Shirley Temple Macarons (Cherry, Grenadine & Lime)

Turning the nostalgic Shirley Temple into a macaron for an elevated dessert version of the classic! Complete with cherry, grenadine, lime and a maraschino cherry topper, the Shirley Temple Macarons are a dessert spin on the drink, and are as fun as they are pretty! They’re also perfect for upcoming Valentine’s Day and Galentine’s Day in shades of pink and white. Filled with a tart cherry grenadine gel center, and hugged by a lime and cherry infused buttercream, you’ll enjoy these macarons just as much if not more than the original!

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Shirley Temple Inspired Macarons

A sweet and tart twist on the nostalgic drink, these Shirley Temple macarons are complete with chewy almond macaron shells, tart lime and cherry infused buttercream and a cherry grenadine gel center, garnished with a classic maraschino cherry topper. 

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Shirley Temple Macaron Inspiration

Cherries are currently having a moment, and were the main inspiration behind the new macaron flavor. While deciding on a direction, I landed on the Shirley Temple, not only for the flavor and whimsy, but for the nostalgia and fun twist on one of my daughter’s go-to drink orders.

Shirley Temple Flavor

The cherry flavor in these Shirley temple macarons is enhanced not only by using the syrup from Non-GMO maraschino cherries, but tart cherry juice also. Combined with lemon juice, grenadine, sugar and pectin to form the gel center, that is not only tart and cherry forward, but satisfying texturally, paired with the buttercream and chewy macaron shells.

With each bite you’ll enjoy the sweet shells and a surprise cherry center with citrusy notes of lime, cherry and grenadine in the buttercream. The cherry garnish is indeed the cherry on top and a delightful way to enjoy the last bite of each macaron!

Shirley Temple macaron components

There are 4 components that make up the Shirley Temple Macarons.

1. Italian Macaron shells – Pink
2. Cherry Grenadine Gel Center
3. Lime & Cherry Buttercream
4. Maraschino Cherry Topper

Below is a list of ingredients you’ll need to make a batch at homee.

Shirley Temple Macaron Supplies/Ingredients

Macaron Shells

Egg whites, cream of tartar, quality fine ground almond flour, powdered sugar, granulated sugar, water, pink gel food coloring, silicone mat or parchment, a piping bag fitted with size 12 round tip, baking sheets. 

Cherry Grenadine Gel

• Tart cherry Juice, Maraschino Cherry Syrup, Grenadine, Lemon Juice, Pectin, Granulated Sugar.

Lime Buttercream

• Butter of choice, Powdered sugar, zest from 1 lime, maraschino cherry syrup, pink gel food coloring, pinch of salt.

Maraschino Cherries

• Non GMO Maraschino cherries if available, for best cherry flavor. Soak the cherries in a paper towel to prevent softening macaron shell tops.

How to make the Shirley Temple Macarons

These macarons are moderate on the baking level. The most complicated part is in making the macaron shells.

To make the macaron shells, follow the recipe provided. You can also check out my step by step Italian macaron baking tips here.

Once the batter has formed pipe the macarons into 2″ rounds on a silicone mat. 

Let the piped batter rest before baking.

Once rested, bake the macarons for 13-15 minutes or until they no longer wiggle on the mat.

Prepare the Cherry & Grenadine gel filling while the macaron shells are baking, by pouring the liquid ingredients into a small saucepan. Bring to a simmer and stir in the pectin and sugar mixture. Whisk until fully combined and simmer for 1-2 minutes. The gel will begin to thicken. Remove from heat.

Transfer to a small shallow proof dish while still hot. Cool by placing in the fridge until the gel has fully set. Then cut into 1″ squares, or use a small circle cutter to cut round shapes.

Next, cream the butter and powdered sugar together for about 3 minutes until light and fluffy. Mix in the lime zest, cherry syrup and salt and pink gel coloring. Mix until combined. Add a splash of lime juice or milk to thin slightly. Transfer to a piping bag with a small star tip.

Using a paper towel, soak all the liquid out of the maraschino cherries. Set aside for assembly. 

Assembling the macarons

Assembling the macarons is simple!

1. First, match up the macaron shells, then place one shell on its back with the feet side up.
2. Pipe a ring of buttercream around the edge of the bottom macaron. Pipe an additional dollop into the center.
3. Place the cherry grenadine gel square into the center of the macaron. 
4. Pipe with an additional dollop of buttercream and place second shell on top to create a sandwich.
5. Pipe a dollop of buttercream on top of each completed macaron, followed by one of the maraschino cherries.
6. Repeat steps for all macarons then transfer to the fridge to mature.

Note* I highly recommend resting the macarons overnight before enjoying. This will allow the filling and shells to mature and the flavors to mingle.

Recipe Substitutions

This can easily be adapted or substituted to your liking. 

Filling: Choose your favorite frosting recipe while still infusing it with all of the components that add the Shirley temple flavor. From White Chocolate Ganache, to SMBC or IMBC.

