1-Step 1: Preparing the Batter Sift together the almond flour, powdered sugar, cocoa powder, and salt to ensure a smooth mixture without lumps. Beat the egg whites on medium speed until foamy, then gradually add the granulated sugar in thirds for even incorporation.

2-Step 2: Whipping the Meringue Add the cream of tartar and whip to soft peaks, followed by the vanilla extract, and continue whipping to stiff peaks for a stable structure. Gently fold the sifted dry ingredients into the egg whites until the batter is glossy and flows like lava, which is key for achieving those iconic macaron feet.

3-Cooling and Baking: Pipe 1 ½-inch circles onto a parchment or silicone-lined baking sheet, tap to release air bubbles, and use a toothpick to remove any remaining bubbles. Let the shells sit at room temperature for 30-60 minutes until dry to the touch. Bake at 325°F for 12-14 minutes, rotating the sheet halfway through, until the tops are crisp and feet have formed. Allow the shells to cool completely on the sheet before filling to prevent cracking, a common issue we’ve covered in our FAQs.

For the cherry jam, puree the pitted cherries, granulated sugar, and lemon juice, then simmer for 10 minutes until thickened and let it cool. As for the cherry buttercream, beat the unsalted butter and powdered sugar until fluffy, then add the vanilla extract and cherry jam, and beat until smooth, adding more powdered sugar if needed.

To assemble, pipe the buttercream onto the flat side of one cooled shell and sandwich it with another shell. The total preparation time includes 1 hour for prep and 30 minutes for cooking, making the full process around 1 hour 30 minutes. If you’re looking for more ways to incorporate cherries, our fresh cherry pie recipe offers another delicious option on our site.