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Candied Cherry Macaroons

Alice Bernard

A delicious variation on traditional macaroons.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Cover cookie sheets with parchment paper or aluminum foil, shiny side up.
  2. In large mixing bowl, mix almond paste and white sugar until well blended. Mix in egg whites one at a time. Combine the flour, confectioners' sugar and salt; blend into the almond paste mixture. Stir in cherries.
  3. Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat oven to 300 degrees F (150 degrees C).
  4. Bake for 25 minutes. Remove parchment or foil from cookie sheets and let cool. Peel off macaroons.
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Reviews

sky
5
12/1/2009

I was so excited to try these with some lovely almond paste my partner bought me. They were a total disaster. The "dough" was more like pancake batter consistency, so I doubled the flour but after 30 minutes it was still very runny. I poured it onto the parchment and baked for 25 minutes, but they weren't done, and even after 35 minutes they did not brown up. They ran and flattened out. The flavor was okay, but they stuck to the parchment (!?) and to our teeth. I will not try again. Almond paste is too expensive. Perhaps the creator of the recipe left out some important step?