Macarons.

Shell Cookies.

• Almond Flour. 1 ½ cups (140g)
• Sugar Free Powdered Sugar. 1 cup (130 g). This sugar free powdered sugar should measure like powdered sugar.
• Egg Whites. 3 (about 100 g).
• Cream of Tartar. ½ teaspoon.
• Sugar Alternative. Granulated, ½ c (about 90 g). The granulated alternative should measure 1:! with sugar.
• Burgundy/Red gel food coloring.

Chocolate Cherry filling.

• Butter- softened to room temperature.
• Sugar Free Chocolate Chips Melted and cooled.
• Sugar Free Powdered Sugar.
• Sugar Free Cherry Jam. Feel free to use any jam of choice.

How to make chocolate filled macarons.

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 24 macarons

Shell Cookies.

1. Start by sifting the almond flour and sugar free powdered sugar (see above for tips on this) into a medium bowl. Set this bowl aside. Also, line two baking sheets with parchment paper.
2. In a clean mixing bowl and a mixer fitted with a clean whisk attachment, whisk the egg whites and cream of tartar on medium until they begin to foam.
3. Slowly add the granulated sugar alternative. Do this one tablespoon at a time, continuing to beat the ingredients. You can add the food coloring gel at this time and continue to beat the ingredients until stiff peaks form. The batter should appear to be stiff enough to hold its own if it were to be dropped.
4. For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding one third of the dry ingredients at a time and using a clean rubber spatula to fold the dry ingredients in.
5. When the mixture is able to form a ribbon when it falls off of the spatula you can transfer the meringue to a piping bag fitted with a small round tip. Pipe 1” macarons onto your baking sheet, leaving plenty of room between each.
6. Hold each individual tray a few inches off the counter and drop it straight down to release any air bubbles. You may need to repeat this a few times to release the larger bubbles.
7. Set the macarons aside to rest for 20-30 minutes or until a skin has formed. You should be able to tap them gently without the meringue sticking to your finger.
8. While the macarons rest, preheat your oven to 300F (recommended that you use an oven thermometer).
9. Bake the macarons, one tray at a time, on the middle rack. Bake for 12-14 minutes, turning the tray halfway through baking.
10. Lastly, allow the macaron shells to cool completely on the pan before assembling the finished product.

How to make the macaron filling.

1. In a mixer with a paddle attachment, beat together the butter and melted chocolate on medium until light and fluff (about 30 seconds).
2. Bump the mixer down to low and add the sugar free powdered sugar. Once the powdered sugar has been fully incorporated bump the mixer up to medium high and beat until the buttercream becomes light and fluffy--about 1 minute.
3. Transfer the filling to a piping bag. or zip top bag with a cut corner.
4. To assemble the macarons, place the macaron shells in similar sized pairs. Then pipe a small ring of buttercream onto the flat side of one macaron and fill the center.
5. Next, place another macaron shell on top and press down gently, just until the chocolate buttercream reaches the edges. Repeat with the remaining macarons.
6. Refrigerate the macarons in an airtight container overnight.
7. Lastly, allow the macarons to get to room temperature before serving.

Tips for making the best macarons.

The chocolate filling is flavored with cherry jam made with no added sugar. You can use another flavored jarm or use a frosting recipe instead.

More tips for you.

1. Almond flour is a bit course by nature. It is a good idea to first sift the flour with the powdered sugar, then process these ingredients in a food processor, and then sift them again to get the desired 'fine' texture needed.
2. It is essential that you use a clean bowl and beaters (or whisk attachment) to make this recipe. Objects, such as fat, that are on the bowl or beaters can negatively affect these cookies.
3. When you combine the dry ingredients with the meringue, do so slowly and really carefully. Only fold in about a third of the dry ingredients at a time. Fold the dry ingredients into the mixing bowl just until the meringue reaches the “lava stage”. When the meringue flows smoothly off the spatula without breaking, it is ready to pipe on to the baking sheets
4. The macarons should sit on the baking sheet for about an half hour before placing them into the oven. This will allow them to set up for the structure.
5. For the best results, following the 'French' practice of weighing the ingredients is recommended. However, not everyone does this so I am providing the usual (American) measurements as well.
6. My macarons were made using cherry jam. Feel free to use the jam of your choice.