Cherry Macarons with Jam Filling

For the macarons, rinse the cherries, pat dry, pit and puree. Strain the fruit puree through a fine sieve and mix well with 2 tablespoons of powdered sugar.

Beat egg whites with lemon juice until stiff, gradually add the powdered sugar and beat until stiff and shiny. Fold almonds and cherry puree carefully into the egg whites. Tint with a few drops of food coloring.

Preheat the oven to 150°C (approximately 300°F) convection and line a baking sheet with parchment paper. Fill a piping bag with a large round hole with the batter. Pipe hemispheres of about 2 cm (approximately 3/4 inch) in diameter on the sheet. Bake in the oven about 25 minutes with the oven door slightly ajar (place a wooden spoon in the oven door to keep open). Then remove the baking sheet from oven and allow to cool.

For the filling, rinse and pit the cherries. Combine with jam sugar in a saucepan, mix well and let stand for about 30 minutes. Then bring to a boil with the lemon juice and simmer for about 3 minutes while stirring. Transfer to a bowl and allow to cool.