Chocolate Cherry Macarons

Prep Time 1 Hr 35 min
Cook Time 25 Min
Servings 40
Difficulty Moderate


  • 1 cup almond meal or almond flour
  • 1 1/2 cups Powdered sugar
  • 1/4 cup unsweetened cocoa powder, plus more for garnish
  • 3 egg whites, at room temperature
  • 1/4 teaspoon almond extract
  • 1/3 cup Sugar
  • 1/2 cup Smucker's® Natural Tart Cherry Fruit Spread


  • Step 1

    HEAT oven to 350°F. For uniform-sized cookies, mark parchment paper with 1-1/4-inch circles, 1 inch apart. Line 3 baking sheets with marked parchment paper. Combine almond meal, powdered sugar and cocoa powder in large bowl. Sift mixture through fine mesh strainer.

  • Step 2

    BEAT egg whites in large bowl with mixer on medium speed until foamy. Add almond extract. Beat until soft peaks form. Add sugar gradually, increasing speed to medium-high, beating until stiff peaks form. Fold in nut mixture, mixing until soft batter forms.

  • Step 3

    TRANSFER half of batter to pastry bag fitted with #12 round tip. Twist bag closed, forcing batter down into bag. Pipe small amount of batter on four corners of baking sheets to secure parchment paper. Pipe batter onto centers of circles, with tip 1/2-inch above parchment paper, allowing batter to flow to edge of circles. Repeat with remaining batter. Tap baking sheet on counter to release air bubbles. Bake 7 to 9 minutes or until tops are set. Cool completely on wire racks.

  • Step 4

    PIPE or spread fruit spread on flat-side of half the macarons. Top with remaining macarons. Dust with cocoa powder, if desired.

Serving size

  • Calories 70
  • Calories from Fat15g
  • Total Fat 2g
  • Saturated Fat 0g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 10mg
  • Total Carbohydrates 13g
  • Dietary Fiber 1g
  • Sugars 11g
  • Protein 1g

*Percent Daily Values are based on a 2,000 calorie diet