Easy Cherry Macaroon Parfaits Recipes

CHERRY MACARONS

Steps:

• Start by weighing out the powdered sugar, almond flour, and sugar. Bring your eggs, butter, and cream cheese to room temperature.
• Sift together the almond flour and powdered sugar in a large bowl and set aside.
• In the bowl of a stand mixer with a whisk attachment, add in the egg whites and salt and whip on high speed until foamy. Add in the sugar SLOWLY while the mixer is still on high speed. If you add the sugar to quickly it will flatten the egg whites.
• Continue beating on high speed until you get a nice soft peek (see photo). The egg whites should not stand completely up, but they should be stiff enough to hold shape when you remove the whisk.
• Add a couple drops of food color into the egg whites but do not mix together.
• Add about half of the dry mixture to the egg whites. Slowly fold dry ingredients until incorporated completely and there are no dry spots.
• Add the remaining half of the dry ingredients and repeat until you can pick your spatula up and you can make a figure 8 without the batter breaking off. Be sure to check often because you do not want to over mix.
• Prepare a piping bag with a small round tip and place into a large jar or glass with the tip facing up so the batter does not run out the bottom.
• Fill the bag with the macaron batter and set aside.
• Prepare a baking sheet with a silicone mat (you can also use parchment paper).
• Pipe about 1 ½-2" circles with all of the batter placing them about 1" apart. After you have piped all the circles bang the tray against the counter 4 or 5 times to release4 all of the air bubbles. Use a toothpick to pop all the ones that you can.
• Let the macarons sit on the counter for 30 minutes to 1 hour. The humidity where you live will influence this time. You want to let them sit until they turn matte and you can touch them with your finger without getting any batter on your finger. They should form a "shell".
• After they have formed the shell, place them in a 300-degree oven for 8-10 minutes. Touch the tops of them to see if they are done, the tops of the shells should NOT move around on the "feet" or bottom of the shell. If the shells still move place back in the oven for 1 minute increments.
• Allow the shells to cool completely before trying to remove from the pan.
• Prepare the frosting by adding the butter and cream cheese into the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and cream until softened and fluffy.
• Add in the cherry juice and mix well.
• Slowly add in the powdered sugar one cup at a time. After all of the powdered sugar is in, beat on high for 4-5 minutes.
• Fill a piping bag or a Ziplock bag with the frosting.
• Turn over half of the macaron shells and fill with about 1 tbsp of the frosting, top with half of a cherry. Top with the remaining half of the macaron shells. For best result, refrigerate them 12 hours to overnight.
• owever, you can eat them immediately. Store in the refrigerator for up to 3 days. Makes 12 macarons (24 shells)

CHERRY MACAROONS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.

CHERRY PARFAIT

Steps:

• Fill 1/2 cup pie filling into 4 tall glasses. Top with 1/2 cup frozen yogurt. Top with remaining pie filling and remaining yogurt and spoon whipped topping over the top. Sprinkle with nuts and serve.

CHOCOLATE-DIPPED CHERRY MACAROONS

Steps:

• Preheat oven to 325°. Line two baking sheets with parchment paper and set aside. Spread chopped cherries out on a paper-towel-lined plate. Set aside. In a large bowl, stir together coconut, sweetened condensed milk, vanilla extract, and almond extract. Then fold in the chopped cherries. This will turn the mixture a light pink color-just fold until the whole mixture is evenly colored. Sprinkle flour evenly over the mixture and then fold again to incorporate. With a stand mixer or hand mixer, with the whisk attachment, whip egg whites and salt on high speed until there are medium-firm peaks. Very gently fold egg whites into coconut mixture. Using a medium-sized cookie scoop (the one I used is 1-3/4 inches in diameter), pack the coconut mixture fairly tightly into the scoop, and drop the batter onto prepared baking pans. Place both pans in the oven and bake for about 30-33 minutes, or until golden brown and set, alternating pans halfway through the total baking time. Remove pans from oven and let macaroons cool on the pan for 5 minutes before removing them to a rack to cool completely. Line a pan with parchment paper and set aside. In a very small microwave-safe bowl, gently melt the chocolate in the microwave. Heat for 15-20 seconds at a time, stirring in between, taking extra care to make sure the chocolate doesn't scorch. Dip the bottom of each macaroon into the melted chocolate, so chocolate reaches about ¼ inch up the sides. Wiggle the macaroon so excess chocolate will fall back into the bowl. Very gently scrape the bottom of the macaroon across the lip of the bowl, from inside of bowl to outside, to let excess chocolate fall back into the bowl. Place chocolate dipped cherry macaroon on parchment paper lined pan. Repeat until all macaroons are dipped. Let macaroons sit at room temperature until chocolate is set, or place in refrigerator for 10 minutes to speed up the process. Store in an airtight container at room temperature for a few days. These also freeze very well in an airtight container with parchment paper separating any layers of macaroons.

BLACK CHERRY CREAM PARFAITS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in soda; refrigerate for 2 hours or until partially set., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Stir cherries and walnuts into gelatin; fold in whipped cream. Spoon into parfait glasses. Chill until firm.

EASY CHERRY MACAROON PARFAITS

Steps:

• Prepare pudding with milk as directed on package.
• Combine cherry filling and extract.
• Alternate layers of pudding, crumbled cookies, and filling in 6 parfait or dessert dishes. Garnish with topping.
• Makes 6 servings.