Lindt white chocolate, Cherries and Amaretto Liqueur Macarons

This cookie is proving to be the most tempremental dessert I have ever made. Humidity plays a big factor and silly little me forgot to consider that. My first batch was all cracky and ugly, and so after sulking over my ruined macarons, I decided to try again and this time dry them a wee bit longer than usual, and finally they are back to their usual pretty self.

I wanted to try white chocolate ganache instead of the usual buttercream since it's more luscious and decadent but I don't want it to be overly sweet so i thought cherries would be a perfect flavor to balance it out. I have to say this recipe needs a bit more work because the cherries I bought was lacking flavor, it was not sweet nor sour, just a tad bit bland. So I might do this again and add more cherries, stay tuned. Since my cherries was not that evident in the flavor I decided to add Amaretto to give it a bit of a kick. Yes, another liquor coming your way courtesy of our lovely bar cart. 

My husband and and friend Yasmin seemed to liked it so all is good but I will likely update this recipe in the future but for now I will give you the recipe in case you want to try it out or if you want to experiment on it, then go for the gold and do tell me how it worked out for you. 

Lindt White Chocolate, Cherries and Amaretto Liqueur Macarons

80g pitted cherries
1 tbsp brown sugar
3 tbsp Amaretto liqueur
1 tsp cherry bitter
90g cream
200g Lindt white chocolate

Cook cherries and brown sugar in medium heat till soft and thick
Turn off the heat and add Amaretto liqueur and cherry bitters
Chop or mash cherries and add to the cream  and boil
Add to white chocolate and mix till smooth
Chill for a couple of minutes until it's cool and thick
Whisk it until it becomes fluffy, doesn't take long, just a minute or two
Pipe into macaron shell and refrigerate for at least 24 hours before serving


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