Step 1

I recommend making the compote the night before you want to make the macarons so that it has time to fully cool.

Step 2

Add all of the cherry compote ingredients to a large saucepan over medium-low heat. Allow the cherries to simmer for 15-20 minutes, stirring frequently until thickened. Transfer the compote to a glass jar and allow to cool to room temperature.

Step 3

Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside.

Step 4

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Step 5

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).

Step 6

Once all the sugar is added, turn the mixer to the highest setting and whisk until stiff peaks form.

Step 7

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Step 8

Line a large baking sheet with a silicone mat or parchment paper.

Step 9

Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Step 10

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Step 11

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

Step 12

While the macarons are resting, preheat the oven to 300°F.

Step 13

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Step 14

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Step 15

Match up your shells before filling, and then turn one side over. Drizzle the other side with melted chocolate and let dry before filling.

Step 16

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and powdered sugar together until smooth.

Step 17

Add in about 1 tablespoon of the cherry compote, then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.

Step 18

Once the macarons are cooled, pipe the frosting around the edge of the macaron shell. Then add a small scoop of cherry compote in the center (about ½ teaspoon). Then top with the other shell.

Step 19

Put the assembled chocolate cherry macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they're perfectly soft and tender!]