Black Forest Macaroons
Black Forest Macaroons

Black Forest Macaroons

Black Forest Macaroon

Week 1

Stone Fruit

Welcome to 2011 Cookbook Challenge! My regular readers will remember last years list of 52 cooking themes. This year the themes are fortnightly, so I will only have 26 topics to contemplate creating a dish to represent the week. Last year there were themes I had difficulty interpreting in culinary terms, and readers were fantastic, making suggesting of dishes and providing recipes via facebook.  I really hope that continues this year, the interaction was something I really enjoyed. As soon as I know the year’s topics I will post them so you can look ahead at the topics and help me with ideas.

Black forest macaron, black forest macaroon, chocolate macaron, chocolate macaroon

This week’s topic is stone fruit.  I love Christmas time for all the delicious fruit available to us.  Stone fruit means Christmas to me. There have been so many delicious cherries in the stores that my next thought was to create a dish using cherries.

Black Forest Macaron-3

The most famous cherry recipe I could think of is the Black Forest Cake, but I wanted a twist. So I give you, my version of a Black Forest Macaroon.

I had a little trouble finding Kirsch so I substituted for a cherry liqueur which was delicious and much easier to find. The sentiment amongst my tasters was that these macaroons were the best I have made.  The reason they gave was that they are not too sickly sweet.  I usually fill my macaroons with a flavoured ganache and this time chose a cream flavoured with the cherry brandy and Morella cherries.

Black Forest Macaron-4

Macaroon Ingredients:

3 egg whites

¼ cup caster sugar

1 cup icing sugar (sifted)

120gm ground almond

¼ cup cocoa powder

Cream Filling:

250ml cream

5 Tbs pure icing sugar

100gm canned cherries drained and patted dry

2 Tbs cherry brandy

Cream Topping:

100ml cream

3 Tbs pure icing sugar

1 t/s vanilla

Cherry Tops:

15 cherries

15gm copha

100gm dark chocolate

Black forest Macaron, black forest macaroon


Beat egg whites until soft peaks form.  Slowly add the caster sugar beating well between each addition. Beat until stiff peaks form. Transfer the mixture to a larger bowl and gently fold through the icing sugar and then the almond and cocoa.

Preheat the oven to 140 degrees. Prepare two baking trays with paper.

piping macarons, macaroons

Once the mixture is combined place the meringue into a piping bad and pipe round macaroons.  Leave the macaroons to sit on the baking tray for 20mins prior to cooking.

cooked macaron, macaroon

Bake for 30 mins or until cooked.  Leave on the tray to cool.

Chocolate macaroon, chocolate macaron

To make the cherry cream filling, beat the cream with brandy and icing sugar until it is very stiff.  Stir through the cherry and refrigerate.

Cherry Brandy cream

The cream topping is made by beating all the ingredients together until stiff. Refrigerate.

Chocolate Cherries are made by melting the copha and chocolate in the microwave together.  Stir until smooth. Place baking paper on a tray. Ensuring the cherries are completely dry dip them in the chocolate mixture and place onto the baking paper.

chocolate dipped cherry

Once complete refrigerate the cherries.The remaining chocolate is used for the shaved chocolate on top of the macaroons.  Pour the chocolate on to baking paper and refrigerate.  Once harden grate the chocolate into a dish to sprinkle over the macaroons.

assembling macaroons

Assembly the macaroons when you are ready to serve.

Just a warning, the macaroons need to be eaten on the day they are assembled. The cream will soften the macaroon over time. This wasn’t a problem for my tasters, and the ones that were eaten the following day were still delicious, but they lack some of the previous day’s meringue crunch.

Black Forest Macaron-5

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  1. Love it. They look sooo yummy. I am so overdue to make some macarons. Seeing yours is good motivation. yummy.

  2. All I can say is – I want to eat these!!! Visually beautiful. You did a fantastic job in both recipe and photography

  3. Holy Mother! These look AMAZING!!!! I’m loving that the Cookbook Challenge is back on – all seems right in the world again…hehe. Well done Julie

  4. OMG!!!!! these look adorable! great photos too 🙂

  5. These look absolutely delicious!!! I’m definately making these today!!!

  6. They look divine, your talent never ends, keep up the great work

  7. Julie if you ever get tired of cooking in your kitchen you are more than welcome to do your creativities in mine, my husband would love to come home to this amazing cooking each night.

  8. OMG macaron perfection!

  9. Wow, those are a masterpiece!

  10. Oh what lovely feet you have ! These look so decadent, yummy… I still have to whip up my entry to the challenge, I doubt anyone could compete with these babies 🙂

  11. These look AMAZING!!! Yum, yum YUM!! I love cherries and chocolate and this is a great version of a classic dish.

  12. Oh my goodness, those might be the most beautiful macaroons I’ve ever seen! They totally prove that everything’s better with a cherry on top too 😉

  13. Gorgeous. So so pretty!

  14. Oh gosh, these are utterly, utterly adorable! If only I had the skills to make these for my blackforest-cake-loving Dad for his birthday next month…

  15. Julie this are the prettiest and most delicious Macaroons I have ever seen! I would love to taste them. Thank you for participating in this months YBR 🙂

  16. These are simply fantastic, and love the flavor 🙂

  17. Julie, these macaroons are absolutely beautiful. I hope to conquer the macaroon soon! This would just be the cherry on top!

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