Shirley Temple Macarons (Cherry, Grenadine & Lime)

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• Author: Posh Little Designs
• Prep Time: 20
• Cook Time: 40
• Total Time: 1 hour
• Yield: 20+ 1x
• Category: Baking
• Method: Shirley Temple Macarons
• Cuisine: Dessert

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Description

Sweet tart and delicious Shirley Temple macarons with chewy almond macaron shells, tart lime and cherry infused buttercream and a cherry grenadine gel center, garnished with a classic maraschino cherry topper. 

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Ingredients

Units USM Scale 1x2x3x

Shirley Temple Macaron Shells:

• 106 grams of almond flour
• 106 grams powdered sugar
• 41 grams of egg whites
• 45 grams of egg whites
• 115 grams of granulated sugar
• 79 grams of water
• Dash of cream of tartar or lemon juice for stabilizing
• Pink gel food coloring
• Piping bag fitted with Round tip 12

Shirley Temple Cherry & Grenadine Gel Center:

• 1/3 cup tart cherry juice
• Juice from 1/2 lemon (about 2 tbsp)
• 1/8 cup maraschino cherry juice
• 1 tbsp grenadine
• 2 - 2 1/2 tsp pectin + 1 1/2 tbsp granulated sugar combined

Lime & Cherry Buttercream:

• 1 stick of salted butter softened (or butter alternative of choice)
• 1 1/2 cups powdered sugar
• Zest from 1 medium lime
• 3 tsp maraschino cherry syrup
• 1 tsp grenadine
• Pinch of salt
• Pink gel food coloring

Garnish:

• Maraschino Cherries patted dry to remove moisture.

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Instructions

Macaron Shell Instructions:

1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. Wilton tip 12.
4. Line 2 baking sheets with silicone mat (or parchment).
5. Combine measured almond flour and powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites and gel coloring into the center of the dry mixture. Fold together until blended. The finished mix will be paste-like. Set aside.
7. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
8. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
9. Add a drop of lemon juice or dash of cream of tartar to stabilize, then continue whisking.
10. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
11. Watch the sugar syrup closely.
12. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
13. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
14. Then increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
15. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
16. Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center.
17. The batter should run of the batter in a ribbon like motion when ready. 
18. Preheat oven to 315 degrees F.
19. Transfer batter to the prepped piping bag.
20. Pipe the batter into 2″ rounds, filling the entire silicone mat with the piped macarons.
21. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping.
22. *Tap the macarons on the counter three times to release air bubbles.
23. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
24. Let the macarons rest for 10-15 minutes before placing in the oven.
25. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
26. Once dry to touch, place the macarons in the middle rack of the oven.
27. Feet will form halfway through the baking process.
28. Bake for 12-14 minutes.
29. Remove from oven and let cool for 15-20 minutes before removing from silicone mat.
30. Repeat the same steps to bake the remaining macaron batter.

Shirley Temple (Cherry & Grenadine) Gel Center:

1. Prepare the Cherry & Grenadine gel filling while the macaron shells are baking by pouring the liquid ingredients into a small saucepan.
2. Bring to a simmer and stir in the pectin and sugar mixture.
3. Whisk until fully combined and simmer for 1-2 minutes. The gel will begin to thicken. **If the mixture is not thick enough you can add pectin powder 1/2 tsp at a time until desired consistency is achieved.
4. I find that the Pomonas Universal Pectin works the best. If using Sure Jell you may need to increase the number of teaspoons of pectin, by 1/2 tsp at a time until gel consistency is achieved.
5. Transfer to a small shallow proof dish while still hot. Cool by placing in the fridge until the gel has fully set. You’ll know it’s set when it’s no longer sticky, or moist and a firm yet soft texture. 
6. Then cut gel into 1″ squares, or use a small circle cutter to cut round shapes.

Lime & Cherry Buttercream:

1. Cream the butter and powdered sugar together for about 3 minutes until light and fluffy.
2. Mix in the lime zest, cherry syrup, grenadine and salt until fully combined, mixing for another 2-3 minutes. 
3. Mix in the pink food coloring 1 drop at a time until desired hue is achieved.
4. Add a splash of lime juice or milk to thin slightly.
5. Transfer to a piping bag fitted with a small star tip.

Assembly:

1. First, match up the shells into pairs, then place the bottom shell on its back, feet side up.
2. Pipe the buttercream along the outside edge of the macaron shell piping an additional dollop in the center.
3. Place the cherry grenadine gel in the open space in the center of the buttercream.
4. Top with an additional dollop of buttercream to hold the top shell in place.
5. Then top with the second shell feet side down to create a sandwich.
6. Next pipe a star of buttercream on the top of each completed macaron and finish by garnishing with the maraschino cherry.
7. Repeat steps for all macarons.
8. Transfer to the fridge immediately, for at least 2 hours to mature or up to 24.
9.  

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Notes

Due to the fruit topping, these macarons will be best enjoyed within 36 hours of making. 

The Shirley Temple flavor makes these macarons such a lovely treat option for Valentine’s Day and Galentine’s Day, or any special occasion!

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This post titled Shirley Temple Macarons (Cherry, Grenadine & Lime) was seen first on Posh Little Designs. All Rights Reserved. 2026