Summer time is for fresh pitted cherry cobbler and sunshine! Why not pair it with macarons? Cherry Cobbler macarons are absolutely delish! A graham cracker flavored macaron sandwiched between warm cherry cobbler and then topped with sweet cherry whipped cream. Each bite is tart and sweet. You can’t go wrong at all. So for your next picnic or summer event, your guests will not be mad that you made this!
WHy Cherry CObbler Macarons?
Making macarons is always a challenge! From weighing and measuring the ingredients to macronage of the batter! Something almost always goes wrong and you have to start over! With this recipe, I had to make 3 different batches! Nevertheless, when you get those perfect little feet and flat, smooth tops you know you have perfected it! I get a little excited inside!
Putting cherry cobbler inside was definitely an experiment that went right! Other fillings that are typically sandwiched in between those little meringue cookies are jams, cream cheese, and frosting. However, I am not picky, I love everything about a French Macaron.
How to make the perfect macaron
I have used several recipes throughout the last several months to make the perfect macaron. However, the recipe from indulge with mimi blog is the absolute best!
Although I am not a beginner baker, her instructions and ingredients are spot on. So please refer to her site for the process of how to make a perfect macaron and where I created mine from!
After the shells were made, I sprinkled my graham cracker crumbs on top to give it that honey graham flavor. I baked them for 15 minutes and they were perfect!
How to make the cherry cobbler
Cherry Cobbler is one of my all time favorites. I am one of the biggest cherry flavored fan out there. This dessert is super simple to make and the kiddos will love it!
The key ingredient is the fresh pitted cherries. Nonetheless, frozen ones would work as well after thawing. First, pre-heat oven to 400 degrees and cut the cherries into fourths and put in a bowl. Next, add in lemon juice, both sugars, cornstarch and almond extract and stir. Lastly, bake cherries for 8-10 minutes.
While the cherries are in the oven, make the topping. In a large bowl, add the flour, baking powder and salt and mix until well combined. Cut the cubed cold butter into the mixture with a pastry cutter until coarse crumbs form. Pour in the boiling water and stir until just moistened (mixture is meant to be moist).
Once the cherries are removed from the oven, dollop the topping over the cherry mixture. Sprinkle with the sugar topping. Bake for 25-30 minutes or until the topping is a light golden color.
Cherry Whipped Cream
Homemade whipped cream is almost a must in my book! But, if you are running low on time, store bought whipped cream will do.
In a stand mixer with a whisk attachment, first add the heavy whipping cream and almond extract. Mix on low-medium until it just begins to thicken. Next, pour in the maraschino cherry juice (or tart cherry juice) and red gel food coloring and mix until soft peak start to form. Lastly, increase mixer speed to medium high and slowly add in the sugar until stiff peaks form.
Refrigerate in an airtight container for 3-4 days.
Assembly of the cherry cobbler macaron
Once the shells have cooled, remove from the baking mats. Take one shell and place a spoonful of the warm cherry cobbler on top and sandwich it with another shell. Pipe some cherry whipped cream. Serve with some ice cream and enjoy.
Store macaron shells in an airtight container at room temperature for 1 day and for 3 days in the refrigerator. Store cherry cobbler in the fridge in an airtight container for up to 4 days.
Fun fact of the day!
The reason why we want to squeeze cute things is because when were feeling overwhelmed by positive emotions we use a little bit of aggression that helps us balance out that high! Very Interesting!
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