u/xjoshi

It’s delicious, of course!

I want to try it again, but with the almond frangipane and a layer of speculoos cookie butter 🤔

So after much searching and no luck, I wasn’t able to find sour cherries. The weather in my area ruined the crops. I started researching the chemical composition of sour cherries vs sweet cherries, and found some studies that showed one of the main compounds in sour cherries that’s lacking from sweet cherries is malic acid. Study linked here.

So after some calculations and testing, I think the appropriate ratio for Claire’s recipe is decreasing sugar to 225g, and adding 1 teaspoon of malic acid along with the sugar. It’s not perfect, but gives it the similar tartness. Of course you could add lemon juice, but since that’s mainly citric acid, it’s not the same. Plus it adds a lemon flavor that I think takes away from the cherries.

Had a rough time with the folding, but this concludes the cookie chapter!

Delicious (as always). It’s plenty sweet for me - I can’t believe the original recipe had double the amount of sugar!